Bake
Light, Fluffy Butter Cake
Popular on Food52
104 Reviews
Sria
August 21, 2021
Love this recipe!!! Would anyone be able to provide me with portions for the ingredients for a bigger serving for a 9 by 13 inch pan?
Regine
August 23, 2021
Hello Sria, for 9 x 13, double the recipe. 8 inch square is 64 inche area. 9x24 is 117. But you will need to adjust baking time. Not sure about the specifics though.
Regine
October 31, 2020
Hello Devaki, what a wonderful twist/idea to add 3 tsp each instant coffee and condensed milk to the milk. Now, I will have to try it.
Devaki
October 31, 2020
Hey Regina,
I tried out a coffee cake with your super soft butter cake recipe, All the ingredients were the same except that I added 3 teaspoons of coffee (instant) and 3 Teaspoons of condensed milk (I took this measurements from my old coffee cake recipe) dissolved in the 1/4 cup of milk called for in the recipe!
I have now discarded my old coffee cake recipe and I will be stickI guess to this!
I tried out a coffee cake with your super soft butter cake recipe, All the ingredients were the same except that I added 3 teaspoons of coffee (instant) and 3 Teaspoons of condensed milk (I took this measurements from my old coffee cake recipe) dissolved in the 1/4 cup of milk called for in the recipe!
I have now discarded my old coffee cake recipe and I will be stickI guess to this!
Regine
June 10, 2020
Hello Georgia. Easy answer. 🤓
You never want to eat a butter based cake straight out of refrigerator, unlike oil based cakes. Butter that has been refrigerated hardens so so do butter based cakes. You want it to get to room temperature, otherwise when you slice the cake it, it will be harder and not as soft and fluffy. Let me know if this helps.
You never want to eat a butter based cake straight out of refrigerator, unlike oil based cakes. Butter that has been refrigerated hardens so so do butter based cakes. You want it to get to room temperature, otherwise when you slice the cake it, it will be harder and not as soft and fluffy. Let me know if this helps.
Georgia G.
June 10, 2020
Hello there 😊 Actually I already knew the reason why this happens 🤓 but because your recipe calls for milk and beating of the egg whites I thought both could make the difference 🤷 As i wrote in my previous comment I use the Victoria sponge cake as the base for all my cakes. I bake it the night before, put it in the fridge and the next day i slice it fill it with pastry cream and usually cover it with whipped cream or some type of ganache. All that steps require refrigerating. That is also the reason I can't leave it at room temperature for long time as you suggest , especially now that's summer ( I live in Greece ) . There are plenty of sponge cakes out there without the butter , that remain fluffy and light even straight out from the fridge. In my opinion, these are tasteless. I just don't want to give up on the taste for the sake of texture.. My family and friends however who taste my cakes have a different opinion.. In a few weeks it's my father's birthday and I will try it then and find out.. 😏
Regine
June 10, 2020
Hello dear, I too sometimes feel something I baked is not as good as my tasters. Have you tried to just take it out of the refrigerator 1 hour prior to serving. By then cake might recover its fluffiness. I agree with you oil based cakes are not as flavorful but try this recipe I think I would use for your cake. It is oil based but to heighten flavor I add more vanilla and sometimes also some grated orange, lime or lemon zest.
I got it from fine cooking but I made some changes.
See link below. It is really good but I add 2 tsp vanilla instead of 1/4 tsp.
https://www.finecooking.com/recipe/great-yellow-cake
I got it from fine cooking but I made some changes.
See link below. It is really good but I add 2 tsp vanilla instead of 1/4 tsp.
https://www.finecooking.com/recipe/great-yellow-cake
Regine
June 10, 2020
One more thing Georgia. The 2 reviews in the link I sent you were written by me. You will see where I said this is a wonderful cake for refrigerated desserts. Recipe says to use two 8 inch round pans but I have also used 9 inch round pans. If you use an 8 inch square pan as in the butter cake, you cannot put all the batter in one pan. Cake will end up being heavy. You would have to use 2 pans.
Georgia G.
