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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Butter Cake | How To Make Soft & Moist Butter Cake

February 24, 2012

Butter Cake | How To Make Soft & Moist Butter Cake

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This butter cake is so soft, fluffy & melt-in-your mouth that it beats all other sponge cakes. So delicious that you can’t stop at one slice!

A post too soon eh? Considering that I’ve been taking my sweet time to post recipes since we welcomed 2012? Well, I’ve decided to get rid of my laziness and at least post all the recipes that have accumulated in my drafts – most of which were tried several times in the last 3-4 months when I was too busy writing the detailed Kuswar posts and didn’t have the energy to post these (plus I was super busy, lazy and sick). Nice and simple recipes that have been tried twice or thrice with positive results and it would be a pity if I don’t share them at the earliest. Since Lent has started on Wednesday I have decided to give up cooking interesting and new dishes – one thing I am most passionate about and maybe I should use this time to clear my drafts.

This particular cake which was highly recommended by my friend Rinku of Kitchen Treats became an instant hit and has been tried thrice already and will be baked many many more times I am sure as this recipe is a keeper. R loves simple cakes – the plain jane variety – no icing, no fuss, no frills and definitely no chocolate! Man! It’s hard to survive with someone who doesn’t like chocolate in anything. No chocolate cakes or brownies for him he says. Just to please me he takes a bite at the most. But I bake chocolate cakes anyways as the little fellow can’t get enough of chocolate. Suits me fine! But thanks to the man and his choice of cakes, I have bookmarked a whole lot of cakes that don’t make use of even a speck of cocoa. I am particularly keen to try out the sponge cakes that are so famous in Mangalorean bakeries. I hope I find a good one that is at least a close contender to the ones I’ve grown up eating if not the perfect one.

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The reason why I have made this cake umpteen number of times is because the main ingredient – butter is found in abundance in my kitchen these days. Well, we have kind of switched over to fresh milk from the local dairy instead of the store bought tetra packed milk. I think its a better and wiser choice as it is fresh, wholesome and also leaves me with a whole lot of dairy byproducts. The amount of fresh /heavy cream that I get after pasteurizing the milk is enough to throw me into a tizzy – I not only have home made butter, but also home made buttermilk and ghee these days and the whole process of making each of these items from scratch is enjoyable and satisfying.

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As I have mentioned before in some of my posts, its always a headache to find unsalted white butter when a recipe calls for it. Most grocers in my area stock up only salted ‘Amul’ butter and although its not a sin to replace unsalted butter with the salted one, not every recipe will be happy to accommodate my laziness. Unless I am prepared to walk miles to hunt for white butter I usually resort to the Parsi Dairy white butter that is available in Godrej Nature’s basket, however, I am not happy with the quality as it usually tastes and smells slightly rancid which is blasphemous for a butter cake. You simply cannot afford to use poor quality butter in a butter cake can you?

Do make sure you use the best quality ingredients for this cake as there are no other flavours to morph the original buttery taste & texture here. This cake is best eaten warm and fresh out of the oven (wait until the cake is out of the pan though!). If you intend storing it for longer than a day, refrigerate it and pop it in the microwave for 15-20 seconds before serving – this warms up the butter and refreshes the cake immediately.

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Anyway, all I can say about this cake is that it has a beeeeautiful texture and a plain, easy and melt-in-the-mouth flavour, almost like, well, butter! Hehe (it’s not called ‘butter’ cake for nothing). The recipe obviously asks for a huge amount of butter (more than the quantity of flour) so its not something you would want to indulge in too often if you are health conscious (although I bet you’d like to!). It’s the kind of cake that can be made for a simple tea party and you can safely assume that everybody will like it and reach out for some more. It’s a perfect accompaniment to a nice hot cup of tea or coffee or plain milk and will appeal to the anti-chocolate league members, toddlers and those looking out for something simple to satiate their sweet tooth.

Serving Suggestion

You can also get creative and take this cake to another level by serving it with some chocolate sauce. I used Hershey’s and it was brilliant. The simplicity of the butter cake teamed with the rich smoothness of the chocolate was amazing (although I am not a huge fan of Hershey’s syrup – next time I must try a different brand). The little boy had a lot of this combo and the big boy just liked it plain – slice after slice.

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To make a smaller cake that serves just 3-4 people, simply halve the ingredients in the recipe below.However, I suggest you make the entire cake if possible as it simply melts in the mouth and you’ll be reaching out for more!

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Butter Cake

Soft, fluffy & melt-in-your mouth buttery cake that beats all other sponge cakes. So delicious that you can't stop at one slice!
4.84 from 18 votes
Print Pin Rate
Course: Cakes
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Author: Shireen Sequeira

Ingredients

  • 200 grams all purpose flour
  • 2 teaspoons baking powder
  • 200 grams caster sugar
  • 1/2 tsp salt * see notes
  • 250 grams unsalted butter * see notes
  • 4 eggs at room temperature
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven at 180 C. Prepare a 7" or 8" square tin (* see notes) by either lining it with parchment/butter paper or greasing it well with butter and then dusting it with flour.
  • Sift the flour, baking powder & salt at least 2-3 times. This helps make the cake all the more fluffy.
  • In a large mixing bowl beat the butter & sugar until pale. Add one egg at a time and beat well.
  • Pour in the vanilla extract and mix till incorporated.
  • Add the flour in 2-3 parts alternating between flour and milk (ie add one part flour to the butter egg mixture and mix well with a spatula.
  • Pour the batter into the prepared tin and bake for 40-45 minutes or till the skewer inserted comes out clean.
  • Remove the tin from the oven and place it to cool on a wire rack for 10 minutes. Careful invert the cake on to the wire rack and tap the tin so that the cake slides out easily. Allow to cool completely before cutting it.
  • Serve with a hot cup of tea, coffee or milk or simply enjoy it plain. You can also cut up each slice into chunks and eat it with chocolate sauce poured over it

