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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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    • Cfer

      5 stars
      Super moist and delicious, it came out beautifully! The quantity was perfect too and exactly what I was looking for. Most butter cake recipes I’ve found are for a single layer, where it’s too small but doubling it makes the cake too big, but this recipe produced a cake at the perfect height to cut into two layers. I filled and decorated it with a buttercream icing. My new go-to butter cake recipe!

      • Cakes by MK

        Awesome! So happy to hear you loved the recipe and you got just the perfect amount that you were looking for 😀

    • Somto

      In addition, if I only have unsalted butter, can I use it?

      • Cakes by MK

        Yes totally! 🙂 This is actually an older recipe which I need to update as I prefer using unsalted butter with the addition of salt 🙂

    • Somto

      Hello! I saw that you said that if my oven doesn’t have a fan option, I should preheat to 338F, but my oven only has 325 and 350, which one can I bake it on? I also wanted to ask if it’s the same cooking time for a 8/10 inch cake pan, please? Thank you so much!

      • Cakes by MK

        Hi Somto! 🙂 Bake at 350F and check the cake a few minutes earlier than the stated cooking time just to ensure it’s not overbaked 🙂 for an 8 inch pan it should be around the same, but for a 10 inch cake pan it’ll cook slightly faster (as the batter will be more spread out) 🙂 hope that helps!

    • mandy

      Hi can u use this recipe in a loaf pan

      • Cakes by MK

        Hi Mandy! I haven’t tried this recipe in a loaf pan myself but I imagine it should work fine! You may just need adjust the cooking time 🙂 enjoy!

    • Sunthari

      5 stars
      i tried this recipe, super moist testure. i loved it.

      • Cakes by MK

        Awesome! So happy to hear you enjoyed it Sunthari 😀

    • aelya

      I don’t have an oven, but I only had an air fryer. can I use an air fryer?

      • Cakes by MK

        Hi Aelya 🙂 I have never tried baking in an air fryer before so I’m really not sure about that sorry! There maybe other blogs that you can check out that may have tips on baking in air fryers 🙂

    • Shernaz

      5 stars
      I just made this cake – it was AMAZING!! I LOVE your recipes. Your instructions are so clear and precise, everyone in my family is happier since I found your website and have been trying your recipes !!!

      • Cakes by MK

        Aww so so happy to hear that Shernaz! Really appreciate the feedback 😀

    • Samantha Fernandes

      I would like to give this cake a try.
      Just a question where the buttermilk is concerned. I will have to make it at home since it isn’t available in supermarkets.
      Kindly let me know the ratio of milk and vinegar please.
      Thank you.

    • Yaseen

      Can this recipe be made without oil, or have an oil based substitute? Also can this recipe be made in a bundt pan? Thanks

      • Cakes by MK

        Hi Yaseen! I haven’t tried an oil substitute myself so I’m not too sure sorry, although some people substitute oil with butter which would probably work, but just keep in mind it may be slightly less moist 🙂

    • Yasmin

      Made this cake again – minus the saffron (my previous review).

      Wasn’t sure what you meant by regular sugar – white sugar or raw sugar? So I used raw sugar. It turned out amazing!

      • Cakes by MK

        So happy to hear you enjoyed the recipe Yasmin! And I meant white granulated sugar but so glad to hear raw sugar worked too 😀

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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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