June 11, 2020
Thank you very much for taking the time to reply and I would like to congratulate you for your lovely work.
I will definitely give your recipe a try on my father's upcoming birthday and let you know. Thank you for the other recipe you suggested as well. I'll keep it in mind.
Greetings from sunny Greece 🌞😀
I will definitely give your recipe a try on my father's upcoming birthday and let you know. Thank you for the other recipe you suggested as well. I'll keep it in mind.
Greetings from sunny Greece 🌞😀
Regine
June 11, 2020
You are welcome Georgia. May cake for your dad’s birthday be perfect. My dad’s is coming too on Monday 6/15. Greetings from sunny Maryland USA but Greece is certainly much more picturesque. 😎
Georgia G.
June 9, 2020
Whenever i find a FLUFFY butter cake recipe I immediately get triggered to make it.😁 However, I would like to ask a question beforehand ( as you didn't mention anything about refrigerating it ) . What about after it's been refrigerated? I've made several times the classic Victoria sponge cake and it's all great as long as it is fresh out of the oven or even at room temperature. Super light super fluffy. After refrigerating it though to use it as layers in a cake ,as i do, it gets dense and quite hard. Very contrasting with my silky smooth pastry cream..😒Sooo...what about that?? 🤔
Devaki
June 8, 2020
I love this recipe and have been sharing it with family and friends because it worked so well for me.
However the last 2 times, even though I did it the exact same way, my cake did not rise to the top of the pan... and was not so fluffy!!!! I am so disappointed!!! The only difference is that I used the self raising flour, which was all what was available in the store!! Could it be the cause???
However the last 2 times, even though I did it the exact same way, my cake did not rise to the top of the pan... and was not so fluffy!!!! I am so disappointed!!! The only difference is that I used the self raising flour, which was all what was available in the store!! Could it be the cause???
Regine
June 9, 2020
Hello Devaki, here are reasons why I think cake did not rise enough and (as a resilr) was less fluffy:
1) Egg whites not beaten properly
2) Egg whites got deflated as they were being folded into batter
I don’t think it was because you used self rising flour although a combination of the flour choice (unlikely but maybe flour was defective) plus how egg whites might have been handled might have contributed to your issue.
I have on occasion made a less fluffy cake as well due to how I might have the egg whites. Folding requires patience.
I hope you try again and thanks so much for liking and making this recipe.
1) Egg whites not beaten properly
2) Egg whites got deflated as they were being folded into batter
I don’t think it was because you used self rising flour although a combination of the flour choice (unlikely but maybe flour was defective) plus how egg whites might have been handled might have contributed to your issue.
I have on occasion made a less fluffy cake as well due to how I might have the egg whites. Folding requires patience.
I hope you try again and thanks so much for liking and making this recipe.
Regine
June 9, 2020
Corrected response:
Hello Devaki, here are reasons why I think cake did not rise enough and (as a result) was less fluffy:
1) Egg whites not beaten properly.
2) Egg whites got deflated as they were being folded into batter.
I don’t think it was because you used self rising flour although a combination of the flour choice (unlikely but maybe flour was defective) plus how egg whites might have been handled might have contributed to your issue.
I have on occasion made a less fluffy cake as well due to how I might have handled the egg whites. Folding requires patience.
I hope you try again and thanks so much for liking and making this recipe.
Hello Devaki, here are reasons why I think cake did not rise enough and (as a result) was less fluffy:
1) Egg whites not beaten properly.
2) Egg whites got deflated as they were being folded into batter.
I don’t think it was because you used self rising flour although a combination of the flour choice (unlikely but maybe flour was defective) plus how egg whites might have been handled might have contributed to your issue.
I have on occasion made a less fluffy cake as well due to how I might have handled the egg whites. Folding requires patience.
I hope you try again and thanks so much for liking and making this recipe.
Devaki
June 21, 2020
Thank you Regine, for taking the time to respond.. Appreciate it very much.
Your comments noted and of course I will be making this cake again because this is the best butter cake recipe I have tried out!
