20 Delicious Butter Cake Recipes Amazing

Unleash your baking passion with our roundup of 20 Delicious Butter Cake Recipes that promise to transform your kitchen into a haven of sweet aromas and irresistible treats. Whether you’re craving a classic vanilla butter cake or eager to experiment with bold flavors, this collection has something to delight every home cook. Dive in and discover your next show-stopping dessert!

Classic Vanilla Butter Cake

Get ready to bake the fluffiest, most buttery vanilla cake that’ll have everyone begging for seconds. This classic is a crowd-pleaser, perfect for any occasion.

Ingredients

• 1 cup unsalted butter, room temperature (creamy and soft)
• 2 cups granulated sugar, fine and sparkling
• 4 large eggs, farm-fresh and at room temperature
• 1 tbsp pure vanilla extract, aromatic and rich
• 3 cups all-purpose flour, sifted and light
• 1 tbsp baking powder, aluminum-free for a clean taste
• 1/2 tsp salt, finely ground
• 1 cup whole milk, creamy and at room temperature

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Tip: Use parchment paper at the bottom for easy release.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Tip: Scrape the bowl sides to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Room temperature eggs blend more smoothly.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the milk. Mix until just combined.
5. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Unbelievably soft and moist, this vanilla butter cake melts in your mouth with every bite. Serve it layered with fresh berries and whipped cream for an extra decadent treat.

Rich Chocolate Butter Cake

You won’t believe how this Rich Chocolate Butter Cake melts in your mouth—decadent, buttery, and utterly irresistible.

Ingredients

• 1 cup unsalted butter, room temperature and creamy
• 2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, aromatic and rich
• 3/4 cup cocoa powder, Dutch-processed and deeply chocolatey
• 1 cup all-purpose flour, sifted and light
• 1/2 tsp baking powder, fresh and potent
• 1/4 tsp salt, fine and sea-derived
• 1/2 cup whole milk, creamy and full-fat

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper for easy release.
2. In a large bowl, beat the creamy unsalted butter and sparkling granulated sugar together until light and fluffy, about 3 minutes.
3. Add the room-temperature farm-fresh eggs one at a time, beating well after each addition. Stir in the aromatic pure vanilla extract.
4. Sift together the deeply chocolatey Dutch-processed cocoa powder, light all-purpose flour, fresh baking powder, and fine sea-derived salt. Gradually add to the butter mixture, alternating with the creamy whole milk, beginning and ending with the dry ingredients.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve this Rich Chocolate Butter Cake slightly warm for a gooey center, or at room temperature for a firmer texture. Pair with a scoop of vanilla ice cream for an indulgent contrast.

Lemon Drizzle Butter Cake

Absolutely everyone needs this Lemon Drizzle Butter Cake in their life—it’s zesty, buttery, and ridiculously easy to whip up.

Ingredients

• 1 cup unsalted butter, room temperature (for that perfect creamy blend)
• 1 1/2 cups granulated sugar (for a sweet, crystalline crunch)
• 4 large farm-fresh eggs (they make the cake luxuriously fluffy)
• 2 cups all-purpose flour, sifted (for a light, airy texture)
• 1 tsp baking powder (to give it that gentle rise)
• 1/2 tsp salt (to balance the sweetness)
• Zest of 2 lemons (for a bright, citrusy aroma)
• Juice of 1 lemon (about 3 tbsp, for that tangy kick)
• 1/2 cup powdered sugar (for the glossy drizzle)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan. Tip: Line the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Use a stand mixer for the best consistency.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Gently fold in the sifted flour, baking powder, salt, and lemon zest until just combined. Tip: Overmixing can lead to a dense cake.
5. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
6. While the cake bakes, whisk together the lemon juice and powdered sugar to create the drizzle.
7. Once the cake is out of the oven, immediately poke holes all over the top with a skewer and pour the drizzle over, allowing it to seep in.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly moist with a crackly sugar crust, this cake is a dream. Serve it with a dollop of whipped cream or a side of fresh berries for an extra special touch.

