Butter Cake Recipe by Javier Tan July-07-2018

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!

Ingredients

• 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

Instructions

1. Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
2. Beat the unsalted butter slightly for a couple of minutes to fluff it up and loosen it.
3. Add in the sugar to the butter and cream both together until light and fluffy.
4. Add in the eggs one by one, mixing well after each addition. Mixing well is important at this stage!
5.  Add in the vanilla extract and salt and mix well.
6. Mix in the milk and mix well.
7. In a separate bowl, combine the flour and baking powder and mix well.
8. 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.
9. 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.
10. 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.
11. 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.

Details

• Prep time: 20 mins 
• Cook time: 50 mins 
• Total time: 1 hour 10 mins 
• Yield: 1 8 x 8 Inches Cake