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–+ servings
Slices of butter cake

Classic Butter Cake

4.98 from 49 votes
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This butter cake is soft, fluffy and goes perfectly with a hot cup of tea!
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 14 people
Author: Cakes by MK

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.

Ingredients
 

  • 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 large eggs
  • 1¾ cups (220 g) all purpose flour - cake flour okay too
  • 3 tsp baking powder
  • ½ cup (112 g) buttermilk
  • 1½ tsp vanilla essence/extract

Instructions

  • 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.

Video

Notes

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 🙂

Nutrition

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
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