Blueberry Swirl Butter Cake

Slice into summer with this Blueberry Swirl Butter Cake—**moist**, **buttery**, and bursting with juicy blueberries. Perfect for picnics or that 3pm sugar crash.

Ingredients

• 1 cup unsalted butter, room temperature, creamy
• 1 1/2 cups granulated sugar, fine, for smooth blending
• 4 large eggs, farm-fresh, at room temperature
• 3 cups all-purpose flour, sifted, for a light crumb
• 1 tbsp baking powder, fresh, for maximum rise
• 1/2 tsp salt, fine sea salt, to balance sweetness
• 1 cup whole milk, full-fat, for richness
• 2 tsp vanilla extract, pure, for depth
• 1 1/2 cups fresh blueberries, plump, for swirling
• 1/4 cup powdered sugar, for dusting

Instructions

1. Preheat oven to 350°F. Grease a 9-inch bundt pan with butter, ensuring every nook is covered.
2. In a large bowl, cream together butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
3. Add eggs one at a time, beating well after each addition. Tip: Room temperature eggs blend more smoothly.
4. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add to butter mixture, alternating with milk, starting and ending with flour. Stir in vanilla.
5. Gently fold in blueberries, being careful not to overmix. Pour batter into prepared pan.
6. Bake for 50-55 minutes, or until a toothpick inserted comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
7. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar before serving.

Zesty with a tender crumb and pockets of jammy blueberries, this cake shines with a simple dusting of sugar. Try serving warm with a scoop of vanilla ice cream for contrast.

Cinnamon Spiced Butter Cake

Get ready to bake a cake that’s all about bold flavors and cozy vibes. This cinnamon spiced butter cake is your next kitchen obsession, blending warmth with every bite.

Ingredients

• 1 cup unsalted butter, room temperature and creamy
• 1 1/2 cups granulated sugar, fine and sparkling
• 3 large eggs, farm-fresh and at room temperature
• 2 cups all-purpose flour, sifted for lightness
• 1 tsp baking powder, aluminum-free for clean taste
• 1/2 tsp salt, finely ground
• 2 tsp ground cinnamon, aromatic and freshly ground
• 1/2 cup whole milk, rich and creamy
• 1 tsp pure vanilla extract, fragrant and high-quality

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
2. In a large bowl, beat the creamy unsalted butter and sparkling granulated sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Add the farm-fresh eggs one at a time, beating well after each addition. Mix in the fragrant vanilla extract.
4. In a separate bowl, whisk together the sifted all-purpose flour, aluminum-free baking powder, finely ground salt, and aromatic ground cinnamon.
5. Alternately add the dry ingredients and rich whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even color.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kick back with a slice of this moist, buttery cake where cinnamon takes center stage. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Orange Almond Butter Cake

Kickstart your baking adventure with this zesty Orange Almond Butter Cake—moist, nutty, and bursting with citrus sunshine.

Ingredients

• 1 cup creamy almond butter (smooth, no-stir)
• 3/4 cup granulated sugar (fine, white)
• 2 large eggs (room temperature, farm-fresh)
• 1/4 cup fresh orange juice (bright, tangy)
• 1 tbsp orange zest (finely grated, aromatic)
• 1 tsp vanilla extract (pure, fragrant)
• 1/2 tsp baking soda (fresh, clump-free)
• 1/4 tsp sea salt (fine, crunchy)

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper for easy removal.
2. In a large bowl, whisk together the almond butter and sugar until smooth and fully combined.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the orange juice, orange zest, and vanilla extract until the mixture is uniformly vibrant.
5. Sprinkle the baking soda and salt over the batter; fold gently to distribute evenly without overmixing.
6. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Velvety with a crumb that’s tender yet substantial, this cake sings with orange zestiness against a backdrop of almond richness. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent touch.

