Skip to main content
Everyday Kitchen Ideas
Baking

Soft Butter Cake Recipe

A soft butter cake made with creamed butter and sugar, baked in a loaf pan, and lightly brushed with sugar syrup to help keep it moist.

Baking
35-40 minutes
Soft Butter Cake

Ingredients

FOR THE CAKE

  • unsalted butter, softened at room temperature — 170 g
  • sugar — 1 cup ((200 g))
  • eggs, room temperature — 3
  • vanilla essence — 1 tsp
  • milk, room temperature — 1/3 cup ((80 ml))
  • drops yellow food colour — 2–3 (or 1 pinch)
  • all-purpose flour — 1 & 1/2 cups ((190 g))
  • baking powder — 1 tsp ((4 g))
  • salt — 1/4 tsp ((1.5 g))

FOR THE SUGAR SYRUP

  • sugar — 1/4 cup
  • water — 1/4 cup

PAN

  • loaf pan — 10 x 5 inch

Directions

  1. Step 1: Prepare the Pan

    Grease a 10 × 5-inch loaf pan with a little butter and line the bottom and sides with baking paper.

  2. Step 2: Preheat the Oven

    Preheat your oven to 175–180°C.

  3. Step 3: Cream the Butter and Sugar

    Place the softened butter and sugar in a bowl. Beat for 3–5 minutes until the mixture becomes light, creamy and fluffy.

  4. Step 4: Add the Eggs

    Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl as needed.

  5. Step 5: Add Vanilla and Colour

    Add the vanilla essence and yellow food colour. Mix briefly until evenly combined.

  6. Step 6: Prepare the Dry Ingredients

    In a separate bowl, sift together the flour, baking powder and salt.

  7. Step 7: Combine Wet and Dry Ingredients

    Add the flour mixture to the butter mixture in 3 additions, alternating with the milk in 2 additions. Begin and finish with the flour. Gently fold or mix on low speed just until combined. Do not overmix.

  8. Step 8: Fill the Pan

    Transfer the batter into the prepared loaf pan. Smooth the top gently with a spatula.

  9. Step 9: Bake

    Bake at 175–180°C for approximately 35–40 minutes, or until a skewer inserted into the centre comes out clean.

  10. Step 10: Prepare the Sugar Syrup

    While the cake is baking, add 1/4 cup sugar and 1/4 cup water to a small saucepan. Heat gently until the sugar has completely dissolved. Do not overcook. Set aside to cool slightly.

  11. Step 11: Add the Syrup

    When the cake comes out of the oven, let it sit for about 5 minutes, then lightly brush the warm cake with the sugar syrup. Do not soak it. Add enough to keep it moist.

  12. Step 12: Rest the Cake

    Leave the cake in the pan for 10–15 minutes.

  13. Step 13: Remove from the Pan

    Carefully lift the cake out and place it on a wire rack. Allow it to cool for another 15–20 minutes before slicing.

  14. Step 14: Slice and Serve

    Once slightly warm or completely cool, slice the cake into neat pieces and serve with tea or coffee.

Important butter-cake tips

  • Butter should be soft, not melted.
  • Eggs and milk should preferably be room temperature.
  • Creaming the butter and sugar properly helps make the cake light and soft.
  • Once flour is added, do not overmix.
  • If the top browns quickly, loosely cover it with foil during the final part of baking.