Recent Updates
In the past few days, the weather has been getting to me. It is very hot and if there is any drop of rain, it just makes everything much worst. Rain is only apparent for about 5 minutes and it makes the day humid.
I've been so engrossed in making enzymes that I've even completed my second tub of garbage enzyme and now I've even managed to collect enough dregs for the third tub.
I also want to show you some progress from the fruit enzymes later on as I've collected photos for the few days already. But I'll do that later after this post.
Yesterday, to clear off my self raising flour, I made a quick butter cake. I have always loved butter cakes since young, especially buttery and heavy ones. My daughters have different preferences but the younger one is very 'me'. She loves bread and cakes. She simply adores desserts and that makes two of us. My eldest girl is not very into sweet desserts, cakes and bread. She enjoys savoury food, like Daddy.
Anyway, before I rush off for more errands for my day, I'll post my favourite butter cake recipe here.
Extra Moist and Buttery Butter Cake
100g Plain Flour
80g Self Raising Flour
110 Caster Sugar
4 Eggs
250gm Butter
1tsp Vanilla Essence
Sift the flours together and set aside. Cream butter and sugar till it becomes pale and creamy. Add in eggs, one by one, beating well. Add the Vanilla Essence. When the mixture is all mixed well together, fold in the flour.
In a preheated oven set to 180 deg C, bake your cake in a lined and greased pan for about 20 - 25 minutes til the cake is nicely browned at the top. Use a tooth pick to insert to make sure it comes out nice and clean.
This cake is simply yummy, simple and moist! For those who prefer it less sweet and less buttery, use 90g Caster Sugar and 200gm Butter.
Posts
2012 CNY Celebration family
2 weeks ago
59 comments:
oh..i'm def. gonna try this. my cakes somehow turn out quite hard. Your oven is not fan-forced right? My one is gila one..too powderful!
oh mott, my oven has a fan running all the time actually. it's been like that for a while.. and there is no button to turn if off...or i'm just bad with gadgets...
hope this recipe works for you. it's my idiot proof cake when i don't have time for nitty gritty steps...
Did this recipe 2 days ago. Its the best butter cake recipe I have tried out. The cake is moist and rich, simply declicious. Thumbs up from my husband. If I were to make extra, can I just double up the quantity of everything? Tks. again for this delicious recipe.
Kat, glad you liked this.. yes, so far, it's the one i often make at home too. My helper can even make this with her eyes closed now. LOL It's so simple and very little work.
Yes you can double up this recipe if you have a good mixer that can beat it really well. My mixer doesn't handle double recipes since 500g of butter with 8 eggs is very heavy! What I normally do is measure it to 1 and half times in their proportionate ratio.
I really want to make this but live in the US and don't have a way to measure the ingredients in grams, etc.... Do you know the amounts in cups, teaspoons, tablespoons? Thank you so much.
hi anonymous - i once wrote a post with a few conversions.. here it is.. http://www.fadaboutfood.com/2009/05/conversions-in-baking.html
hope it helps
Hi Fad Mom,
I am going to try your recipe today, but I have a question.
Does the butter have to be unsalted or does it matter?
I am excited to try this and I'll let you know how it turned out!
hi anonymous, no worries. i use salted butter ALL THE TIME! cos sometimes I go crazy when butters go on promo price since they have increased by a big margin. LOL! If you use unsalted butter, add a pinch of salt into your flour.
i can't wait to know your outcome :P
Hi, just tried the recipe an hour ago. Had my first slice and shared with my hub. The cake is rich and moist. I used 200gm President unsalted and 50gm salted butter. It's sinful....LOL. Thanks.
Hi there, ur recipe looks so straight forward and all comments are nothing but success! Tempt me to try it..
However, I do not have a handheld mixer. Can I mix manually?
Anonymous: Sounds like success on your part :P yummy eh..
