Everyday Butter Cake
A cross between a tea cake and a butter cake, this is a simple & quick vanilla cake recipe that leads to a fluffy snacking style cake good for any day, anytime.
My original recipe for a classic butter cake. This started with a pound cake: the ingredients and quantities are very similar to my own pound cake recipe, with some major exceptions and deviations in the method: we’re melting the butter like Deb’s, rather than creaming it into the sugar, and we’re baking it in a shallow square pan (you can also do this in a 9” round pan) and tripling the sour cream.
Baking it shallow means it bakes quicker so no chance of it drying out, rises evenly and since there’s more air dispersed through the crumb it becomes quite fluffy. The added sour cream helps keep it all moist, and the melted butter means that we can make this cake fairly quickly and without the need for an extensive creaming session (like we would in a pound cake!).
All this to say, this cake seems unnervingly simple and basic but turns into something exceptional; the kind of recipe you always want in your rotation if just to have a quick, satisfying cake when you need it. It’s got a wonderful old fashioned butter cake flavor, is classy and yet wonderfully simple to make.
Recipe Ingredients
Butter: What our recipe is named after, so no subs! Use salted butter or unsalted butter. If using salted, halve the salt added to the cake batter. If you need to make this dairy free, use a dairy free butter (vegan).
Sugar: We’re doing a mix of fine granulated (non-organic) and powdered sugar (I like to use organic powdered sugar, but that’s a personal preference). Partially to sweeten but the added starch to the powdered sugar aids in the fluffy texture of the cake.
Eggs: whole large eggs, at room temperature. If not at room temp, the eggs will split the batter (this is due to their temperature causing the butter to solidify.
Flour: Cake flour, with its much finer grain and lower protein content is my preference for most cakes. It’ll give you a lighter crumb and a more tender cake overall. If you can’t find it, you can use all purpose but sift it well and remove two tablespoons of it and add 2 tablespoons of corn or tapioca starch. Add this flour mixture when it’s time to add the flour to the bowl.
Baking powder: not interchangeable with baking soda. Baking powder needs no acid to react with.
Sour Cream: You might ask to use yogurt in place of the sour cream here, I think that the chemistry of it would be fine, but it will alter the flavor (the cake will be tangier) and moisture (not as fluffy). If it’s all you have and you must have cake, go for it.
Vanilla: Aside from the sugar & butter combination, this is your only flavor so use something really good quality and use a lot! You can do a combination of pure extract and paste or the scrapings of a vanilla bean.
Salt: use fine sea salt or fine kosher salt. If using table salt, halve the amount.
How to make Everyday Butter Cake
Preheat the oven to 350 F and butter and flour a 9 inch square cake pan or an 8 inch cake pan. Or use parchment paper to line the pan (this will make it easier to lift out).
Start by setting the butter in a large bowl. In the microwave, heat the butter until it’s almost fully melted.
–> It’s best to cover the bowl with a microwave plate so none of the butter sputters out when melting. Alternatively melt the butter in a small saucepan.
Add the granulated sugar to the butter, as well as the salt and vanilla. Whisk very well, vigorously for about 2-3 minutes. You can use an electric mixer (fitted with the paddle attachment) if you prefer.
Add the room temperature eggs, one by one mixing very well between each addition. You should see air bubbles in the mixture as you whisk.
Use a rubber spatula to scrape the bowl as needed, to ensure that the batter is getting evenly mixed.
Sift in the cake flour and the powdered sugar. Mix halfway, then add the sour cream and mix to JUST combine.
Bake until a toothpick or wooden pick comes out clean, or the cake bounces back when pressed. Let the cake cool briefly in the pan.
Transfer to a wire rack to cool fully.
Leftovers can be stored in an airtight container, at room temperature.
If making the cake ahead of time, let cool then wrap tightly and freeze.
When it’s time to serve, use a butter knife to slice the cake.
Flavorings & Twists on the Classic Butter Cake
I get that someone might see this and think, wow that’s boring I wonder if I can jazz it up with some flavor? So here’s a few ideas:
- Citrus: add any kind of lemon, lime or orange zest to the batter. Forgo the juice which will mess with the chemistry of the cake and use an extract instead.
- Chocolate chips: some mini chocolate chips would be lovely here.
- Turn it into a coffee cake: spread a mixture of granulated sugar and cinnamon (and/or cocoa) into the center.
Turning this recipe into a strawberry shortcake
Make the cake as directed.
Make this stabilized whipped cream. Macerate a pound of sliced strawberries with a tablespoon of sugar and a squeeze of lemon juice.
Once the cake is cool slice in half horizontally.
Spread half of the whipped cream on the bottom half of the cake, and arrange a layer of sliced strawberries on top.
Place the other half on top and layer again with whipped cream and sliced strawberries.
FAQ
What is the difference between this butter cake recipe and a Kentucky Butter Cake?
Kentucky butter cake is a plain vanilla cake (usually made with buttermilk) and after baking you pour a sauce over it. The sauce is made mainly with butter and sugar, it gives the cake a rich sweet glaze. This cake has no glaze.
What’s the difference between this cake and a gooey butter cake?
Gooey butter cake, also a southern dessert, has a yellow cake base which is rather thin. On top of the cake a mixture of cream cheese, eggs, and sugar is poured over before baking. This gives the cake two distinct layers and makes it well, gooey!
Is this the same as a pound cake?
The cake recipe has roots in my pound cake recipe. I bake it in a square pan and added more sour cream to the cake to keep it nice and moist. It probably would bake up just fine in a loaf pan to make a more classic pound cake. However, pound cakes are traditionally made by physically leavening the cake (beating air into the butter and sugar) where as this is chemically lifted with baking powder.
Can I turn the recipe into cupcakes?
You can but they don’t rise like traditional cupcakes so they won’t dome much! The cupcakes will also be more dense, more like a pound cake cupcakes.
How long does the cake last/keep for?
I’d say a few days though it does dry out starting the next day. Best way to store it is in an airtight container.
Can I double this recipe?
You can but I’d still bake it in separate pans so that you don’t have to over-cook it to get the center to bake. This is a thick cake and would struggle to bake in the center in a large pan.
You can bake this in a 9×13 inch cake pan as well: it will just be a thinner cake.
Troubleshooting
My cake batter split when I added the eggs. What went wrong and what can I do?
