meet the everyday butter cake that minds its manners and still shows off. it sits right between a classic pound cake and a tea cake, with clean vanilla, real butter flavor, and a velvety crumb that stays moist without turning heavy.
it started life as a pound-cake cousin, then got tuned for speed and fluff so you can bake it on a weeknight and still call it company-worthy. simple method, big payoff, zero drama.
why this butter cake recipe behaves
the shortcut is the secret. melted butter means no stand mixer, no creaming, no “is it light and fluffy yet” guesswork.
you whisk, it listens, the crumb stays tender. generous sour cream locks in moisture, adds a quiet tang, and lays down that fine, even texture everyone calls bakery quality.
a shallow 9 inch pan keeps the bake fast and even, so corners don’t dry while the middle figures itself out. result. uniform rise, soft bite, clean slices.
ingredients, translated
butter is the headline. salted or unsalted both work; if it’s salted, halve the added salt. dairy free, use a high quality vegan butter that acts like butter, not a spread. two sugars do the heavy lifting.
granulated brings clean sweetness, powdered carries cornstarch that softens the crumb so it eats plush. eggs need to be large and room temp; cold eggs shock melted butter and split the batter, so give them a warm bath for a few minutes and move on.
cake flour keeps things light; if you’re out, make a quick sub by swapping 4 tablespoons of cornstarch into 2 cups of all purpose and sifting well.
baking powder is the lift you want here. sour cream should be full fat for best flavor and moisture; greek yogurt steps in if needed, a touch tangier and a shade less fluffy.
vanilla should be the good stuff because simple cakes repeat whatever you say. salt keeps it honest; fine sea salt or kosher works, table salt gets cut in half.
make it yours without breaking it
zest wakes it up. rub lemon, lime, or orange zest into the sugar before whisking to pull the oils out, then finish with a quick citrus glaze if you want gloss and pop.
chocolate chips fold in happily, and brown butter turns the whole thing nutty and complex with five extra minutes on the stove. toffee bits or butterscotch chips bring caramel notes for almost no work.
fruit behaves if you help it. a cup of blueberries, raspberries, or chopped strawberries plays nicely; toss with a little flour so they don’t sink, and add frozen straight from the bag.
want coffee cake energy. layer in a ribbon of brown sugar, cinnamon, and chopped nuts and call it breakfast.
spices are easy wins. cinnamon with a pinch of nutmeg or cardamom goes straight into the dry mix.
swap some vanilla for almond or coconut extract, then scatter toasted sliced almonds or shredded coconut on top before baking and pretend you planned it months ago.
faq, answered like a friend
is this a kentucky butter cake. no. that one usually gets a buttery sugar glaze soak after baking and often uses buttermilk. this one stays unglazed on purpose and lets the crumb do the talking.
how about gooey butter cake. different animal. st. louis style has a thin cake base and a cream-cheese layer that bakes to custard. this is a single-layer, velvety crumb that slices clean.
so…it’s pound cake. it’s related. classic pound cake leans on creamed butter and air. this uses baking powder and sour cream, plus that shallow pan, so it bakes lighter and faster.
gluten free. a good 1 to 1 blend with xanthan gum usually plays nice. expect a slightly different texture, still very snackable.
storage. airtight at room temp for up to three days. best on day one, then it slowly dries like all cakes do. if you’re stretching it, slice and wrap tight or crown tomorrow’s slice with fruit and whipped cream and call it a strategy.
how to serve like you meant it
dust with powdered sugar and pour coffee. split it and add jam for a fast layer moment. pile on macerated berries and a cloud of lightly sweetened cream and watch it vanish.
this is your easy vanilla butter cake, your moist sour cream butter cake, your bring-to-everything butter cake. once it’s in the rotation, you’ll stop searching and start baking.
pro tips for a perfect butter cake, every time
want guarantees. measure like you mean it. a kitchen scale keeps this butter cake recipe honest and the crumb velvety.
eggs at room temp are non-negotiable. cold eggs shock melted butter and split the batter; give them a 5-minute warm-water bath and move on.
once the flour goes in, quit while you’re ahead. mix just until combined so gluten doesn’t toughen your moist sour cream butter cake.
trust your senses, not just the timer. start checking around 30 minutes; it’s done when a tester comes out clean and the top springs back to a gentle press.
troubleshooting that actually fixes things
curdled or split batter
cold eggs hit warm butter and the fat seized. slide the bowl into the microwave for 10 to 15 seconds or set it over warm water, then whisk hard until smooth. it’ll come back together.
