Butter Coffee Cake

    50 minutes

    This recipe is for a simple butter cake, perfect to serve to guests with tea or coffee. Easy to make, pretty and very delicious.

    145 people made this

    Serves: 10 

    • 115g butter, softened
    • 1 cup (200g) white sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla essence
    • 1 3/4 cups (220g) plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup (120ml) milk
    • 1/4 cup (30g) icing sugar for dusting

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm round pan.
    2. In a medium bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
    3. Bake for 30 to 35 minutes in the preheated oven until a toothpick inserted into the centre comes out clean. Cool in pan on a wire rack then turn out onto a serving plate. Dust with icing sugar right before serving.

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    Reviews in English (168)


    Very good cake! Everyone thought it was shortcake for the strawberries. We were in a hurry--we used an electric mixer, and the cake was done within an hour. We doubled the recipe and used two nonstick pans-one greased with pam, one ungreased. Only the one in the greased pan came out cleanly. Make sure your pans are very well greased.  -  10 Apr 2002  (Review from Allrecipes USA and Canada)


    Loved it! Similar to a sponge or crumb cake. Delicious even using margarine instead of butter. Make sure to beat the sugar/butter (or margarine) for a long time to incorporate air - it makes the cake come out light and fluffy (do not beat to much after adding flour though). Added only 1 Tb more milk. My husband said he "couldn't stop eating it." It is plenty sweet - sweetness just right. Baked it in a sprayed 8" sq glass pan - still gooey at 30 mins so I baked it 10 mins more (40 mins total). Will make this again!  -  10 Apr 2006  (Review from Allrecipes USA and Canada)


    This is a great recipe- although when I was making it I "accidentally" added an extra 1 cup of milk! I don't regret that mistake; every time I make this cake I add an extra cup of milk. It makes it very moist and very delicious! I hope this helped!  -  27 Apr 2009  (Review from Allrecipes USA and Canada)