This is perhaps one of the most famous butter cake recipes around.
And rightly so too!
It is the most buttery, most fragrant, the softest, the moistest, and yes, the BEST butter cake I have ever tasted.
So it is no wonder the cake has been made and blogged about loads. I was not going to blog this recipe, seeing that it has been done many times over, but I really, really love this cake so much. In the end, I concede that it deserves a place in this (and every cooking) blog.
So, here it is, and if I ever have the chance to meet Mrs SK Ng, I will give her a HUGE HUG – for being so brilliant (in coming up with the recipe) and for being so generous (in sharing it).
Here is the step-by-step pictorial guide on how to make this gorgeous cake.
In the bowl of a mixer, cream the butter and sugar until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work!
Add the egg yolks, one a time and beat it in before adding the next.
Beat in the vanilla extract. Fold in half the flour (Self-raising flour is used for this cake. Please see here for my notes on flours.).
Add the milk and mix. Add the remaining flour and fold until just incorporated.
Scrape the bowl and give the batter one final mix. Set this aside.
In a clean mixing bowl, whisk the egg whites until they turn foamy. Slowly and gradually, add the sugar, whisking all the while. Whisk this until stiff peaks form.
Transfer 1/3 of the egg whites into the egg yolk batter. Beat this in.
Gently fold the remaining egg whites in 2 batches until all the egg whites have been incorporated.
Pour this into a lined and greased 8×8-inch baking pan.
Bake at 170°C for 45 minutes. As I noticed that the top of the cake was getting quite brown, I reduced the heat to 150°C in the final 20 minutes, then to 140°C in the final 5 minutes. You need to keep an eye on the cake and to know how your oven behaves so you can make the necessary adjustments.
When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.
Cut into slices and enjoy!!
(I normally hide about half a cake for myself. But don’t tell anyone, okay!) 😀
- 230g Salted Butter, room temperature
- 4 egg yolks
- 150g caster sugar
- 200g self-raising flour, sifted
- 60ml fresh milk
- 1 teaspoon vanilla extract
- 4 egg whites
- 50g caster sugar
- In the bowl of a mixer, cream the butter and sugar (150g) until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work!
- Add the egg yolks, one a time and beat it in before adding the next.
- Beat in the vanilla extract. Fold in half the flour.
- Add the milk and mix. Add the remaining flour and fold until just incorporated.
- Scrape the bowl and give the batter one final mix. Set this aside.
- In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until stiff peaks form.
- Transfer 1/3 of the egg whites into the egg yolk batter. Beat this in.
- Gently fold the remaining egg whites in 2 batches until all the egg whites have been incorporated.
- Pour this into a lined and greased 8×8-inch baking pan.
- Bake at 170°C for 45 minutes.
- When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.
- Cut into slices and enjoy!!
- As I noticed that the top of the cake was getting quite brown, I reduced the heat to 150°C at the final 20 minutes, then to 140°C at the final 5 minutes. You need to keep an eye on the cake and to know how your oven behaves so you can make the necessary adjustments.
I love to have your recipes
Thank you – they are all on my blog so feel free to have a look!
Hi .Excellent . Thank you
Thank you for sharing this recipe.
You are welcome!
Noticed sugar has been added twice… (no 1 & no 6)… do I use 150 sugar to cream the butter or 50g sugar?
Hi I have updated the recipe to make it clearer. Thanks!
I made this today, fantastic ! I cooked on 160C fan forced
I hope you liked it! 🙂
I totally agree that this has got to be the best butter cake! Definitely worth every calorie! So good I’d forgo my diet! hahaha
First of all I would like to thank you for sharing this. I just bake this today and it seems to have lots of small bubbles/pores on top and some crack. Did I do something wrong? It still taste great though! :))
It sounds like your oven is too hot. Buy an oven thermometer to check.
Thank you, I will get a oven thermometer. I tried again today, it looks much better but I find my cake rather short. It’s only around 3.5cm, yours seems like its 5cm. I used a 8inch square pan. Did I do something wrong? Did I under beat or over beat somewhere?
It could be that your meringue was not stiff enough?
Hi, I only have a 9 inch square pan, will it work if I increase the recipe? How much should I increase? Thank u!