Jie Yin - Do try it out. If you have a pair of strong hands, should be no problem.. This cake is rich and moist.
hi... can i check the what is the size of the cake?
eric, i used a rectangle cake tin for this. don't worry about the size. if the cake batter fills up your cake tin halfway, it should be fine and won't overflow when baked. try an 8 inch cake tin and if you have extra batter, use them on cup cake liners.
Hi! I'm an amateur baker.
Tried your butter cake recipe word for word yesterday and I simply got the best butter cake I've ever tasted. Thanks for sharing this recipe.
Most I've tried before were dry and hard. But the time that you stated were about 20 to 25 minutes. When I pulled the cake out, it was still very wet! Hmm.. what's the exact timing to get it browned perfectly?
Hi The Queen Bunny, glad you liked the taste of this buttery cake. My oven is a fan forced type so it may be a little more 'hot' than yours. Try adding about 5 extra minutes to your baking time each bake. Sometimes you need to test it since there will always be some difference in heat for different ovens and ingredients too. By adding 5 minutes extra, you'll be able to come to a point where you find the 'right' baking time that coincides with the right colour. A nice brown is usually one that is golden brown but a notch lighter before the actual since the cake will still continue to 'cook' in it's own heat a little after you take the cake out.
Good luck and happy trying!
Hi,
I've tried your butter cake recipe yesterday, it turned out really moist and nice, but my family found it a little bit plain in taste though I personally found it very tasty. I used salted butter and added in a pinch of salt. May I know what brand of butter you used for this butter cake?
Thank you for this recipe!!
This cake was sooo good!
Hi,
Im really looking forward to try your recipe for my niece's birthday cake this coming weekend, it certainly looks really tempting!
Could I make this into a chocolate variation, and if so, how much cocoa powder would you recommend I replace the flour with? My niece just loves anything chocolate.. Thanks in advance!
Hello,
I tried it and it is very very tasty. Thanks for your resipe
hello all, sorry if i didn't reply to these comments early enough.. my new comments tab didn't show on my blog.. not too sure why..
kejia, you can also try adding more sugar if you like it sweeter.. i like mine less sweet. you can also use orange essence instead of vanilla.. quite nice too. and grate a teaspoon of orange rind, add to the mixture after the essence, no need to beat.
karen, you're welcome :P
rabia, to make a nice chocolate variaty, use 60g cocoa, 60g self raising flour and 60g plain flour (replacing the flour and sr flour quantity).. tastes so chocolatey!
coffeelover81, glad you liked it.
I tried this recipe twice, using different kinds of butter. Golden churn (block) and SCS. However, it still doesn't give me the buttery taste that i want. Does the problem lies in my oven, or my butter?
It luks so wonderful! I am going to try this recipe today
Can't wait to try it. Sure looks yummy. What butter do u use?
I just started baking a few & each time the top of the cake get burn halfway through the suggested baking time. I m using a fan oven with top & bottom heating, even when i place the wire rack on lowest section, the top of the cake was very dark brown (nearly burn), it's a 6" butter cake & bake at 160C. Should i try lower temp to 150C but worry that the centre of the cake wouldn't cook?
Anonymous - hmmm did you use the correct weight of butter? and the butter you used are good ones too.
Anonymous - I usually use Anchor, SCS or Lurpak but the latter are now very costly. I buy more when there are special promotions.
Li - the temp 150 deg is actually quite low. your rods could be too hot at the top, thus not equal heat. see if you can get a technician to check it. temporary, try to use a sheet of aluminium foil to cover the top part for the first half of baking time, then open it after that. you should get a nice golden brown once the whole cake is fully cooked.
I've tried and it is really one of the best butter cake, just that it is too small, so If I double up the amount how long more do I need to bake? Fran9ipani.
I baked it in 160 for 25 minuets and it turns out pretty well.
fran9ipani, i'm glad you liked the cake. it works better if you use one and a half recipe because doubling it up may give you diff results.
you may be using a bigger wider baking pan. when the top is a nice golden brown, use a tooth pick and if your batter is still sticky, bake it a little more. but if your top is already too brown, use a pc of aluminium foil to cover the top to prevent it from getting too dark.