This happens when the eggs are cold; the cold water hits the butter and causes its temperature to drop so the emulsion breaks. To get it back to being smooth, set the bowl in the microwave for just a bit – we want some of that butter to melt. Then try mixing it aggressively until it’s smooth.
My cake is dry.
This isn’t an overly moist cake but it should not be dry. If it is it’s likely the flour wasn’t correctly measured. Use a scale for best practice. Packing the flour into the cup will lead to a dry cake.
I would also add that smaller than large eggs can contribute to a large cake. Make sure you have bought ‘large eggs’ and check they are all the same size and well, not small (sometimes small eggs end up in large cartons!).
Overbaking too can be a culprit for a dry cake. Take it out as soon as it’s done and don’t leave it in the pan too long.
Everyday Butter Cake Recipe
Everyday Butter Cake
Ingredients
- 226g or 1 cup unsalted butter cold is fine
- 205g or 1 cup granulated sugar
- 1 tsp fine sea salt
- 1 tablespoon pure vanilla extract
- 3 large eggs at room temperature (place them in a bowl of warm water before you begin melting the butter)
- 180g or ¾ cup sour cream
- 250g or 2 cups cake flour sifted
- ¼ cup powdered sugar (can sub with granulated sugar)
- 2 teaspoons baking powder
Method
- Preheat the oven to 350 F. Grease and flour a 9” square or round cake pan.
- Place the butter in a large glass or heatproof bowl and microwave it until it’s almost but not completely melted.
- Add the sugar and whisk very well, a full 30 seconds.
- Add the salt and vanilla and whisk for another 30 seconds.
- Add the eggs one by one, whisking to fully incorporate before adding another then whisk for a full minute, until it’s light and creamy.
- Sift in the cake flour, powdered sugar and baking powder.
- Whisk in the sour cream.
- Fold the batter until it’s smooth. Pour into the prepared pan. Sprinkle with an additional 3 tablespoons of granulated sugar.
- Bake for 30-45 minutes, until a cake tester comes out clean and the top is golden brown.
Notes
Did you make this recipe?
Share & tag me on instagram @buttermilkbysam
Love this recipe. I’m bad with cakes AND I live at high altitude (8000ft) and this came out GREAT – made it exactly as directed. Perfect on its own with coffee or with fresh fruit and whipped cream. Not that I’m having it multiple times a day or anything…. Can’t wait to try the variations!
I had a craving for a butter-based treat thinking about a family cookie recipe from the holidays, but wanted something simpler to make. This is the perfect everyday comforting sweet treat, from the ingredient list to the measurements, and technique. I made it once as described and I love it for special occasions. I made it a second time with greek yogurt (same measurement as sour cream), and omitting the extra 1/4 of sugar for a less-sweet edition. Both times in a glass, 9-inch round pan. Absolutely divine! I’ll be adding both to my recipe book and trying the coffee-cake suggestion next
At 8pm had a craving for cake. By 9:30pm the cake was cooling. By 9:35pm decided that the cake had cooled enough and had to dig in. Perfectly simple and not too sweet. I had to stop myself and my husband from devouring the whole thing. Can’t wait to make this again and a shortcake version for my son’s upcoming birthday!
aw wow, i’m so glad it cured that craving! 😀
Very good cake. I used a combination of sour cream and plain yogurt, otherwise followed directions as is. A solid yellow cake. My husband loved it and that’s what I was going for. He tends to like simple vanilla cakes so this is ideal. I can foresee doing a lot with it, snacking as is, adding frosting, birthday cake, or use as a base to spoon fruit over, etc. good recipe for a vanilla cake.
Meant to give a 5 star rating!
Just made this, had a piece while still warm. Sheer heaven! Very soft, fluffy crumb as described. Hard to explain how yummy, fluffy this cake is. Browned perfectly on top, sides, bottom of cake. Beautiful for bringing as a dessert or gift. Made exactly as written. Only deviation was a 8 x 8 pan (thought I grabbed the 9 x 9) with parchment paper lining the pan, baked 35 min. Turned out so fantastic I will continue using my 8 x 8 pan as everything was excellent, A++++++, Just discovered your website and looking forward to trying more of your recipes. Thank you!
I make this cake every few weeks for my husband, who loves it with coffee. It’s really a no-fail recipe. I’ve made it with vegan butter, with half brown sugar, with browned butter… yesterday I steeped tea leaves in the butter and made a green tea version. Such an incredible base recipe and so simple. Thanks again for posting this, I hope I have this recipe forever!
I bought a scale for this recipe bc the first time I made it it blew my mf mind. Second time it was dry and I wanted to jump off a cliff. So I got a scale so i can make it again perfectly. Third try in the oven now! Cross your fingers! This is the best cake I ever had in my life. The crunchy top is my fav part.
Question: Do you measure the 2 cups of cake flour then sift, or do you sift 2 cups of flour? Most flours are pre-sifted, but I’d like to follow your directions exactly. Thanks!
Personally I weigh it with a scale – sifted or not it weighs the same. If you are using cups, shake the flour over the cup until it’s full then level it (this way you aren’t overpacking it), then you can sift it into the bowl.
I made this for a family gathering. GONE within an hour! It was so beyond amazing, and I added some orange and lemon zest (about a tablespoon) while whipping the sugar and it added so much to this recipe-definitely going to make again.
Love this! Could this be scaled to make a dozen cupcakes?
Sadly I’ve found it doesn’t work as well in cupcake form!
Love love love this recipe! Have tried it many many times. Thinking of switching it up abit by adding almond nibs. Do i need to reduce the flour measurement? Appreciate your advice!
Bits of almond right (not almond meal and not flour)? No need to change anything if so!
My go to recipe. Perfect each time. I would like add almond nibs to the batter, sure i reduce the flour measurements?
Hi! So excited to try this recipe with all these reviews. One issue I have is I don’t have sour cream. is there any way I can substitute this? I don’t have yogurt either. I can make buttermilk? Not sure if that’s interchangeable
So buttermilk has more water and less cream (fat) which will change the texture of the cake. A homemade buttermilk will have even less fat. You could try crème fraîche or labne, or just wait until you can get sour cream!
