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    Classic Butter Cake

    This butter cake is made with a combination of oil and butter to keep it nice and moist, yet still bursting with buttery flavour! It’s soft, fluffy and goes perfectly with a hot cup of tea.

    Slices of butter cake

    How this butter cake is made

    I experimented with a few different techniques, but found the traditional creaming method worked well with this recipe! Start with creaming together your butter, sugar and oil until light and fluffy. This is going to help incorporate air into our batter which will give us a lighter and fluffier cake. Then add in your eggs one at a time, allowing them to incorporate into the batter well. Finish off by alternating your remaining wet and dry ingredients on the lowest speed on your mixer until just combined.

    What is the shelf life?

    This cake can be stored at room temperature in an air tight container for about 3-4 days, and after that should be kept in the fridge. Ensure you wrap the butter cake with foil or glad wrap and then pop it into an air tight container to prevent the cake from drying out in the fridge.

    What frosting should I use?

    This cake is great on it’s own, but a frosting makes it even better! My personal favourite is Swiss meringue buttercream, but even a simpler no-grit American buttercream will work great!

    Slices of butter cake

    Classic Butter Cake

    This butter cake is soft, fluffy and goes perfectly with a hot cup of tea!
    4.95 from 20 votes
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    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 14 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.


    • 1 cup (220 g) butter - salted
    • 1 cup (220 g) caster sugar - regular white granulated sugar okay too
    • 1 tbsp unflavoured vegetable oil - I use canola
    • 5 eggs
    • cups (220 g) all purpose flour - cake flour okay too
    • 3 tsp baking powder
    • ½ cup (112 g) buttermilk
    • tsp vanilla essence/extract


    • All ingredients must be at room temperature before starting 🙂
    • Preheat your oven to 150 °C (302°F) with the fan on (see note 1 if you don't have a fan function) and grease and line an 8 inch square cake tin (round okay too).
    • Sift your flour and baking powder together in a bowl and mix it together. Set aside.
    • Combine your buttermilk and vanilla together in a separate bowl and set aside.
    • Cream together your butter, sugar and oil for about 5 minutes until it's light and creamy. If using a stand mixer, use the whisk attachment on a medium high speed.
    • Add in your eggs one at a time on a medium speed, mixing well in between each egg. Scrape your bowl down as needed.
    • Turn your mixer down to the lowest speed, and add in half of your dry ingredients until it's almost combined. Then add in your buttermilk/vanilla mixture and mix that until it's almost combined. Add in the remaining dry ingredients and mix until just combined. Do not over mix.
    • Pour the batter into your prepared cake tin and then bake for 1 hour, or until a toothpick comes out clean.
    • Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool further. You can eat it while it's still warm, or if you're going to frost it, let it completely cool before adding any frostings on top.


    YouTube video


    Note 1. In this recipe I use an oven with the fan function turned on. The fan forced function cooks cakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 170°C (338°F) so that the cake bakes at the same rate as mine 🙂


    Calories: 290kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 235mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 528IU | Calcium: 77mg | Iron: 1mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: butter cake
    Tried this recipe?I love hearing from you! Tag me on instagram so I can see your amazing creations 🙂

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    • Melanie

      Hi MK
      This is fool proof butter cake recipe. I am extremely thankful to you for sharing this recipe. I am excited to try your recipes and as and when I try them shall comment. I wish you Good luck and happy baking.

      • Cakes by MK

        So so happy to hear you enjoyed the recipe Melanie! 😀

    • Jessy

      Maryam, where would I even start!!! My mom had a friend some 30 years back who used to bake wonderful cakes and she used to say so many stories about that. And i actually searched the recipe for this butter cake in so so so many places and never found until I stumbled on your video. I have so far tried two of your recipes and it’s a game changer, i literally loved it. Thank you so much for the recipes

      • Cakes by MK

        Aww I am so so happy to hear that Jessy! 😀

    • Iris

      How many eggs should I use if I have 60g of each egg ? Thx u.

    • Iris

      5 stars
      I have tried baking your recipe of butter cake. Your recipe called for 5 eggs. May I know how many grams of each egg. I only have 60g eggs. So how many eggs should I use for this recipe?

      • Cakes by MK

        Hi Iris! The eggs I use are around 62g (size 7 eggs), so your eggs should be okay so just use 5 as stated in the recipe 🙂

        • Iris

          Thank you for your feedback ☺️ mk. My pan is only 6 inches by 2 inches do I need to adjust the butter cake recipe? And how??

    • Sidra

      Will this recipe work if I wanted to make a 9 inch round cake?

      • Cakes by MK

        Hi Sidra! Yes that should work fine, I would just recommend checking the cake five mins earlier than the stated cooking time 🙂

    • Sara

      Hi Mk, is this butter cake same as yellow cake?

      • Cakes by MK

        Hi Sara! Yes it’s similar to a yellow cake 🙂 hope you enjoy the recipe!

    • Sabrina Pitts

      I am learning how to make butter creams. I’m excited .

    • Isabel

      Hi, if using unsalted butter- how much salt should I add for this recipe? Thank you!

      • Cakes by MK

        Hi Isabel! 1/2 a tsp of salt should do the trick 🙂 enjoy!

    • Ashley

      This looks delicious! I can’t wait to make it. Can you make a coconut cake? I have yet to find the perfect one – close to the Pepperidge farm one 😉

      • Cakes by MK

        Hi Ashley! Will keep a coconut cake in mind for future recipes 😀

    • Yasmin

      I made this cake with saffron (as recommended by someone in the comments) – I used a mortar and pestle to ground the saffron and bloomed it in the buttermilk. Just phenomenal! Real game changer. Thank you so much Maryam.

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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