Raisin Butter Cake without Milk or Kefir
This simple raisin cake is made without milk or kefir, using butter and eggs for a rich, tender texture. The raisins add sweetness and make the cake especially flavorful.
Updated : 05 November, 2026
Easy
About 30 min.
Ingredients
3
Eggs
240 grams
Wheat flour
180 grams
Butter
170 grams
Sugar
150 grams
Raisins
0.3 teaspoon
Baking soda
to taste
Vanillin
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Take the butter out of the refrigerator in advance and leave it at room temperature until softened. Sift the flour to remove any lumps.
Step 2
Pour boiling water over the raisins and leave for 1–2 minutes. Drain, rinse and spread them on a paper towel to remove excess moisture.
Step 3
Place the softened butter and sugar in a deep bowl. Beat until the mixture becomes lighter and fluffy.
Step 4
Add the eggs and mix them thoroughly into the butter mixture.
Step 5
Gradually add the flour mixed with the baking soda. Add a pinch each of salt and vanilla and mix until smooth.
Step 6
The finished batter should be quite thick but smooth, without any flour lumps. Use a mixer if needed. Adjust the amount of flour according to the consistency of the batter.
Step 7
Fold the prepared raisins into the batter.
Step 8
Lightly grease the bottom and sides of a silicone, metal or disposable foil loaf pan with butter or vegetable oil. Transfer the raisin batter to the pan and spread it evenly. Bake in an oven preheated to 355°F for 45–60 minutes, adjusting the time as needed for your oven.
Step 9
The finished cake should rise slightly and turn golden brown, with a characteristic crack forming along the top.
Step 10
Let the cake cool slightly, then remove it from the pan and leave to cool further before slicing.
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