Came on here to thank you for this delicious recipe. My grandmother was craving a vanilla cake and wasn’t satisfied with the options we had. Made this for her a few months back and now every time I plan to visit her she requests it from me. Wanted to also note even the batter is insanely addictive haha
That is beautiful, I’m flattered she loved it!
looks amazing , im gonna try this one but how can i make this in small batch ?
This was seriously so so good. Extremely moist and rich in a good way. I added mini choc chips. I will be making the strawberry shortcake version for the 4th of July!
If I were to use a 16 by 22 in. baking sheet to make this cake, would it be structurally sound enough to do so? This recipe may be a denser cake but is it dense enough to layer? I found only one comment that talked about layering, it was not very helpful.
You’re planning to make it in a cookie sheet? I can’t speak to how that would bake up, it’s a considerably larger pan than what I use (8 or 9 inches). My guess is it would be quite thin. If you wanted to layer you can make it in a 9 inch pan and slice it in half and then stack those, that is what I have done when I’ve made it into a strawberry shortcake cake.
OMG!!! I made this cake today and I am speechless. It is light, sweet, and the flaky sweet top gave it the right finish. Thank you for sharing your recipe, I will definitely try the others.
You are so welcome, I’m so happy to hear this!
Hi! The cake turned out super fluffy and cloud-like out of the oven, it was delicious. However after a few hours, maybe 6-7 hours, the crumb got a lot tighter and it wasn’t soft and super fluffy anymore. What could be the reason for that?
Did you store it in an airtight container? If not it’s quite normal for cakes to dry out after a few hours.
I’ve made this cake twice in one week, it’s the best ever. Thank you for sharing
I seem to be in the minority here but I did not enjoy this cake at all. It was super fluffy, but dry rather than moist, and held very little flavour. I made it 2 days ago and 3/4 of it still sit on the cake plate because we just aren’t reaching for it. That’s a rarity in this full house to have anything last that long! Wanted to like it, and don’t intend any hate, just sharing for perspective.
This has become my go to cake recipe. It’s so versatile, and it’s so good no matter how you change the ingredients. I’ve made it as a chocolate, vanilla, lemon, and coffee cake and they were all crowd pleasers. Thank you for this recipe. I love it.
I messed up 🙁 I put all the dry ingredients together not realizing you call to mix the sugar with the butter first. Can I still fix it.. help
Hi! I would just proceed, you’ll have a bit of a different texture but it’ll still taste good!
This is a wonderful, easy cake. It’s fluffy, sweet, scrumptious, buttery and a keeper. Thank you so much for sharing this recipe!
do I need to adjust for high altitude for the everyday butter cake
Hi Doreen, I don’t bake at high altitude so can’t say for sure but if you scroll up to Mrs Pie’s comment she left some notes: “I decreased the sugar by 2 TBS, increased flour by 2 TBS, and added 2 TBS water. I baked it at 375° for 5 minutes, and then without opening the oven, decreased the temp to 350°. I baked it for 30 minutes”.
Noticed the recipe calls for 226g of butter or 1C, but one stick is 226g and that’s a big difference so I am just going to go with the 1C since that’s what most people in the comments seem to have done but if that could be clarified I’d appreciate it
One stick of butter in the US is 113g or half a cup. Perhaps you have the 226g bricks that are more common with european butters?
OMG! I just make the cake, and it’s so soft and delicious! Will be perfect for birthday cake. thank you for sharing your recipe.
you are so welcome, I’m so happy you liked it!
such a gorgeous vanilla cake recipe! I accidentally left the icing sugar on the bench and only realised when the cake was in the oven woops, but it didn’t matter at all! Will definitely try this recipe for a layer cake too when I want a vanilla birthday cake 🙂
Tried both the butter cake and chocolate cake recipes and it is so good! This will now be my go-to recipe!! I have stopped looking elsewhere
Tried both the butter cake and chocolate cake recipes and it is so good! This will now be my go-to recipe!! I have stopped looking elsewhere 😂
Saw this on TikTok and I made this recipe several times and everyone always asks what is the recipe! I should have commented sooner – this cake is an 11/10! I will try the chocolate version soon.
I followed your recipe to a T and it was delicious. Not too sweet and the sugar on top made it perfect. Thank you for sharing this recipe!!
I made this recipe today, cut the cake in half, put raspberry preserves in the middle as a filling, and then frosted it with whipped cream. My husband said it was the best cake he’d ever had! When I make it into a coffee cake, do I sprinkle the cinnamon in the batter or just on the top would suggest?
this was perfect! not overly sweet, fluffy and light! it is perfect!!!
Very few recipes make it into my compilation book of “favorites”. After only one time making it, this one WILL be added. Light and fluffy. I had to keep adding a few minutes to the cook time. Also, I failed to sprinkle the 3 TBSP of sugar (you should add that sugar at the end of the Ingredients list) but I just dusted the top with powdered sugar when it was done. It was perfect to pair with the first of this season’s freshly picked strawberries from Carlsbad (CA)! Thank you! P.S. Next time I’m making it in the electric mixer (I have a vintage Sunbeam).
I’ve made this several times just as written and it is the perfect cake. Easy to whip up when company is coming over, not too sweet or heavy, just perfect with coffee. Thanks for the recipe!
Hands down the BEST cake EVER!! Easy to put together and taste better than any store bought cake I’ve ever had. Family and friends were blown away!! Thank you!
This recipe is amazing. The only reason it lasts more than an hour in my home is because we have to wait for it to cool down. Incredibly moist and flavourful!
My go to cake. Yummy and everyone loves it. ❤️❤️❤️
My cake didn’t last a day using this recipe
This is absolutely delicious!! It reminds of a millet cake I used to get at a health food store and could never find again.
Great recipe thanks for sharing : )
Are there any adjustments needed at high altitude?
I don’t bake at high altitude so I can’t say for sure, but I would suggest consulting this King Arthur chart.
Made this last night. Used all purpose flour and plain Greek yogurt as substitutions. Also sprinkled a bunch of dark chocolate chips on top of the batter along with the granulated sugar. It was pretty good.. Smelled better than it tasted. I cooked it for about 55min because my oven tends to run slow, and it was a little overcooked. I know all these changes contributed to my outcome, but just some warnings for others. The way I made it, I’d rate it 3/5.
This was so goooood!! Everyone loved it 🙂
Would like it to be more buttery can I check how can I achieve that?