dry cake
too much flour (scooped instead of weighed) or too long in the oven. weigh ingredients, and pull the cake the moment the tester’s clean and the top springs lightly.
dense or squat crumb
overmixing after the flour went in or old baking powder. whisk just to combine, and make sure your baking powder is fresh (it should fizz in warm water).
greasy or sunken center
butter too hot or add-ins too heavy. let melted butter cool to warm before mixing, and toss chips or berries with a little flour so they don’t free-fall to the bottom.
gummy streaks
underbaked pockets or poor sifting. sift your diy cake flour (or use cake flour proper) and bake until the middle registers done; give it a few extra minutes if the tester shows wet batter, not just moist crumbs.
uneven browning
hot spots happen. bake on the middle rack, rotate the pan at the two-thirds mark, and use a light-colored 9-inch pan so the edges don’t race the center.
store smart
airtight at room temp up to 3 days. if day two feels a hair drier, warm a slice for 10 seconds and crown it with berries and lightly sweetened cream. call it strategy, not leftovers.
Everyday Butter Cake
Equipment
- 9-inch Square or Round Cake Pan: This is the ideal size for a quick, even bake.
- Large Microwave-Safe Mixing Bowl: For melting the butter and mixing the batter all in one bowl.
- Whisk: A sturdy whisk is essential for incorporating air into the butter, sugar, and eggs.
- Rubber Spatula: For scraping the sides of the bowl and folding the batter to ensure everything is well combined.
- Sifter or Fine-Mesh Sieve: To sift the dry ingredients, which helps create a light and tender crumb.
- Measuring Cups and Spoons: For measuring all ingredients accurately.
- Kitchen Scale (Optional but Recommended): For the most accurate and consistent results, especially when measuring flour.
- Wire Cooling Rack: To allow the cake to cool properly without getting soggy on the bottom.
- Cake Tester or Toothpick: To check if the cake is perfectly baked.
Ingredients
- 226 g 1 cup unsalted butter
- 205 g 1 cup granulated sugar
- 3 tablespoons granulated sugar for topping
- ¼ cup powdered sugar
- 3 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 180 g ¾ cup full-fat sour cream
- 250 g 2 cups cake flour, sifted
- 2 teaspoons baking powder
- 1 tsp fine sea salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square or 9-inch round cake pan. Alternatively, line the pan with parchment paper, leaving an overhang to easily lift the cake out later.
- Place the butter in a large, microwave-safe bowl. Microwave in 30-second intervals until it is about 90% melted but not completely liquid.
- Add the 1 cup of granulated sugar to the butter and whisk vigorously for a full 30 seconds.
- Add the salt and vanilla extract, and whisk for another 30 seconds.
- Add the room-temperature eggs one at a time, whisking well to fully incorporate each egg before adding the next. After the last egg is in, whisk for a full minute until the batter is light, creamy, and you can see air bubbles.
- Sift the cake flour, powdered sugar, and baking powder directly into the wet ingredients. Add the sour cream.
- Fold the batter with a rubber spatula until it is smooth and just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top. Sprinkle evenly with the additional 3 tablespoons of granulated sugar.
- Bake for 30-45 minutes, or until the top is golden brown and a cake tester or wooden pick inserted into the center comes out with moist crumbs attached or clean.
- Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely
Notes
- Room Temperature Eggs: This is a critical step. Cold eggs will cause the melted butter to solidify and break the emulsion. To quickly warm up eggs, place them in a bowl of warm (not hot) water for 5-10 minutes before you begin.
- Storage: The cake is best on the day it’s made but can be stored in an airtight container at room temperature for up to 3 days.
- Freezing: To make ahead, allow the cake to cool completely. Wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature.
- Cake Flour Substitute: If you don’t have cake flour, you can make your own. Measure out 2 cups of all-purpose flour, remove 4 tablespoons of the flour, and add 4 tablespoons of cornstarch. Sift together twice before using.
- Chocolate Butter Cake Variation: Omit the powdered sugar. Reduce the cake flour to 200g (1 ¾ cups) and add 50g (½ cup) of Dutch-process cocoa powder (it must be Dutch-process to maintain the recipe’s chemistry). Replace the sour cream with an equal amount of full-fat vanilla Greek yogurt, plus an additional 2 tablespoons. You can also fold in ½ cup of chocolate chips.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.