Rich Butter Cake Recipe with 250g Butter: The Ultimate Indulgent Treat

Why You’ll Love This Rich 250g Butter Cake Recipe

Looking for a cake that’s incredibly moist, buttery, and absolutely irresistible? This rich butter cake made with a full 250g of butter is your answer! When you want to create something truly special—whether it’s for a birthday celebration, afternoon tea, or simply because you deserve a luxurious homemade treat—this recipe delivers pure indulgence in every bite.

The generous amount of butter creates an incredibly tender crumb and rich flavor that’s simply unmatched. Don’t worry about the butter quantity—it’s what makes this cake so wonderfully decadent and bakery-quality. Plus, this recipe is surprisingly straightforward, making it perfect for bakers who want impressive results without complicated techniques.

Recipe Details

Prep Time	Cook Time	Total Time	Servings	Difficulty
25 mins	45 mins	70 mins	10-12	Easy

What You’ll Need

For the Butter Cake:

250g unsalted butter, softened (about 1 cup + 2 tablespoons)
200g caster sugar (1 cup superfine sugar)
4 large eggs, room temperature
2 teaspoons vanilla extract
300g self-raising flour (2½ cups, or use plain flour + 3 tsp baking powder)
120ml whole milk (½ cup), room temperature
Pinch of salt

For Simple Butter Glaze (Optional):

100g butter, melted
200g powdered sugar, sifted
3-4 tablespoons milk
1 teaspoon vanilla extract

Substitution Notes:

Caster sugar → Regular granulated sugar (pulse in food processor for finer texture)
Self-raising flour → Plain flour + baking powder (add 3 teaspoons baking powder per 300g flour)
Whole milk → Buttermilk (creates tangier flavor and extra tenderness)
Vanilla → Lemon zest (2 tablespoons for citrus variation)

Step-by-Step Directions

Setting Up:

Preheat your oven to 160°C (320°F) or 140°C fan-forced. Lower temperature prevents the high butter content from causing over-browning.
Grease a 22cm round cake tin or 9-inch springform pan thoroughly with butter. Line the bottom with baking paper and dust sides with flour.
Bring ingredients to room temperature 1-2 hours before baking. This is crucial for proper butter creaming and even mixing.

Creating the Perfect Butter Base:

Cream the 250g softened butter in a large mixing bowl using an electric mixer on medium speed for 4-5 minutes until very pale and fluffy. This extended creaming is key to the cake’s texture.

Pro Tip: Properly creamed butter should nearly double in volume and look almost white. Don’t rush this step—it’s what creates the cake’s incredible lightness!

Gradually add caster sugar while continuing to beat on medium speed for another 3-4 minutes until the mixture is light and airy.
Add eggs one at a time, beating well after each addition. If the mixture looks curdled, add a tablespoon of flour and beat until smooth.
Mix in vanilla extract until just combined.

Incorporating Dry Ingredients:

Sift the self-raising flour and salt together in a separate bowl. Sifting ensures no lumps and creates a lighter texture.
Add flour mixture in three additions, alternating with milk in two additions: Start with ⅓ flour (mix on low speed until just combined), add ½ milk, mix briefly, add ⅓ flour, remaining milk, then final flour.

Don’t overmix! Stop mixing as soon as ingredients are just combined. Overmixing develops gluten, making the cake tough.

Baking to Perfection:

Transfer batter to prepared tin and smooth the top gently with a spatula. The batter will be quite thick due to the high butter content.
Create a slight well in the center of the batter—this helps the cake bake evenly and prevents a domed top.
Bake for 45-55 minutes or until a skewer inserted in the center comes out clean. The top should be golden brown and spring back when lightly touched.

Temperature matters: The lower baking temperature prevents the butter from separating or the cake from browning too quickly.

Cool in the tin for 15 minutes before turning out onto a wire rack. The high butter content makes this cake delicate when hot.

Optional Butter Glaze:

Whisk melted butter with powdered sugar until smooth. Add milk gradually until you reach your desired consistency.
Add vanilla and mix well. The glaze should coat the back of a spoon but still drip easily.
Pour over completely cooled cake, allowing it to drip down the sides naturally.

How to Serve

This rich butter cake is perfect for:

Afternoon tea with Earl Grey or English Breakfast
Special celebrations as an elegant dessert
Weekend treats with fresh coffee
Gift giving to friends and neighbors

Serving suggestions:

Dust with powdered sugar for simple elegance
Serve with fresh berries and whipped cream
Add a dollop of vanilla ice cream for extra indulgence
Pair with a cup of strong tea to balance the richness

Expert Tips for Success

Storage:

Room temperature: Store covered for up to 4 days (high butter content keeps it moist)
Refrigerator: Wrap well and keep for up to 1 week
Freezer: Wrap tightly and freeze for up to 3 months

Flavor Variations:

Lemon butter cake: Add zest of 2 lemons and replace 2 tbsp milk with lemon juice
Almond butter cake: Replace vanilla with 1 tsp almond extract and add 50g ground almonds
Coffee butter cake: Dissolve 2 tbsp instant coffee in the milk before adding

Troubleshooting:

Cake sinks: Oven temperature too high or door opened too early
Dense texture: Butter not creamed enough or overmixing after flour addition
Curdled mixture: Eggs too cold or added too quickly—add 1 tbsp flour to fix

Make-ahead tip: This cake actually improves overnight! The flavors meld and the texture becomes even more tender.

Using 250g Butter Successfully:

Quality matters: Use good-quality unsalted butter for best flavor
Temperature is crucial: Butter should give slightly to pressure but not be melty
Cream thoroughly: The high butter content requires extra creaming time for proper aeration

Common Questions

Why does this recipe use 250g of butter?

The generous butter amount creates an incredibly rich, moist cake with superior flavor and texture. It’s what makes this cake so special and bakery-quality at home.

Can I reduce the butter quantity?

You can reduce to 200g, but you’ll lose some of the cake’s signature richness and moisture. If reducing butter, add an extra 2-3 tablespoons of milk to maintain moisture.

What’s the difference between this and a regular butter cake?

The higher butter ratio (250g vs typical 125-150g) creates a denser, more luxurious texture and richer flavor. It’s more indulgent and stays moist longer.

Can I make this in a different pan size?

Yes! Use a 20cm tin for a taller cake (increase baking time by 10-15 minutes) or two 18cm tins for layers (reduce time by 10-15 minutes).

Why is my cake greasy?

This usually happens if the butter was too warm when creaming, or the oven temperature was too low. Ensure butter is cool room temperature and oven is properly preheated.

Can I make cupcakes with this recipe?

Absolutely! Divide among 18-20 cupcake cases and bake at 160°C for 18-22 minutes. The rich butter makes incredibly moist cupcakes.

Final Thoughts

This 250g butter cake recipe is the epitome of indulgent home baking. The generous amount of butter isn’t excessive—it’s essential for creating the incredibly moist, rich texture that makes this cake absolutely unforgettable. Every bite delivers pure buttery bliss that’s impossible to achieve with less butter.

Don’t be intimidated by the butter quantity or worry about the richness. This cake is meant to be a special treat, and the amazing results justify every gram of butter used. The key is proper technique: thorough creaming, room temperature ingredients, and gentle mixing.

Whether you’re celebrating a special occasion or simply want to treat yourself to something extraordinary, this butter cake delivers luxury in every slice. Your kitchen will smell incredible while it bakes, and the compliments you’ll receive will make every bit of effort worthwhile. Get ready to experience what a truly great butter cake should taste like!