Notes

1. If you wish to halve the recipe, then just use an 8x4" loaf pan and bake for 32-35 minutes.
2. If you are using salted butter (like Amul), skip the addition of salt. Most cake recipes that ask for unsalted butter do not ask for salt, but it is always advisable to add a pinch or two as it helps bring out the flavours in the cake.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Bakes, Cakes, Cupcakes & Brownies, Christmas, Festive Cooking, Recipes With Video Tagged With: Anytime Cake, Butter, Butter Cake, Eggs, Flour, Plain Cake, Simple Cakes, Tea Cake

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Comments

  1. Princy Vinoth says

    February 24, 2012 at 10:48 am

    Loooks moist and beautiful like a pillow 🙂

    Reply
  2. Ambreen says

    February 24, 2012 at 11:17 am

    Butter cake looks marvelous, soft & moist! I would like a slice, please 🙂

    Reply
  3. Divya Kudua says

    February 24, 2012 at 3:28 pm

    I love plain cakes too.Having grown up bang opposite a popular bakery,butter cakes are my absolute favorite.The slices look so neat and perfect,bookmarking the recipe!

    Reply
  4. Ansh says

    February 24, 2012 at 3:39 pm

    Love it!! And very striking pictures! I am trying to lose weight and look what you have done now :))

    Reply
  5. Ramya says

    February 24, 2012 at 3:42 pm

    just drooling over the pics…they are so buttery, spongy and moist..

    Reply
  6. radha says

    February 24, 2012 at 4:10 pm

    I didn't even want to look at the recipe, the pictures were good enough. Where is the need for icing when the cake is so good!

    Reply
  7. Bindu says

    February 24, 2012 at 4:28 pm

    wowww.. fabulous cake.. drool drool..
    awesome pics 🙂

    Reply
  8. Julie says

    February 24, 2012 at 9:07 pm

    I would love to have all the slices..Bookmarking,I was searching the butter cake recipe 3-4days back and this looks my kinda one,def will give a try!!

    Reply
  9. Shireen Sequeira says

    February 24, 2012 at 5:26 pm

    Thanks for all the lovely comments ladies!! Hope u are able to try this lovely cake!

    Reply
    • Lynnie says

      March 2, 2022 at 8:52 pm

      Lovely cake. In the video you have lukewarm milk but in the ingredients list it only states milk. Can you use room temperature milk?

      Reply
      • Shireen Sequeira says

        March 25, 2022 at 8:44 am

        Sorry for the delayed reply Lynnie. You can use lukewarm milk or room temperature…but not cold..

        Reply
  10. Spandana says

    February 24, 2012 at 7:24 pm

    Looks delicious… a coincidence that even I posted basic cake yesterday!!
    Yummy pics!!

    Reply
  11. Phil in the Kitchen says

    February 24, 2012 at 11:14 pm

    I love the look of this – such simple but delicious flavours. I think I take the flavour of butter for granted too often – it deserves to be in the spotlight. Great pictures too. I've always been confused by references to 'double action' baking powder in recipes – I always just use my normal baking powder and hope for the best.

    Reply
  12. Vardhini says

    February 25, 2012 at 12:40 am

    Moist and tasty. Thx for linking these yummy goodies to the event.

    Reply
  13. simran says

    February 25, 2012 at 9:09 am

    gorgeous cake!…..love your pix…they are great…my hubby too is very fond of butter cake(must be the mangalorean connection!)

    Reply
  14. Prathibha says

    February 25, 2012 at 10:48 am

    perfect butter cake..the texture,crust everything looks so perfect..I wish I could grab a slice from d screen

    Reply
  15. notyet100 says

    February 25, 2012 at 2:49 pm

    Cake looks so delicious 🙂

    Reply
  16. Sumi says

    February 25, 2012 at 4:23 pm

    The picture bring out the perfect texture of the cake..Good one.Bookmarked

    Reply
  17. Swati Sapna says

    February 25, 2012 at 7:41 pm

    Butter, cake, chocolate sauce… whats not to like, girl??! hehehe… just the term butter cake is enough to set most people drooling 🙂 and the pictures do complete justice to the cake!
    would love to try this out, but have to figure out good unsalted butter source first 🙁

    Reply
  18. San says

    February 25, 2012 at 8:01 pm

    I heard through several sources that you are gonna send me this luscious cake 🙂 So light and airy.

    Reply
  19. Kalpana Sareesh says

    February 27, 2012 at 5:36 am

    perfectly made looks so yummy n beautiful..

    Reply
  20. Roshni Viegas says

    February 27, 2012 at 7:24 pm

    Shireen, made this on the weekend…came out perfect just like your pics. Thanks for making it look so easy. BTW, am in love with your blog!

    Reply
  21. Shireen Sequeira says

    February 28, 2012 at 4:12 am

    Thanks so much Roshni for your feedback! So glad the cake turned out perfect and you loved it. Thanks for the many compliments!!

    Reply
  22. Anonymous says

    February 28, 2012 at 9:27 am

    Hi Shireen,

    Made this cake last weekend. Came out Yummm…We all enjoyed it. I need to make it once again this week on popular demand … Thank u for the recipe.

    Asha Reddy

    Reply
  23. Shireen Sequeira says

    February 28, 2012 at 12:54 pm

    Hi Asha! Thanks once again for trying out the cake & for your feedback..So happy to hear that the outcome was good! My hubby loved it so much that I've made it four times already 🙂 Enjoy!

    Reply
  24. Anita says

    March 4, 2012 at 6:07 pm

    I like my cakes plain too(love cocoa but not cake frosting) and this cake was so simple to make and buttery soft…I had all the ingredients on hand when you posted this recipe, so it was made and finished off the next day itself 🙂 Waiting for your sponge cake recipe… that's another favorite!!