Hi it should work. Cake will be slightly shorter.
Hi, so I can use be same recipe with a 9 inch pan? tt is great. Thank u
Hi Diana
Thank you for sharing Mrs Ng’s butter cake recipe and your tips. I have tried to bake it last Sunday, its really Awesome! Oven temperature is also very important. I have been your supporter, always inspired by your recipe and post.
Thank you for your feedback and support Monica! I am so glad the cake turned out well 🙂
For step 7, u say beat in 1/3 of egg white to the batter. U literally use the mixer to beat in issit ?
Nope, beat with spatula.
Awesome!!! Just baked it and its super nice!!! Is possible to use this recipe and bake into cupcakes instead and also use this recipe to bake a rainbow cake?
Hi Diana,
This is an awesome recipe.. But could you advise whether possible to bake into cupcakes and alternatively, use the same method and bake a rainbow cake?
Hi Pat I am sure both can be done but I have never tried it before so I cannot vouch for the results. If you do try let me know?
Hi Diana,
Thanks!! Sure will let you know if i bake it into cupcakes or a rainbow cake 🙂
Just baked it. Noticed that the texture for the bottom part is different and is darker yellow in colour. Pls advise. Could it be I need to bake longer. I m baking at 170de for 48min as my top part is not turning very brown. Thks
HI Brenda it could be that your oven has uneven temperatures. Maybe you can get an oven thermometer and check?
Thanks for the wonderful recipe, I have made it just recently and all my friends and colleague just loves it. My kids can’t get their hands off the cake too :). I am trying with better brand of butter now from France to see if there’s a huge difference. Thanks again .
Hi Melissa I think there is a difference when you use a good butter – let me know your thoughts after you have tried!
Yes I have tried with better brand of flour and butter and it has elavated it to a higher level. The butter is 2 times more expensive than normal butter , I can’t recall the name but is in black wrapper. The smell is just fantastic . Thanks again for sharing such wonderful recipe
You are welcome Melissa! I also heard better butter = nicer cake. Will try it out 🙂
Hi Diana, I’m always very confused, do we need to use oven fan force mode for bakes likes cakes (chiffon, butter, swiss rolls) & cookies?
Hi Yvonne, I never use fan force when I bake. If you do you have to adjust the temperatures, which is tedious.
Hi mrs Ng
Do u have recipes for cake lapis
As I always wanted to do one
Thanks
Hi Joanne
Since I don’t know Mrs Ng SK personally I really have no idea how I can forward your question to her. Sorry.
Hi … I’m gonna try this wonderful recipe tomorrow for my little one… I’m abit confused on the mode for oven to bake cake .. Do we use the top and bottom heat – with 2 lines or the one with the fan?
Mine’s the Bosch oven and I’m not too sure which mode to use… Thanks!
Hi Wendy
Generally I use only bottom heating for baking and top and bottom heating when I cook (meats, etc). I don’t use the fan-force function.
I make this cake every week for husband and also for my married daughters.This week decided to make a chocolate version, very nice indeed
I used 145grms of self raising flour
40grms dutch cocoa powder
15grms ground hazelnuts ( almond ok to )Fantastic as always.
BTW who is Mrs NG ,I want to thank her
LOL, thanks for sharing and I also want to thank her 🙂
Made this last night. Not only did it look
great, it tastes even better.
It looks like a simple cake but
is so full of flavor and substance.
Thanks so much for sharing 🙂 Can’t wait to try
the marble one!
Hello Linda, you are another fan of Mrs Ng SK! 😀
Hi,
This recipe is really awesome. The cake is really fluffy and light. Everyone who has tasted the cake ask me for the recipe. Using a good butter really makes a difference.
That is awesome Kate! I am so glad you and your friends are enjoying this wonderful recipe 🙂
Hi Diana,
Could you share which brand of the butter & vanilla extract you usually use for baking?
Thank You 🙂
Hi Fenn, I usually use President’s for this cake. And I use Nielsen Massey vanilla extract.
Is it ok if I skip the vanilla Essence ?
sure!
I had baked this cake last night, thanks for sharing. Noticed that the texture for the bottom part is bit wet. Pls advise is it the bottom temp not enough? I used top and bottom heating.
