How to Bake Super Soft Moist Butter Cake Easy


Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it’s the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can’t be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try 🙂


250g (1 cup) unsalted butter (you will see the g on the packaging)
200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter)
5 eggs
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda)
50g (1/4 cup) milk
1 tsp vanilla extract

Note* I don’t normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks

I am using a 7×7 inch square baking pan. You can also use a round baking pan or loaf pan.

1. Preheat over at 320°F / 160°C.
2. Sift the flour and baking powder. Set aside.
3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.
4. Add in the eggs, one by one. Mix until the yellow eggs disappear.
5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake.
6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.
7. Pour the batter into the baking pan. Bake at 320°F / 160°C for 55-60 minutes.
8. Test the cake using the cake test.
9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.

*Note: Feel free to use a hand mixer, if you don’t not have a large mixer.

Frequently Asked Questions :
1. Why do I need to mix the butter for so long?
I learned this recipe from my aunt. It kind of like passed down in the family. But after making this cake for many times, I finally understand why. Butter is a very heavy content, and you know this is a butter cake. It’s like the main character in this recipe. If you don’t mix it long enough, it will become clumpy and that’s why your cake will sink. If only you are baking a regular sponge cake which doesn’t consume much butter, you don’t actually have to mix so long. However, they normally rely on a lot of air leven ingredients, b soda & b powder. This cake on the other hand doesn’t quite rely so much, only 1/2 tsp of b powder, that’s it. So the mixing of the butter and sugar is the key, which will eventually make the cake rise and soft and light.

2. Why is my batter so thick when the one in video is thin?
It’s fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.

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  1. Gracious Treatz


    Hi there. In this recipe, I have used cake flour but you can also use normal plain flour. Please refer to my written recipe in the description box. I have made a slight typo in the video. It's baking powder instead of baking soda. I apologise for the inconvenience. Hope you enjoy baking. Thank you for watching 😊

    P/S: if you are going for a try, I just want to ensure your success. 1.Preferable room temp butter but not melting stage, just softened will do. 2.Make sure you preheat your oven while preparing for the cake.
    3.Next, the key to the success is you need to mix butter and sugar long enough until light and pale.
    4.I know I stated to mix at the end for 5 minutes, you may just do 1-2 min on a very low speed. This is to avoid dense cake. Just make sure there is no lumps in the batter.
    5. Have the cake baked in the middle rack with top & bottom heat with no fan. Make sure you check your cake at the end of the baking time, use a skew or toothpick to test, and make sure the cake is not wiggly when you bring out the cake. If it is, you will know you need to bake another 3-5 min, depending on individual oven.
    6. Why is my batter so thick when the one in video is thin?
    It's fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.

    That's it. Good luck! Enjoy your baking!

  2. Jewella Fernandes

    What is the weight of the cake ?

  3. Debbie-Ann Mohammed

    Hi Fiona in culinary school a cup of butter is 227 grams . Is it that u used 250 grams in this video ?

  4. Athaya Safira

    it’s super nice

  5. Rubeena Nouman

    Came out really well. Thanks a ton. I never made perfect. But this one was perfect!! God bless you!

  6. Jewella Fernandes

    Will definitely try this recipe… Can u please tell me the size of the cake tin?

  7. Rashmi Chauhan Artistry


  8. 気分悲しい

    mine turned more like a biscuit idk why 🙁

  9. Anuja Kumbhar

    I tried this cake recipe by perfect measurements, fantastic cake. Thank you so much

  10. Marg'uba Karimova

    Hello.I need your advices,please.I am going to cook cake for my father's birthday and I need new recipe for cake .You have many videos about that.I apologise,but can I believe them?Are they reliable

  11. Hp Yap

    Hi Fiona , why my cake turn dense n oily … too oily ?

  12. Mushafiq Ahmmad Shah

    Yummy best cake recipe and not wasting the time

  13. Lee Hui shan

    Baked the perfect butter cake using these exact steps u described !

