Butter cake is a moist, tender dessert made primarily with butter, sugar, eggs, and flour. It’s known for its rich flavor and soft crumb.

Can I use butter instead of oil in cake mix?

Yes, melted butter can replace oil in cake mixes. It adds richness and enhances flavor.

Can you use butter instead of oil in cake mix?

Absolutely! Swap equal amounts of melted butter for oil for a more buttery flavor and moist texture.

Use a 1:1 ratio. If a recipe calls for ½ cup oil, use ½ cup melted butter.

Cream butter and sugar, add eggs, mix in dry ingredients and milk, bake in a greased pan, and enjoy a slice of buttery perfection!

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Essential Ingredients:

Optional Substitutions:

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Preheat & Prepare the Pan:
Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch bundt pan, or spray with baking spray that contains flour.
Cream Butter and Sugar:
In a large mixing bowl, beat butter and sugar on medium speed for 3–5 minutes, until light and fluffy.
Add Eggs:
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
Alternate Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with dry ingredients. Stir in vanilla extract until just combined.
Pour and Bake:
Pour the batter into the prepared bundt pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the cake cool in the pan for 10 minutes. Invert onto a wire rack and allow it to cool completely before slicing.

Room-temperature ingredients blend better and help with even baking.
Avoid overmixing the batter to prevent a dense cake.
To prevent sticking, ensure your pan is well-greased and floured, especially around the curves of a bundt pan.
Flavor Twists: Add lemon zest, cinnamon, or a splash of bourbon to the batter.
Vegan Version: Replace eggs with flax eggs, use plant-based milk and butter.
Gluten-Free Version: Use a 1:1 gluten-free baking flour blend.