Afraid the cake won’t be nice if I added more butter !
This was DELICIOUS, thank you!!!
I made this yesterday and it really is amazing; tender, flavorful, not too fluffy, buttery without being greasy. It’s also exceptionally easy make. I’m a very experienced baker and have tried many (at least 20) of the most popular vanilla cake recipes online. Most were a huge disappointment. But I highly recommend this. Definitely a keeper. Thanks so much for sharing this with the rest of us!
Great!! I’ll try it
I was wanting a cake but was trying to find a recipe that would use up some of my ingredients that are going bad soon instead of buying new ones. I KNOW THE INGREDIENTS SAID NOT TO SUBSTITUTE THE BUTTER. I only had one stick though, so I did half butter half margarine. I also didn’t have enough sour cream, so I used mayonnaise instead (please forgive my sins). While I am sure it is not as good as following the recipe without substitutions (which I will definitely do in the future) it still turned out really tasty. While in general I recommend following the recipes exactly with baking, this recipe handles substitutions really well in a pinch!
Best vanilla cake ever. The kids and I devoured it. Moist everyday. Easy to follow recipe. I’m so happy that I found this recipe.
I sent a review but forgot to add the FIVE stars…actually there are not enough stars to justify just how great his little cake is. It is sheer perfection! A lovely old fashioned flavor and the cake comes together so easily. This is certainly one for the recipe box. A keeper!
Sheer perfection in this cake. I make cakes from the internet all the time and many of the recipes are just a waste of good ingredients. THIS ONE is amazing. It has an old fashioned flavor that I always want to achieve. Such a lovely cake. This one goes in the recipe box!
Can I bake this cake in individual ramikins and turn out onto a plate?
I honestly I’ve never tried so I’m not sure, it but can say that they will bake quicker and possibly overbake (ceramic holds onto heat longer).
I’m I able to double this recipe?
In a 13×9 cake pan, I think it could work. Bake time can be different though so I’d check it at 30 mins and assess!
Excellent! I used Ghee (for butter) & Greek Yogurt (for sour cream) & it turned out great. Done to perfection in 40 minutes. Thank you.
Giving this recipe a go for a surprise visit from family. I am hoping to use a loaf pan and wondering how to alter cook time?
Hi Natalie, loaf cakes bake slower and longer than a cake baked in a shallower pan. Because they need to be in the oven longer and the batter is condensed into a smaller space, the crumb on the cake will be different. Also, the batter is too much to fit into one loaf pan (it will overflow).
How can this be made into a devil’s food cake?
We love this easy and tasty everyday cake. Sometimes we eat just as is and other times I might add a mixed berry compote. Tonight I pulled some cranberry compote from the freezer for those who wanted something with the cake. Any way it’s served, this cake is a keeper.
Can I substitute AP Flour instead of the Cake Flour?
You can – see the ingredient section (take out a tablespoon of flour for each cup substituted and replace with cornstarch)
I have baked this cake at least ten times now. It’s the perfect cake and is always a crowd pleaser. So happy I scrolled upon this recipe a while back on TT. Thanks!
Ten!!! Wow, this made my day =) =)
Delish! Nice and fluffy, full of flavor. Easy to put together!
This turned out so good! I used a 9” round pan and it took ~55 mins to bake, but it still came out so moist! Tastes heavenly.
Loved it, super easy. But may I ask, why do you have soooo many pop up ads?? I spent more time trying to delete those & clicking back to the recipe than I did reading the instructions ????
Hi Gina, glad to hear you liked it! There is one pop up ad that should go away once you exit that window, the rest are just part of the text and you can scroll past them. If you want a clearer view where you don’t see any, hit the ‘print recipe’.
Just made it today. Love it!!! The cake is super delicious and easy to make.
This cake is sooo delicious. I didn’t have enough sour cream on hand, so I substituted for coconut flavored yogurt. WOW. I will keep this close at hand!! Thank you for such a satisfying dessert.
this is wonderful to hear (and good note on the coconut yogurt!)
I am so excited to make this cake. I plan on making it this weekend for my Dad. I’m really new to baking. I had a question, is this made in a 9×13 inch baking pan? I have been on your page all day saving recipes. I’m excited to bake them all. Thank you for sharing this recipe.
Hi Kourtney, I love that you’ve been saving recipes from my site :D! I make this recipe in a 9 or 8 inch square pan.
Has anyone had Gigis butter cake at Maggionos? If so, is this recipe comparable? I’ve been looking for a recipe that is like theirs.
Made just as written. It was fantastic. Simple and easy. Just what the chef was looking for. I loved that I mixed it by hand in one bowl with basic ingredients I always have on hand. Slide it in the oven and 30 minutes later it’s done. Easy dessert! It’s perfectly simple and comforting and delicious. And my husband, who could’ve been a good critic in another life, said it may have been the best cake I ever prepared. I’ll be saving this recipe! Thanks so much for sharing it!
This page stole your image and recipe:
You can easily file a report here:
ugh!! thank you for letting me know!
At first it wouldn’t cook properly, so at the end I put it at 175*C for 55 minutes, but then it turned out really good and delicious! Not too dry but also not soggy.
Amazing cake! Made it exactly the way the recipe outlines, and we all love it.
If anyone has ever been to Ocean Prime and had their signature butter cake, this is a spot on recipe for it.
Thank you so much for the recipe!
Just made this. I only had two eggs and converted the recipe. I also didn’t have quite enough sour cream and subbed a bit of mayo. Omg. The crumb and the rise and the flavor! So dang good. This recipe is getting bookmarked. Beautiful!
This is a fantastic recipe! It’s very easy to make, and so delicious. I especially love the crunchy sugary top. I look forward to trying it with lemon zest or maybe some berry compote.
I am eating this right now. It’s delicious. I can’t wait to eat it for breakfast tomorrow. Make it!
can this be made eggless?
Looks really awesome n delicious! Thanks for sharing.
this recipe is really good. tried it today. everyone loved it. the butter smell is heaven! moist and not too heavy.
This is my favorite recipe, taste so yummy and relieves my sweet tooth. I was wondering if there would be a huge difference if I skip the sour cream?
it would be a huge difference – the sour cream contributes to the cakes texture and structure. it would be rather dry and crumbly without it! You could use some greek yogurt in it’s place if you prefer. I’m so happy you like it =)
The ease of hand mixing this cake makes it perfect for me and my three year old to make together. It has been our summer cake to take to parties and we always enjoy making it. Delicious! And a crowd pleaser.
