butter cake

Butter Cake |牛油蛋糕

Butter cake is the first cake I made when I started baking. I think butter cake is the easiest cake to bake. This cake recipe makes fragrant, soft and moist butter cake. The texture for this cake is light, not overly rich and not too greasy. Best of all, no fuss in making this butter cake. Just simple and easy.

I like to use PRIMA TOP flour to bake cakes. This is a superfine quality flour. This flour is also labelled as superfine flour for other brands. I have also used Baker’s Choice Superfine Flour before to bake cakes. I’m from Malaysia, so you might have other brands in your country

What is the difference between butter cake and pound cake?

Traditionally pound cake as I understand combines and mixes all the ingredients together in one go. As for butter cake, the butter and sugar is creamed first to make it more fluffy. Other methods are separating the egg whites and yolks and beating the egg whites until fluffy. I prefer the butter creaming method because its easier 🙂

Why do I have to cream the butter and sugar?

Creaming the butter and sugar is beating the softened butter and sugar to incorporate more air into the batter. Butter has to be softened before using a mixer to beat the butter and sugar together. I usually start at low speed to mix both butter and sugar. Once its mixed well, I increase the to high speed to beat until the butter becomes light and fluffy. The butter will look light yellow pale and fluffy. This method is very important to get light and fluffy cake. Also, the cake will not be greasy.


8 inch round pan

  • 250 grams superfine flour 细腻中筋面粉 250克
  • 250 grams salted butter (softened) 咸黄油,软的 250克
  • 220 grams castor sugar 细砂糖220克
  • 5 eggs (room temperature) (about 50 grams each, total of 250 grams) 鸡蛋5粒,室温度 (50克一粒,5粒250克 左右)
  • 1 1/4 teaspoon baking powder 泡打粉 1 1/4 茶匙
  • 1/8 teaspoon salt 盐 1/8茶匙
  • 50 ml milk (room temperature) 牛奶 50毫升,室温度

Method for Butter Cake |牛油蛋糕:


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