It sounds like your oven’s temperature may not be even..
Hi Diana, this is the best butter cake I have ever baked. I have been asked to bake a cake for a 21st birthday party and I am planning on baking this cake. Is it okay to double the recipe and how long do I bake it for? Thanks.
Hi Visa yes you can double the recipe but bigger cakes don’t tend to bake so evenly. I suggest you bake 2 of these cakes and maybe stack them?
So as my family love this cake and I have experimented with a chocolate version and marble so yesterday I tried Pandan ! Well I can tell you that it tastes even better than the Pandan chiffon and without all the fuss
I followed the usual recipe, slow and long is the key and added pandan paste colouring and also pandan aroma essence , its lovely especially warm from the pven
Hi Clare, how did you change the recipe for chocolate cake? My son loves choc cake and hope to make a yummy one too! Thanks!
145 gm self raising flour
40 gm dutch cocoa powder,dark one
15gm ground hazelnuts or almonds.
If you have a nut allergy just omit the nuts and divide the 15gm between the flour and the cocoa
Thanks Clare! Will try it this weekend!!
That is a great idea Clare!! Thanks for sharing 🙂
Did it this weekend … Modified it to chocolate like Clare … But my cake didn’t turn out to be moist and soft … Instead it was abit wet in the texture but when I used the stick to check, it was totally clear and nothing got stuck to it.
Diana, can you advise me what I did wrongly? Thanks ya! ☺️
Oh.. I see top and bottom heat, 48g cocoa (Hershey’s) and 152g self raising flour.
Hi! I just bake it. Its yummy! I split them into a loaf pan & 8 mini cupcakes, putting it at the side and bake together. I am using convection oven. Bake at 160degree. 55mins for loaf pan, 30mins for cupcakes.
I was wondering anybody try reducing sugar? I wan it less sweet. And if I do that, will it affect the cake?
Hi yes you can reduce the sugar – take some out from the egg yolk mixture!
Thank you for posting this recipe.
Can I use plain flour instead of self raising flour and add baking powder.
If I can I don’t want to stock up too many types of flour.
If I can substitute, can u tell me how much plain flour and baking powder to use.
Thank you for your advice.
Hi Lily pls see http://thedomesticgoddesswannabe.com/tell-me-why/
If you want to use plain flour you will need to google for amount of baking powder to use. I also have no idea.
Baked this today using plain flour. I added 1.5 tsp baking powder and 0.4 tsp salt to 200g plain flour. Sift together 3X. Turned out beautifully. Thank you for the recipe!
That’s awesome Dorothy! Thank you for sharing 🙂
Hi Diana
Just baked this cake this morning! Thank you for inspiring me to do it through your wonderful pictures. It was soft and moist 🙂
Just wanted to ask if shrinkage of the cake after a while is acceptable? I left it in the loaf pan and did not transfer to the wire rack to cool. As a result the height of the cake was a little on the short side.
Yes the cake will shrink a little it is okay!
Thank you ☺️
just made a christmas flavours version of my favourite butter cake.I added mixed spice, orange and lemon zest and added 30gm ground hazelnuts,replacing 30gms of flour,wonderful !!
Baked this last night and family loves it. Thanks for sharing the recipe. Has anyone tried adding orange zest or juice? Pls advise, do I need to reduce anything if I wish to add orange or lemon zest. Thanks in advance.
Hi Cheryl I have yet to experiment with juices. There is no need to reduce anything if you want to add zest but I think for juices will definitely have to experiment with quantities.
The best Buttercake recipe ! I’ve always turn to this recipe and and have added d with walnuts, banana, orange zest/orange juice… Never had wet/dry cake problem with it. My question; what is the best frosting that pair well with this buttercake?
I think a Swiss Meringue buttercream since it is not as sweet?
Should I add backing powder and backing soda. thx.
Not if you are using Self raising flour!
why is the top of your butter cake (in picture) has such nice coordinated lines. thx.
HI I press a cooling rack on the cake gently when it was baked to make the pattern!
hi. that’s cool.
Hi, thanks for sharing your recipe.