    Reply
  25. Amina Khaleel says

    March 16, 2012 at 12:43 am

    wow.. cake looks awesome… was searching for the basic plain cake recipe… this sure is a keeper… will try this soon and let you know..

    Reply
  26. Maxi says

    March 29, 2012 at 8:48 pm

    hi Shireen,

    truly this is an keeper recipe. super soft, Moist and delicious. just baked it, and half the cake has vanished. 🙂 you have a amazing collection of recipes.

    Reply
  27. Maxi says

    March 29, 2012 at 8:50 pm

    hi Shireen,

    truly its a keeper recipe. just baked it now, it turned super soft, moist and delicious. half my cake has vanished in no time. your have a nice collection of recipes. :).

    Reply
  28. Anonymous says

    June 3, 2012 at 3:20 pm

    hi,
    what are the microwave settings?i do not have oven.kindly tell me the time too

    Reply
  29. Shireen Sequeira says

    June 3, 2012 at 4:04 pm

    Thanks Maxi…so glad to know that the cake was a hit!! Glad to know that you enjoy my recipes! Keep visiting for more recipes!

    Reply
  30. Shireen Sequeira says

    June 3, 2012 at 4:08 pm

    @Anonymous: Do you have a microwave with convection or without? If it is with convection then follow the instructions on your microwave manual..the temperature remains the same..maybe u can reduce the heat by 5 degrees. Bake time also u can reduce by 5mins and check if done. This is because microwaves take a little lesser time than regular ovens.

    If you do not have a microwave with convection, then I am sorry I have never worked on a microwave without convection so maybe you'll need to check with the manual.

    Reply
  31. Anonymous says

    June 5, 2012 at 8:56 am

    Hi Shireen I tried out this cake, though i didnt have unsalted butter I was tempted to make it as it looked so yummy. I used butter instead n everyone just loved it. It was over in minutes. Also relised the pork bafat which I made on my wedding annv my kids n guest relised every bite.
    Post recipe of how to make unsalted butter at home. Annie

    Reply
  32. Shireen Sequeira says

    June 5, 2012 at 10:14 am

    Hi Annie, So good to hear that the cake & the pork bafat turned out great! Fantastic news really!! Unsalted butter is nothing but butter without the addition of salt (the Amul butter variety which is available commercially). You can make unsalted butter at home by buying full fat milk from a dairy and boiling it to pasteurise it. Then let the milk cool completely, skim out the cream that settles on top – depending on how much cream u are able to skim, collect for 2-3 days. Then you can simply pulse the cream with a little water in your regular mixer grinder with the juicer attachment. Do this for about 1-2 minutes, the butter and whey separates. Strain the liquid and store the butter to be used on bread or baking!

    Reply
  33. Julie says

    June 15, 2012 at 4:36 pm

    As told,I tried this Shireen,Came out really good..just posted yesterday at my space..Thanx for sharing the yummy cake..We all just loved it!!

    Reply
  34. Shireen Sequeira says

    June 16, 2012 at 2:50 am

    Thanks for trying it out Julie!!! I will check your space soon!

    Reply
  35. Anonymous says

    August 5, 2012 at 1:08 pm

    Hi Shireen,

    I tried this cake again, this time with self raising flour(the first time I'd tried it with plain maida, it was fine)…and the top cracked. All purpose flour would be maida, I guess?

    Thanks,
    Lisa

    Reply
  36. Shireen Sequeira says

    August 5, 2012 at 1:56 pm

    Hi Lisa, yes, all purpose flour is maida and self raising flour is with the baking powder in it.

    Reply
  37. Anonymous says

    August 11, 2012 at 10:58 am

    Dear Shireen,
    I tried out this cake and it turned out really wonderful.I used slightly salted butter available here in Dubai.I tried many other recipes like Biriyani,Shavio etc.from this blog and were really really wonderful recipes.Keep it up.Tomorrow I want to try out sugarfree butter cake so that my diabetic husband can taste this wonderful cake.Thank you.(Saritha D'Souza,Dubai)

    Reply
  38. Shireen Sequeira says

    August 11, 2012 at 12:17 pm

    Hi Saritha!! Thanks so much for your feedback, good to know that you have tried & liked my recipes, Whenever you try some more next time do click a picture and send it to me at [email protected] , I will be happy to upload it in the Tried & Tested section of my blog and Facebook page as well 🙂 Thanks a lot and good luck with the sugarfree butter cake!

    Reply
  39. Anonymous says

    October 2, 2012 at 2:15 pm

    Hi Shireen, Its Anita back again, tried your cake recipe, and couldnt wait to slice a piece to try it, vow it was so soft and yummy, simply delicious, my sister from Kuwait told me about your site, and from that day this is the 5th recipe I feel that I have tried,thanks I love trying new dishes,my children like butter chicken, do you have in your collection. thanks once again (Anita-Toronto-Canada)

    Reply
  40. Shireen Sequeira says

    October 2, 2012 at 2:19 pm

    Hi Anita!! Thanks a ton for your lovely comment! So glad to know that you liked the butter cake – its my favourite too! I haven't tried butter chicken yet, but when I do I will post it on the blog for sure. Do join me on my Facebook page! Thanks

    https://www.facebook.com/ruchikrandhap

    Reply
  41. Anonymous says

    January 27, 2013 at 7:35 am

    Hello Shireen
    Congratulations on the birth of your little baby girl! And I do hope all is well.
    I did try this recipe and was easy and looked absolutely delightful.. Tasted divine. I wish I had a camera ready, unfortunately by the time I got the camera ready, I had one strip of the cake left.
    Thank you
    Regards
    Reshma

    Reply
  42. Shireen Sequeira says

    January 30, 2013 at 8:40 am

    @ Reshma: Thanks so much for your compliments on the birth of my baby! Yes, all is well, thank you! So glad to know that you enjoyed the butter cake. Next time, don't forget to click a picture! I'd love to hear more from you. Take care!