Just a quick question, will any cake (chocolate, coffee etc.) be as light If the egg white is beaten stuff and folded?
Your comments noted and of course I will be making this cake again because this is the best butter cake recipe I have tried out!
Just a quick question, will any cake (chocolate, coffee etc.) be as light If the egg white is beaten stuff and folded?
Regine
June 21, 2020
You are welcome Devaki. Yes, any cake that separates the egg white, and is then beaten till meringue-y and then properly folded into cake batter will usually yield a « relatively » lignter textured cake.
Regine
June 21, 2020
Next time you make a cake like a pound cake, use the egg white
trick. It will make cake
not only lighter but also taller
than if you had not separated the egg white.
trick. It will make cake
not only lighter but also taller
than if you had not separated the egg white.
Regine
May 10, 2020
Hello Noelle. I am happy you enjoyed cake. If the bottom part is denser and yellower than the bottom part, it is because you somehow did not thoroughly folded the beaten egg whites into the rest of the cake batter so when the cake was baking some sort of separation occurred causing 2 different structures. This used to happen to me too when I first started baking cakes thar required folding beaten egg whites/meringue into a cake. This
folding thing can be « finicky. » I read somewhere « when folding egg whites into any batter, the key is to bring both the batter and the whites to some sort of consistency equilibrium. » If part of the batter has less of the meringue incorporated into it than other parts, the finished cake may have 2 different textures for lack of a better expression.
folding thing can be « finicky. » I read somewhere « when folding egg whites into any batter, the key is to bring both the batter and the whites to some sort of consistency equilibrium. » If part of the batter has less of the meringue incorporated into it than other parts, the finished cake may have 2 different textures for lack of a better expression.
Regine
May 10, 2020
I hope you will try again. This exercise of folding beaten egg whites into a cake batter took me some practice. Thanks so much for making cake and your feedback. Regine
Noelle C.
May 10, 2020
Thank you for this recipe. My family absolutely loves it and the whole house smells so fragrant. One thing I would like to ask - I realised that the bottom part of the cake looked slightly denser (darker yellow) than than the top part. Any reason / advice on that?
Regine
April 18, 2020
Wow. What a beautiful surprise to see that Food52 Editor(s) Julia Gartland
featured the cake. I feel honored. I only found out when Foddie_3213 commented on the recipe and I got an email notification. Foodie_3213, I am
so happy you successfully made the cake.
Julia and Food52, thanks so much for
recreating cake. I also enjoyed
the video. I am super excited. Thanks again!!! Regine
featured the cake. I feel honored. I only found out when Foddie_3213 commented on the recipe and I got an email notification. Foodie_3213, I am
so happy you successfully made the cake.
Julia and Food52, thanks so much for
recreating cake. I also enjoyed
the video. I am super excited. Thanks again!!! Regine
Regine
January 28, 2020
Yes, cake will fill to the top of an 8 inch square pan and will be flat. No doming.
Phil M.
January 28, 2020
Hi I'm wanting this recipe to fill the pan to the very top without any doiming. Should this come out to a perfect square to the top of the pan?
Regine
September 13, 2019
Hello Ann. I usually skip the salt in my cake recipes. However, you are welcome to add it. Maybe 1/4 tsp. Thanks.
Frenchcreekbaker
May 18, 2019
Does anyone have this recipe in grams and using self-rising flour like the original?
Regine
May 19, 2019
https://wendyinkk.blogspot.com/2012/05/mrs-ngsks-butter-cake-butter-cake-3.html?m=1
Frenchcreekbaker
October 31, 2020
Hello Regine,
Sorry for the long delay in thanking you for link. I had some self-rising flour, which I never usually use, and wanted to see how I could use it.
Thanks for sharing the recipe! It is handy to now know how to make it both ways. Delicious cake❣️
Sorry for the long delay in thanking you for link. I had some self-rising flour, which I never usually use, and wanted to see how I could use it.
Thanks for sharing the recipe! It is handy to now know how to make it both ways. Delicious cake❣️
Jeanie K.
May 7, 2019
Thank you so much for this recipe; I have been looking for it with US standard measures, and will adhere to your directions.