Strawberry Cream Butter Cake

Yield to the ultimate summer dessert that’s bursting with juicy strawberries and velvety cream—this cake is a showstopper.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for airy lightness
• 1 cup granulated sugar, for a sweet foundation
• 1/2 cup unsalted butter, room temperature for smooth blending
• 2 large farm-fresh eggs, to bind with richness
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup whole milk, to moisten the batter
• 1 1/2 tsp baking powder, for the perfect rise
• 1/4 tsp salt, to balance the sweetness
• 1 cup fresh strawberries, diced for juicy pockets
• 1 cup heavy cream, whipped to stiff peaks
• 1 tbsp powdered sugar, for a dusting of sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the sifted flour mixture and milk to the butter mixture, starting and ending with flour.
5. Gently fold in the diced strawberries to distribute evenly without overmixing.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Whip the heavy cream with powdered sugar until stiff peaks form for the topping.
9. Spread the whipped cream over the cooled cake and garnish with additional strawberries if desired.

Crave the contrast of fluffy cake against the lush cream and tart strawberries. Serve chilled for a refreshing twist or at room temperature to savor the buttery notes.

Pumpkin Spice Butter Cake

Pumpkin Spice Butter Cake is your fall fantasy come true—moist, buttery, and spiced to perfection. Grab your apron; this is a bake you can’t scroll past.

Ingredients

• 1 cup unsalted butter, room temperature (creamy and golden)
• 1 cup granulated sugar (fine, sparkling crystals)
• 4 large eggs, farm-fresh (vibrant yolks)
• 1 cup canned pumpkin puree (smooth, earthy sweetness)
• 2 cups all-purpose flour (soft, snow-like)
• 1 tbsp pumpkin pie spice (aromatic, warm blend)
• 1 tsp vanilla extract (pure, fragrant)
• 1/2 tsp salt (fine, sea-kissed)
• 1 tsp baking powder (light, airy)

Instructions

1. Preheat your oven to 350°F (175°C)—no guessing, use an oven thermometer for accuracy.
2. Cream the butter and sugar in a large bowl until fluffy and pale, about 3 minutes—this builds the cake’s tender crumb.
3. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next—patience prevents curdling.
4. Fold in pumpkin puree and vanilla extract until the mixture is uniformly orange—no streaks allowed.
5. Whisk together flour, pumpkin pie spice, salt, and baking powder in a separate bowl—this ensures even spice distribution.
6. Gently combine wet and dry ingredients until just mixed—overworking leads to toughness.
7. Pour batter into a greased 9×13 inch pan, smoothing the top with a spatula—evenness means even baking.
8. Bake for 35-40 minutes, until a toothpick inserted comes out clean—watch for golden edges pulling away.
9. Cool in pan for 10 minutes, then transfer to a wire rack—this stops overcooking and sets the structure.

Light as air yet rich in flavor, this cake’s spiced aroma will haunt your kitchen in the best way. Serve warm with a dollop of whipped cream or a drizzle of caramel for that extra ‘wow’.

Coconut Lime Butter Cake

Nail your next dessert with this zesty, tropical twist on classic butter cake. Bold flavors of coconut and lime collide in a moist, buttery crumb that’s irresistibly Instagram-worthy.

Ingredients

• 1 cup unsalted butter, room temperature (creamy and soft)
• 1 1/2 cups granulated sugar (fine, sparkling crystals)
• 4 large eggs, farm-fresh (room temperature for best mix)
• 1 tsp pure vanilla extract (aromatic and sweet)
• 1/4 cup fresh lime juice (bright and tangy)
• 2 tbsp lime zest (finely grated for maximum flavor)
• 1/2 cup coconut milk (rich and creamy)
• 2 cups all-purpose flour (softly spooned and leveled)
• 1 tsp baking powder (light and airy)
• 1/2 tsp salt (fine, sea salt for balance)
• 1/2 cup shredded coconut (sweetened, for texture)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract, lime juice, and lime zest until fully incorporated.
4. Alternately add the flour mixture (flour, baking powder, salt) and coconut milk to the butter mixture, starting and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
5. Fold in the shredded coconut gently with a spatula to distribute evenly throughout the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly touched.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy each slice of this Coconut Lime Butter Cake with its tender crumb and vibrant citrus notes. Serve it with a dollop of whipped cream and extra lime zest for a stunning presentation that’s as delightful to eat as it is to behold.

