RSS
Email
Twitter
Facebook
Pinterest
Google+
Spotlight
(This is the BEST butter cake recipe ever. Updated with new photos. Originally published in 2008.)
Even though I am still a rookie in the baking department, I am slowly but surely getting the hang of things, especially baking cakes.
I love baking cakes; I find it rather easy, well, if I choose a simple recipe. I especially enjoy baking cakes in the weekends because nothing tastes better than a cup of hot coffee with a freshly baked cake—while I read through my magazines or newspaper on a Sunday morning. And then, on Monday, I can heat up my leftover cake in the microwave for 10 seconds and have myself a nice breakfast to beat my Monday blues and start off my hectic work week on the right foot. I love cakes, and now I love baking them.
One of the cakes I absolutely love is butter cake–plain old simple but always good butter cake. It calls for really common ingredients that everyone has in their fridge or pantry, and that totally fits my bill in terms of convenience.
For butter cake, I used to cheat with store-bought yellow cake mix—Duncan Hines, Pillsbury, or Betty Crocker. Now I can just bake butter cake at home.
Love Baking? Try these baking recipes from Rasa Malaysia.
(Click Page 2 for the Butter Cake Recipe)
Pages: 1 2
Click Below for More Easy and Delicious Recipes:
SHARE THE RECIPE & PHOTOS:
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.
It is normal for a butter cake or cakes similar to this to have cracks when baked, especially in a loaf tin. My buttercake always has a crack in the middle – that is when I know it is successful and is done. However, there were some attempts where I underbeat the butter and sugar, which resulted in no cracks – the cake came out heavy and squishy – almost inedible.
if your cake cracks or peaks and cracks its usually due to the oven is high the next time you bake turn you oven lower slightly all our oven are different once you know the right temp for a perfect flat cake mark it and use the mark when baking the next cake, electric ovens i find the temp is usually more hotter than gas , hope this helps
Pingback:Butter Fruit Cake | one fine home
Hi
I’ve tried baking a lot of ( literally )butter cake, but only the one in Rasamalaysia turned on really good, but I realized that the recipe was changed lately, is the any possibility of posting the older recipe again.
Thank you
This new recipe is even better trust me on that!!!
I tried ur butter cake.. Turned out very nice n delicious. Thank you for sharing. I love butter cake :D
Hi Evie, yes, this is really the best butter cake recipe EVER. :)
OMG FANTASTIC RECIPE!
My oven temperature max.250 .can make it.
Tq
No, it’s has to be 375 degree Fahrenheit. Maybe your oven is 250 Celcius maximum?
Hi oven 280c can bake it
I remember tasting this cake… You gave me for kids, this is the same one right?..
That was delicious!
Just saw this cake and had to tell you…
Yes, same cake. Great recipe.
Hi, I’m sorry but this must be a really annoying question you get all the time but is 375 Fahrenheit with a fan forced oven?
What size loaf pan? I have both the 9×5 and 8×4. Thanks.
Any pan that works for you.
Hi Bee, Love this butter cake recipe. Can I use buttermilk instead of ordinary milk (I understand it to mean full cream milk)? Grace Marzuki
I am not sure I have never used butter milk.
Thanks for bringing it up front again. I’m thinking of making a simple marbled butter cake for CNY this year, instead of cookies. My family isn’t a cookie family. I think an assortment of cakey nibbles will be more appropriate. Brownies, marble cake, banana bread… amongst a few ideas.
This is the cake to make. They will love it.
Omg, this is the best butter I have ever made, it was PERFECT as you said. I have tried quite a few recipes of yours and all of them turned very well. Thank you very very much.
What I meant was best butter cake and all of them turned out very well.
Hi Bee,
Happy New Year. I am back from my holidays with family and friends. Alot of them have turned vegetarian. Even alot of my chinese Buddhost friends have turned vegetarian in Singapore. Can you advise as to what replaces eggs in your cakes (as they are the best that I have tried)that includes your kuih recipes.
Regards-Leena
Hmmm, I am not sure if you can make a good butter cake without eggs though…sorry.
i just made this cake and it is perfect! i recently found your blog through skinnytaste and can’t wait to try more of your recipes..esp the chicken tikka masala pizza..thanks for the recipe. btw, for u.s readers, 200g of flour equals 1.6 cups and i used extra granulated sugar 200g = 1 cup.
Hi Tina,
Thanks!
Can u pls confirm whether it is 1 tspn baking powder or double action baking powder. I used baking powder – it rises in oven but sinks when taken out of oven. Pls help as I intend to try again. thanks
Just baking powder. I have never had the problem of sinking butter cake…is your baking powder new?
Thank you for your quick response. My baking powder is expiring June 2013. Can I have yr comments pls on whether I should throw this away and get a new bottle.
Usually, the raising agent might not be working so well now, but I am just guessing.
Can I use self-raising flour instead of flour + baking powder.
Alternatively can I use 2 tsp double action baking powder.
Baking powder always kicking me on baking, 1 tsp baking powder, whether it is heaped one or flattened one..always confused and end up in hard or soggy cakes..Try my luck this time..
Unfortunately I could not get it turn out as you intended! The middle was uncooked so I lengthened the baking time. The resulting cake was way too oily. Any idea what could have gone wrong?
Had the same oily result in the final baked cake. Even before baking, thought the amount of butter was excessive.
Just wondering if I can use cake flour instead of plain/ AP flour?
Hi,
Can you just tell me what is 375deg F equivalent to in degrees Celsius?? Why do you calculate in Fahrenheit and not Celsius? I thought Malaysian ovens use Celcius like in UK.
Thanks!
http://rasamalaysia.com/conversion/
Hi, I’m v interested to start baking and saw your butter cake recipe that I’d like to try. Just to check, can I use salted butter cos I hv quite a few at home and dun wish to waste. Thanks.
Yes can use just don’t put salt.
i cant wait to try this recipe thanks for sharing
Pingback:Celebrating simplicity with a butter loaf cake | thebountifulplate
hi,
200g sugar is too sweet for me. I wld like to reduce sugar to 140g, what do i hv to do with the amt of other ingredients? pls adv. tq
I would like to know too. Thanks!
What do you mean by 2 and 1/3 stick of butter? Pls help cos im really interested in trying this out ;)
2 + 1/3 stick of butter.
It’s easier if you use a scale and weigh the ingredients. This is a delicious cake and a family favorite now.
Love this! And I’m sure I could make dinner out of this too. I’d much rather snack on this than eat real food.
I tried this cake today, and it was good. Thanks for the recipe. Mine didn’t look like yours though, and it turned out really greasy. I will modify it.