This rich, buttery, decadent Butter Cake is absolute melt in your mouth deliciousness. Coated in a butter sauce which soaks through the cake makes it perfect served on its own or topped with cream and seasonal fruit. It is the perfect make-ahead dessert because it tastes even better the next day. 

The bake has a pound cake-like texture. What sets it apart from the regular pound cake is the warm buttery sugar glaze that crusts the outside and soaks into the cake making it amazing for days. 

This is my easiest dessert recipe, especially if you do not want to fuss around, whipping up an elaborate frosting.
Made using simple ingredients to create a deliciously, moist, and fluffy bake. 

List of ingredients and alternatives if needed

Here is a list of the ingredients used and how it works in the recipe (You can find the full recipe with measurements and video instructions on the page down below 

FOR THE CAKE

• Butter: Ensure that the butter is at room temperature before using it. This makes it easier to cream and mix with the sugar.
• Sugar: Use white granulated or brown sugar.
• Eggs: Room temperature eggs are needed. Cold eggs used directly from the refrigerator will lead to a denser bake.
• Vanilla extract
• All-purpose OR cake flour OR plain flour
• Baking powder
• Baking soda / Bicarbonate of soda
• Salt
• Buttermilk: This is my favorite baking ingredient. It adds amazing softness and a tender texture to cakes. If you do not have buttermilk, it is very easy to make your own. Simply add 1½ teaspoons of lemon juice or vinegar to 1 cup of milk. Set aside for 5 minutes to allow it to curdle before using

FOR THE BUTTER SAUCE

• Sugar: You can use either white or brown sugar. I used brown sugar for the amazing caramel, butterscotch flavor it creates.
• Water
• Vanilla extract

Variations and serving suggestions

This cake is absolutely delicious on its own, but you can add a few toppings for a beautiful decorative touch if you prefer.

Give some of these a try:

• Seasonal fruit like blueberries, strawberries or raspberries
• A drizzle of fruit syrup
• Sifted powdered sugar
• whipped cream
• A scoop of ice cream

Can you bake this cake in advance?

This is a great make-ahead cake because soaked with the butter sauce it actually tastes better the next day.
Store the cooled cake with the butter sauce
Only after the cake has completely cooled and the butter sauce set, place the cake in an airtight tin or under a cake dome.
The cake does not need to be refrigerated if you are serving it within 2 days.
When you are ready to serve, top with additional butter sauce and whipped cream if you prefer.

Can you freeze this cake

Yes, the baked cake with the butter sauce can be frozen for up to 3 months

1. Allow the butter sauce to set on the cake
2. Wrap the cake in plastic wrap until completely sealed and place in the freezer.
3. When ready to serve, remove from the freezer several hours ahead or preferably overnight.
4. Peel off the plastic wrap and allow the cake to reach room temperature before serving.

Which pan to use

The baking time will vary depending on the type of pan you use, so keep an eye on it.

• A bundt or tube pan can be used for this recipe. If you are going to be using a bundt or tube pan ensure that you grease or spray with cooking spray REALLY REALLY WELL.
• A sheet pan is my favorite. It is easily lined with baking/parchment paper which ensures that the baked cake does not stick to the pan.
• A greased and lined 9x13inch loaf pan is a great alternative to a bundt or tube pan if you prefer

Tips to bake the perfect butter cake

• Cream the butter and sugar well. The air integrated into the mix helps to leaven and create a lighter bake. Beat with an electric or stand mixer for between 3 to 5 minutes on medium-high speed.
• The eggs, butter, and buttermilk should be at room temperature so that they incorporate well together and overmixing is avoided.
• The flour, baking powder, and baking soda should be mixed well before adding to the creamed mixture.
• Do not overbake. This will cause a dry texture. Remove from the oven when you test with a skewer and see just a few crumbs clinging to it.