    Reply
  43. vijaya nayak says

    July 24, 2013 at 6:31 am

    tried this yesterday ! very good.. indeed soft and delicious ! thanks !

    Reply
    • Shireen Sequeira says

      August 1, 2013 at 5:17 am

      Thanks for the feedback Vijaya! So glad you enjoyed it 🙂 Thanks for sending me the picture!

      Reply
  44. Unknown says

    August 7, 2013 at 11:52 pm

    Hi Shireen,
    Was wondering if I can replace the all purpose flour and baking powder with self raising flour. Please advise. Thanks!

    Reply
  45. Subha Swamy says

    October 8, 2013 at 1:11 pm

    Hi Shireen,
    Tried this butter cake today, super hit at my home. Loved it. thank you so much, ur site is so user friendly and completely i could rely upon.

    Reply
  46. Subha Swamy says

    October 8, 2013 at 1:14 pm

    Hi Shireen,
    Tried butter cake just before an hour and i was forced to comment immediately 🙂 Thank you soooooo much, it was a super hit in my family. Really appreciate your details for all the recipes. Mind blowing site..

    Reply
  47. Shireen Sequeira says

    October 22, 2013 at 4:16 am

    @ Unknown: Sorry for the delay in responding, you may replace all purpose flour and baking powder with self raising flour!
    @Subha: Thanks so much for your wonderful feedback. So glad to know that this cake was a hit in your home! 🙂

    Reply
  48. reshma jithesh says

    December 19, 2013 at 9:35 am

    Hi Shireen, I find most of the the time that my cakes has an eggy taste and i prefer to follow recpies which calls for 1 egg for each 1 cup of flour. I am planning to make this cake tomorrow. Can u pls advice if using 2 eggs for 3/4 cup of flour can result in a egg taste or not. Thanks in advance.

    Reply
  49. reshma jithesh says

    December 19, 2013 at 9:38 am

    Hi Shireen, I am planning to make this cake tomorrow. From my personal experience, I prefer to follow recipes which calls for 1 egg for each 1 cup of flour. I feel that my cake has an egg taste if i use 2 eggs for each cup of flour. Can you pls advice if using 2 eggs for 3/4 cup of flour will give na egg taste or not. Thanks in advace.

    Reply
  50. Shireen Sequeira says

    December 19, 2013 at 7:39 pm

    Hi Reshma,

    I am not sure I understood your query. This recipe worked perfectly for me and a lot of readers who have tried, tested & liked the butter cake. For me the outcome of the cake was excellent and I don't mind egg taste in cakes. Since I don't know what level of egg taste you can bear, maybe you should try and find out for yourself?

    Reply
  51. Chitra Ganapathy says

    January 1, 2014 at 2:20 am

    Hi Shireen,Can u suggest me some replacements for egg with measurements in the above recipe.I really want to try this.

    Reply
  52. reshma says

    January 3, 2014 at 11:24 pm

    hi shireen!
    Me and my husband both mangloreans live in houston and LOVE manglorean food .I didnt know to cook at all but thanx to your wonderful recipes i can cook well now.I tried out your butter cake and i cant tell you how moist,light and flavourful it was.My husband and his friends loved it.Thank you!

    Reply
  53. Shireen Sequeira says

    January 6, 2014 at 6:23 am

    @ Chitra Ganapathy: I have heard that you can substitute egg with mashed banana or flaxseed powder soaked in warm water. However I have never tried any of these methods for any of my cakes since I don't make many eggless cakes. I am sorry I won't be able to help you with the exact proportion of egg replacement to be used, so maybe you can Google for help.

    @ Reshma: Thank you so much for your lovely feedback and wonderful compliments. I am happy to know that you tried and liked the butter cake and that your hubby and friends loved it too 🙂

    Reply
  54. Denise Wisley says

    January 16, 2014 at 12:34 am

    I spend more time converting measurements. Would be nice if there were a conversion scale linked. In America, I live in an area where the standard scale is still used, not grams Celsius, liters…I would love to find/bookmark a site for recipes such as this as I think I just gained 5lbs looking at it – LOL! I'm thinking this would be perfect for after-school snacks, quick-desserts, maybe even special occasions (double/triple the recipe) for birthdays, weddings…Anyone have suggestions on a reliable source for measuring/temperature conversions? Or maybe get one linked to this site?

    Thank you for sharing!! 🙂

    Reply
  55. Shireen Sequeira says

    January 20, 2014 at 7:04 pm

    @ Denise: Thanks for your suggestion. Maybe you could try joyofbaking.com? It has all the conversions. I will update my recipes with cup measures as and when I revisit the recipes! Happy baking!

    Reply
  56. Justbeanme says

    January 22, 2014 at 8:02 pm

    my cake is in the oven but somewere feel i did something wrong.. the batter was not coming out of the mixing bowl, and it was hard to spread it in the pan! please help…i loved the batter it self.. so yummy, crossing fingers… my cake should b like ur, i used a measuring scale too… hope hope

    Reply
  57. Shireen Sequeira says

    January 23, 2014 at 6:02 am

    @Justbeanne: Did you add the milk in parts? If you have followed the recipe accurately you should get it right as it has been already been tried and tested by several readers without any problem. Did you double the flour for a bigger recipe and missed to double the milk and liquid ingredients accordingly?

    Reply
  58. Bosash says

    January 23, 2014 at 12:02 pm

    Hi Shireen,
    Just baked this cake. But it turned out super buttery. looks like the whole cake is soaked in butter. There is no texture left. Even when the cake was baking butter was oozing out from the sides. I followed the exact measurement given. Can you help me here …i would like to try it again.