Is there a 6 star rating? I made this for the 2nd time last night. People just love it. So simple. Not overly sweet, but still a great dessert. Even my chocolate obsessed kids like this cake! It is a no brainer. Thank you for such a yummy recipe!
gah, this makes me SO SO happy. Thank you so much Laurie 😀
Perfect snacking cake for when you want something a bit fluffier then a pound cake or want to use up sour cream. I noticed in the comments that some ppl had issues with the batter separating but that did not happen for me, it all incorporated smoothly. It also fit great in an 8×8 pan, just needed a bit extra baking time since it was thicker (but didn’t get out), for those who don’t have a 9″.
Omg this is the most delicious cake! It’s immediately replacing all my other sponge recipes. I don’t generally care for chocolate sponge but I made the choc version and it was ridiculously good. So moist it would have given a brownie a run for its money! Thanks so much for sharing ????
This came out delicious! I left out the powdered sugar, and once the cake was cool, I soaked it with fig leaf simple syrup, and topped with ermine frosting, and it was the best cake i’ve ever had. Family and friends said they’d never had a cake as good as this one.
Perfect recipe! Thank you, Sam! I left off the sugar on top because I was using it for a strawberry shortcake base.
Is this hand mixed or do use the KitchenAid? Thank you.
just a hand & a whisk!
The butter cake is amazing, me and my family LOVED it, I didn’t have much powdered sugar, so I only added about 30 grams of it, still turned out amazingly, can’t wait to try this recipe again with all the ingredients
Made a GF version of this today for a grad party and it’s AMAZING. Roughly, here’s what I changed:
Flour — 15grams tapioca starch, 210grams Bob’s Red Mill GF one-to-one flour. Baked in a 9×13 for 30min. YUM.
I made this as recipe explained. I should correct that the butter and eggs must be warmed to room temp prior to making this to avoid the batter from separating. Watch you mixing like a hawk for overmixing as well. easy to do with this recipe. I didn’t have cottage cheese so I used my fav Greek yogurt instead (liberté Greek vanilla low sugar 13 g protein one) and when I tell you this batter SLAPPED SO HARD absolutely HEAVENLY it was sweet without being too sweet but the creamy-ness from the butter and yogurt/cottage cheese made it velvety and addicting. I haven’t baked it yet but I already added it to my recipe book!
Oh my god the texture?!
One of the most unreal bites of cake I’ve had for such a simple recipe. Added a dusting of cinnamon into my batter and topped with chocolate buttercream for an easy birthday cake. Throwing out all my other basic “yellow” cake recipes. This is IT
I made this over the weekend as an alternative to shortcake for strawberry shortcake. It was RIDICULOUS. I browned the butter first and let that set back up before I whipped it. My batter curdled like some other commenters, but it turned out perfectly! I screwed up one bit – I doubled the recipe and didn’t catch your notes to cook in 2 9×9’s not one big 9×13. It did take an eternity to bake a double batch in one pan. I will def make again and if doubled will put in 2 pans. Don’t skimp on the sugar crust, the flaky topping was everyone’s favorite part.
Do you think browning the butter would be a good idea to try with this recipe?
you’d need to make some other changes. I have a bb version coming soon 😉
This cake is absolute perfection!!! It is so flavorful and has a lovely crumb! I made this as a base for a quick take on strawberry shortcake – everyone I served it to absolutely loved it and asked for the recipe!! I can’t wait to make this again!
Mine is currently baking (and starting to smell good). It looked great going into the pan, but I do have a question about the ingredients.
I used the weights in your recipe, but paused at the sugar. In all my baking, I’ve never seen 220g for 1 cup of sugar. I know that the weight of a “cup” of flour can vary a lot, but not sugar, which seems to be relatively standard at 198-200g. So then I wondered if the extra weight was meant to reflect the additional tablespoons of sugar on top, but the math on that wouldn’t quite work out either.
Clearly a lot of people have successfully made this cake, but I do wonder if anyone who has had issues could chalk it up to this difference between using the weight listed vs using volume measures? And I also wonder if, since granulated sugar sprinkled on top is part of the recipe, that amount of sugar should be included separately on the ingredients list?
Jane, you’re actually the second person to ask me about this in the past few weeks and I’m thinking you’re right about it being high. I was using a particular set of measuring cups for awhile and I think they were on the larger side (this is why scale is best!). I’ve scaled it down a bit now, but it shouldn’t make a difference to your final cake as it’s not a huge amount.
I have made this recipe before. 10/10. Chef’s kiss. I just wanted to say that I also made this to the exact recipe but added 2/4 of cream cheese because I had no sour cream. Worked just as well but was a tad bit more heavy. I bake it for 50 minutes as well. Not as fluffy but still a gorgeous cake.
Wow! This cake is so perfect. Buttery, not too sweet, the crunch on top. I made it for my husband’s birthday and he was beyond thrilled. My daughter had almost 3 pieces and I’m sending the recipe to all of my friends!
this is so wonderful to hear, thank you Brittany!
Hi Sam, Jenny again (for the 3rd time)!
From your comment about the splitting it’s clear you don’t think it matters as long as it comes back together. I wasn’t sure if it was important to prevent splitting at any point during the batter making since I’m relatively new to baking (and being a scientist I tend to fuss over the smallest details).
Thanks a bunch for your time!
Ofc jenny! It does have a small impact on the final crumb, but it doesn’t destroy it at all. What I’ve observed is that if the batter has split, it makes the cake a little less fluffy. but tbh, it isn’t that noticeable and nobody eating it will say oh my gosh this batter must have split. I’m no scientist so I can’t tell you why this is the case but I have noticed it over the many times I’ve baked cakes and it’s not a huge deal.
Hi Sam. Thanks for responding to my previous question.
I tried the chocolate version the other night and it wasn’t successful for me. I found it dry and the structure was too tight. I wonder if the dutched chocolate doesn’t suck all the moisture right out (I’m using Cacao Barry Extra Brute, 22-24%)?
