Best butter Cake recipe will be your go to recipe for that perfectly buttery, moist, sweet and addictive butter cake, you will keep getting back to it, as its so simple to put together with ingredients from home, yet so impressive! If you are a Britannia fruit cake fan, like me, (yes i could live on them like until 3 years back during all my travels, they were all i would stock on, and relish) but always on an effort to make things at home, for your toddlers or for yourself, as fresh as possible, believe me, this recipe, one trial and you will never look for another recipe.
I have made this recipe multiple times, and to hear it from people that its so much better than britannia cake, well for one who was a fan of that cake once, believe me its a high, but now that i understand, i know its a much better version, if at all we need to compare, its not dry, its a little crumbly as home bakes are dreamt for, its moist, perfect sweet balance, and freshness beyond compare. OK so i should stop here.
Apart from the Britannia link, this cake is very special to me, as this is the first home baked memory for me, a very dear friends mother would bake us fresh batches, and send loads of pretty pieces for us to much on every-time she would be back from home. Those memories are precious, i always say, kaju katli and butter cake can beat any damn dessert, and both memories were built by you Rashmi, thanks to aunty.
Am glad i have learnt this recipe right, and happy to pass it on, i have to say this again, this is such a beautiful recipe, perfectly moist, not much sugar, your home will be full with the classic butter cake fragrance, and you will have one or two enquiries for sure, that whats baking. I can’t thank Rasa Malaysia enough, for exploring this recipe.
Video : Here a quick video i created to demonstrate the recipe, hope you like it.
- 225g / 1 cup Unsalted butter, at room temperature
- 200g / 1 1/4 cup castor sugar
- 4 eggs
- 1 teaspoon vanilla essence
- 200g / 1 1/4 cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 4 tablespoons milk
- Preheat the oven to 180°C.
- Lightly grease a square pan (8”×8”, or 9”×9” best suited) with oil spray / butter .
- Mix the flour, baking powder, salt together and run a whisk to mix well. Set aside.
- Use an electronic beater to mix butter and sugar until well combined, lighter in color, light and fluffy.
- Add eggs one at a time. Beat well after each addition until creamy.
- Scrape down the sides clean, to get an even mix.
- Add in the vanilla essence with the last egg, and mix well.
- Fold in the flour into the mixture in 3 parts, scrape the sides after every addition.
- Now add in the milk, and a final mix to get a smooth and light batter.
- Pour the mixture into the greased pan. Lightly spread to corners.
- Bake until golden brown and cooked, about 40-50 minutes.
- Use a cake tester / tooth pick to test if it’s cooked in the middle.
- Remove it from the oven and let cool on a wire rack for 5 minutes. Serve warm.
- When whisking butter and sugar together, the light and fluffy is also when the sugar is not dissolved completely.
- When adding egg, use low speed to mix until well combined, if added too quickly, it will cause the mixture to curdle (or separate). If this happens, don’t worry, it will be fine when the flour is added.
- You can cover the cake loosely with a piece of aluminium foil and let it brown only towards the end.
- Use the back of a rubber spatula to level the cake.
- The baking time and oven temperatures vary from oven to oven, use your own judgment to experiment.
- If you are using an OTG, you will have to heat the top rod for 2-3 minutes to get that perfect browned top.
- I prefer brushing some butter on the top of the cake as soon as its out of the oven, it gives a beautiful color and texture.