Raspberry Ripple Butter Cake

Sweeten your day with this Raspberry Ripple Butter Cake—a buttery, berry-packed delight that’s as easy to make as it is to devour.

Ingredients

• 1 cup unsalted butter, room temperature (soft and creamy)
• 1 1/2 cups granulated sugar (fine, crystal-like)
• 3 large farm-fresh eggs (bright yolks, room temperature)
• 2 cups all-purpose flour (softly sifted)
• 1 tsp pure vanilla extract (aromatic and rich)
• 1/2 cup fresh raspberries (juicy and vibrant)
• 1/4 cup raspberry jam (seedless, glossy)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, ensuring every corner is covered to prevent sticking.
2. In a large mixing bowl, cream together the soft butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes on medium speed.
3. Beat in the eggs one at a time, waiting until each is fully incorporated before adding the next, to ensure a smooth batter.
4. Gently fold in the sifted flour with a spatula, mixing just until combined to keep the cake tender.
5. Drizzle in the vanilla extract and give the batter one final mix to distribute the flavor evenly.
6. Pour half of the batter into the prepared pan, then dollop with raspberry jam and swirl with a knife for a marbled effect.
7. Scatter the fresh raspberries over the top, then cover with the remaining batter, smoothing the surface with the back of a spoon.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s perfectly baked.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it sets properly.

Absolutely irresistible, this cake boasts a moist crumb with pockets of tangy raspberry and a buttery richness that melts in your mouth. Serve it slightly warm with a dollop of whipped cream for an extra indulgent treat.

Banana Walnut Butter Cake

Let’s bake a Banana Walnut Butter Cake that’s so moist, it’ll have you coming back for seconds. Packed with ripe bananas and crunchy walnuts, this cake is a no-brainer for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to enhance flavors
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, for a sweet touch
• 2 large farm-fresh eggs, beaten
• 3 overripe bananas, mashed for natural sweetness
• 1/2 cup sour cream, adding a tangy richness
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup walnuts, roughly chopped for a crunchy texture

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
2. In a medium bowl, whisk together the sifted flour, baking soda, and salt.
3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, then stir in the mashed bananas, sour cream, and vanilla extract.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing leads to a dense cake.
6. Gently fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling ensures the cake sets properly.

Here’s the deal: this cake is irresistibly moist with a tender crumb, thanks to the bananas and sour cream. Serve it warm with a dollop of whipped cream or toast a slice for a crispy edge that’s downright addictive.

Caramel Apple Butter Cake

Let’s dive straight into this decadent Caramel Apple Butter Cake that’s about to become your fall obsession. Layer up those flavors and get ready to impress.

Ingredients

• 1 cup unsalted butter, room temperature and creamy
• 2 cups granulated sugar, fine and sparkling
• 4 large eggs, farm-fresh and at room temperature
• 1 tsp pure vanilla extract, aromatic and rich
• 3 cups all-purpose flour, sifted and fluffy
• 1 tsp baking powder, aluminum-free for a clean rise
• 1/2 tsp salt, finely ground sea salt for balance
• 1 cup buttermilk, tangy and thick
• 2 cups apple butter, homemade or store-bought, spiced and smooth
• 1/2 cup caramel sauce, thick and gooey, plus extra for drizzling

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan thoroughly to prevent sticking.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with buttermilk, starting and ending with the flour mixture.
5. Fold in the apple butter until just combined. Tip: Do not overmix to keep the cake tender.
6. Pour half of the batter into the prepared pan. Drizzle with 1/4 cup caramel sauce. Swirl gently with a knife. Repeat with remaining batter and caramel.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
8. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Absolutely irresistible, this cake boasts a moist crumb with ribbons of caramel and a deep apple flavor. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Peanut Butter Chocolate Cake

