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Butter Cake Recipe http://rasamalaysia.com/recipe-butter-cake/
January 23rd, 2013 180 Comments

Butter Cake Recipe

Butter Cake
Butter Cake pictures (3 of 6)

(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.

  1. Raisin Butter Cake
  2. Banana Nut Muffin
  3. Banana Bread (Banana Cake)
  4. Butter Cookies
  5. Pound Cake
Click Page 2 for the Butter Cake Recipe Recipe
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180 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?

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