I try using a rectangular glass loft tin to get a taller cake but it didn't turn out so well, at 180 for 25 min the center is not cook yet, another 20 min the bottom is still a little wet. Another time I add a tsp instant coffee and a tbsp of brandy and it turns out quite dry.
the baking time varies when you use a diff material and height. i've never tried glass (right?) then again, glass loft tin is something new to me.. so i cannot advise u on the temp. perhaps you have to do a trial and error... if i am correct, loft tins are mainly for baking bread? if you want a new taller cake, try to stack them in 2 or 3 layers instead of baking them too deep in height. you may need to lower yr temp and increase baking time if you have such a big cake. and perhaps use an aluminium foil at the top for the first half of baking. once it is fully baked then you brown the top.
how long you need to bake it if is one and half time more?
try adding 5-10 minutes more but always use a pick to make sure the centre of your cake comes out clean and not moist with batter. and when the cake leaves the side, your cake is nicely baked.
I feel that so far Cowhead salted butter gave the best results,it gave a sinful salty taste that is so delicious. I've try 5 cake for the last weeks with different kind of butter and flour and in square and round tin. One important thing I've notice is you cannot over beat the butter, it will turns out coast and dry.Top flour and Hong Kong flour also turns out better cakes.
yes, i've tried Cowhead butter as well. it is not too bad and the price is also reasonable. Different butters have diff taste and I sometimes prefer salted ones too. Otherwise, you can always add half teaspoon of salt in your batter.
Thanks for the recipe! I stumbled upon your blog while looking for it..and now it's in my bookmark. It's my first time baking, I'm a butter cake fan and this is absolutely yummy....
hi:)i had to try your cake having read all the lovely comments :)but just wanted to ask u that when i did i bake it for 20 minutes at 160 degrees twice but my cake was burnt from the bottom and from the sides ...i scraped all the burnt sides ....the cake tasted very nice but why was my cake still wet (uncooked)from the middle.thanks a lot
anonymous *(top) - you're welcome.. hope you liked the recipes!
anonymous **((second) - there could be many reasons.
1. your cake pan is too deep, so the sides are cooked and the insides of the cake is still not fully cooked
2. your oven could be too small, hence your cakes are all burning a the bottom, sides. are the rods only heated on bottom? maybe your cake is placed to near the bottom?
if the two things are what caused your cake to burn, what you can do is, get a pan that is not too deep. so the cake is fully baked and balanced. or you can also, cover the cake with aluminium foil the first 10 minutes of baking, so that the insides get baked, then the remaining 10 minutes take it off and let it brown nicely.
hope it helps.
hi..wat if i want to use 180gms of plain flour...how much amt. of baking pwd i will hav to use then?
hi :)this is anonymous(second),what u just wrote really makes sense cause my pan was too deep about 6".and yes my oven is more like the size of a microwave (its electrical).and i placed the pan in the middle rack?is that ok? one more thing should both the top and the bottom rods be on??thanks a billion...really appreciate the help:)take care aisha
kashish, normally, i'd use about 2 tsp of baking powder for every 200gms of plain flour. if you use 180, just omit it a wee bit on the second tsp.
aisha, yes it is advisable to have both rods heated up for an even cake all around. you can try lower the temp down a little if it's too hot since your oven is small. if you use 175 deg, maybe try 20 deg lesser making it 150 deg. and let it cook till your cake is brown and left the sides of your cake tin.
I used the disposable type of baking tin/foil - similar to Sarah Lee cake. The cake took 40 mins to cook and tunneled on top. Is this the correct size to use?
I just tried this recipe as it was the only one with metric measurements. I must say it is really good. There was no splitting. I will definitely use this recipe again!
