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Butter Cake Recipe http://rasamalaysia.com/recipe-butter-cake/
January 23rd, 2013 181 Comments

Butter Cake Recipe

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Recipe: Butter Cake

Adapted from Food-4Tots

Ingredients:

2 and 1/3 stick (250g) unsalted butter, at room temperature
7 oz (200g) plain flour/all purpose flour
1 tsp baking powder
7 oz (200g) castor sugar
4 eggs
½ tsp salt
4 tablespoons fresh milk or yogurt
1 teaspoon vanilla essence

Method:

1. Preheat the oven to 375°F.
2. Lightly grease the pan with some butter.
3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well.
8. Fold in the flour into the mixture and mix well.
9. Finally, add in the milk/yogurt.
10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
11. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.
12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.

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181 comments... read them below or add one

  1. esther says:

    So do u suggest I use unsalted butter or reduce. My margarinne to 225g or 200grams….I like the taste too,but my ppeps said its too oily I als notice wen you take a chunk and squeeze the oil comes out…

  2. esther says:

    The cake normalized today….it was really tasty….I think I will teach my students this but if I reduce the butter to 225grams will it affect its out come?

  3. Nadine says:

    Hi Do you use bleached or unbleached all purpose flour for this recipe? Thanks

  4. Yvonne says:

    Hey your butter 2 and 1/3 stick ( 250gm) means 250 x 2 and 1/3 ? 583gm of butter?

  5. Yvonne says:

    what -.- our butter is one stick 227 gm, and i followed ur 2 and 1/3 stick. ruined my cake

    • Yvonne, I am so sorry to hear that. This website is in US measurement because I am based here and the 1 stick of butter here is very small…in the recipe it says 2 1/3 stick butter (250g).

  6. Pingback:Baking Corner: Butter Cake | Ripples of Truth

  7. Sam says:

    Hi, what pan size should I use?

  8. ong says:

    Hi, i just baked. taste is good. however the inner texture doesn’t like a cake, how could it so?
    Besides reducing 200g sugar to 100g, everything exactly the same.

  9. Ver says:

    Hi Bee, thanks for the recipe it smells & tastes absolutely yummy. However, the bottom part of my cake came out looking undercooked, very moist, but skewer comes out clean. I have a oven thermometer so I don’t think it’s the oven temp, I’ve tried baking longer but it stays the same. Is there any other possible reasons about this? Thanks.

  10. Ann Damirez says:

    Would that be okay even without vanilla essence? I couldn’t find it here in Taiwan. i just got vanilla powder.

    Thank you!

  11. rachael lo says:

    hi can i know what is the difference in using milk or yogurt to make this cake.

  12. subi says:

    Can u give the measurement by cups… Flour sugar magarin

  13. Leslie says:

    Would anyone know if using a gluten-free flour blend might work?

  14. Leslie says:

    Would anyone know if using a gluten-free flour blend would work?

  15. MrsLim says:

    Thanks for the recipe. It was soooo delish my colleagues were raving about it and asked for the recipe. Hopefully I can taste theirs soon. :)

  16. Daphne says:

    Hi, does the fat content of the milk matters? Can I use 1% milk for this recipe?

  17. Marsha says:

    Thanks so much for a great recipe. I baked it for my toddler’s class and they enjoyed it ! Really love your recipes with the descriptions you take your time to make. Best regards and keep up the good work!

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