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The Ultimate Butter Cake Recipe with Buttercream Frosting

A picture of Lucy the baker from Bake Play Smile.
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This is the only butter cake recipe you'll ever need. Soft, moist and ridiculously easy.

It's my go-to for birthdays, school lunch box treats and cake stalls - just like my Easy Vanilla Cupcakes and Marble Cake, it's one of those recipes I could make with my eyes closed.

A half eaten piece of white cake with pink icing.

A Quick Look At The Recipe

🎂 Recipe: Classic Butter Cake with Buttercream Frosting
⏰ Ready In: Around 30 minutes prep, plus baking and cooling time
🍽️ Serves: 16
🔥 Calories: See the recipe card below for full nutrition info
🧂 Main Ingredients: Butter, sugar, eggs, self-raising flour, icing sugar
🌱 Dietary Info: Vegetarian (Thermomix method included)
❤️ Why You'll Love It: Soft, moist, foolproof, and perfect for birthdays or lunch boxes

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"My go to cake for every birthday! Just made it for the 5th year in a row & second time this week. Never disappoints."

Mel

Five years running says it all. This one's a genuine family favourite, and once you've made it you'll see why.

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Why You're Going To Love This Recipe

  • Soft, moist crumb every single time - no dry butter cake here
  • Made with basic pantry ingredients - nothing fancy required
  • Smooth, fluffy buttercream frosting that pipes beautifully
  • Both a Conventional and Thermomix method included

Butter Cake Ingredients

The ingredients for an easy butter cake recipe.

Full quantities are in the recipe card down the bottom - here's what actually needs explaining.

  • Icing sugar mixture - not the same as pure icing sugar. It's got a touch of cornflour through it (that's what most Aussie supermarkets sell as "icing sugar mixture") and it's what gives the buttercream that smooth, stable finish.
  • Food colouring - totally optional. Just add a drop if you're after that pretty pastel look.

Variations

  • Lemon Butter Cake: Add the zest of a lemon plus a tablespoon of juice to the batter
  • Marble Cake: Split the batter and swirl through melted chocolate - or just try my Marble Cake recipe
  • Cupcakes: Divide the batter into a 12-hole muffin tin and bake for around 18-20 minutes instead
  • Chocolate Buttercream: Swap the pink buttercream for my Chocolate Buttercream if you're after something richer

How To Make Butter Cake

Beaters mixing butter and sugar together.
  1. Step 1: Cream the butter and sugar. Beat the butter and sugar together for around 5 minutes until pale and fluffy - don't rush this bit, it's what gives you a soft crumb.
Creamed butter and sugar with eggs in a mixing bowl.
  1. Step 2: Add the eggs and vanilla. Add the eggs one at a time, beating well between each addition, then mix through the vanilla and a pinch of salt.
Flour being stirred through cake mixture.
  1. Step 3: Fold through the flour. Gently fold the self-raising flour through - don't overmix, or the cake will end up dense instead of light and fluffy.
White cake mixture in a mixing bowl.
  1. Step 4: Pour and bake. Spread the batter into your prepared tin and bake until a skewer comes out clean - start checking about 10 minutes before the recipe card's suggested time.

Team Thermomix? Good news - the recipe card below has the full Thermomix method too, so you can flick between the Conventional and Thermomix tabs right there.

How To Make Buttercream Icing

The ingredients for buttercream frosting.
  1. Step 1: Beat the butter, then add the icing sugar. Beat the butter on its own for about 5 minutes until pale and creamy, scraping down the bowl as you go, then sift in the icing sugar and beat until smooth.
Pink buttercream icing in a bowl.
  1. Step 2: Add the milk and vanilla. Add the milk and vanilla and beat again until light and fluffy, then add a drop of food colouring if you're after a pretty pastel shade.

Team Thermomix? Mix the icing sugar on Speed 9 for 10 seconds. Add the butter, milk and vanilla and mix on Speed 4 for 10 seconds, scraping down the bowl, then continue mixing until smooth and fluffy.

Recipe Tips

  • Use real butter, not margarine - it makes a real difference to the flavour and texture
  • Add the eggs one at a time and beat well between each addition, or the mixture can split
  • Don't overmix once the flour goes in - fold it through gently for a light, fluffy crumb
  • Start checking the cake about 10 minutes before the recipe card's suggested bake time - it's ready when a skewer comes out clean
  • Storage: keep the un-iced cake in an airtight container at room temperature for up to 3 days (skip the fridge, it dries the cake out). Frosted cake also keeps at room temperature for up to 3 days. Freeze the un-iced cake for up to 2 months, wrapped in plastic then a layer of foil. Buttercream keeps in the fridge for up to 2 weeks, though it's best used within the first week
A piece of butter cake with pale pink frosting in front of a whole cake.

Butter Cake FAQs

Can I use salted butter?

Yes, just leave out the extra pinch of salt in the recipe since salted butter already has enough.

I don't have self-raising flour - what else can I use?

Use plain flour and add 2 teaspoons of baking powder per cup of flour, whisked through well before adding it to the batter.

What is icing sugar mixture?

It's icing sugar with a small amount of cornflour added, which is what most Australian supermarkets sell as \u201cicing sugar mixture\u201d - it's what gives buttercream its smooth, stable texture.

How will I know if the cake is ready?

Insert a skewer into the centre - if it comes out clean (or with just a few crumbs), it's done. Start checking about 10 minutes early so you don't overbake it.

How long can I store a butter cake for?

Un-iced, it'll keep in an airtight container at room temperature for up to 3 days. Once frosted, keep it at room temperature too rather than the fridge - it stays moist longer that way.

More Easy Cake Recipes

Loved this one? Here are a few more of my most popular cakes:

A forkful of butter cake topped with pink frosting.

The Ultimate Butter Cake Recipe with Buttercream Frosting

The ultimate classic butter cake recipe with buttercream frosting... the perfect cake for birthdays, school lunch box treats, cake stall fundraisers or delicious morning teas. 
5 from 34 votes
Print Pin Rate
Course: Cakes
Cuisine: Cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 16 serves
Calories: 414kcal
Author: Lucy Mathieson

Ingredients

  • 200 g unsalted butter softened
  • 200 g caster sugar superfine sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 200 g self raising flour

For the buttercream frosting

  • 185 g butter softened
  • 2 ¼ cups (300g) icing sugar mixture see notes
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 drop pink food colouring
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Instructions

Conventional Method

  • Preheat oven to 175 degrees celsius (fan-forced).
  • Grease and line a round 20cm cake tin with baking paper and set aside. 
  • Place the butter, caster sugar, salt and vanilla extract into a bowl. Beat together with a stand-mixer or hand-held beaters until pale and fluffy (approximately 5 minutes).
  • Slowly add the eggs (one at a time) while continuing to beat through until completely combined. 
  • Sift in the self raising flour and stir with a spoon until just combined (don't over-mix).
  • Pour the mixture into the prepared tin and bake for 25-30 minutes or until tested with a skewer (see notes). 
  • Leave the cake to cool in the tray for 15 minutes before moving to a wire rack to cool completely.
  • To make the icing, beat the butter in a bowl until pale and fluffy (approximately 5 minutes).
  • Slowly add the icing sugar mixture, milk, vanilla extract and food colouring and continue to beat until smooth and creamy.
  • Spread the buttercream frosting over the cooled cake and serve.
  • Keep any leftover cake in an airtight container at room temperature for up to 4 days. 

Thermomix Method

  • Preheat oven to 175 degrees celsius (fan-forced). Grease and line a round 20cm cake tin with baking paper and set aside. 
  • Place sugar and butter into the TM bowl and and mix for 15 seconds, Speed 5.
  • Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
  • Pour the mixture into the prepared tin and bake for 25-30 minutes or until tested with a skewer (see notes). 
  • Leave the cake to cool in the tray for 15 minutes before moving to a wire rack to cool completely.
  • To make the icing, place the icing sugar into the TM bowl and mix for 10 seconds on Speed 9.
  • Add the butter, milk, vanilla extract and food colouring to the bowl. Mix for 30 seconds on Speed 4.
  • Spread the buttercream frosting over the cooled cake and serve.
  • Keep any leftover cake in an airtight container at room temperature for up to 4 days. 