However, tonight I made your classic version but swapped out the vanilla extract for lemon (1/2 tsp) and messaged the zest of two lemons into the sugar. It was soooo much better. I loved the delicate crumb and it was much more moist. It wasn’t perfect however, because I overshot the bake by about 2-3 minutes. I’m going to try again. 😉
Question: how do I stop the batter from splitting? All my ingredients are room temp, I lightly beat the eggs before adding to help emulsification without over-beating, and I added them by thirds. By the time I added my last third the batter was splitting. I think with only 226g of butter and 3 eggs whites the fat can’t hold the water. I saved it by adding in a few tablespoons of flour to bring it back before adding the sour cream. Even then it remained slightly split until far more flour was introduced.
I know this was super long but I’d love your help!
Thanks!!
Hi Jenny, that’s odd about the chocolate (my crumb wasn’t tight at all) I’ll have to remake the recipe and see about it. I’m glad the classic worked out well! As far as the batter splitting – I don’t think it’s a huge issue. Once you add the flour it tends to come together. I’ll be posting a video soon which will show the batter at different stages.
This was so easy to make and was delicious!
Thanks so much for your prompt response to my question regarding this cake as cupcakes. I’m going to test it as you suggested as well as a couple of frosting recipes. This looks perfect though.
Hey Sam! I want to make this with lemon. What do you think about using lemon juice powder rather than extract?
Hi Jenny! From what I can tell you’d use 1 tablespoon of powder per cup of flour which seems small enough to not impact the texture of the cake. Also, use fresh lemon zest and rub it into the sugar beforehand. This always gives excellent fresh lemon flavor.
I am looking for a delicious butter cake recipe to bake into cupcakes for my sons 3rd birthday party in a few weeks. I would like to top them with a not too sweet chocolate frosting, maybe a swiss meringue buttercream. Would this recipe be a good one to try as cupcakes?
Hi Christi, so if you’re looking for a Kentucky style butter cake this isn’t it (those are made with cream cheese and the texture is much more moist and gooey). This is more like a vanilla tea cake. I think the recipe as is would work as cupcakes, you’d bake them for less time (check them around 18 minutes). But I’d advise, especially if it’s for an event, to give the recipe a trial run first, you can halve it to make less and see if the cupcakes are what you are looking for.
can this be made eggless? thank you
no, sorry
Everyday Butter Cake is excellent. Works on so many levels for me, that’s why I make it all the time. It’s easy to prepare, my small children help quite a lot, they devour it, cannot stop asking for more squares! Why? Because its flavour and texture are so wholesome, traditional, and the recipe is so carefully given that even someone like me who just isn’t a good baker, can bake something that turns out so professional. Thank you for the cake that will probably be my children’s childhood cake!!
delicious and easy!
So beautiful, simple, and elegant. I just sat and admired how tender the crumb was for a while lol. Needed an easy recipe because I broke my foot but have been dying to bake. This was perfect! Had a bit of trouble with the batter breaking up, but I think it was just because of the humidity here in Memphis. It came together after I mixed a couple tablespoons of the flour in, and then I added the rest. But another awesome recipe from Sam 🙂
Best snacking cake I’ve ever made – 10/10, do yourself a favor and make it asap!!
This cake is wonderful it really came out just as it looks .. but after a day or a few hours maybe 5 to 7 hours the fluffyness went .is there a reason for this?
I can’t think why the texture would change that long after baking, unless it wasn’t sealed – like if you left it out on a plate it would dry out after half or a full day
Would it be ok to make the batter a day ahead, refrigerate overnight then bake it the next day?
would this cake work well as a layered cake with frosting or no?
Yeah it would!
It’s great, fluffy and delicious. It was super easy too. I’m definitely making it again! I don’t like taking also of time to bake but this was super fast.
I am the kinda person who needs a cake every once in awhile that isn’t a fancy occasion cake. This one fits the bill. Quick to whip up, and the flavor was really good. Loved the texture on the top from the sugar.
Devoured by my family. Not too sweet, just the right density, easy as pie 😉 Thank you for sharing. Next up: the chocolate variation and the vanilla with mini chocolate chips for a family taste test.
This turned out delicious!!!! So simple and yet so tasty. It was a big hit and got basically entirely demolished in one night. I served it with fresh whipped cream and berries on the side, but it didn’t even need it—was so good just on its own. I want to try making the chocolate version next!
This recipe is the definition of comfort food…buttery, tasty, moist, and smells wonderful! This cake hits all the senses. I pair it with lemon & honey glazed mixed berries. YUMM!!!
What a lovely cake! I ended up using a bit of strawberry Greek yogurt to supplement the sour cream and ended up with a slight strawberry taste to the cake. A friend took one bite and said, “Wow, this is wonderful”. thanks for a great recipe, Sam!
Made this and served it with a fresh raspberry coulis and vanilla bean ice-cream. CHEF’S KISS you are a gift!
Made this cake today. Talk about simple and absolutely delicious. I did the plane version. I will do it next time with some zest. But I absolutely loved it. Very light very flavorful. Delicious. Thank you it’s a keeper.
Delicious! Could you tell me where your tin is from please? It looks far superior to mine!
Hi Emily! It’s a USA pan 😀
Perfect snacking cake! Made it two days in a row – will most definitely be making again ????
Made the cake this weekend and omg it’s perfect!! it’s a great tea cake but still so moist and perfectly crisp on the top. i put a slice out on my desk, left, and came back to my cat almost devouring it, he loved it too! (don’t worry he’s fine haha) thank you sm!
lol!!! Even the cats like ebc, I love this 😀 😀
AMAZING! Simple to make, and absolutely delicious to eat! It is truly the perfect snack cake!
This cake was delicious! And so easy to make. Will definitely make this again!
Do you let the ingredients come to room temperature or use as is out of the fridge?
i probably have them out for around ten minutes before i start. it’s not absolutely necessary but it’ll make mixing everything smoother and easier
Oh my goodness, absolutely light & delicious .
This will definitely be my go to recipe.
it just came out of the oven and it smells amazing and tastes even better! thank you
Another great recipe. Thank you!!
I made this a few weeks ago and absolutely loved it. I’m now gonna make it again for a friends birthday cake, I’m curious what sort of frosting topping would be best? Would buttercream be butter overload, I imagine something light a land fluffy maybe? Any suggestions?
