Buttery yet not greasy. Dense yet slightly airy. Moist yet maintaining a texture to a bite. Welcome to my take on the Butter Cake!
Last year while I developed recipes for my Marble Cake, I did so only because there was a chocolate component to it. This year, I decided to do a full butter cake and fill my blog with yet another take of mine, although it is very similar to that of the Marble Cake recipe!
This is also a tea version as it is lighter on the palette. I will come up with a richer version in time to come!
As per usual, I will speak about this recipe in the sequence of 1) ingredients, 2) taste and texture and finally 3) method of preparation.
I am talking about ingredients first because I foresee questions regarding the minimum quality of butter to be used in this recipe. If that is you, fear no more! I used discounted butter that is on the cheaper end of the range not just because I am on a budget (heh!), but also to ensure that it has at least a satisfactory level of quality regardless of what butter you use! ]
The next thing I would like to bring up is that I am using baking powder and not the whipping of egg whites method. I am doing so because it does the job equally well in my opinion, and saves a lot of time and effort.
Next up, the taste and texture.
My take on the butter cake is that it must be buttery but not too, and not too sweet! It should be something that is easy to go with tea and doesn’t leave a greasy after taste when you are done. It is achieved exactly here in this recipe and you can try it! I also served them in bite size portions to go with tea, we all know how important tea is!
By the way, it tastes better overnight! Do not ever refrigerate it though, or it will lose its flavour!
For the texture, it is moist and slightly dense yet nicely spongey. It is towards the soft side! If your cake comes out very dry, you might have over baked it!
For the method, I am just going to talk about the minimization of air bubbles before I become too naggy!
- Ensure that you do not overmix so that you incorporate as little air bubbles as possible.
- Make sure to mix your baking powder and plain flour well before sifting them to ensure good distribution.
- Hit the pan against the counter a good few times before loading it into the oven to dislodge as many air bubbles as possible.
Here’s a small portion of a cake with trapped air bubbles for a gauge. Still edible, but wish it was prettier.
I shall cease all my nagging now, and just go enjoy tea! But before I do that, here is the recipe for this Butter Cake!
Butter Cake Recipe
by Javier Tan July-07-2018
My take on the Butter Cake! Buttery yet not greasy, moist yet soft, it leaves a pleasant and light aftertaste, perfect to go with tea!
- 1 Cup or 225g Unsalted Butter, softened at room temperature
- 3/4 Cup + 2 Tablespoons or 175g Granulated White Sugar
- 1 and 1/2 Cups + 1 Tablespoon or 190g All Purpose/Plain Flour, Sifted
- 3/4 Teaspoon or 3g Baking Powder, Sifted
- 1/4 Teaspoon or 1.4g Table Salt
- 1/3 Cup + 2 Teaspoons or 100ml Full Cream Milk, Room Temperature
- 3 Large Eggs, Room Temperature, 55g each
- 1 Teaspoon or 5ml Vanilla Extract or 10ml of Vanilla Essence
- Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
- Beat the unsalted butter slightly for a couple of minutes to fluff it up and loosen it.
- Add in the sugar to the butter and cream both together until light and fluffy.
- Add in the eggs one by one, mixing well after each addition. Mixing well is important at this stage!
- Add in the vanilla extract and salt and mix well.
- Mix in the milk and mix well.
- In a separate bowl, combine the flour and baking powder and mix well.
- Sift in the flour and baking powder mixture into the batter and mix using a whisk or hand mixer stopping immediately when there are no longer any lumps of flour. The best will be to use a spoon to fold it in to prevent overmixing.
- Transfer the batter to your lined baking tray and hit it against the counter a few times to dislodge excessive air bubbles. I did it in two separate times.
- Bake the cake for about 52-55 minutes or until a toothpick inserted into the middle comes out clean. If nearing an hour and the toothpick comes out with just very fine lumps, it is considered fully baked as well.
- Cool at room temperature for an hour before serving. Cool it upside down for a denser finish. This cake tastes best after being stored overnight at room temperature.
- Prep time:
- Cook time:
- Total time:
- Yield: 1 8 x 8 Inches Cake
- Store at room temperature for up to 6 days. If placed in the fridge, it will be hardened and can lose flavour. Can be softened again after exposure to room temperature for a couple of hours.
- Do take note that if your cake has small little holes in it, it is perfectly alright but you can minimize it by following the methods suggested on the read up!
- Feel free to ask me any questions!
- If you would like to be updated for more recipes which I strive to create to perfection for sharing, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
– Bakeomaniac, Javier Tan