How to Make a Butter Cake

To make the cake

1. Combine the flour, baking soda (bicarbonate of soda) baking powder in a bowl.
2. Using a stand mixer or handheld beater, beat the butter and sugar for about 3 to 5 minutes on medium-high speed until light and fluffy.
3. Add eggs, one at a time, beating after each addition. Beat in the vanilla extract.
4. Add the flour mixture to the beaten butter and egg mixture. Beat for about 15 seconds.
5. Mix in the buttermilk. Beat until just combined. Do not overbeat.
6. Pour the mixture into a greased and lined square 9 inch (23cm) pan 

Bake in a preheated oven of 320°F (160°C) for 30 to 35 minutes until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow to cool in the tin for about 8 to 10 minutes before turning out onto a wire cooling rack.

To make the butter sauce

Combine the water, sugar, butter, and vanilla extract in a pot. 

Cook on medium heat just until the butter is melted and the sugar has dissolved.

You can either use the sauce immediately or allow it to cool and thicken for about 10 minutes before using it if you prefer.

Pour the sauce 

1. Place a cookie sheet or wax wrap under the cooling rack to catch any of the dripping sauce.
2. Use the back of a skewer to poke holes in the cake. Pour the sauce over the warm cake. You can reserve about ¼ cup of sauce to use when serving if you prefer.

Enjoy ♥

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Butter Cake

This rich, buttery, decadent Butter Cake is absolute melt in your mouth deliciousness. Coated in a butter sauce which soaks through the cake makes it perfect served on its own or topped with cream and seasonal fruit. It is the perfect make-ahead dessert because it tastes even better the next day.

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 1 square 9 inch (23cm) cake

Ingredients

FOR THE CAKE

• 3 cups / 360g all purpose /cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda / bicarbonate of soda
• ½ teaspoon salt
• 1 cup / 227g softened butter
• 1 ¼ cups / 250g sugar
• 4 eggs room temperature
• 1 teaspoon vanilla extract
• 1 cup / 250ml buttermilk SEE NOTE 1

FOR THE BUTTER SAUCE

• ¾ cup / 113g brown or white sugar SEE NOTE 2
• ½ cup / 115g butter
• ¼ cup / 60ml water
• 1 teaspoon vanilla extract

Instructions

 

To make the cake

• Combine the flour, baking soda (bicarbonate of soda) baking powder,½ and salt in a bowl.
• Using a stand mixer or handheld beater, beat the butter and sugar for about 3 to 5 minutes on medium-high speed until light and fluffy. SEE NOTE 3
• Add eggs, one at a time, beating after each addition. Beat in the vanilla extract.
• Add the flour mixture to the beaten butter and egg mixture.
• Beat for about 15 seconds then add in the buttermilk. Beat until just combined. Do not overbeat.
• Pour the mixture into a greased and lined square 9 inch (23cm) pan
• Bake in a preheated oven of 320°F (160°C) for 30 to 35 minutes until a toothpick inserted into the center comes out clean. SEE NOTE 4
• Remove the cake from the oven and let it cool in the tin for about 8 to 10 minutes before turning out onto a wire cooling rack.

To make the butter sauce

• Combine the water, sugar, butter, and vanilla extract in a pot.
• Cook on medium heat just until the butter is melted and the sugar has dissolved.
• You can either use the sauce immediately or allow it to cool and thicken for about 10 minutes before using it if you prefer.

Pour the sauce

• Place a cookie sheet or wax wrap under the cooling rack to catch any of the dripping sauce.
• Use the back of a skewer to poke holes in the cake. Pour the sauce over the warm cake. You can reserve about ¼ cup of sauce to use when serving if you prefer.

Video

Notes

1. If you do not have buttermilk, it is very easy to make your own. Simply add 1 ½ teaspoons of lemon juice or vinegar to 1 cup of milk. Set aside for 5 minutes to allow it to curdle before using
2. You can use either white or brown sugar. I used brown sugar for the amazing caramel, butterscotch flavor it creates.
3. Cream the butter and sugar well. The air integrated into the mix helps to leaven and create a lighter bake. Beat with an electric or stand mixer for between 3 to 5 minutes on medium-high speed.
4. Do not overbake. This will cause a dry texture. Remove from the oven when you test with a skewer and see just a few crumbs clinging to it.

*Nutrition Disclaimer

Tried this recipe? Let me know how it was in the comments below