6 May 2010 | 260 comments
Posted in cake/ muffin, Chinese, Featured Articles, snacks, Vegetarian, Western
Butter cake is the first cake I learnt to bake during my high school years. It was also the easiest and fastest cake to bake that I know of at that time.I still remember that I would waittill my mother took her afternoon nap to do the baking as it was the best time to “invade” her kitchen. By the time she woke up, there would be no traces of mess I created and the cake was already inside the oven. A couple of years ago, I came to know that my mother-in-law was a big fan for butter cake. I promised myself that I would bake one for her if I got an oven and the right baking utensils. Time passed and nothing was done. Promise still remains a promise. During her recent stay with us last month, I made good my promise and baked this cake for her. It may not be the best butter cake in town,but she loved it so much. Now I can happily strike off this long outstanding item from my to-bake list. This recipe was adapted from Agnes Chan’s cookbook(蓝赛珍，轻轻松松学烘焙）which provides photos showing detailed step-by-step procedures in baking this cake. I find it very helpful as it makes my baking much more easier. However, in my first attempt, although the texture was soft, the cake turned out to be a little bit dry. As for its taste, it came out slightly plain as I used unsalted butter and omitted the salt during the process. As what I read from the internet, self-raising flour contained salt. So I suspected the shortage of salt could be the main cause of these two problems. On my second attempt, I added a bit of salt and reduced the amount of flour used. I also paid extra attention to the mixing and baking process. This time the end product turned out to be very soft and moist. It also got the buttery smell, and yet did not give one a heavy feeling when eaten. However, it tasted slightly sweeter to my liking. What completely surprised me was the feedback I got from my friend whom I gave half of my loaf, as I did in my first attempt. She told me that both her daughters finished the cake in split seconds leaving only one slice for her to taste. Although the cake done in second attempt was sweeter, they found the taste as simply fantastic and suited their taste buds as well. Besides them, my family also enjoyed eating this cake. But I will not consider it as “The Ultimate” butter cake. (Am I setting the bar for my expectation far too high? Well, I shall leave it to you to be the judgeof this recipe. Meanwhile, I will continue to “fine tune” it to get closer to my expectation of “The Ultimate” butter cake. So, what’s your favourite butter cake recipe? Please share with me! I love to hear from you. Who had tried and testedmy recipe? – Rasa Malaysia >>>> Click on PAGE 2 BELOW for Basic Butter Cake recipe and step-by-step photos…………………..
. From what I can recall, none of the butter cakes I bakedcame close to my expectation. Somehow, somewhere, something would surelygo wrong. Nevertheless, I still love baking this cake over and over again whenever I had the urge to do baking. Maybe it was the baking process that I enjoyed the most. Since I left home (for both studies and work), I had no opportunity to bake this butter cake anymore.
). It doesn’t matter anyway as it is still the “best” recipe I had tried and tested so far, and much better compared to the ones I had baked during my high school days.
To all the mothers (including myself) and mother-to-be out there, HAPPY MOTHER’S DAY! 
– Bits of Taste
– Diary of Faithy, The Baker
– Taste of Home
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260 Comments
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Chloe says:25 October 2013 at 2:25 pm
Haha it turned out great! The taste and texture is absolutely delicious. Not sure why it sanked a little though, but that didn’t bother me at all coz my husband said it was the perfect butter cake. Thanks again for your recipe!!!
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- food-4tots says:
27 October 2013 at 10:27 pm
Chloe: Finally, you did it! Congrats on your success!! What changes have you made to improve the result?
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- PY says:
3 November 2013 at 6:57 pm
Hi
I tried your recipe but my cake did not rise much (it is less than 4cm thick). Also, mine took only 30 minutes and the skewer came out clean.Do you know what my cake did not rise much?
Thanks
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- food-4tots says:
5 November 2013 at 10:35 am
PY: Did you use the same size of baking tin as mine? Is your cake fully cooked? When you cut it, is there any dampness/ wetness inside it?
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- PY says:
10 November 2013 at 12:40 pm
Yes I used a 8″ square tin and baked at 180 degree, mid-tray. I do feel it was more moist than other recipe I tried although it also did not raised as much in previous attempts. Is this a sign that it is not fully cooked? If so, is it still edible?