Unleash your inner dessert chef with this decadent Peanut Butter Chocolate Cake that’s guaranteed to steal the show. Perfectly balanced flavors meet a foolproof recipe for a treat that’s as easy to make as it is to devour.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for a light, airy texture
• 1 cup granulated sugar, for just the right sweetness
• 1/2 cup creamy peanut butter, smooth and rich
• 1/4 cup unsweetened cocoa powder, deeply chocolatey
• 1 tsp baking soda, to ensure a perfect rise
• 1/2 tsp salt, to enhance all flavors
• 1 cup water, at room temperature
• 1/3 cup vegetable oil, for moist crumb
• 1 tbsp white vinegar, for a subtle tang
• 1 tsp vanilla extract, pure and aromatic

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. Tip: Use a parchment paper round at the bottom for easy removal.
2. In a large bowl, whisk together the sifted flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the peanut butter to the dry ingredients, mixing until the mixture resembles coarse crumbs. Tip: Warm the peanut butter slightly for easier mixing.
4. Pour in the water, vegetable oil, vinegar, and vanilla extract. Stir until just combined; avoid overmixing to keep the cake tender.
5. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Delight in every bite of this moist, fluffy cake where peanut butter and chocolate dance in harmony. Serve it with a dollop of whipped cream or a drizzle of melted chocolate for an extra indulgent twist.

Matcha Green Tea Butter Cake

Get ready to level up your baking game with this vibrant Matcha Green Tea Butter Cake. It’s moist, buttery, and packed with that earthy matcha punch you crave.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar, fine and sparkling
• 4 large eggs, farm-fresh and at room temperature
• 2 cups all-purpose flour, sifted for lightness
• 2 tbsp matcha green tea powder, vibrant and high-quality
• 1 tsp pure vanilla extract, aromatic and sweet
• 1/2 cup whole milk, creamy and rich
• 1/2 tsp salt, finely ground
• 1 tsp baking powder, aluminum-free

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This prevents the batter from curdling.
4. Whisk together the sifted flour, matcha powder, salt, and baking powder in a separate bowl. Tip: Sifting the matcha with the flour avoids clumps in your batter.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Now, the cake boasts a tender crumb with a bold matcha flavor that’s perfectly balanced by the buttery richness. Serve it with a dusting of matcha powder or a dollop of whipped cream for an extra indulgent treat.

Red Velvet Butter Cake

Rush to your kitchens because this Red Velvet Butter Cake is about to become your next obsession. Perfectly moist with a bold crimson hue, it’s a showstopper that tastes as good as it looks.

Ingredients

• 1 1/2 cups granulated sugar, fine and sparkling
• 1 cup unsalted butter, creamy and at room temperature
• 2 large eggs, farm-fresh and beaten
• 1 tsp pure vanilla extract, aromatic and rich
• 2 tbsp red food coloring, vibrant and liquid
• 2 1/2 cups all-purpose flour, sifted and fluffy
• 1 tsp baking soda, fresh and active
• 1 tsp salt, finely ground
• 1 cup buttermilk, thick and tangy
• 1 tbsp white vinegar, sharp and clear

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter, then dust with flour to prevent sticking.
2. In a large bowl, cream together 1 1/2 cups granulated sugar and 1 cup unsalted butter until light and fluffy, about 3 minutes.
3. Beat in 2 large eggs one at a time, then stir in 1 tsp pure vanilla extract and 2 tbsp red food coloring until the mixture is uniformly red.
4. In another bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt.
5. Alternately add the dry ingredients and 1 cup buttermilk to the creamed mixture, starting and ending with the dry ingredients, mixing just until combined.
6. Stir in 1 tbsp white vinegar quickly to activate the baking soda, then divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

You’ll marvel at the cake’s velvety texture and rich, buttery flavor with a hint of tang. Serve it layered with cream cheese frosting for an irresistible contrast, or enjoy a slice with a cold glass of milk for pure bliss.