Given this recipe requires egg whites to be whisked separately and uses the fold in method , did you invert the pan to cool it completely so that the cake doesn’t collapse? The top of your cake looks so nice and flat.
Also, can I use an 8 inch round pan with this recipe instead?
Yes you can Maggie.
Maggie because this is a heavier cake you don’t have to ivert it. it will be fine son’t worry 🙂
Thanks so much!
Hi Diana,
I love all your recipes and finally bake this gorgeous yummy butter cake yesterday. It was perfect!!! However, I notice some parts are under cooked ( on the bottom of the cake but just certain part and very little ). You can see that it’s dense and the Colour looks slightly diff like Its wet. Do you know why? What did I do wrong?
Otherwise it tasted so good that my 4yo said “r u baking this for my bday?” 🙂
Thanks for sharing!
Hi Michelle, I am so glad the cake turned out pretty well for you! I tihnk I know what you are referring to – see this post http://www.kingarthurflour.com/blog/2014/07/15/how-to-prevent-dense-gluey-streaks-in-your-cake/
I think it will help 🙂
Thank you for this receipe finally found the butter cake receipe. Will try this soon
Hi Diana, may I know the size of eggs that you use for this recipe? Been hearing alot about this recipe and I would love to try it!
Hi Claire I use 65g eggs for all my bakes unless otherwise stated. You can see http://thedomesticgoddesswannabe.com/tell-me-why/
Thank you!!
Just tried this recipe and I loved how light and fluffy it turned out! However, the bottom part of my cake looked a bit gluey and the top part was a tad soggy and wet. My guess is temperature was not hot enough? I used bottom heat function.
Hi Mag, I think this will help – http://www.kingarthurflour.com/blog/2014/07/15/how-to-prevent-dense-gluey-streaks-in-your-cake/
Which set of beater/Whisk should i use for mixing, there are 2 sets that came with it. One looks like a spiral and the other like a hand whisk.. pls advise..
For the egg yolk batter you use the beater, and for the whites you use the whisk. You can actually see which ones I have used from my photos in the post 🙂
I’m quite a noob at baking cakes, and it was my first time making the meringue for this recipe! I used the KitchenAid with the whisk, it took really long to get it to stiff peaks. When I transferred the meringue into the batter, there was still a little raw egg whites that was not beaten at the bottom of the bowl. Is this normal? The cake turned out pretty good though!
Hi Claire, The egg whites separated. Did you use cream of tartar? I think this may help you —> http://cooking.stackexchange.com/questions/16210/why-do-my-egg-whites-separate-after-whipping
Thanks for the link! I watched some baking shows and noticed that they add the sugar when the egg whites were whisked until almost soft peaks. Previously I added the sugar quite early. I just tried it again, and added the sugar later. Turned out perfect!
And the cake was the most awesome butter cake ever!
Hi Diana,
Could you please share some tips on how you’re able to have your cake so flat? I smooth the top before putting in and still get a dome 🙁
Hi Maggie, the first time I made I also got a big dome, then realised it was coz I didn’t grease the sides of the pan. Second time I greased the sides and it was a lot better! Still slightly raised in the centre but good enough for me!
Oh yes i didn’t grease the sides of the pan as well.. Thanks for tips!
Hi,
I tried this receipe today and though the taste turned out well, the bottom crust and lower side was burnt! But the rest of the cake was fine. Was it due to not greasing the baking tin? I used a non stick baking pan and baking paper but did not grease.
Yes you should be able to! 🙂
Hi Cindy it sounds like uneven oven heating rather than the greasing.
Hi
Many thanks for the recipe and pictures…the cake turned out well…some comments were it smells very good due to the butter, it was light, it’s not to sweet and just right…
Definitely a keeper…
That is awesome Francis!! I am so glad the cake was well-received 🙂
What would be the difference between 230gm and 250gm butter?
Hi that will be 20g.
HI,
I mean for the difference of 20g, how will the cake be like? Trying to understand what kind of cake texture will i get with 230gm and 250gm.
oic. one is slightly heavier. slightly only.
I made this butter cake, but the cake turn out not tall, shrunk after i took out from oven
Hi,
I made this cake yesterday, my cake cracks.. I used 230g butter. Couldn’t figure out where did it go wrong. I also find the cake too sweet. Can I reduce the sugar to total 150g? will it affect the texture of the cake.
