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+ servings
Butter cake

Butter Cake

PREP TIME: 10 minutes
COOK TIME: 35 minutes
TOTAL TIME: 45 minutes
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  • 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


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


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.



  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.
Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie