Go Back
+ servings

Basic Butter Cake

Filipinos love cakes and there’s nothing like the addition of sweet-tasting, rich, creamy Irish butter in this Basic Butter Cake to make your taste buds spin. I always use the feast of St. Patrick’s as an excuse to use Irish butter and I enjoy doing that with this simple, easy to bake butter cake. The richness of real butter made this cake moist and its aroma unforgettable. This butter cake recipe was adapted from  the Bake Me a Cake cookbook by Ginny Roces de Guzman. The recipe made an 8-inch round layer cake that served 4 to 6.
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Butter Cake Dessert
Servings: 6 people


  • 11/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup unsalted butter softened at room temperature
  • 3/4 cup granulated white sugar
  • 1 whole large egg
  • 2 egg yolks
  • 2/3 cup evaporated milk


  • Place oven racks in the middle of the oven. Preheat oven to 350 F degrees. Prepare pan by greasing and lining the bottom of an 8-inch round by 4-inch deep baking pan with parchment or wax paper. (Note: in some countries, it is also called baking paper).
  • In a bowl, sift together the dry ingredients : flour, baking powder, baking soda and salt. (Note: to sift you can either strain them through a fine mesh wire sieve or else use a wire whisk and mix the dry ingredients around very well).
  • Using the mixer, cream the softened butter on medium speed till light and creamy. While the mixer is running, add the sugar gradually. Scrape the sides of the bowl with a spatula so ingredients get to the center of the bowl. Add the whole egg, then the egg yolks one at a time.
  • Lower the mixer speed. Add the dry ingredients, alternating with the milk. Begin and end with the dry ingredients. Continue mixing for a minute till smooth and well blended.
  • Pour the batter into the prepared pan. Bake cake at the preheated 350 F oven for 45 minutes. Test for doneness by piercing a toothpick in the center - if it comes clean, then cake is done.
  • Cool cake on the counter for 5 to 10 minutes. Then invert it over a cake rack to unmold. Peel away the wax or parchment paper. Cool the cake for 30 minutes. Then keep in a covered cake container.
  • Please DO NOT LIFT OR PLAGIARIZE my original recipes, stories, photos or videos. All images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website,books, films, television shows or videos  without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
  • Disclosure: As a participant in the Amazon Affiliate program, some blog posts contain links to products used in the recipe and sold on Amazon. The price stays the same for the readers who wish to purchase these products on my links. I earn a small commission from Amazon which helps maintain the blog expenses. Thanks in advance for your support.