Hi pls see: http://foodomania.com/prevent-cake-top-burning-or-cracking/
Hihi
Can I add raisins to the cake? If so how much can I add?
Hi there yes you can. Maybe about 50g? Coat them with plain flour first to prevent them from sinking to the bottom of the cake.
Hi.. have you tried incorporated lemon juice in this ? If yes, do you mind sharing how much to add? Thanks
Yes I did. Just google for my Orange Butter Cake recipe and replace the orange juice with lemon juice.
HI,
Thank you for sharing so many yummy recipes with clear instructions.
I am new to baking and I started off baking this butter cake, it turned out to be delicious though not perfect (largely due to my poor skill, nothing to do with the recipe). It was abit dry (it tasted better and more moist the following day). The dryness could be due to several reasons which I got to know later from online research, such as: I used skim milk (maybe less fat hence less moist), the butter was melted (instead of soften) at room temperature in tropical S’pore, hence less air was trapped.
Nevertheless, the cake was considered successful as it was my first attempt in baking a cake. I have bookmarked several of your recipes and would try them out soon.
Hi Kate! I love it! You tried then you set out to find out why some things didn’t work as well as you expected! You are going to be a very good baker!! 🙂
Hi Diana, when putting in the 1st egg yolk into the batter, do I need to check if the caster sugar already melted? Does it make any different whether the sugar melted or not?
Hi it shouldn’t matter. As you beat the sugar will dissolve.
Thanks for the awesome recipe – the cake was really moist although I’d definitely use a better brand of butter next time around.
Question – how did you achieve the nicely browned, lined surface for your cake (as shown on your picture)?
Again, thanks for sharing!
Hi JaG the better butter always helps! To get the lines press gently on the cake using a cooling rack when the cake is hot. 🙂
Hi, may i know can i actually bake this cake using cupcake liner? My son prefers it to be in cupcake form
Yes you can. use the same temperature but reduce baking time.
Hi
Can I use cake flour (soft as silk) instead of SRF? If can how much baking powder I need to add.
Thanks
Hi Alicia yes you can. Pls see: http://thedomesticgoddesswannabe.com/tell-me-why/
This recipe is great…thanks for the clear instructions!! I have some questions to check with you though. I threw in some mini chocolate chips which, sadly, all sank to the bottom. Should I also coat them with flour (similar to your previous suggestion for raisins)? Also, how long can the cakes keep for? Although I know it disappears fast with a crowd but it’s just two of us at home and I don’t want to get fat alone :c Thanks!
Hi yes, coat the chips with flour! The cake can keep on the counter for 3 days and in the fridge for about a week.
Hello! Thanks for the recipe and clear instructions! Could I check if I wish to put in chocolate chips, should I also coat them with flour first to prevent sinking? Also, how long can the cakes keep for? Thanks! 🙂
Yes that is correct! The cake can keep for about 3 days.
Tried this recipe today, it was really good except my butter cake did not rise as much as yours, do you know why? I used rising flour n have sifted 3 times too.
You mentioned earlier that you use bottom heat of your convection oven only to bake the cake. At which level do you place the cake? Thanks!
Hi always in middle rack unless otherwise stated.
Thanks so much for your prompt response. May I know why you use only bottom heat and not top & bottom heat to bake? TQVM!
Thanks so much for your prompt response. May I know why you use only bottom heat and not top & bottom heat to bake? TQVM!
tried this recipe & the cake turns out so well! fluffy & delicious! but i think the temperature of my oven is too high that the top crack alil. but the taste is more impt to me! thank you for sharing! 🙂
You are most welcome 🙂
Diana, thanks a lot for tis recipe. My family really loves the cake. And tis is my first attempt on butter cake. Very buttery & nice. Thanks ya…
You are most welcome Cindee! 🙂
Hi, does this cake required pre heat of oven first?
Thanks a lot
Hi you have to preheat the oven every time you use it.
Thanks a lot. My little boy loves the cake as so rich in butter. Has baked this cake three times already!