    Reply
  59. Shireen Sequeira says

    January 23, 2014 at 3:28 pm

    Hi Bosash,

    I am sorry to hear that! This recipe has worked like a charm so I am sure there could be some error in your measurements. What kind of measuring equipment did you use? Weighing scale or cups? Was the butter melted when you started or was it soft at room temperature? Many people try to microwave cold butter from the fridge and end up with a sludge which is not correct. Secondly, if you have measured flour using a cup – did you sift the flour into it or just pack it with flour? Lastly, did you by any chance intend to double the recipe but missed to double some of the ingredients? In which case the butter would be more and flour would be less leading to mismatched quantities. I really hope you are able to try it out once again and this time it comes out perfectly! Good luck! Do let me know if you need more help!

    Reply
  60. Bosash says

    January 24, 2014 at 5:00 am

    Hi Shireen
    Thanx for such a prompt reply… I used the weighing scale for the ingredients. The eggs and the butter were at room temeprature. I sifted the dry ingredients 2 to 3 times as suggested in the recipe. And i did not double the ingredients. I did precisely what was explained. I wonder what went wrong… Seeing people's response I am sure this recipe works wonder… I will try again.

    Reply
  61. Shireen Sequeira says

    January 24, 2014 at 3:25 pm

    Hi Bosash,

    I am just as puzzled as you are now 🙁 Not sure why the butter oozed out. Weighing is a fool proof method actually – I trust it more than my cups but I give both types of measurements for the sake of my readers. The cake is very moist and melt in the mouth types – so yes, it is buttery after being baked. It does taste heavily of butter. But there is no reason why the butter should ooze out during the baking stage. Please do try it out again and hope it works for you this time! Good luck!

    Reply
  62. Unknown says

    February 10, 2014 at 11:37 am

    Thanks for the luvly recipe i tried and it worked out wonders, tastes so yummy. Have you ever tried a similar variant of this cake with LIME. I had tasted it once when my colleague used to bake while i was in Qatar. But wanted to know if you do have a recipe for that. I hope they use lemon rind or something i am not aware. Please post it if you have.
    Thanks

    Reply
  63. Ivy Lim says

    June 23, 2014 at 9:12 am

    Hi Shireen,

    Greetings from Singapore! Thanks for sharing the Butter Cake recipe, it is simply delicious! I've been looking for an old fashion butter cake without sour cream or buttermilk, I am glad I found it here. Thanks so much!

    cheers,
    ivy

    Reply
  64. Shireen Sequeira says

    June 23, 2014 at 6:34 pm

    @ Unknown: I am not sure which cake you are referring to, but if I come across a recipe I'll surely try and post it

    @ Ivy: Thanks so much for your comment and I am glad that you have reached out to me all the way from Singapore! Hope you like it!

    Reply
  65. Rida Kismayenti says

    April 4, 2015 at 11:52 pm

    Great recipe, thank you willing to share!

    Reply
  66. Shireen Sequeira says

    April 26, 2015 at 10:38 am

    @ Rida Kismayenti: Thanks for your feedback 🙂

    Reply
  67. Laviena DSouza says

    January 5, 2016 at 5:23 am

    I tried and it turned out moist soft and awesome…. thanks … but the colour of the cake wasn't as dark as shown in the pics….rest everything else was perfect…. Thanks Shireen… Six Cheers!!!! merry Christmas to you and ur fly

    Reply
  68. Rashmi Ahuja says

    January 10, 2016 at 8:53 am

    Hey there.. I tried this cake few days back ..added a few chocolate chips too…it was one of the softest cakes by far..beautiful texture ..light and fluffy…my family finished it in straight 2 hrs after i baked it . And ya i baked the double quantity since my tin was bigger . Keep it up 🙂

    Reply
  69. Shireen says

    January 23, 2016 at 9:15 am

    @ Laviena: So glad to know that you liked it! Yes, the colour of the cake is largely dependant on the colour of the egg yolks. If the yolks are pale yellow the colour of the cake will be pale as well. I used eggs that had slightly orange coloured yolks!

    Reply
  70. Shireen says

    January 23, 2016 at 9:27 am

    @ Rashmi Ahuja: Thanks so much for your wonderful feedback!! So glad you enjoyed this cake 🙂

    Reply
  71. RASI P RAJ says

    January 31, 2016 at 11:23 pm

    I made this Butter Cake and it was soo good. my hus loved it..thank u for sharing such lovely sweet cake recipe

    Reply
  72. Shireen says

    February 1, 2016 at 10:40 am

    @ Rasi P Raj: Thanks so much for your feedback! So glad to hear that you enjoyed it 🙂

    Reply
  73. Andy Silva says

    June 5, 2016 at 9:22 am

    Baked this for my husband's birthday today… It's delicious n so fluffy.

    Reply
  74. durga jayachandran says

    July 25, 2016 at 7:39 am

    hi, i use a samsung convection microwave oven.whenever i bake cakes the crust and bottom of the cake doesn't come out in a golden brown colour.is it because of the oven ? does the crust becomes brown only in OTG ? please tell me,would be helpful 🙂

    Reply
  75. Shireen says

    July 29, 2016 at 6:36 pm

    @ Durga: Maybe you could try baking for a bit longer, like an additional 5 minutes. Next time try putting it on grill mode for the last 2 minutes till you get a brown upper crust. Sorry, I don't bake anymore in a convection microwave oven so no idea

    Reply
  76. NJmom19 says

    March 15, 2017 at 12:48 am

    Hi Shireen
    Thank you for the recipe! Turned out to be a big hit…simple and very tasty:)

    Reply
  77. Shireen says

    March 15, 2017 at 8:10 am

    @ NJmom19: Thanks so much for your lovely compliment!

    Reply
  78. Carol says

    June 5, 2018 at 6:25 am

    Hi,
    May I know if I can use hand-held mixer to mix up the batter instead?

