If you do a search, it’s not difficult to find Mrs NgSK’s butter cake sprawling all over. Now exactly what is this butter cake that makes everyone go so ga-ga !! Yes, it’s a butter cake, but a very cottonly soft one that yields a strong buttery fragrant and to top it all, the tenderness and moisture never diminish abit even by the 5th day when the cake was placed at room temperature ! So I must say, it’s really all thumbs up for this awesome butter cake once again !
I always have this problem with butter cakes, such that because of the density and denseness of butter, the cake is always cooked on the top but never at the right bottom, resulting in a dense and “wet” layer smack right at the bottom of the cake. And I kept my fingers crossed this time and I am so glad that this cake turns out so fine and moist that even the old folks who doesn’t love cakes, have all compliments for it too ! Even though it’s a very simple recipe on its own, but the end result is far more than amazing.
Use the best best butter you can ever find for this recipe ! This is something that’s quite to scrimp on, especially you really desire true blue buttery butter cake. I use President’s unsalted butter from France for the first time, and oh my, I had no regrets despite paying more. I think it even surpassed SCS or Golden Churn ! Hahaha !!
As you know, butter cake will turns abit dry and hardened as days go by. So I kept it delibrately till the 5th day (resisting the temptations ok ! Hahaha ) to test its moisture and texture. And it was really omg ! As equally good as day one’s texture with same butter fragrance ! The only difference is just that it’s not warm anymore. I love my cakes with a bit of warmth (especially when it;s fresh out from the oven !) and hence will usually steam-microwave before enjoying them !
Good recipes are hard to come by and here’s a definite keeper for one !
- 250gm butter unsalted, softened at room temperature
- 4 eggs (separate the egg yolks from the egg whites
- 50gm sugar (to beat with the egg whites)
- 150gm sugar (to mix with the egg yolk batter)
- 200gm self raising flour, sifted
- 60ml milk
- Preheat oven at 170C, with fan mode if possible. Prepare a 8 inch round cake tin. Line the base with grease-proof paper and grease the sides of the tin.
- Separate the eggs, and place the whites into a medium sized bowl. Beat the egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
- Cream the butter and 150gm sugar until light and creamy. Put in egg yolks one by one and beat well after each addition.
- Put in half the flour and mix on low speed until incorporated. Put in the milk and mix until well incorporated. Mix in balance of flour.
- Fold in in the egg whites gently using a rubber spatula in 2 additions, ensuring all the white whites are not visible anymore before continuing. Pour batter into pan and level.
- Bake for 45 minutes or until skewer comes out clean. (I reduced to 150C for the last 20 minutes.)
230 or 250 butter better?
thanks
I prefer the 250g one. :)
Hi Joyce! Thanks so much for sharing the butter cake recipe!
I tried it for the first time today, and my family simply loves it.
Instead of 45 mins, I baked mine for an hour. So yummy!
Hi Jennifer, no problem. Glad you and ur family like it ! :)
Hi Joyce, thank you so much for the lovely recipe. My family loves them a lot. May I know if I were to add some orange juice and skin to make it taste like orange butter cake , do I need to reduce the milk portion?
Hihi Cindy, yes you do need to reduce the milk portion to make the liquid amount same. Otherwise you can replace the milk entirely by orange juice. I have tried it before but I think the orange taste is quite insignificant after baking as the butter taste will overwhelm everything. :)
Hi Joyce,
Thank you so much for the info. I’ll try it 1 time and adjust accordingly. Take care and stay safe ☺️
Hi, is the milk full cream? Can i use low fat milk instead?
Hi Eunice, yes you can. As long as it is fresh milk will be better.
Okay sure thank you! Will be trying it today, so excited hehe
Hope you will like it !! :)
Ohya sorry sorry, i forgot to ask how to modify the recipe to a 6″ round springform pan?
Correction, 7″ round
The difference is not much. You probably can use the extra for cupcakes version if the batter is too much for your 7-inch pan ?
Hi u mentioned unsalted butter…how much salt did u add?
Hihi Janice, sorry for the late reply. I did not add any salt fyi. :)
Thanks!
Hi, do you need to put in vanilla essence? or is that optional?
Hihi, yes its optional. You can omit it if you do not have. :)
Hi, looks so tempting.. Gonna try it out! You mentioned preheat with fan mode. What about baking? fan mode too ? or normal mode (top & bottom) ? Thanks!
Hi, I used fan mode for baking too.
Hi can this recipe make in cup cakes?
Hihi, yes you can but gotta adjust the baking time accordingly then. :)
Hi,
Do I need to grease the side of the pan if I use a non-stick pan?
Hihi, it’s preferably to grease. :)
Hi Joyce, thanks for sharing this adapted recipe. May I check what if the baking process should be on turbo mode (temperature + fan top and bottom) or should it only be on fan mode? Thank you!
Hi Alicia, my oven doesn’t have a turbo mode… so I had it on normal fan mode. :)
Ah I see. Thanks for your reply! I suppose turbo mode would do fine as well? Or would it be too hot for this cake? Also, may I know if not adding vanilla extract would change the flavour of the cake? Thank you.
Vanilla extract is to enhance the flavor but is perfectly fine without it too. As for the oven turbo mode, would suggest you monitor the baking and if the top of the cake gets dark quickly, place a piece of aluminium foil over it or lower the temperature. :)
Hi there,
Can i use a 8 inch square cake tin for this?
Hihi, yes you can. Just the cake will turn out slightly shorter.
HI! I made the cake and my cake is moist but it is very crumbly. do you have any idea why it might be like that?
Hihi, did u cut the cake when it has completely cooled down ? Best is to cut it the following day and there won’t be much crumbs. :)