I have found the best butter cake recipe ever!
I love butter cake and am constantly looking for the most buttery, rich, and moist butter cake recipe. To me, searching for the ultimate butter cake recipe is like the quest for the perfect fried chicken recipe. Even though you might have found a keeper, you know that somewhere out there, someone has an even better recipe.
I had been using this butter cake recipe (adapted from Southern Food) for a while and am pleased with it, but it’s a tad dry.
I love my butter cake really buttery. So, when I read this post on Food-4Tots, I knew that I had to give the recipe a try.
It was adapted from a Chinese baking book. The verdict: this might be it, the best butter cake recipe that tastes exactly like the way I like it: extremely buttery (or even oily), moist, sweet, and rich. I added some raisins to my butter cake to make raisin butter cake, it was heavenly.
By the way, if you are a pro-baker (I am not), would you please tell me how to prevent my raisins from sinking to the bottom? I did mix the raisins with the all-purpose flour and they were all well-dusted, but still, they sunk to the bottom? Any idea?
How Many Calories Per Serving?
This recipe is only 262 calories per serving.
Raisin Butter Cake Recipe
Raisin Butter Cake, rich, buttery, and so yummy!
Ingredients
- 2 1/3 sticks unsalted butter, at room temperature (250 g)
- 7 oz plain flour/ all-purpose flour (200 g)
- 7 oz castor sugar (200 g)
- 4 eggs
- ½ teaspoon salt
- 4 tablespoons fresh milk
- 1 teaspoon vanilla essence
- 1/4 cup raisins + 1 tablespoon
Directions
- 1Preheat oven to 375°F.
- 2Lightly grease the pan with some butter.
- 3Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
- 4Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
- 5Add in the first egg. Beat well after each addition of egg until creamy.
- 6Scrape down the sides for even mixing.
- 7Add in vanilla essence and mix well.
- 8Fold in the flour into the mixture and mix well.
- 9Finally, add in the milk and fold in the raisins. Mix well.
- 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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Barbara Haywood
Wash then dredge the raisins in SR flour and add them after the eggs not lastly and they should be distributed throughout the cake. That is how my mother always taught me to do it. B.
Rasa Malaysia
Hi Barbara, great idea. I will have to try!
Camila
Hi! I just arrive to your blog and tried this recipe. It was a super moist cake, lovely… but my raisins went all to the bottom… that’s why I tried it again changing a few things, I put less butter (210g) and more flour. (300g) It went out PERFECT!!! All my raisins stayed in their place, and it’s still super super moist!!!!
Rasa Malaysia
Hi Camila, thanks for sharing your tip, I will try your modified version. Another way to make sure the raisins stay is to dust more flour. That usually work.
Sharon
I just made this. I halved the recipe for a 6-inch square tin, used slightly less sugar (90g) and rum-soaked raisins. Absolutely delicious!! I have been searching for such a butter cake for ages because I prefer a slightly more dense crumb. Thank you for sharing it! Cant stop eating it!!
Inga Jayasinghe
Thank you very much for the recipe it works really well. This cake tastes really good and gave the recipe to my sister too, she loved it too. I made it and absolutely love it! thanks again :)
Rasa Malaysia
Hi Inga, thanks. Yes I love this raisin butter cake recipe, too. :)
Khairuddinjinat
Nice and good like
Amy
Hi .. Can advise the conversion for the oven 375f is how many degrees
Thanks a lot
Rasa Malaysia
190 C.
Kitty
Looks yummy. Quick tip-if fruit sinks to the bootom of a cake it means the batter is too wet.