    Reply
    • Shireen Sequeira says

      June 5, 2018 at 9:45 am

      Hi Carol,

      Yes, you may use a hand-held mixer instead!

      Reply
  79. Nisha Shailesh says

    December 26, 2018 at 12:04 pm

    Thanks a ton for the cake recipe…. I tried it for the second time while doubling up the ingredients and I must say though I was skeptical in the beginning on how it may turn out, sat near the oven with my fingers crossed…..the house smelled Wonderful and the cake it was out of the world…. Just amazing…. This recipe is is a keeper…. My daughter and hubby couldn’t even wait until it cooled down for 10 minutes…. And half the cake just vanished….. Thank you again……

    I am a KKKMKT member…..

    Reply
    • Shireen Sequeira says

      December 26, 2018 at 10:53 pm

      Thanks a lot Nisha! So glad to hear such a wonderful review about the recipe! It’s good to know that you are a part of the KKKMKT group!I’ll catch up with you there!

      Reply
  80. Neha says

    January 8, 2020 at 10:44 am

    Hi shireen!
    This cake looks so amazing want to try this. Can it be and eggless if yes Wat can I use to replace the eggs?

    Reply
    • Shireen Sequeira says

      January 9, 2020 at 7:10 pm

      Hi Neha,

      Thanks so much! Sorry I have not really tried an eggless version of this recipe as it tastes wonderful with eggs but if you wish, you could try using 1 Tablespoon of flaxseed powder dissolved in 3 tablespoons of water for every egg you want to replace. The colour of the cake wont be pure-off white though as you may find specs of the flaxseed powder in it

      Reply
  81. Madhuri says

    May 22, 2020 at 8:42 am

    I tried the recipe, the crust was too crisp.. cake was nice. Took me 40 mins for t skewer to come clean. But the top layer crust was brown n crisp. I was dissapointed. My brother who had come down loved the cake with the crunchy top. Could you let me know what went wrong..

    Reply
    • Shireen Sequeira says

      May 22, 2020 at 10:28 am

      Hi Madhuri,

      Did you use the same pan size as mentioned in the recipe? It could be that your oven was too hot. You could reduce the temperature to 170 degrees C and see how it works for you next time

      Reply
  82. Amanda says

    June 18, 2020 at 9:42 pm

    I was looking to make a dessert for a friend as a thank you for her help during the pandemic. This cake was just perfect – I also made a piece for my family – and it did not last long in either of our houses 🙂 Loved having it with tea. This makes a wonderful simple, but rich, desert. Thank you!

    Reply
    • Shireen Sequeira says

      June 19, 2020 at 10:21 pm

      Thank you so much Amanda!! I am so happy to hear your positive feedback! Thanks for taking the time to let me know and I hope you and your friend and your families are all safe and healthy!

      Reply
  83. Sandeep Sagar S says

    June 21, 2020 at 10:09 pm

    Hey,
    My first try on this butter cake and o should say this is the best butter cake I ever had. Thanks for the recipe
    Thanks,
    Sandeep

    Reply
    • Shireen Sequeira says

      June 23, 2020 at 3:18 pm

      Thank you very much for the great feedback! Thanks for taking the time to let me know!

      Reply
  84. Vinette Pinto says

    July 11, 2020 at 3:45 pm

    Tried this butter cake recipe. Just super delicious melt in the mouth. Rich and full of flavour. Detailed video and recipe card. A must try for all. Thank you

    Reply
    • Shireen Sequeira says

      July 18, 2020 at 6:36 am

      Thanks a lot for the great feedback Vinette!! So happy to hear that!

      Reply
  85. Priya Andrade says

    July 28, 2020 at 9:05 am

    I made cake today . It was so fluffy, perfectly baked .

    Reply
    • Shireen Sequeira says

      July 29, 2020 at 8:33 pm

      Thank you so much for the feedback Priya!! Happy to hear that! Please do give a star rating for the recipe if you are able to!

      Reply
  86. Hermy says

    October 4, 2020 at 1:31 pm

    Hi, do you see medium or large eggs in your cakes? Keen to try this one.

    Reply
    • Shireen Sequeira says

      October 4, 2020 at 5:55 pm

      Hi Hermy,

      I use mostly medium size eggs in my cakes!

      Reply
  87. Von says

    October 14, 2020 at 12:41 pm

    Oh my goodness … tried rhis recipe twice.. just the best butter cake iv ever tasted had and ever made.. thanku for sharing ur recipe ..lovee lovee lovee it

    Reply
    • Shireen Sequeira says

      October 15, 2020 at 6:41 pm

      Hi Von! Thank you so very much for your feedback!! So happy to hear that you liked it so much 🙂

      Reply
  88. Sheila says

    October 15, 2020 at 11:52 am

    Love to follow fabulous receips to learn how to cook/bake for myour family and friends.

    Reply
    • Shireen Sequeira says

      October 15, 2020 at 6:44 pm

      Thank you so much for your lovely comment!

      Reply
  89. Singaporegal says

    October 16, 2020 at 8:42 pm

    TOPS!!!
    I’m a lover of butter cake. So I’ve tried many especially those form SEA. Yours is a perfect recipe. It comes out moist, soft and tasty. It lasts a few days and still so fresh. Best of all, it’s a no brainer. I think your advice to sift a few times really helps. My husband loves it. Thanks. I’m gonna check out your other recipes!
    Singapore gal

    Reply
    • Shireen Sequeira says

      October 21, 2020 at 1:14 pm

      Thank you so much for the wonderful feedback!! Happy to hear that. It makes all my efforts worth it!! Hope you like my other recipes as well!

      Reply
  90. Amy Lim says

    October 23, 2020 at 11:52 am

    The kind of cake I have been looking for. Simply and easy to make. Will try soon, Thank you!