Regine
January 26, 2019
Hello Khadeeja, I am happy you liked the cake and that it turned out well. I too sometimes use different size
and shape pans. Sometimes one has to adjust the temperature and/or time in oven. There are articles about that but sometimes I just used my intuition. Looks like you are like me. 😎 Thanks so much for your feedback.
and shape pans. Sometimes one has to adjust the temperature and/or time in oven. There are articles about that but sometimes I just used my intuition. Looks like you are like me. 😎 Thanks so much for your feedback.
Khadeeja
January 26, 2019
I made this recipe for a family celebration and everyone LOVED it! The fluffiest butter cake I have baked! Thank you for sharing this recipe. I made a three layer 6 inch round cake and it turned out great! (I know, you have highly recommended an 8 inch square pan but I needed to make a round one and wanted to make a fluffy butter cake) I will definitely make it again, and in a square pan, next time. Promise!
ishitaboss
June 2, 2021
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Indie
November 22, 2018
Seriously the best butter cake if recipe is followed to the tee!!
Added a pinch of nutmeg nd all the options mentioned....yummilicious!! :)
Added a pinch of nutmeg nd all the options mentioned....yummilicious!! :)
Regine
November 22, 2018
Hi Indie. I am happy you agree with me and that my instructions were good. You are right, you can always add a pinch of nutmeg or maybe cardamom or cinnamon. Citrus zests work well too - orange, lime or lemon.
Indie
November 22, 2018
Yes indeed!! Added orange zest nd a pinch of nutmeg. I am from Australia nd Woolworths out here sells a cake named Madeira...my tot loves it nd this cake came out exactly like the Madeira cake!! Yumm!!
Regine
October 21, 2018
Hi Koma. I am am so glad you liked the cake; and original recipe comes from Malaysia where you live.
Koma S.
October 21, 2018
omg Regine love your recipe?! Mai here from Malaysia; i tried today 21 Oct 2018. Bestest as Light and Fluffy as a Butter Cake Can Be! as delicoius as the topic seriously the best butter cake ive made❤️❤️❤️❤️
Marie H.
July 28, 2018
Made this last night and topped with a lemoncello pastry cream ,fresh mango and strawberry. I did take the liberty to add a touch of lime zest and nutmeg to the batter. Incredible!!!! I will come back to this recipe again for sure!
Marie H.
July 28, 2018
but i must add... i did take the cake out when it was barely done, if i would have left it any longer would have dried out easily.
Keenan K.
April 15, 2018
Keenan i've tried the recipe it came out grate the perfect butter cake recipe i been looking for thanks i will continue to use it from here on .
Regine
April 1, 2018
Hi Angie. Happy you successfully made 1 1/2 the recipe in a 12 inch cake pan. I love the idea of the custard.
Angie C.
April 1, 2018
Hi. I one-and-half times the original recipe and used a 12 inch x 8 inch x 2 inch pan. Baking time was about 45 minutes. Turned out light and fluffy and was a hit with the family. I poured custard over the cake and topped it with strawberries and choc eggs (Easter).
Regine
March 30, 2018
Happy you liked if Angie. But be careful when you double cake. It may be harder or take longer for you to fold the egg whites into batter. Be patient when you do this as the folding of egg whites into cake contributes to the light texture.
Regine
March 30, 2018
Hi Angie. The 8 inch (2 inch height) square cake pan called for in recip holds 8 cups. 9 inch holds 10 cups. 10 inch holds 12. You could then do 1 1/2 the recipe in a 10 inch square cake pan. The 12 inch pan holds 16 cups so you can use that pan if you double the recipe. But please note that it may take longer to bake.
Angie C.
March 30, 2018
Thanks, I’ll give it a go. I’ve tried the original recipe and it gave me a very good cake.
Angie C.
March 30, 2018
Hi. If I doubled this recipe to make a bigger cake, what size pan would I need to use?