Awesome Celwong 🙂
Can I do a Gula Melaka Butter Cake? Do I need to replace anything? Or just add Gula Melaka and Coconut milk?
I will test and let you know.
Thanks a lot!!! Waiting for ur good news
Hi Diana ,
Can i replace castor sugar with brown sugar ?
Hi Lily pls see http://thedomesticgoddesswannabe.com/tell-me-why/
Hi Diana, may I bake this cake in 2 loaf pans of 8×4 inches each as I do not have a 8×8 inches cake pan? And what is the temperature and how long to bake?
Hi Amy pls see http://thedomesticgoddesswannabe.com/tell-me-why/ for pan conversions. Temperature should remain the same but reduce baking time I think. Pls double check on Google!
Thanks, Diana.
Hi , I do not have a mixer, using hand to mix will it be ok? Thanks
Sure!
Good platform
Tried baking the cake yesterday but there seem to be a layer of oil at the bottom. What could possibly have caused this?
https://forums.egullet.org/topic/92967-cake-help/
I would love to try this as it sounds delicious, but need American recipe, you know, cups, teaspoons, etc. ???
No worries Laura, you can use this to convert the ingredients: http://www.convertunits.com/from/ml/to/oz
Do I need to use baking powder with cake flour?
Yes you do. Google for how much baking powder you need to add.
Baked this cake yesterday & it was one of the most successful butter cake I hv ever baked -fluffy, moist & cracks free.
Awesome Josan! 🙂
This IS the ultimate butter cake recipe. Thank you for sharing this. The slight change of weight with butter (250gvs 230g) and flour (200g vs180g) does matter!!
Lowering the oven temperature at end of baking is also GREAT.
My most perfect butter cake todate.
Thank you for sharing this yet again!
Hi WY, it is all personal taste so I think it is best you try and then see which you prefer!
Can I replace the 60ml milk to orange juice?
use this instead: http://thedomesticgoddesswannabe.com/2016/02/giveaway-orange-butter-cake/
Can I use the canned golden churn for this butter cake recipe . Do I Hv to chill the butter as it is a sift butter ? Appreciate your early reply . Thank you
Yes you can use it. You don’t have to chill the butter.
Hi DGW,
I would like to seek your advise.
If we use more the quantity of butter in your recipe, what will happen ?
If we beat both egg white and egg yolks tog at the first step , what will happen ?
Hi Jn
only one way to find out! and if you do try maybe you can let me know the results?
Hi DGW
I would like to seek for your advice.I wanted to bake a 9″ butter cake can I just double the resipe ? Tq
This should be enough for a 9″ cake. The cake will just be shorter.
Hi,
I would like to ask for your advise. Can I heat the butter melt into liquid then use electronic mixer to beat them with sugar ?
Thank you.
why would you want to do that?
If I need to double up the recipe, anything ingredients I need to reduce or purely x 2?
Just x2
Thanks a lot for sharing your recipe. For your information, I have tried a couple of butter cake recipes from other blogs but they didn’t turn out as good as yours. I think it is the meringue that makes a difference because the cake turned out moist. And the amount of sugar is also just nice, not too sweet. Awesome!
Thanks for trying – I am glad you like the recipe!
Hi, can I frost this marble butter cake? If so, what kind of frosting will be suitable ? Thanks in advance
You can try this: http://thedomesticgoddesswannabe.com/2013/11/swiss-meringue-buttercream/
Hi tried baking this cake for the first time today. My cake was a little wet and undone in the bottom center. I used a 8×8 round pan. May I ask if the pan has anything to do with the cake still undone in the centre? And it shrunk quite a bit from the sides and top too. Please advise.
I think your cake was under-baked.
Thank you for sharing the recipe! The cake is awesome!!
Love all the recipe that you shared!!
You are welcome! I am glad it worked out for you!
I love your recipe, thanks! It’s the perfect butter cake. Have you tried to bake a pandan butter cake modified from this butter cake recipe? I would like to know-
http://thedomesticgoddesswannabe.com/2017/01/pandan-coconut-butter-cake/
Thank u so much!
You are welcome!
Hi Diana, the 4 corners of my cake doesn’t rise to the same level as the middle part. The cake formed to a hemisphere… what could be the reason?
pls see http://rosebakes.com/3-ways-to-avoid-domed-cakes/
you can also google for more possibilities.
