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print 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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I used oven proof dish made by glass.
Hi Raj,
I am sorry but I am not sure…because I have never used glass pan before. You can try the regular baking pan or loaf pan.
thank you, this recipe looks great! I’ll try to do it during weekend :)
Could you substitute cake flour for normal plain/all-purpose flour instead?
hello, i love your blog! i’ve followed your butter cake recipe for a couple of years now but noticed it’s been changed? i remember i used to add about 3/4 cup of milk but now it’s only a few tablespoons? i hope i’m not losing my mind. thanks, karen
Hi….what size tin should use? Thanks!
I finally found the right butter cake recipe!! Thank you for the recipe. It’s my first time baking it for an order and it turned out a great success. Definitely a keeper!
What size of the greasing baking pan should i use?
Hi, I have been following your original/simpler butter cake recipe for 2 years now and it always worked great! I don’t make it often and today I tried again with the updated recipe and it didn’t bake out quite as good. Do you still have a copy of your original recipe? Do you mind posting it again?
Thanks,
PL
I baked the cake yesterday. There was a crack in the centre. I used a loaf tin.
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