What you do suggest I try/change the next time?
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- food-4tots says:
11 November 2013 at 10:56 pm
PY: Your description is too general. It would be great if you have photo to show me. When you cut it, was the texture still wet? I think your mixture was under beaten and also undercooked (about 30 minutes). Here are some tips on what could go wrong in baking – http://www.deliaonline.com/how-to-cook/baking/what-went-wrong.html. Hope it helps!
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- Aditi says:
20 December 2013 at 2:40 pm
I came across this wonderful recipe through Rasa malaysia and I have tried with perfect results, I want to add walnuts to the batter…can you please suggest how do i go about it?
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- food-4tots says:
23 December 2013 at 10:20 pm
Aditi: So glad to know that my recipe works for you. So sorry that I’m not sure how to add walnuts to this recipe. 🙂
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13 April 2014 at 4:44 pm
[…] to make basic butter cake Source: food4totsPreparation time: 20 minsCooking time: 45 […]
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- Tracy says:
16 June 2014 at 3:12 pm
Hi, I just tried your receipe yesterday and the taste was very good! I only have ard 200g butter left and used cake flour; everything reduced abit here and there and took some dough to mix with cocoa powder and becomes marble cake. Everyone loves the taste – soft and light!
Thank you!
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- food-4tots says:
18 June 2014 at 2:49 pm
Tracy: Thank you for your kind feedback! So glad that your modified version turned out well! 🙂
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- Sharon D. says:
31 August 2014 at 11:48 am
I tried this yesterday – too heavenly! This recipe is for keeps! 😀
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- food-4tots says:
2 September 2014 at 10:51 am
Sharon D.: Thank you and so glad it suits your palate! 🙂
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- lena says:
4 October 2014 at 5:51 pm
Is there any way we can substitute the 2 tsp double action baking powder?
Thanks.
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- Hui woon says:
29 October 2014 at 6:28 pm
If I were to bake two butter cake, can I just double the ingredients? Thanks.
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- food-4tots says:
30 October 2014 at 10:12 pm
Hui Woon: I haven’t tried it before but it sounds feasible. 🙂
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- jo says:
20 May 2015 at 10:07 pm
hi, can I know what’s the ideal weight of the eggs for this recipe? ty
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- food-4tots says:
26 May 2015 at 4:44 pm
Jo: I usually use size A egg around 55g (net weight) for all my recipe, including this one. 🙂
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- jo says:
20 May 2015 at 10:08 pm
hi
may I know what’s the ideal weight of the eggs ? tyReply
- Ellis says:
18 August 2015 at 9:42 am
Can I use vanilla extract instead of essence?
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- food-4tots says:
7 September 2015 at 10:00 pm
Ellis: It would be even better if it is pure vanilla extract!! 🙂
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6 January 2016 at 3:22 am
[…] make this butter cake (recipe adapted from Food-4tots) – to munch on when doing the “ugh” sorta […]
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- Chirag Dua says:
13 January 2016 at 5:43 pm
How you are managing this blog, I got the blog when i was searching butter cake, Thanks for providing ingredients and method, easy way you give us..
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- food-4tots says:
19 January 2016 at 11:38 am
Chirag Dua: Thank you for liking my blog! 😉
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- pinky says:
18 April 2016 at 11:31 pm
I tried your recipe but substituted sour cream for the milk. It turned out really moist. I then tweaked it the next time I baked it by using rum and vanilla to make it into a rum cake.
I love how the recipe is really just good enough for one pan specially during those times when you just want to bake for a small group. Other recipes call for 2-3 cups of flour which at times leave me with several pans of cake that take weeks to consume. So now, I want to try using your recipe for a chocolate cake version! Let’s see how it will come out 🙂
Thank you very much!
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- food-4tots says:
27 April 2016 at 10:33 pm
Pinky: Glad that you love this recipe! Thank you so much for the wonderful feedback! 🙂
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- food-4tots says:
3 August 2016 at 8:26 pm
Karen: Great to know that! Thank you for the feedback! 🙂
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- Vera says:
14 August 2016 at 10:03 pm
Just made this and my family loves it. 🙂
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- food-4tots says:
22 August 2016 at 8:50 pm
Vera: Thank you so much for the wonderful feedback! 🙂
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- Beulah says:
8 May 2017 at 3:53 pm
Hi, I’ve made this cake many times and it THE best!! Works out great everytime and we simply love it! Thanks for sharing this recipe.