    Reply
    • Shireen Sequeira says

      October 25, 2020 at 7:48 am

      Thnk you and I hope you liked it!

      Reply
  91. Hermy Skew says

    October 23, 2020 at 2:11 pm

    Baked this cake yesterday, halved the quantities. Temperatures in my oven are quite strong so tried to check cake a few minutes before stipulated time and got the dreaded dip in the middle. Luckily it wasn’t a presentation cake. It is almost gone today. The family have enjoyed it with cream :).

    Reply
    • Shireen Sequeira says

      October 25, 2020 at 7:47 am

      Thank you so much for the great feedback!! I hope the next time you make it it turns out just fine in terms of appearance too!!

      Reply
  92. zawmin says

    November 6, 2020 at 5:55 am

    looks yummy

    Reply
    • Shireen Sequeira says

      November 7, 2020 at 9:12 pm

      Thanks a lot!

      Reply
  93. colleen Burnett says

    November 11, 2020 at 10:54 pm

    Can u use measurements that r used in usa. Its hard to figure it out .

    Reply
    • Shireen Sequeira says

      November 12, 2020 at 11:15 pm

      Hi,

      I will surely update the recipe with the cup measures the next time. However for reasons of accuracy I always prefer to weigh my ingredients. A lot of people who follow my recipes prefer it that way 🙂

      Reply
  94. Neela says

    December 5, 2020 at 5:23 am

    I followed every step but my cake sank in the middle . Do you have any idea why this happened?

    Reply
    • Shireen Sequeira says

      December 5, 2020 at 9:24 pm

      Did you open the oven too early?

      Reply
  95. Nisha Nair says

    December 19, 2020 at 2:18 pm

    Delicious and soft butter cake. Everything perfect.

    Reply
    • Shireen Sequeira says

      December 19, 2020 at 9:18 pm

      Thank you so much for the great feedback!! Pls do rate the recipe if you are able to. Thanks a bunch!

      Reply
      • Mira says

        December 22, 2020 at 4:59 am

        Can I use a loaf pan instead? Thanks!

        Reply
        • Shireen Sequeira says

          December 23, 2020 at 8:26 am

          It would depend on the size of the loaf pan..I guess a 9×5 loaf pan should be good..

          Reply
  96. Lana says

    January 1, 2021 at 7:54 am

    Made it and it was so soft and moist- it was finished in less than an hour- now I am making two (New Year’s Eve night 2020) to share with my family- Thank you for this lovely delicate recipe!!

    Reply
    • Shireen Sequeira says

      January 1, 2021 at 8:31 am

      So happy to hear this! Thank you so much for the feedback Lana! Wishing you and your family a very Happy New Year 2021!

      Reply
  97. Michelle Dudley says

    February 10, 2021 at 12:38 am

    omg I just tried yr recipe, only making small ones, they melted in my mouth thanku for sharing it 🙂

    Reply
    • Shireen Sequeira says

      February 10, 2021 at 7:39 am

      Thank you so much Michelle! Glad you liked it so much!

      Reply
  98. Michelle Dudley says

    February 10, 2021 at 12:41 am

    I noticed it said I commented at 12:38 it was at 20:38 in the UK lol

    Reply
    • Shireen Sequeira says

      February 10, 2021 at 7:38 am

      Yes, that’s because it is 12.38 am in India where I live 🙂

      Reply
  99. Vin says

    February 24, 2021 at 12:07 pm

    Thank you for recipe I have tried and came out delicious

    Reply
    • Shireen Sequeira says

      February 25, 2021 at 2:10 pm

      Thank you so much for the great feedback!

      Reply
  100. Nisha says

    March 16, 2021 at 3:47 pm

    Hi Shireen,

    This was really buttery.. Loved the cake and everyone enjoyed it too.I got one request could you please share ghee cake recipe.

    Thanks,
    Nisha

    Reply
    • Shireen Sequeira says

      March 22, 2021 at 6:35 am

      Thank you so much for the great feedback Nisha!! Yes, I will surely share the recipe for the ghee cake soon!

      Reply
  101. Sylvia Faucher says

    April 6, 2021 at 1:17 am

    I love cake, this will be my very first baking a cake.

    Reply
    • Shireen Sequeira says

      April 6, 2021 at 7:22 am

      I hope you liked it!

      Reply
  102. Beula Francis says

    April 13, 2021 at 4:08 pm

    I was looking for a cake for my sons birthday and as he said no icing or choc I was kinda in a fix when I came across your recipe and my son said go for this mum it’s simple. I looked at your name and immediately realized it would be a super hit as my plum cake for Christmas was your recipe which was a super hit too. Nothing beats the simplicity of simplicity of a simple tea cake with a drizzle of choc syrup. The cake was superbly moist and scintillating. Thank you

    Reply
    • Shireen Sequeira says

      April 15, 2021 at 7:27 am

      Thank you so much for the great feedback Beula! Happy to hear that the cake was a hit. We love it with a drizzle of chocolate syrup too!

      Reply
  103. Joyce says

    May 20, 2021 at 4:16 pm

    This recipe is most excellent…. soft and moist at the same time. Thank you Shireen

    Reply
    • Shireen Sequeira says

      May 24, 2021 at 8:59 am

      Thank you so much for the lovely feedback Joyce!

      Reply
  104. Anju says

    May 22, 2021 at 9:15 am

    Your cakes are amazing! Perfect texture and taste. I tried this one e as well as pineapple cake. They finished within minutes! Thank you for sharing!

    Reply
    • Shireen Sequeira says

      May 24, 2021 at 8:43 am

      Thank you so much for the wonderful feedback!! I feel good to hear that! 🙂

      Reply
  105. Ranjita Pai says

    June 24, 2021 at 7:52 am

    Hi Shireen!
    My search for the perfect recipe fr a butter cake ended the day I tasted this masterpiece….it’s a melt-in-the-mouth kind of wonder and it disappeared off the shelf in a matter of hours.thankyou so much fr the cake!!

