Butter 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. πŸ˜›

Butter Cake
Chester, You better DON’T lick it!!!

Butter Cake
Recipe from Flavours magazine (March-April 2009)
Yields 23cm round cake (9″)

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

Note: For a light & moist cake, use milk. For light and airy cake, use buttermilk. For denser cake, use sour cream.

1. Preheat oven to 170oC. Grease and flour a 23cm (9″) round cake pan.

2. Beat butter and sugar until light and creamy. Add vanilla and mix until combined.

3. Add eggs in 3-4 batches. Beat well after each addition. After the last addition, beat for 1 minute.

4. Add 1/3 of flour and salt. Mix until combined. Add remaining flour and milk in two batches (ends with milk).

5. Pour batter into pan and smooth the top with spatula.

6. Reduce oven temperature to 150oC for 60 minutes.

7. Remove cake and let it cool completely in upside down position on the wire rack.

8. Once cool, remove the cake and decorate with your desire frosting or you can just serve as it is.

Have a woofy butter cake!

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  • Reply 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.

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

    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. πŸ˜›

  • Reply 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.

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

      No problem. πŸ™‚
      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

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

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

  • Reply Papacheong April 19, 2011 at 9:59 pm

    It sure looks NICE!

    Can’t wait to try it!


    • 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.

  • 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?

  • Reply 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!

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

      Have fun making it! πŸ™‚

  • Reply mai August 31, 2014 at 2:15 am

    Delicious! I reduced the sugar to about 180g, and since my mom seldom buys self-rising flour, I just thoroughly mixed 320g of flour with 3tbsp of baking powder. We preferred light and airy, so I mixed milk with apple cider vinegar. There was some chocolate sauce leftovers, I mixed a third of the batter with 3tbsp chocolate sauce and turn the cake into semi-zebra cake (whatever this is). The lowest vanilla batter was quite pancake-ish because the chocolate batter above it was denser and I put too much. Nonetheless. everything else was marvelous! This would be my go-to vanilla cake, and next time, I would rather top the cake with sauce instead of mixing them in the batter. Thank you for the recipe!

    • Reply Che-Cheh August 31, 2014 at 1:38 pm

      Hi Mai, you’re welcome. Glad you like it. πŸ™‚

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