Scrumptious Butter Cake

I usually have a few posts waiting to be published. I like to prepare ahead, when I can, so I don’t panic when it’s time to post a new recipe. Since we are off to Europe in less than 2 weeks I thought it’s time to share this delicious and moist Butter Cake of German origin since we will be visiting Germany as part of our trip and it may help me get me into the mood. Truth is, I am panicking rather than feeling excited because there’s still so much to do before we go but am also hopeful things will all get done on time! We shall see!!!

Anyway, let’s go back to what this post was about. Saturday is baking day for me. This is when I usually prepare some sweet treats to bring to church on Sunday. Often it’s a baked good that can be enjoyed while we are having some coffee. Cake is always a good option because it can feed a good number of people and for this particular weekend, a few weeks ago now, I decided to make a Butter Cake. 

The first time I made this recipe I wasn’t sure it would come out well. There was admittedly an awful lot of butter in the original recipe (after all it’s a butter cake!) and generous amounts of sugar, too. I tweaked it a little, just a few minor adjustments on the amount of ingredients and a little on the technique as I didn’t use any electric mixer but I certainly didn’t want to compromise on the taste.

The cake came out really moist but I wasn’t so sure if everyone would love the taste even though I myself liked it. I almost decided not to bring it to church for I was thinking, what if it was awful? Anyway, I didn’t want to eat up the whole pan so I thought I have to share this for sure! I told myself, I will just be quiet, stay in the corner and just hope no one will complain.

Luxurious sponge cake with a generous coating of butter and sugar and a sprinkling of almonds for extra crunch! Serve warm, cold, or room temperature this Butter Cake is always moist and scrumptious! |

Thankfully, it was well-received and enjoyed and I was truly pleasantly surprised. Those who ate the cake came up to me and asked what kind of cake it was. They said it was moist and particularly loved the crunch from the almonds. Well, I didn’t mince words, I said – “Butter Cake – there’s lots of butter in there and nuts that’s why it is so good.” We all had a laugh and all had a “yummy” time enjoying the cake.  I hope you do, too!

Recipe adapted from Bake (Butter Cake recipe) by Edward Gee.

Luxurious sponge cake with a generous coating of butter and sugar and a sprinkling of almonds for extra crunch! Serve warm, cold, or room temperature this Butter Cake is always moist and scrumptious! |

Scrumptious Butter Cake

By: Manila Spoon

July 21, 2015

A sponge cake with a generous coating of butter and sugar and a sprinkling of almonds for extra crunch this lovely Butter Cake is perfectly moist and scrumptious! Your taste buds will love this luxurious cake!


  • 2 cups all purpose or plain Flour plus a little extra for dusting
  • 2 Teaspoons Baking Powder
  • 1/2 teaspoon salt
  • 3 Eggs
  • 1 cup granulated Sugar
  • 5 Tablespoons Butter, softened plus extra for greasing
  • 1 cup Half and Half (single cream)

  • For the Topping

  • 3/4 cup granulated Sugar
  • 2 cups slivered Almonds
  • 2 Tablespoons whole Milk
  • 1 1/4 cup Butter, melted and divided


  1. Preheat the oven to 350 F. Grease with butter a 12 by 8 baking dish. Dust with a little flour and shake off the excess.
  2. Whisk together the flour, baking powder and salt in a large bowl. In another bowl, combine the eggs, sugar, softened butter and half and half. Mix the dry and wet ingredients until well-blended.
  3. Spread it evenly in the prepared pan and bake in the oven for 20 minutes. Take out of the oven but do not turn the oven off.
  4. As the cake bakes, prepare the topping. Place the sugar, slivered almonds, milk and half the melted butter in a bowl and mix to combine. Set aside.
  5. Once the cake is out, drizzle the remaining melted butter on top. Sprinkle the topping evenly over the cake. Press it gently on the semi-baked cake. Return to the oven and bake for another 20 minutes.
  6. Transfer to a wire rack and cool completely in the pan. Slice into squares and serve with coffee!