    Reply
    • Shireen Sequeira says

      July 1, 2021 at 7:48 pm

      Thank you so much for the great feedback Ranjita! So happy to know that you enjoyed the cake so much!!

      Reply
  106. Sunitha says

    June 27, 2021 at 8:27 pm

    THE BEST butter cake recipe with excellent crumb.Marvellous!

    Reply
    • Shireen Sequeira says

      June 30, 2021 at 2:13 pm

      Thank you so much for the great feedback!! So glad you liked it!

      Reply
  107. Asha D'sa says

    July 26, 2021 at 9:25 pm

    I had my own version of sponge cake for years but for a change I tried it today Shireen and it turned out so well. Much better than my much loved cake
    Thanks for this and actually for all ur recipes..

    Reply
    • Shireen Sequeira says

      August 3, 2021 at 8:12 pm

      I am so glad to hear that Asha! Thank you so much for the great feedback!!

      Reply
  108. Anitha says

    July 30, 2021 at 4:18 pm

    Hi Shireen,
    I just love this cake. i have made it so many times now i have lost count. As i write this the cake is baking in the oven. thank u again for the perfect butter cake. take care

    Reply
    • Shireen Sequeira says

      August 3, 2021 at 7:22 pm

      Hi Anitha,

      Thank you so much for the wonderful feedback!! Thanks for taking the time to let me know!

      Reply
  109. Maria says

    September 29, 2021 at 11:05 am

    Can I tweek into lemon cake i.e. add lemon zest n juice into this recipe?

    Reply
    • Shireen Sequeira says

      October 6, 2021 at 9:26 am

      Yes ofcourse! That would be tasty

      Reply
  110. dr sakthi nathan says

    October 6, 2021 at 7:36 am

    Dear shireen…your butter cake recipe was amazing!!!!….tq for this amazing recipe..im planning to bake again but double the amount..im gonna use an 11” square pan..how long do you suggest i bake it? Tq in advance

    Reply
    • Shireen Sequeira says

      October 8, 2021 at 8:24 am

      Thanks a lot Dr Sakthi! Well, for double the quantity, since the tin size is also bigger I’d suggest you keep an eye out and check after 45 minutes, ie do the skewer test. I have never used a bigger pan..always tried in 2 different pans if I was doubling the recipe

      Reply
  111. Anitha says

    October 22, 2021 at 7:04 am

    So gooooood!

    Reply
    • Shireen Sequeira says

      October 22, 2021 at 11:16 am

      Thank you so much for your feedback!

      Reply
  112. Maria says

    November 1, 2021 at 6:52 pm

    Looks good moist n nice texture

    Reply
    • Shireen Sequeira says

      November 7, 2021 at 5:22 pm

      Thank you Maria!

      Reply
  113. Christina says

    January 15, 2022 at 6:40 pm

    Thanks for sharing! I baked as per above baking method and it came out great and delicious too! Can I add raisins to it?

    Reply
    • Shireen Sequeira says

      January 19, 2022 at 8:47 am

      That sounds lovely! Thanks for the feedback Christina! Yes, you can add raisins but to prevent them from sinking to the bottom of the cake, please roll them in 2-3 teaspoons of the flour (after it has been sifted) and then add them to the batter

      Reply
  114. Leighszerotoone says

    April 9, 2022 at 7:44 pm

    I’ve tried this recipe and it’s just heaven. Thank you for sharing!

    Reply
    • Shireen Sequeira says

      April 24, 2022 at 7:28 pm

      So glad you liked it! Thanks a lot for your feedback!

      Reply
  115. Baishakhi says

    May 19, 2022 at 10:08 pm

    It looks delicious. Thank you for sharing this recipe.

    Reply
    • Shireen Sequeira says

      May 26, 2022 at 9:29 am

      Thanks a lot!

      Reply
  116. Litsa says

    September 28, 2022 at 7:10 pm

    So very delicious when fresh, but tastes even better after 2-3 days! I have made this cake a couple of days in advance, really helpful when planning a party. I have even made, completely cooled and then froze the cake, defrosting it 2 weeks later and it was still delicious! Thank you Shireen.

    Reply
    • Shireen Sequeira says

      September 30, 2022 at 10:30 am

      Thank you so much for your wonderful comment! Happy to know that you enjoyed this cake so much!

      Reply
  117. Mel says

    October 4, 2022 at 8:59 am

    Very great recipe. I like butter cakes since years ago but never make any because I could not find a good recipe.

    Stumbled upon your recipe and I just had a feeling that I got to give it a shot. I had the ingredients at home when I saw your recipe and right away, I baked it.

    Zero failure and turned out to be the best butter cake I have ever tried. Shared it with a new friend and she said the same and asked for the recipe.

    Thank you for the wonderful recipe.

    Reply
    • Shireen Sequeira says

      October 4, 2022 at 5:08 pm

      Thank you so so much for the amazing feedback!! Happy to know that you enjoyed this recipe so much! Thanks for taking the time to leave a review and rate the recipe!

      Reply
  118. Amps says

    October 9, 2022 at 12:09 am

    Made this cake today and it was all gone in no time.. It was super soft, moist and oh so buttery. It’s definitely a keeper ! Thank you for the recipe !

    Reply
    • Shireen Sequeira says

      October 14, 2022 at 10:01 am

      That sounds wonderful! Thanks for the lovely feedback!

      Reply
  119. Marcus says

    January 6, 2023 at 10:01 pm

    Itss to yummies recipes
    Thank you so much .with best luck

    Reply
    • Shireen Sequeira says

      January 13, 2023 at 10:29 am

      Thank you so much for your appreciation! So glad you liked it!

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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