Tiramisu Butter Cake

Absolutely no one can resist the creamy, coffee-kissed layers of this Tiramisu Butter Cake. It’s a decadent twist on the classic dessert, blending buttery richness with bold espresso flavors.

Ingredients

• 1 cup unsalted butter, room temperature (for ultra-smooth blending)
• 1 1/2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, at room temperature
• 2 cups all-purpose flour, sifted (for a featherlight texture)
• 1 tsp pure vanilla extract, aromatic and sweet
• 1/2 cup strong brewed espresso, cooled (rich and robust)
• 1 cup mascarpone cheese, creamy and luxurious
• 1/4 cup cocoa powder, Dutch-processed for depth

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter, ensuring every nook is covered to prevent sticking.
2. In a large bowl, cream together the butter and sugar on medium speed for 4 minutes, until pale and fluffy. Tip: Scrape down the sides of the bowl halfway through for even mixing.
3. Beat in the eggs one at a time, waiting until each is fully incorporated before adding the next. This ensures a smooth, homogenous batter.
4. Gently fold in the sifted flour and vanilla extract with a spatula, mixing just until combined to keep the cake tender.
5. Pour half the batter into the prepared pan, then drizzle with half the espresso. Repeat with remaining batter and espresso. Tip: Use a knife to swirl the espresso lightly for marbled effect.
6. Bake for 45-50 minutes, until a toothpick inserted comes out clean. The top should be golden and spring back when touched.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Tip: Cooling slightly in the pan makes it easier to handle but prevents it from drying out.
8. Once completely cool, spread the mascarpone evenly over the top and dust generously with cocoa powder for a classic finish.

The cake boasts a moist, buttery crumb with pockets of espresso that seep into every bite. Serve it chilled with a dusting of extra cocoa or a side of whipped cream for an extra indulgent treat.

Black Forest Butter Cake

Craving a dessert that’s as indulgent as it is Instagram-worthy? This Black Forest Butter Cake layers moist chocolate cake with tart cherries and silky whipped cream for a show-stopping treat.

Ingredients

• 1 cup unsalted butter, room temperature (creamy and golden)
• 2 cups granulated sugar (fine and sparkling)
• 4 large eggs, farm-fresh (room temperature for best results)
• 1 tsp pure vanilla extract (aromatic and rich)
• 3/4 cup cocoa powder, Dutch-processed (deep and dark)
• 2 cups all-purpose flour, sifted (light and airy)
• 1 tsp baking powder (fresh and active)
• 1/2 tsp salt (fine and sea-kissed)
• 1 cup buttermilk (tangy and smooth)
• 1 can tart cherries in syrup, drained (juicy and vibrant)
• 2 cups heavy whipping cream (cold and lush)
• 1/4 cup powdered sugar (soft and sweet)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Whisk together the cocoa powder, flour, baking powder, and salt in a separate bowl.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. While the cakes cool, whip the heavy cream and powdered sugar to stiff peaks.
9. Place one cake layer on a serving plate. Spread half of the whipped cream over the top, then scatter half of the drained cherries over the cream.
10. Top with the second cake layer, remaining whipped cream, and cherries.

Unleash the magic of this cake by slicing into its layers of rich chocolate, tart cherries, and cloud-like cream. Serve chilled for a refreshing twist on a classic dessert.

Espresso Butter Cake

Skip the coffee shop—this Espresso Butter Cake brings the buzz home. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for that extra indulgence.

