The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Botercake Butter Cake

Moist and decadent Botercake Butter Cake recipe: indulgent vanilla butter cake awaits! Simply mix, bake, and decorate for a show-stopping dessert. Try it now!

This rich and velvety Botercake Butter Cake is a classic Dutch treat that’s sure to impress. With a tender crumb and a delicate balance of sweet and buttery flavors, it’s the perfect cake for special occasions.

Simple to make and utterly decadent, this cake is sure to become a new favorite.

Ready Time

2 hrs


8 servings


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract


Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, then line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a large bowl, use an electric mixer to beat the butter until creamy, about 2 minutes.

Gradually add the sugar and continue beating until light and fluffy, about 3 minutes.

Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

Beat in the vanilla extract.

With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the butter mixture, beginning and ending with the flour mixture.

Beat just until combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.


For a tender crumb, make sure to use room-temperature eggs and softened butter.

Don’t overmix the batter, as this can result in a dense cake.

When dividing the batter between the two pans, use a digital kitchen scale to ensure they’re even.

To ensure the cakes release easily from the pans, don’t skip greasing and lining the pans.

If you’re not using the cakes right away, you can store them at room temperature for up to 2 days or wrap individually and freeze for up to 2 months.

Nutrional Value

  • Calories: 420
  • Total Fat: 24g
  • Saturated Fat: 15g
  • Cholesterol: 60mg
  • Sodium: 250mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 1g
  • Sugars: 30g
  • Protein: 4g
Botercake Butter Cake
Botercake Butter Cake

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