Hmm, I think a cream cheese buttercream would be lovely here because its light and creamy but has some tang.
I tweaked this by swapping the cocoa powder for 34g of powdered freeze dried strawberries. It gave it a subtle buttery berry flavor. It was really good I like the texture and that surgery crunch on top. might try lemon zest version next.
Absolutely loved and super easy to make! Made the chocolate version (no mini choc chips but I’m sure that’d be great) and I didn’t have cake flour so I used 186g flour + 2 tbsp cornstarch, based on the lower flour amount for the chocolate version. I also used full fat Greek yogurt in place of sour cream — subbed directly, didn’t thin. Made for a nice moist and fluffy cake! Want to try to funfetti-ify it next time!
Easy to put together and yummy. My fam loved it incl the kiddos. Great for an impromptu family gathering 🙂
I made this yesterday. It tastes good but mine was a bit drier than I would like even though it wasn’t even in for 30 min. Maybe my pan size was off? I will have to measure it and try again. Otherwise the flavor was delicious.
Hi Kate! Well it’s not a cake I’d describe as “moist” which is why I likened it to a tea cake (this is more the kind of cake you’d have with something do drink rather than something very moist like a banana bread). If it was overly dry it could be an issue of over-measured flour. If the pan were bigger than a 9″ it likely would’ve been done sooner
There’s a famous restaurant that my family has gone to for nearly 70 years and we’ve had every birthday celebration there with the highlight being their delicious butter cake. This recipe is the only one that has evoked my childhood memories of sweet butter cake birthdays. The perfect balance of sweet vanilla and creamy butter flavor in a moist delectable cake. I ate it just like it I always have- warm with vanilla ice cream and berries. Thank you for sharing.
This is just so lovely to hear. How wonderful that it awakened such fond memories for you! Thank you for this comment <3
i made it and I thought 3 tbsp of the sugar was too much at the end so I only added 2. The results were very different from the video so I definitely recommend to add the 3 tbsp at the end for a more flaky texture
How can I use Greek yogurt as a sub for the sour cream? Do I have to water it down or just mix it in as it is? I’m super excited to try this recipe out!!!
if it’s the kind that’s really thick then maybe water it down a bit with a bit of water. if it’s smooth (pourable) then you can swap it as is
I have 8×8 glass pans (it’s tricky to find 9” square pans where I live – maybe that size is more common in the US). How would you alter cook time to adjust for a slightly thicker cake?
i’d just bake it longer for a thicker cake but also remember glass will retain heat a bit longer once out of the oven so kind of factor that in – don’t let it bake a moment longer than it needs.
Absolute perfection in simplicity. One of the best coffee/snack cakes you’ll ever eat.
Loved this cake so much made it twice but both times the bottom half would stick to the pan ): what am I doing wrong? Should I let it cool completely in the pan first then flip? Thanks (:
The most delicious but also easy and quick vanilla cake . Made into 14 cupcakes for my family and they all loved them ! Thank you – will be my ‘go to ‘ from now!
I’m always searching for a good basic vanilla cake to use for kids birthday cakes and this might be it! Moist and buttery, great on it’s own or with frosting. My son and I turned half of the cake into lamingtons and the rest is being eaten on it’s own. I subbed the sour cream for Greek yoghurt with no issues. Thanks for a great, easy recipe!
Easy and so delicious! I halved the recipe and baked it in a 7in springform for 35 mins. I also substituted 1/4th of the vanilla extract for almond extract + added orange zest. Can’t wait to try the chocolate version!
I made this on a whim today and it turned out so good! Since I was baking without much planning I didn’t have any sour cream, but I watered down about half a cup of plain Greek yogurt to get to 3/4c volume and it worked perfectly! So good, can’t wait to try this out with some of the suggested variations.
I made this with King Arthur’s measure for measure gluten free flour (doing the 2T cornstarch sub) and it is my new favorite cake! It’s the perfect texture, not at all dense like GF cakes can end up… And the crunchy sugar top is brilliant. Thank you so much for this recipe, can’t wait to make it again.
Saw this on TikTok and had to make it right away. I’ve been craving some sort of cake. I used regular salt (1/2 tsp), all purpose flour with the cornstarch as suggested and plain Greek yogurt instead of sour cream, and it came out so good. I tried it with a little jam, and my husband had it with cool whip and some berries. It’s great alone too!
great instructions and taste.
Just whipped this up right before dinner and had a lovely treat to go with tea afterwards. I made the recipe as written (just vanilla) and the flavor was fantastic and the crumb divine! This will become a quick go-to cake for me. I imagine in the summer it would be nice with a dollop of cream and fresh berries…though the sugar crust is superb! Thanks, Sam!
Do you think this could be made with gluten free flour? Do you have any suggestions on the type to use? Thanks!
yeah! a few people have made it with those gf flours that can be swapped 1 for 1, like king arthur’s measure for measure.
This was super good! Ended up here from tiktok. Just had some for breakfast 🙂
I have the pickiest eaters known to man for children in my house and they said this cake (I made the chocolate version) was amazingly delicious! Thank you! ❤️
Oh my gosh Stephanie, you are fast! I’m so glad you all loved it 😀
Can I make this recipe for cupcakes too ?
you can I’d bake them for less time though, check them at 18 mins
This cake was incredible! I’m high altitude, and I made a couple of revisions and it turned out perfectly. I decreased the sugar by 2 TBS, increased flour by 2 TBS, and added 2 TBS water. I baked it at 375° for 5 minutes, and then without opening the oven, decreased the temp to 350°. I baked it for 30 minutes, and it was heaven. So light and fluffy! It definitely was best the first day, but still excellent the day after. Thanks for the recipe!
I appreciate these notes so much! Sometimes people ask how I’d convert it for HA baking but I’m at sea level so having this input is so valuable. Thank you!
Loved it! I followed the recipe to a T! Although because my oven is stronger I baked mine for 30 mins. It was so good I had to make it again two days later! #bestcakeever
wow, amazing to hear!
