Comments on Fad About Food: Buttery Butter Cake

marissa, when beating the butter and sugar, it has...

2012-01-11T09:44:42.550+08:00

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.

Hi, my mum love butter cake so much, and i had bee...

2011-12-31T22:30:06.006+08:00

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.

hi there, i tried this recipe just now but the cak...

2011-11-21T22:44:57.159+08:00

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.

I have tried your recipe this afternoon and the re...

2011-10-25T15:54:21.787+08:00

I have tried your recipe this afternoon and the results is fantastic!

I've tried baking this cake last night. The ta...

2011-09-21T11:39:53.539+08:00

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 tried your recipe this morning and it turned out...

2011-07-11T12:40:26.610+08:00

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 was so frustrated about getting the best recipes...

2011-07-09T14:56:25.162+08:00

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 :)

yayah - thanks for the compliments. wow your varia...

2011-06-01T21:51:57.673+08:00

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.

anonymous feb 18 - the heat and depth/size of the ...

2011-06-01T21:43:54.214+08:00

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 :)

Can you make cupcakes successfully with this recip...

2011-05-16T00:35:07.257+08:00

Can you make cupcakes successfully with this recipe?? :)

Thank you for sharing this recipe, it is a very lo...

2011-05-15T11:27:52.835+08:00

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!

Hi Fab Mom, thanks for sharing the recipe, may I ...

2011-04-24T22:28:48.294+08:00

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

Hi Fad mom Just out of curiousity why do u use tw...

2011-04-16T16:36:22.006+08:00

Hi Fad mom

Just out of curiousity why do u use two diff kind of flour and not just self raising?

Hye Fad Mom, I bake d cake just now!!thank you f...

2011-04-11T23:07:08.543+08:00

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!!!

I use your recipe to make a rainbow cake for kids,...

2011-03-14T09:14:35.400+08:00

I use your recipe to make a rainbow cake for kids, see here: http://ilikepapercutting.blogspot.com

I just tried this recipe as it was the only one wi...

2011-03-13T14:53:23.557+08:00

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 used the disposable type of baking tin/foil - si...

2011-02-28T10:54:31.896+08:00

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?

aisha, yes it is advisable to have both rods heate...

2011-02-25T00:27:04.433+08:00

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.

kashish, normally, i'd use about 2 tsp of baki...

2011-02-25T00:22:44.639+08:00

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.

hi :)this is anonymous(second),what u just wrote r...

2011-02-24T12:55:24.339+08:00

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

hi..wat if i want to use 180gms of plain flour...h...

2011-02-17T14:26:06.420+08:00

hi..wat if i want to use 180gms of plain flour...how much amt. of baking pwd i will hav to use then?

anonymous *(top) - you're welcome.. hope you l...

2011-02-16T14:08:11.267+08:00

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:)i had to try your cake having read all the lov...

2011-02-12T18:57:33.542+08:00

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

Thanks for the recipe! I stumbled upon your blog w...

2010-10-29T22:28:33.212+08:00

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....

yes, i've tried Cowhead butter as well. it is ...

2010-10-14T23:39:56.384+08:00

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.