Yield: 12-16 slices
Prep Time: 20 Minutes
Cooking Time: 40 Minutes
Total Time: 60 Minutes

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  1. July 21, 2015 / 11:21 pm

    Half and Half + Butter is the best comfort food recipe. This is so perfect for a weekend dessert idea

    • July 22, 2015 / 11:36 pm

      You can't go wrong with butter and cream! LOL.

  2. July 22, 2015 / 1:24 am

    Abby, this cake looks absolutely scrumptious! Moist and delicious. Love the almonds and sugar on top! It was good of you to share. (I might not have.) 🙂

    • July 22, 2015 / 11:36 pm

      I like to share the calories around Allie. 🙂

  3. July 22, 2015 / 4:01 am

    This looks so good, it would be perfect served with a little whipped cream or lemon curd!

  4. July 22, 2015 / 4:53 am

    I love the crunchy almond top on that melt in your mouth butter cake. This looks decadent and delicious. I'm not surprised your church group loved it. I would too!

  5. July 22, 2015 / 5:08 am

    Your butter cake and photos look delicious Abby! I wish I could have a slice with my cup of tea right now!

  6. July 22, 2015 / 6:49 am

    I don't know what butter cake is, but I can tell you I want it. Love the looks of it.

  7. July 22, 2015 / 9:13 am

    Simple and classic butter cake — the BEST kind! Another amazing recipe from you Abigail!

  8. July 22, 2015 / 10:36 am

    Dear Abigail, what a marvelous dessert…a real treat. This cake looks rich and delicious. I would love a nice slice of this with my morning coffee. Have a wonderful and safe trip. xo, Catherine

    • July 22, 2015 / 11:39 pm

      This is so good with coffee! I wish I can share this with you Catherine!

  9. July 22, 2015 / 12:07 pm

    This butter cake seems to easy to make and it looks delicious. I will have to have to pin this for future use. Yum.

  10. July 22, 2015 / 1:34 pm

    This cake looks fabulous,I love the texture!

    • July 22, 2015 / 11:40 pm

      Thanks, Marye – the texture of this cake is really lovely.

    • July 22, 2015 / 11:40 pm

      I agree, anything with butter is instantly a winner!

  11. July 22, 2015 / 1:48 pm

    Wow what an interesting recipe. The final result looks amazing. Who could resist a butter cake?

    • July 22, 2015 / 11:40 pm

      Certainly not me Christie! Thanks for stopping by!

  12. July 22, 2015 / 2:12 pm

    Yeah, lots of butter is usually a good thing!!! Your cake looks moist and wonderful—I'm not surprised it was a hit!!

  13. July 22, 2015 / 2:15 pm

    This cake looks so moist and delicious!

  14. July 22, 2015 / 3:08 pm

    I could probably eat the entire cake so I'll just pretend and enjoy your gorgeous photos 🙂

    • July 22, 2015 / 11:41 pm

      It can really be more-ish Lydia. Thanks!

  15. July 22, 2015 / 3:20 pm

    It looks so fluffy and moist!

  16. July 22, 2015 / 5:53 pm

    Someone made a butter cake for me once, and it was delicious! I can't wait to try your recipe; it looks so good!

    • July 22, 2015 / 11:43 pm

      You are always so kind Florian! Thanks!

  17. July 23, 2015 / 7:26 pm

    Such a yummy cake, I am not surprised everyone loved it, your cakes are always amazing! I am putting this on my list to bake Abby! Nettie

  18. July 23, 2015 / 7:38 pm

    can this be made a day before you serve it and does it need to be refrigerated

    • July 24, 2015 / 3:32 am

      Yes, you can make this ahead and refrigerate it Lillian. 🙂

  19. July 24, 2015 / 6:53 pm

    I don't really like cake with frostings, so this would be right up my alley! Looks lovely!

  20. July 26, 2015 / 4:37 am

    This looks very moist as tasty as can be Abby! Pinned and shared!

    • August 3, 2015 / 12:47 am

      The original recipe mentioned just butter but I used the unsalted one and added a little salt. It doesn't really matter when it comes to this recipe as there's a lot of sugar so it won't affect the taste much. Thanks for asking. 🙂

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