I use your recipe to make a rainbow cake for kids, see here: http://ilikepapercutting.blogspot.com
Hye Fad Mom,
I bake d cake just now!!thank you for d recipe!three of us (bro, hubby & me) were finishing it in less than 1hr!!!yummehhhhh!!
Ps: owh btw im adding half cup of fresh milk & orange juice together with the small amount of d peel..like!like!like!!tenkiusssss!!!
Hi Fad mom
Just out of curiousity why do u use two diff kind of flour and not just self raising?
Hi Fab Mom,
thanks for sharing the recipe, may I know this butter cake can take fondant's weight or not? Can I need to bake a butter cake that cover with fondant-sugar paste.
Thanks
Thank you for sharing this recipe, it is a very lovely and buttery cake! If I want to make it into a marble cake, do you have recommendations on how I should adjust the quantities of flour and cocoa powder? Thank you!
Can you make cupcakes successfully with this recipe?? :)
anonymous feb 18 - the heat and depth/size of the pan has to be coordinated by trial and error. if you use the Sarah Lee pan, moderate heat of 160-175 deg should be good enough. but then again, it also depends on diff oven brands that may generate higher heat.
just try to bake in moderate heat always and not have the pan too deep.
anonymous march 13 - glad you liked the cake. enjoy baking!
caca - yes, i saw your rainbow cake. weldone :)
yayah - thanks for the compliments. wow your variation sounds just as yummy!
anonymous april 16 - the combination of both flours is just right for a nice rise, not overdone. one can still use baking powder with plain flour but this method i've used is by trial and error. so you don't have to go do a trial and error or time taken measuring your plain baking flour and baking powder again. hope it helps.
tan, yes this cake can hold fondant paste. but this cake is rather rich, still, some with a sweet tooth may like it. reduce your sugar in the cake a little if you use fondant.
cynthia - to make marble, replace the plain flour, self raising flour mixture with 60gm of each plain flour, self raising flour and dutch process cocoa powder. then, use this batter to mix with your regular butter batter.
honey - yes, i use this for my cupcakes when i'm lazy using baking pans.. it's just as delicious.
I was so frustrated about getting the best recipes for butter cake which my hubby love it soooo much.
I hope this easy recipe will help me solve my problem once and for all.
I think i've tried almost 20 butter cake recipes.
Success once and hopefully your recipe will be another success :)
If i success then i'll stick with your recipe....
Cross fingers for me and hope to pass this recipe :)
I tried your recipe this morning and it turned out perfect!! Thanks for sharing it on your blog. I baked it in a 9" square tin, which was perfect :)
I've tried baking this cake last night. The taste is very buttery but just abit dry. May I noe why? Is it due to the oven temperature or i've over preheat the oven? Whenever I bake cake it will ususally crack on the top.
I have tried your recipe this afternoon and the results is fantastic!
hi there, i tried this recipe just now but the cake turned out with cracks on top, dry at the side and wet inside at the base. may i know why is that so? what size pan should i use? i used a 9" non stick pan. abt 3 1/3" deep. and i baked it using a conventional microwave. how long do i need to beat the sugar n butter and when i fold in the flour? what speed do i need to use? do all these matter? hope to hear from you soon. thks.
Hi, my mum love butter cake so much, and i had been looking for butter cake recipe for years.i bake this for my mum this afternoon.my mum love this recipe soooooo much.she said this is the taste she had been looking for 20 over years. Finally i granted her wish.Thank you for sharing this....really appreciate this.
marissa, when beating the butter and sugar, it has got to be till a pale and lighter in consistency. Dry cakes or cracked tops may be due to your oven which me be set too hot. If you have a deep pan of more than 3" then i suggest you use two pans and divide equally. Your cake may be too thick and the insides may not cook well enough, thus the outer parts are burnt or cracked.
add in the flour at the final step. DO NOT beat this step, just use a flat spatula and 'fold' turn to mix well to incorporate the flour into the wet mixture. You will have cracks in your cake if you beat this step because too much air in the cake batter.
Post a Comment