Classic Moist Butter Cake Recipe

Is Butter Cake the Same as Pound Cake?

Short answer: sometimes. A classic pound cake follows the old-school equal-weights formula—flour, butter, sugar, and eggs all in roughly equal amounts—and is usually made with the creaming method (butter and sugar beaten together until light). Many modern pound cake variations stick to that heavy, dense profile.

Butter cake uses the same core ingredients but is often lighter. It typically contains less butter and fewer eggs than a traditional pound cake, and it often includes a dairy element like sour cream or buttermilk that keeps the crumb moist and tender. The result is a more delicate cake that still highlights real butter flavor.

Both cakes are versatile: you can enjoy them plain with tea or dress them up with glazes, frostings, nuts, or citrus zest. Because butter cake is lighter, it’s especially well-suited for layered cakes, while a pound cake’s denser crumb makes it excellent for bundts and loaf cakes.

Recipe Ingredients

This butter cake uses simple pantry staples. I note a few substitution options where appropriate. Exact quantities are provided in the ingredient list below.

• Unbleached all-purpose flour — unbleached gives the best texture, but use what you have.
• Baking powder and baking soda — the leavening agents that give the cake a light rise.
• Unsalted butter — use your favorite brand; unsalted gives better control over the final salt level.
• Granulated sugar — for sweetness and structure.
• Vanilla extract — don’t skip it; vanilla enhances the buttery flavor.
• Sour cream — full-fat and at room temperature. Substitutes: buttermilk, plain Greek yogurt, or half-and-half mixed with a touch of vinegar.
• Large eggs — room temperature eggs yield a better emulsion and more consistent rise.

How to Make Butter Cake

1. Preheat the oven to 350°F (180°C). Line a 9×13-inch pan with parchment paper or grease it well.
2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl. In a separate small bowl, stir the sour cream together with the vanilla extract.
3. Cream the softened butter and granulated sugar with a mixer until light and fluffy—about 3–4 minutes with a stand mixer, a bit less with a hand mixer.
4. Add the eggs one at a time, beating after each addition until fully incorporated.
5. Add the dry ingredients in three additions, alternating with the sour cream mixture. Start and finish with the flour mixture. Mix just until combined—do not overmix.
6. Fold any remaining streaks with a rubber spatula, then pour the batter into the prepared pan and smooth the top.
7. Bake on the center oven rack for 40–42 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
8. Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing or frosting.

Baking Tips

Follow these tips for a reliably moist, tender butter cake:

• Weigh ingredients when possible for consistency. Use room-temperature butter, eggs, and sour cream so the batter emulsifies smoothly and the cake rises properly.
• Scrape the bowl periodically while mixing to ensure even incorporation of ingredients.
• For a dairy-free alternative, use a plant-based butter and full-fat canned coconut milk as the sour cream substitute.
• Avoid opening the oven door during baking; sudden temperature shifts can cause the cake to sink in the center.
• To make layer cakes: divide batter between two 8-inch pans or three 6-inch pans; bake 25–28 minutes, until a toothpick comes out clean or with a few moist crumbs.
• For a bundt or tube pan: bake the batter for 40–45 minutes, or until a skewer comes out mostly clean.

How to Serve

This butter cake is delicious on its own. A light dusting of powdered sugar and fresh fruit keeps the presentation simple and elegant. For more variety, try one of these options:

• Top with a light buttercream or cream cheese frosting and add crushed waffle cones or sprinkles for a fun twist.
• Before baking, sprinkle sliced almonds or chopped nuts over the batter for a delicate crunch.
• Brush the finished cake with a warm syrup made from melted butter and sugar for extra shine and moisture.

Storing

Store the cake covered at room temperature for up to three days.

To freeze: wrap individual slices or the whole cake tightly in plastic wrap, place in an airtight container or freezer bag, and freeze for up to four weeks. Thaw in the refrigerator or at room temperature before serving.

Related Recipes You Might Like

Try other cake ideas such as Chocolate Ganache Cake, Honey Almond Cake, or White Forest Cake for different flavors and textures.

If you try this butter cake recipe, please share your results and feedback.