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- food-4tots says:
8 May 2017 at 9:19 pm
Beulah: Wow! Thank you so much for your wonderful feedback!!! 🙂
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- Ling says:
15 June 2017 at 9:21 pm
I have just made one and it was fantastic! But a bit curious why mine eas not at equal level.
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- food-4tots says:
21 June 2017 at 2:15 pm
Ling: Thanks for your kind feedback!! Did you level up the surface of the batter before baking? 🙂
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- Ceo38 says:
3 August 2017 at 10:04 am
Hi hi, I’ve baked your this butter cake recipe a few times and it’s heavenly. May I know if I can substitute the milk by using coconut milk instead? Am also thinking of adding a bit of pandan paste/essence instead of vanilla essence. Will that be ok? And can I use cake flour instead? Looking forward to hearing from you soon. Thanks a lot
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- food-4tots says:
6 August 2017 at 9:43 pm
Ceo38: Thanks for your wonderful feedback! Sorry, I haven’t tried all these substitutions. For pandan essesnce and cake flour, it sounds feasible to me. However, I’m not sure about coconut milk. 🙂
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- Gmourra says:
12 June 2018 at 3:57 am
Tried this and Love it , Ive been looking for a recipe for my nieces wedding and this is the one I will use, wish me luck, first wedding cake . Thank you so much for sharing, everyone loved it, easy to bake , the only difference for me was the cook time which is obviously due to my oven, otherwise it was great.
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- food-4tots says:
28 August 2018 at 2:08 pm
Gmourra: Sorry for the late reply. Thank you for the wonderful feedback. Glad you like the recipe!! 🙂
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- Jeya says:
11 October 2019 at 1:31 pm
Hi, if I were to make a round cake can I use 8inch round tin or it should be 9inch?
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- food-4tots says:
12 October 2019 at 7:44 am
Jeya: Sure, you can use 8 inch. The baking time may be varied (longer) as it will yield thicker cake. If the cake turns brown too fast, cover with a piece of aluminium foil and continue baking until it’s cooked. 🙂
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- RG says:
15 April 2020 at 9:43 pm
Hi, food-4tots
Good day to you
I’m a beginner to learn how to bake:)
This is my 1st time make the butter cake follow Rasa Malaysia. I’m confuse 2 sticks butter that mean 2 log of 225g butter?
The temp 190c that mean I need to heat up the oven 1st?
Sorry asking this basic quention 😉
Thank you
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- food-4tots says:
15 April 2020 at 9:52 pm
RG: I’m sorry that I haven’t tried RM’s recipe. If you like, you can take look at my butter cake recipe – https://food-4tots.com/2010/05/06/basic-butter-cake/2/. For baking, you need to preheat your oven (meaning to allow the heat to reach the desired temperature before baking) before putting your batter in. Please note that different ovens have different temperature setting. Hope it clears your doubt. 🙂
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- MLV says:
23 September 2021 at 12:40 am
Hi Food-4tots,
I only picked up the hobby at baking a few months ago. This was the first time that my cake turned out light, fluffy and delicious.My friends and family love this butter cake.
Thank you so much for sharing this recipe.
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- food-4tots says:
23 September 2021 at 8:39 am
Hi MLV: Thank you so much for your wonderful feedback! So glad to know that! 😉
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- Kins says:
29 January 2022 at 8:12 pm
Hei! I tried this recipe but in half. The result is great but my cake sunk a little. Any idea where I went wrong?
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- food-4tots says:
1 February 2022 at 1:10 pm
Kins: Thanks for the feedback. There are many underlying factors that may affect end results. One possible reason may due to your oven temperature. Every oven has its own internal temperature. So you need to experiment it. Hope I have answered your query.
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Chloe 
PY 
Aditi 
Tracy 
lena 
Hui woon 
jo 
Ellis 
pinky 
Vera 
Ling 
Ceo38 
Gmourra 
Jeya 
RG 
MLV 
Kins « Older Comments