Regine
February 23, 2018
Interesting. 3 things. Maybe you did not measure the flour properly and put too much? What type of flour did you use? I use bleached all purpose flour. Second, not properly folding the egg white into the batter can result in a less fluffy cake. Third, you wrote cake was maybe dry because you took it out sooner from the oven. Usually, it is when a cake is overbaked that it gets dry. I hope you try it again. I appreciate your feedback.
Also, to make it more moist, instead of 2 sticks
of butter, use 1 1/2 sticks (6 oz) and 3 tbsp vegetable oil. Also add 2 tsp more milk. Replacing some of the butter in a cake can make it more moist. Thanks again for your feedback.
Also, to make it more moist, instead of 2 sticks
of butter, use 1 1/2 sticks (6 oz) and 3 tbsp vegetable oil. Also add 2 tsp more milk. Replacing some of the butter in a cake can make it more moist. Thanks again for your feedback.
mary
February 23, 2018
I found this cake to be a little on the dry side, not as moist & fluffy as I expected. The flavor was good. Perhaps if I took it out the oven a little sooner maybe it would not have been so dry. I would give it a 7 out of 10.
Regine
November 23, 2017
I see superfine flour is basically cake flour. I am not fond of cake flour because of what I perceive as a slightly metallic taste. However, I think using it will be fine. Let me know if you make it/how it turns out. Thanks.
Regine
November 23, 2017
Hi Alice. Sorry about late reply. I have never heard of superfine flour. Hmm....
Let me google :0) about it and I will let you know. Thanks.
Let me google :0) about it and I will let you know. Thanks.
Regine
October 7, 2017
Wow Jennifer. You must have strong arms or be patient to successfully do cake by hand. I don’t know if I would. I love my kitchenaid mixer. :O)
Lola D.
September 1, 2017
Oh mine mine! I decided to try your recipe today and I love it.
50/50 butter and coconut cream and evaporated milk, it was fluffy and soft . Thanks for your recipe .
If anybody want to try it please and please don't rush if you want a good result 😂
50/50 butter and coconut cream and evaporated milk, it was fluffy and soft . Thanks for your recipe .
If anybody want to try it please and please don't rush if you want a good result 😂
Regine
August 13, 2017
Dori, check this website
https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size
You may have to cut recipe in half.
https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size
You may have to cut recipe in half.
Regine
August 13, 2017
If you use a smaller pan, the cake may overflow, and the texture will certainly be affected. You would have to make less batter. Maybe reduce it by 3/4th.
Regine
April 13, 2017
Elaine, original recipe actually never asked for cake flour but I still wrote not to use it because I dislike cake flour. You can try but after having baked countless cakes with cake flour and then baking them again with this time all purpose flour using formula of 1 cup cake flour is 3/4 cup all purpose flour + 2 tbsp cornstarch, the second version tastes better. I find cake flour gives cakes somewhat of a strange metallic taste and a sandy texture. Of course, it is a matter of personal taste but I have read that even some professional bakers (which I am not) do not like it. Let me know of your experience with cake flour.
Regine
March 13, 2017
Rose, I am happy the cake turned out well like it does for me and that you liked it.
Rose
March 12, 2017
Hie Regine.Thank you so much l tried the cake recipe and it turned out really good.l love the way it's so good.exactly what l was looking for.thax again.
Regine
February 15, 2017
Yeah!!! So happy that it turned out light and fluffy. Thanks so much for letting me know Jessica!
Regine
January 31, 2017
Jessica, 3 things. You really need a standing mixer. You cannot do this by hand, although I am assuming you did use onw Second, you really have to take your time to cream the butter and sugar for maybe 5 minutes or until really creamy Third, and most importantly, the folding of the egg whites requires patience. I admit it is a technique hat took me a few trials to master when i was a first time baker. I have made this cake several times with success, and it is also popular online. I hope you do give it a try again. Thanks for trying it and your feedback. Regine
Jessica T.
January 31, 2017
Tq so much for your instant reply. Sure. Will try again til i get fluffy like yours 😉
Jessica T.
February 15, 2017
Tq so so much Regine. I finally got it! Light and fluffly like yours. 😉
Jessica T.