Notes

RECIPE NOTES & TIPS
Unsalted butter – it’s best to use unsalted butter as you can then control the amount of salt you add to the cake. However, you can use salted butter if you prefer (and omit the extra salt)
Caster sugar – otherwise known as superfine or ultra-fine sugar. This is a very fine sugar (much finer than granulated sugar) that dissolves when creamed together with the butter. 
Homemade self-raising flour - if you don’t have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to every 1 cup of plain flour and sifting together. 
Icing sugar mixture - Icing sugar mixture has a little bit of cornflour added to it which stops it from getting lumps. Icing sugar mixture sets softer than pure icing sugar (which sets hard!). I recommend using icing sugar mixture when making buttercream as it results in a smooth, soft, creamy and spreadable frosting. 
Tips for making buttercream - beat the butter until it’s completely pale, soft and creamy – this will take approximately 5 minutes. Stop every minute or so to scrape down the sides of the bowl. Sift the icing sugar mixture to avoid any lumps. Add 1-2 drops of food colouring if you would like your buttercream to be coloured. 
Tips for making butter cake - use butter (not margarine) as butter contains more fat which keeps cakes moist when baked. Beat the butter and sugar together thoroughly as this allows air to enter the ingredients. Beat the cream and butter for approximately 5 minutes. Beat between each addition of the eggs. Don't beat the mixture once you've added the flour - just gently fold it through with a spoon.
How to check if the cake is cooked - start checking if it’s ready approximately 10 minutes before the recipe states. The cake is ready when a skewer inserted into the middle comes out clean.
If you find that your cake is browning too much in the oven - simply place a sheet of foil loosely over the top and continue cooking. 
Storing butter cake - A butter cake can be stored at room temperature for up to 3 days (it’s also fine to leave a butter cake frosted with buttercream at room temperature for 3 days).  Alternatively you can freeze an un-iced butter cake for up to 2 months (wrap in plastic wrap and then cover in two layers of foil). Do not store butter cake in the fridge as it will dry out.

Nutrition

Calories: 414kcal | Carbohydrates: 55g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 101mg | Potassium: 36mg | Fiber: 1g | Sugar: 45g | Vitamin A: 661IU | Calcium: 16mg | Iron: 1mg
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Comments

  1. Vanda says

    Loved this recipe, thank you!

    Is it possible to substitute the oranges to make a vanilla/butter/plain cake that is also gluten and dairy free?

    Thanks

    Reply

    • Lucy says

      Hi Vanda, I'm so glad you enjoyed it!! I'm sorry, I'm not sure I understand your question as this recipe doesn't have any oranges. You could absolutely attempt to make it gluten and dairy free - however I personally haven't done this sorry! xx

      Reply

  2. Shani says

    Hi Lucy!
    I absolutely love your recipes, I’ve made so many yummy treats, thank you so much!
    I’m looking for a good buttercream recipe as mine always turns out thin and runny. Would this recipe be good for pipping and decorating a cake?

    Also, do you have any tips for putting your vanilla butter cake recipe in a dome tin (I’m attempting a ladybug cake)? I’m not sure whether I need to double the recipe to fill the tin and I’m not sure how long to cook it for?

    Thanks for all of your help and great recipes!

    Cheers, Shani
    ☺️

    Reply

    • Lucy says

      Hi Shani, thank you so much! Yes this recipe is perfect for piping and decorating!
      Hmm I'm not an expert on a dome tin, but if it were me, I'd double the recipe, turn the oven down slightly, cook for longer (the exact amount of time extra will depend on your oven) and cover with foil (to avoid over-browning) partway through. Good luck!

      Reply

  3. Heather says

    How much cornflour do you add to the icing sugar please

    Reply

    • Lucy says

      Hi Heather, I'm sorry I'm not sure I understand what you mean. There's no need to add cornflour to the icing sugar.

      Reply

  4. Elle says

    5 stars
    I’ve tried the recipe and its AMAZING and simple to follow!

    Reply

    • Lucy says

      Thank you so much!!

      Reply

  5. Mon says

    Hi Lucy. Your banana bread receipe worked perfectly. Please tell me why r u using self raising flour ?. Is it mandatory. Can i use plain flour instead?. Is butter cake and vanilla cake same???. Can this receipe work for 8 inch tin and 4 inch tin???. Planning to stack them.

    Reply

    • Lucy says

      Hi Mon, oh thank you so much!!!! The self-raising flour is what makes the recipe rise. If you use plain flour, you'll need to add a rising agent. Yes butter cake and vanilla cake are essentially the same thing! Yes absolutely you can use different sized tins (you'll need to adjust your cooking time accordingly based on the size of the tin you use). xx

      Reply
5 from 34 votes (26 ratings without comment)

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