Name: Butter Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16 servings
Ingredients: 250 g/1 cup Butter/Margarine; 225 g/ 1 cup caster sugar / white granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 250 g/ 2 cups of all-purpose flour; 2 teaspoons leveled baking powder; 60 ml / ¼ cup whole milk

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It is buttery, moist with few crumbs and great with tea or coffee. This butter cake is simply delicious!

Butter cake is a very popular cake in Sri Lanka. We have butter cake for tea and on special occasions. This cake can be frosted and used as a layer cake or, can be served with cream and berries but we Sri Lankans love it just simply without any frosting and cream.

In Sri Lanka, we use margarine for this recipe. Being health-conscious I started using butter instead of margarine in this recipe, although I won’t deny that once in a while I do secretly use margarine when I go back home for my vacation so, that I get to enjoy the authentic butter cake flavor.

This butter cake recipe is similar to a Victorian sponge and pound cake. It’s great for picnics or even for an occasional lunch box treat.

Let’s talk about ingredients. *You must have all the ingredients at room temperature. Having the ingredients at room temperature is essential because it will yield an evenly baked, well risen, soft and fluffy cake. For best results, I would strongly recommend that you measure your ingredients with a scale.

Ingredients

Butter – This recipe can be made with butter or margarine. I would suggest that you use full-fat room temperature butter. Avoid using butter straight from the refrigerator. Instead keep the butter out on the counter 30 minutes before you start, or cut the butter into small cubes for it to come to room temperature. It should be soft to the touch, but not too soft and all melted.

Sugar – Use caster sugar or white granulated sugar. You could use brown sugar. However, the flavor and texture of the cake will be changed.

Flour – This recipe calls for 250g of all-purpose flour. If you are using cup measurements, I would recommend that you spoon the flour into the cup and level without pressing the flour down to pack it. Avoid using the dip and scoop method to measure the flour as it will weigh more flour.

Milk – It is best to use whole milk instead of skim or low-fat milk.

Vanilla – Use pure vanilla extract or a vanilla pod.

Baking Powder – Always check the expiry date before you use it. Add 2 leveled teaspoons of baking powder.

How to make Butter Cake

Preheat the oven at 180°C and line and grease a 9 inch round / square tin.
Sift the flour, baking powder into a medium-sized bowl and leave aside.
Using a handheld/ stand mixer in a large bowl, cream the butter and sugar until light and fluffy for about 10 minutes.
Now add the eggs one at a time making sure after each addition the eggs are well combined.
Next, add the vanilla and beat.
Scrape down the bowl and beat for 5 more minutes.
Next, alternatively, add flour and milk and fold with a rubber spatula until well combined.
Spoon the cake mixture into the pan and spread it evenly. Bake for 25- 30 minutes or until cake tester/skewer inserted comes out clean.
Cool the cake in the pan for 10 minutes. Take it out after 10minutes and place it on a cooling rack and cool completely.
Serve with tea or coffee.