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Butter Cake

by Che-Cheh on April 17, 2011 35,808 views

in Cake


What do you do with good quality vanilla? Bake a simple butter cake to enjoy the aromatic vanilla flavour of course! This butter cake recipe is way better than the Chocolate and Vanilla Marble Cake recipe from Rachel Allan, Bake.

Butter Cake

It’s so good that even my dog can’t wait to eat it. He came into view while I was trying to photograph this cake. Haha And when I took a little too long, he scolded me by barking. I think he’s trying to say “Quick Amy quick!”.

Buttermilk and Queen Vanilla Bean Paste

I’ve baked this cake twice and both times I used buttermilk and Queen’s vanilla bean paste which I got hold of in Melbourne. I’m a happy person now as buttermilk is easily available at Jaya Grocer and baking supplies shops. Alleluia. Expensive though; RM9~RM11.

Butter Cake

Use good butter and vanilla for this recipe and you will be awarded with a rich, heavenly and moist cake. Delicious!

This cake come with vanilla butter cream recipe. As I do not have the right tool (thermometer) and ingredient (liquid glucose) to make it, I’ll save it for another day. Also I’ve yet to tried this recipe with vanilla bean. I’m so ‘ulu’ as I have never handle vanilla bean before. :P

Butter Cake

Chester, You better DON’T lick it!!!
Grrrr…

Butter Cake
recipe from Flavours magazine (March-April 2009)

300g butter, softened
250g caster sugar
1 tablespoon pure vanilla extract (I used 2 tablespoon Queen’s vanilla bean paste)
5 grade A eggs, lightly beaten
375g self-rising flour (or replace with 375g cake flour with 19g baking powder), sifted
1/2 teaspoon salt
250ml milk, buttermilk or sour cream

The use of milk produces a light and moist cake, for a light and airy cake, replace the milk with buttermilk, and for a denser cake, use sour cream.

Method:
1. Preheat oven to 170oC. Grease and line two 23cm (9″) round cake pans or a 25cm (10″) round cake pan. Grease and flour the lined cake pans. I used one 23cm cake pan which was fine.

2. With an electric mixer, beat butter until creamy. Then add sugar and vanilla, and beat until combined.

3. Add eggs in batches, beating well after each addition. Beat for 1 minute after the last addition.

4. On low speed, add 1/3 of the flour together with the salt, and mix until combined. Add remaining flour and milk in two batches.

5. Turn batter out into pan and smooth the surface with a spatula.

6. Reduce oven temperature to 150oC. Bake 25 minutes for the 23cm pans and 60 minutes for the 25cm pan. Baked mine for 60 minutes + additional few minutes.

7. Remove cake from oven and cool completely, upside down, on the wire rack before removing from pan.

Have a woofy butter cake!

{ 16 comments… read them below or add one }

cazzycazz April 17, 2011 at 3:18 am

Amy!! So ‘ngam’ one? I have a cake post today too!! LOL…..
Aiyoh, your photography, i am loving it! It’s so simple, professional and nice!!

I just saw Buttermilk in Baking Solutions (a shop) in USJ8, selling at i think RM7-8 only? But i am not too sure what brand and how many ml. But i did read of making own buttermilk from a blog and it seems easy at a much cheaper cost. I would say it’s at dirt cheap cost. You may also refer to http://www.squidoo.com/how-to-make-buttermilk-from-milk for the substitution method. But i am not sure how it will affect the taste?? I suppose the ready made is much better and tastier?

I don’t have an oven now and i am kinda bad at baking too, so i make mostly non-baked or steamed cakes :D

Have a great Sunday Amy, and again, LOVING YOUR PICTURES!!
^_^

Reply

Che-Cheh April 18, 2011 at 9:25 am

Actually I have no idea how to snap this butter cake. Tried a few poses but all turned out boring. Then suddenly my dog came and stare at the cake. That’s when I start to click, click, click. LOL

Huh RM7-8 only? Woah I’ve been conned!!! Yep I know we can make our own buttermilk but I’m too lazy. Will attempt it one day though.

Reply

jfook April 17, 2011 at 1:12 pm

Can I have one slice?? =P

Reply

Che-Cheh April 18, 2011 at 9:27 am

Habis liao. :P

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Nava Krishnan April 17, 2011 at 6:20 pm

thanks for the tips on using buttermilk, never knew this, the cake looks so perfect and must have been great in taste. wish I can taste it too.

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Che-Cheh April 18, 2011 at 9:47 am

No problem. :)
I’ve baked a couple of butter cakes from various recipes and this is the one I like best. However I’m still searching for the very best one. It’s not airy enough. Perhaps my method is wrong somewhere. Gulps.

Reply

smallkucing April 18, 2011 at 2:04 am

He knows a good thing when he smells it

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Che-Cheh April 18, 2011 at 9:49 am

Sure do. And very sharp ears too. He knows when I open a container. Haha

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Papacheong April 19, 2011 at 9:59 pm

It sure looks NICE!

Can’t wait to try it!

Papacheong

Reply

Che-Cheh April 20, 2011 at 9:47 am

Hi, Thanks for dropping by.
Do tell me whether you like it or not later.
Cheers!

Reply

Swee San @ TheSweetSpot April 26, 2011 at 11:38 am

you can substitute buttermilk with 1/2 milk + 1/2 plain yogurt, 1 cup milk + 2-3 tsp vinegar or lemon juice.. But I prefer the one with plain yogurt..

Reply

Che-Cheh April 26, 2011 at 12:38 pm

What kind of cake texture will we get from the plain yogurt?

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Dawn April 27, 2011 at 2:03 am

I make my own buttermilk: 1 cup milk and 1 tbsp lemon juice or white vinegar.

I was very ulu too, never seen vanilla bean till a foodie friend showed me when she bought a bunch of beans and made her own vanilla essence.

Reply

Che-Cheh April 27, 2011 at 8:47 pm

Fuwah I wanna try making my own buttermilk too. Buying outside is expensive.

I bought a packet of vanilla bean quite some time ago but still haven’t use it. Still ulu to that. Haha

Reply

HXuzane December 2, 2012 at 10:39 pm

i love cakes and this sure looks delish, i’ll be making this for the holidays..can’t wait!

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Che-Cheh December 3, 2012 at 9:26 am

Have fun making it! :)

Reply

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