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4.78 from 9 votes
Butter Cake
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

Soft, fluffy & melt-in-your mouth buttery cake that beats all other sponge cakes. So delicious that you can't stop at one slice!

Course: Cakes
Servings: 16 slices
Author: Shireen Sequeira
  • 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
  1. 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.
  2. Sift the flour, baking powder & salt at least 2-3 times. This helps make the cake all the more fluffy.
  3. In a large mixing bowl beat the butter & sugar until pale. Add one egg at a time and beat well.
  4. Pour in the vanilla extract and mix till incorporated.
  5. 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.
  6. Pour the batter into the prepared tin and bake for 40-45 minutes or till the skewer inserted comes out clean.
  7. 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.
  8. 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
Recipe 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.