This fail-proof butter cake recipe is so yummy and easy to make. Butter cake is best consumed a day after, and you will love this. Give it a try, and you will like it. Start by preheating your oven to 175 degrees Celsius/ 347F, then grease, line an 8-inch square baking tin with parchment paper, and set aside. Add 250 grams of softened butter and 200 grams of castor sugar into the stand mixer or a large mixing bowl. Then, with the paddle attachment, beat the butter and sugar at medium-high speed, scraping the sides of the bowl to ensure everything is well mixed through.

In a separate small bowl, crack 6 medium eggs and add them to the butter mixture one by one, mixing well after each addition. After the last addition, add a tablespoon of vanilla essence and mix well to ensure everything is well incorporated. Then, remove the bowl from the stand mixer and add one tablespoon of milk powder and 5 tablespoons of cream milk, mixing it in with a spatula.

On the side, sift 280 grams of self-raising flour, then add it to the butter mixture in batches and fold it in with a spatula, mixing just until combined before adding the next batch. The reason you are using a spatula is so that you do not overmix the batter. After adding the last batch of the flour, you want to mix just until the flour is moistened and there are no lumps in the batter. Do not overmix the batter.

Once done, pour the batter into the prepared baking tin and lightly spread and even the surface. Bake in the centre of the 175C preheated oven for 50 minutes or until golden brown and set. Once baked, remove the cake from the oven and set it on a wire rack to cool. Invert the cake onto a serving plate, slice, and serve.


  • 250 grams/ 8.8Oz (1 cup + 2 tbsp)butter
  • 200 grams/ 7Oz (1 cup) castor sugar
  • 6 medium-sized eggs
  • 1 tsp vanilla essence
  • 1 tbsp milk powder
  • 5 tbsp full cream milk
  • 280 g/ 9.9Oz (2cups) self-raising flour ( sifted ) or 280g plain flour + 1 tablespoon baking powder ( sift together )

Bake in a preheated oven, 175 degrees Celsius, for 50 minutes, using top and bottom heat.