  14. poojadeya

    Can I bake this in the microwave at normal heating mode? The mode in which we warm our food.


    Hi… I tried this recipe and it turned out awesome… thank you for the tips and all the detail of the recipe. Really helpful 😘

  16. Shruthi Sp

    Is it large or medium eggs??

  17. loverinery

    Does anyone knows why is the bottom of my cake wet? I followed all the instructions carefully 🙁

  18. aimii suhaili

    If i use 8” baking pan, it is still okay?

  19. cecelia kadrati

    Omg I made this today and the whole family loved loved it soo much. Melt in your mouth butter cake. I didn't have cake flour but made my own from one of your tutorials. Thank you so much. Baking like a pro now with your recipes. 😍😍😍

  20. Asum Aso

    Can I use something else instead of butter?

  21. jevika Kinimi

    Pre-heated oven??

  22. Seema Gase

    You are so true……other peoples recipes don't work

  23. Sapna Balachandar

    This turned out to be perfect , first time I made cake in my life and it was perfect, thank you so much , your measurements are so fine, any one can make this cake because of you

  24. Shobna Massey

    Can you pleae show us how to bake a cake in a cooker or kadhayi ?

  25. Yarin bureenok

    หวัดดีค่ะชอบเสียงนุ่มๆ ตายคะส.วอ่านไม่ออกคะ ก็พอดี โควิท เลยได้ดู

  26. Sneha Pradeep

    Can you tell me the time when baking it in the cooker?

  27. 95태

    I want to make a cake pop. But can I know if I can use this cake? 😅😅

  28. Swati's Recipe

    Nice recipe,

  29. Navamani Palanisamy

    Hi, will the outcome of cake be affected if I add less sugar (maybe half from stated) please?

  30. jeni

    Instead cake flour what we can use can u tell me? Becoz I don't have cake flour on lock down

  31. Gasper Forever

    Hi, I baked butter cake according to your recipe today! I used my hand held electric beater as I don't have a kitchen aid. The outcome was fantastic.👌 Gosh it was the best butter cake. Keep the sugar at 200g bcoz it is the exact amount of sweetness. My oven was a little too hot so the sided and bottom did get a little dark but the inside was perfect. So next time I will shorten the cooking time for 45mn. Thank you for posting your recipe. Now I can bake butter cake. 😊😍

  32. Judy Lee

    I just tried. It's indeed a good butter 🍰. Thanks for sharing the recipe 😋😊😋😊

  33. SuccuLent

    Thanks meow🍞🧡🖤

  34. Sanaa B


  35. Rohit Thomas George

    This is a fail proof recipe guys! I tried it out . This will be my go to recipe for the perfect sponge butter cake. I ate around 5 to 6 big pieces in one stretch. I'm skipping Also I think I want to try this recipe once again this time I want to increase the quantity of vanilla extract from 1 tsp to 2 tsp. Also I think 4 eggs would be enough.

  36. Akshata Nijai

    What is the substitute for eggs

  37. Dilini Nuwanthika

    This is te first cake recipe worked for me. Thank you (y)


    I tried this recipe twise but evry time mera batter kharab ho jara hey like milk and cake bhi beak nahi hora hey.. Don't know why


    Looks like heaven..but I have a doubt..can I use my electric hand mixer in place of the stand mixer?

  40. Rose EsRosy

    When the milk was added?


    please share its eggfree version


    Why did you not used breaking soda and solt?

  43. Maryam Khadijah

    Mine taste like eggs maybe i should reduce to use 4 eggs only? 🤔 ill try it again for sure

  44. Beh Pei Ni

    Thank you for such a wonderful recipe. The butter cake very delicious 👍🏻

  45. Shivani Raj

    Can u plz suggest some best quality essence..

  46. milin carol

    have try it and very nice. not sweet.

  47. phrecellia 96

    If I want to make 9 inch butter cake how I should adjust the recipe?


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