January 30, 2017
Hi. I tried this recipe but the texture wasn't spongy and fluffy like yours..what could have gonr wrong? Is it the butter not creamed enough?
Regine
November 18, 2016
Anna May, I am happy you tried it out. Sometimes using a different size pan can affect texture of a cake. Also, the oven temperature and time it takes to bake may need to be adusted. The 8inch square pan takes 8 cups. I am not sure i know how much a 6inch bundt pan takes but I know the regular 10 inch bundt pan takes 12 cups. Please let me know how it turns out. I have always wanted to try it too in a bundt pan but the 10 inch one. Thanks!
Anna M.
November 18, 2016
i just baked this in a plain 6" bundt pan - surprisingly did not spill out, sitting cool on the wire rack, can't wait to try it out!
Regine
September 9, 2016
Eizabeth, I am so happy that you liked it. I too felt like you when I made it. It was exactly what I wanted. D) Thanks!
Regine
July 6, 2016
The sugar amounts to 1
cup but you divide it into 2
portions, 1/4 cup sugar plus 3/4 cup sugar.
cup but you divide it into 2
portions, 1/4 cup sugar plus 3/4 cup sugar.
Regine
July 6, 2016
Pek Gan, this recipe does not lend itself to a low sugar version. It will totally change the lightness of this cake. But feel free to experiment. However, the end result will not be the same. Let me know how it comes out though. Thanks!
Pek G.
July 6, 2016
I would like to make the low sugar version. How much can I cut the sugar volume? How should I divide sugar into 2 parts?
Regine
July 5, 2016
Pek Gan, no salt. I do not like to add salt to my cakes. However, feel free to add no more than 1/4 tsp if you insist. Thanks.
Erica A.
February 16, 2016
How do I separate the eggs and beat with sugar and then later add the eggs one by one?? This doesn't make sense
Regine
October 5, 2015
Holagranola, sorry for late response. Somehow I never get email notifications and i just happened to look at this recipe and i saw your comments. It is certainly the best butter cake i have ever made and all this thanks to originator of recipe. I am happy that you appreciated the conversion from grams to cup.
Regine
October 5, 2015
Hi Liz. I am so HAPPY you tried it and liked it. I think it will carry the weight of fondant. If you do, send me a pic. 0). [email protected]. Thanks again for making and enjoying cake.
Liz
October 2, 2015
Hello Regine, I must say a very big thank you for this awesome recipe. I have been looking for a very fluffy butter cake and here it is! I used it for a rainbow cake and I couldn't believe how light and fluffy the cake turned out. Its aroma is like butter cookies! I really love it! One question please, can I cover it with fondant? Will it carry the weight? Do let me know. Best regards!
holagranola
July 26, 2015
dear regine, thank you for all your efforts in adapting the recipe to ap flour, measurements in grams and making the recipe easier in a north american kitchen :) i've seen this recipe over the years but never attempted it. i made a pandan version and a butter one yesterday for birthdays in my family and i can't wait for them to taste it! thanks to mrsngsk for this awesome cake and thank you again for all your efforts!
Regine
February 23, 2015
Shashi, here is link to a video which shows how to fold egg white into batter.
http://video.about.com/gourmetfood/Fold-Egg-Whites-Into-Batter.htm
http://video.about.com/gourmetfood/Fold-Egg-Whites-Into-Batter.htm
Regine
February 23, 2015
So sorry. Somehow I don't get notified of emaols. Shashi, after u fold the first time by cutting thru middle of batter with a spatula and then lifting the batter so that it turns onto itself (try to google for a better explanation), u turn bowl 1/4th of the way (towards the right) and you cut again thru the batter....U turn the bowl again 1/4th of the way and repeat. I am bad at explaining LOL. But if u google how to fold, and look for a video, u may understand better. Let me see if i can find one for u.
shashi
January 7, 2015
What did you mean by turn bowl to 15 minutes and fold,then half an hour,fold,45 minutes,fold.....etc.i know how to fold egg white ...but i didn't get this...could u please explain this to me..?
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