Butter Cake Recipe
A simple fail proof butter cake that's moist and delicious. Makes a best base cake for any frostings
A simple fail proof butter cake that's moist and delicious. Makes a best base cake for any frostings
- â½ tsp. salt
- 1 tsp. pure vanilla extract
- 200 grams plain flour ( (or maida prefer organic))
- 250 grams butter ((unsalted & soft))
- 2 tsp. baking powder ((prefer double action))
- 200 grams castor sugar ((fine sugar))
- 4 eggs ((about 55 to 60 gms net weight of each egg)
- 60 ml milk ((use 80 ml milk if eggs are small))
- Carbohydrate 0.0759 g
- Cholesterol 0 mg
- Fat 0.00036 g
- Fiber 0 g
- Protein 0.00036 g
- Saturated Fat 6E-05 g
- Serving Size 1 1 or 8 inch cake (1g)
- Sodium 0.054 mg
- Sugar 0.0759 g
- Trans Fat 0.000216 g
- Calories 2 calories
Step-by-step
- Make sure all the ingredients are at room temperature. Butter must be soft and cold. Grease a pan and line with butter paper.
- Preheat the oven for at least 15 minutes at 180 C. If using a fan forced oven set to 170 C.
- Break the eggs to a small bowl and set aside.
- Mix together flour, baking powder and salt. Sieve and set aside.
- Cream sugar and butter on a low speed till well combined. Set to medium speed and beat until pale light and fluffy.
- Add one egg at a time and continue to beat after each addition until creamy. Scrape down the sides and bottom while beating.
- Add the vanilla extract and mix.
- Divide the flour into 3 parts, add one part at a time and mix on lowest speed. Scrape down the sides. Continue to add & mix till the flour is used up.
- Pour milk little by little and mix after each addition.
- Transfer the batter to the greased pan. Even out the top with a spatula. Knock it to the counter few times to spread the batter evenly.
- Bake for 45 to 60 mins depending on the size of the pan. Check details at the end of this post. While baking thru after 25 to 30 mins, cover the tin with a foil. When the butter cake is done, skewer inserted in the center should come out clean.
- Remove the cake pan from the oven and leave it in the tin for 5 to 10 mins.
- Invert butter cake on to a wire rack. Leave it to cool completely. Slice with a segregated knife.
A properly baked butter cake yields a fine, uniform crumb with a tender bite that melts on the tongue, achieved entirely through the precise emulsification of fat and liquid. Creaming unsalted butter and fine castor sugar together forces microscopic air pockets into the fat matrix, which then expand when exposed to oven heat. Using room temperature ingredients prevents the emulsion from breaking, ensuring the batter retains the trapped air necessary for proper rise.
Adding eggs one at a time introduces moisture gradually, allowing the lecithin in the yolks to bond with the butterfat and water without curdling. When incorporating the plain flour and double-action baking powder, switch to the lowest mixer speed to limit gluten development. Excessive agitation at this stage transforms a tender crumb into a tough, chewy structure resembling bread rather than cake.
Dividing the flour addition into three distinct parts prevents pockets of unmixed dry ingredients while distributing the protein evenly. Pouring milk at the final stage loosens the batter viscosity just enough for smooth pouring without deflating the aerated fat structure. Knocking the pan firmly on the counter before baking releases large, trapped air bubbles that would otherwise cause irregular holes in the finished crumb.
Monitoring visual cues remains essential since baking times vary based on pan dimensions. Covering the tin with foil after thirty minutes prevents the top from over-browning before the center sets completely. Inserting a wooden skewer into the thickest part provides the definitive doneness test; the cake is ready when the skewer emerges entirely free of wet batter.