This recipe looks delish! Could you add sprinkles to the batter or on top of the cake? If so, how much would you recommend? Thinking about adding rainbow sprinkles…
Kim that sounds so fun! I’d add a couple of tablespoons (3-4) to the batter
I’m dying to make this into a cupcake- any suggestions regarding the baking temp/ time? I don’t want to go in and completely butcher the batter
Hmm, i’d bake them at 350 for about 20 minutes – checking them at 18 probably. There’s this great KAB article on converting cake recipes to cupcakes you might want to check out: https://www.kingarthurbaking.com/blog/2019/04/25/how-to-convert-cake-to-cupcakes
Hi! I would like to try this out with the mini chocolate chips you suggested – how much would you recommend? Maybe a half cup?
half a cup sounds good! maybe toss them in flour first so they don’t all drop to the bottom
Excited to try this recipe. Should there be a leavening agent ? Thank you
there is baking powder listed in the ingredients =)
Hi! I want to make this cake but have no powdered sugar. Any substitute? Thanks!
Hi Laura! It isn’t a perfect substitute but you can grind 1/4 cup granulated sugar (additional from what’s already in the recipe) with 1 tsp cornstarch.
Gone by the end of the evening!!! Everyone loved this. Thank you.! This is the first recipe of yours I’ve made. It won’t be the last!
This recipe looks delicious. When whisking- do you recommend whisking by hand or with a hand mixer / stand mixer?
by hand so it doesn’t get too tough =)
I had been obsessing over the thought of this cake since I first came across the recipe. I didn’t have enough sour cream so I used one quarter cup sour cream and 1/2 c Greek vanilla yogurt. It came out great !
😀 glad you made it and it worked out with the yogurt sub!
Very moist and buttery and rich. Beautiful with a cup of tea.
LOVED THIS! Thought I had ruined it by using salted butter and corse kosher salt, not at all. Next time I would make sure unsalted butter and using sea salt. Going to experiement with adding brown sugar cinnamon swirls to it for a breakfast coffee cake version.
i love that idea!
My 13 year old made this, as I am in bed sick, and hers never came together, looked curdled even after moving in the dry ingredients. Wonder why?
hmmm, its possible the sugar and butter weren’t mixed enough to suspend the fat bits into the sugar. mixed well it should’ve been very pale and kind of creamy looking before the eggs went inn. my guess is if you baked it with a ‘curdled’ batter it would just be a bit denser (since not all of the butter bits were emulsified)
I was expecting it to be a little sweeter and a lot more moist.
Made this on a whim and it came out so good!
Things I Did Differently:
– Used 1/2 tsp of regular salt instead of 1 tsp of fine sea salt
– coconut milk yogurt instead of sour cream
– Did not have cake flour so I followed her direction of removing 2 tbsp of flour, added 2 tbsp of corn starch
– added orange zest
Even with the edits I had to make, the cake still came out delicious! Will be making again, it was so easy
good to know about those adjustments (esp the coconut milk yogurt!)
I just made this, it was delicious! I wish I had some milk for my coffee to have one with it though!
Simple recipe that is absolutely amazing! The recipe comes together quick and is melt in your mouth delicious!!
thanks barbara! 😀
wow. i just finished making this cake and i don’t regret it a single bit! it’s so good! i substituted the sour cream for cream cheese because i didn’t have any and it still came out amazing!!! my dad loves is a huge cake lover and he said it’s one of the best i’ve made. thank you for this recipe definitely will make again!
great to know it worked with cream cheese too! I’ll have to try that one day
Absolutely delicious! Super light, kind of a mix between a butter cake and a pound cake. Would be fantastic with some whipped cream and berries!
yesss! i have every intention of piling some farm fresh strawberries & a heap of whipped cream on top of this come May
This is the best snack cake! It is super fluffy with the little crisp on top from the powdered sugar. We cut the recipe to 1/3, used a loaf pan, and baked for 25 minutes and it came out perfect. I’m going to try it with a little orange extract next time.
great to know the bake time for a half cake, thank you!
Sweetened this partly with maple syrup (because i did this on a whim and didn’t quite have enough granulated sugar) and it’s absolutely lovely
Can this be done in the air fryer? It’s summer in were I am and trying to avoid turning the oven on at all cost
no idea! i don’t own one. perhaps if someone tries it they’ll report back here
Can you use all purpose flour instead of cake flour? I’m asking because that’s what I have available!
yes, i mention it in the ingredient section – just remove two tablespoons of the flour and add 2 TB cornstarch
I made it and it’s perfect! I ended up adding the zest of two lemons and 2 tbsp of lemon juice and it turned out absolutely beautiful. Thank you so much for the lovely recipe!
great to know the lemon worked well too!
What size pan did you use for baking? Also what material pan is best for this recipe? Foil, metal, glass, etc.?
9″ square, or you can use round. definitely metal
Has anyone tried adding lemon zest?
its in my suggestion for variations, if you want it really lemony you can add bit of lemon extract as well
Thank you for sharing this versatile cake recipe.
thank you for the review =)
This looks amazing and I’d love to try it! Has anyone tried this but with dairy free/vegan butter and sour cream? I’d love to make it but I’m seriously lactose intolerant
I think vegan butter would work great and maybe a greek df vanilla yogurt (not sure what df sour cream is like tbh!)
Delicious! Reaaally fluffy and light. Thanks <3
thank you!
Hi! Have you ever tried Greek yogurt instead of sour cream? I only ask because that’s what I have in my house right now and I think I need to make this…right now.
yep it’ll work, it’s better if it’s sweetened.
If I wanted to make a small snacking cake and halved the recipe, what would you suggest for halving the 3 eggs (preferably without wasting half an egg, if possible).
It is a rather small snacking cake as is, unless you want to make it in a loaf pan? If so I’d just halve the egg after cracking and whisking (maybe even weigh it so you know you are getting exactly half). Some say you can just use the yolk but I find it alters the texture of the bake a bit.
Sounds delicious, will be making tomorrow morning to have with my coffee. Thanks.
<3
a wonderful cake. very tender and delicious!
thanks for making it cindy 😀
Making tomorrow morning first thing! Easy quick cake with ingredients I always have on hand…will make some hot tea, eat cake and watch all creatures great and small. Perfect Saturday morning! Thank you!!
that sounds like the perfect morning noreen! 😀
This might be the best cake I’ve ever made! It’s delicious, moist and super easy to make—only one bowl. I sprinkled a mix of cinnamon and sugar on top and it’s perfect. Thanks for another wonderful recipe.
Preeya! I can’t believe you already made it, I’m thrilled you love it 😀