Ingredients

• 1 cup unsalted butter, room temperature (for that creamy, easy blend)
• 1 1/2 cups granulated sugar (fine, for a smooth batter)
• 3 large farm-fresh eggs (room temperature, for even mixing)
• 2 cups all-purpose flour (sifted, to avoid lumps)
• 1 tbsp finely ground espresso powder (for a deep, rich flavor)
• 1/2 tsp baking powder (fresh, for the perfect rise)
• 1/4 tsp salt (fine sea salt, to balance the sweetness)
• 1 tsp pure vanilla extract (for a hint of warmth)
• 1/2 cup whole milk (room temperature, to blend smoothly)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, espresso powder, baking powder, and salt.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Velvety with a bold espresso kick, this cake’s moist crumb and rich aroma make it a showstopper. Try it with a scoop of vanilla ice cream for a decadent dessert twist.

Cherry Almond Butter Cake

Viral doesn’t even begin to describe this Cherry Almond Butter Cake. It’s the kind of dessert that stops scrolls—moist, nutty, and bursting with juicy cherries. Ready to bake your way into hearts? Let’s go.

Ingredients

• 1 cup creamy almond butter (smooth, no-stir)
• 1/2 cup granulated sugar (fine, crystal-like)
• 2 large eggs (room temperature, farm-fresh)
• 1 tsp pure vanilla extract (aromatic, high-quality)
• 1/2 tsp baking soda (fresh, clump-free)
• 1/4 tsp sea salt (fine, flaky)
• 1 cup fresh cherries (pitted, halved, vibrant red)
• 1/4 cup sliced almonds (toasted, for crunch)

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper for easy removal.
2. In a large bowl, whisk together 1 cup almond butter and 1/2 cup sugar until smooth. Tip: Scrape the sides of the bowl to ensure everything is fully incorporated.
3. Beat in 2 eggs, one at a time, followed by 1 tsp vanilla extract. The mixture should be glossy and slightly thickened.
4. Gently fold in 1/2 tsp baking soda and 1/4 tsp sea salt. Avoid overmixing to keep the cake tender.
5. Carefully stir in 1 cup cherries, reserving a few for the top. The batter will be thick but don’t worry—it’s supposed to be.
6. Pour the batter into the prepared pan. Smooth the top with a spatula and arrange the remaining cherries and 1/4 cup sliced almonds on top.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick comes out clean. Tip: Check at 25 minutes to prevent overbaking.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Tip: This step ensures the cake sets perfectly without falling apart.

Here’s the deal: This cake is dense yet moist, with a deep almond flavor that’s perfectly balanced by the tart cherries. Serve it warm with a dollop of whipped cream or enjoy it as is—it’s irresistible either way.

Maple Pecan Butter Cake

Elevate your dessert game with this Maple Pecan Butter Cake—**moist**, **nutty**, and **irresistibly sweet**. Perfect for cozy nights or impressing guests, it’s a showstopper with minimal effort.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup pure maple syrup, dark and robust
• 1/2 cup granulated sugar, fine and sparkling
• 3 large eggs, farm-fresh and room temperature
• 2 cups all-purpose flour, sifted and fluffy
• 1 tsp baking powder, aluminum-free
• 1/2 tsp salt, fine sea salt
• 1 cup pecans, toasted and roughly chopped
• 1 tsp vanilla extract, pure and aromatic

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter, maple syrup, and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract until just combined.
4. In a separate bowl, whisk together the sifted flour, baking powder, and sea salt. Gradually add this to the wet ingredients, mixing until just incorporated. Tip: Overmixing leads to a dense cake—fold gently.
5. Fold in the toasted pecans, reserving a handful for topping.
6. Pour the batter into the prepared pan, smoothing the top. Sprinkle the reserved pecans over the batter.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve this Maple Pecan Butter Cake slightly warm to highlight its buttery crumb and maple-kissed sweetness. Pair with a dollop of whipped cream or a drizzle of extra maple syrup for an indulgent twist.

Conclusion

Magnificent! This roundup of 20 delicious butter cake recipes is your ticket to baking bliss. Whether you’re a novice or a seasoned baker, there’s a recipe here to sweeten your day. We’d love to hear which one becomes your favorite—drop us a comment below. Loved what you saw? Share the buttery goodness with friends by pinning this article on Pinterest. Happy baking!

Bella Bacinos