Thank you so much for sharing your recipe. I managed to bake this beautiful and delicious butter cake at first attempt! I have tried many butter cakes before but none tasted as nice as this and I really love butter cake! I used a steam oven so I adjusted my oven temperature very carefully. Lol
😀
Hi Diana Thank you for the many yummy recipes that you have shared. What more they all turned out perfect! Mrs Ng’s buttercake turns out perfect each time but I have been asked to make a bigger one each time! Do you have a larger quantity recipe for a 9inch cake please?
You can calculate the pan size/quantity. http://thedomesticgoddesswannabe.com/tell-me-why/
Do I need to pre-heat the oven before baking?
Yes. Always.
What kind of temperature should I pre-heat the oven and for how long for the above butter cake recipe? Thanks very much
This butter cake received rave reviews when I bake it for a tea party yesterday 🙂 I have shared the recipe with my friend. Thanks again!
Hi, I’ve tried this recipe several times and I’m really amazed by how fragrant the cake is! My cakes usually turn out to be a little flaky when cut with crumbs falling. How do I make the cake more dense and compact? Thank you!
I’ve tried this recipe a couple of days ago, but making it into cupcakes coz my little girl loves cupcakes. It turn out amazing! The smell was sooo great, the taste even better!! Thanks for sharing this recipe.. And thank you too to all the tips given in the comments section. Please extend my gratitude to Mrs. Ng SK, whoever and wherever she is 😊
Recently I m failed few times making the butter cake. How can I get advise ?
HI can you provide minute-by-minute details of exactly what you did?
OMG the best butter cake ever! Thank for sharing this awesome recipe 👍
Thank you! 🙂
I have just made this and the it is resting to cool. However I note that it is very oily..but it smells so buttery…yum…do you think I might have overbeaten the butter hence the oily cake?
I have baked this and noticed the surface is a bit wrinkle, can I know why ? tq.
Hi pls see https://www.google.com/search?q=why+does+surface+of+my+cake+wrinkle&oq=why+does+surface+of+my+cake+wrinkle&aqs=chrome..69i57.7983j0j8&sourceid=chrome&ie=UTF-8
I have now made this recipe several times. Every time it has turned out perfect in every way. Soft and moist and not too sweet which I like. Thanks so much for sharing.
Hi Helena thank you for your very positive feedback! <3
I was looking for a butter cake recipe and saw this! Tried today and it looks and taste awesome!!!! And FYI, I’m new baker hence first time trying out.was so happy with my beautiful and tasty cake.thanks you!:-):-)
You are most welcome!!! Am so happy you enjoyed the cake!
Hi. Thanks for sharing the recipe. May I know how long do I need to beat the egg whites (turn foamy) before adding the sugar. And how long to beat until stiff peaks form.
Thanks.
Hi this will depend on your mixer, your eggs, your environment. Timing is irrelevant here as it changes with every little difference. I am sorry but I can’t help you here.
Hi. Would like to clarify how long need to beat the egg whites until become foamy before adding sugar. Also how long to beat until stiff peak forms.
Thanks.
Hi this will depend on your mixer, your eggs, your environment. Timing is irrelevant here as it changes with every little difference. I am sorry but I can’t help you here.
Made this yesterday after a long heat wave in Melbourne. Just wanted a distraction from the heat. It was by far the most pure tasting butter cake I have ever tasted in a long time and mind you butter cake has always remained my favourite cake. There is no heaviness, too much butter taste or even the casual egginess you sometimes get from some buttercake. It is light and simply delicious. It will now officially be our family cake. I don’t know if you have found Mrs Ng – but if you do hug her one more for me. Thank you.
Thank you Helen. This is by far the sweetest feedback I have ever received! Thank you so so much! 🙂
Can you cover this cake in fondant? Wanting to make a birthday cake. Can you replace the vanilla extract with pandan to make tot pandan flavour.
yes you can cover with fondant, for pandan cake version, you can search for Pandan Butter Cake in the search bar in my blog.
Hi, just wondering what would the recipe be for a 14″ cake please? Thanks
Hi pls refer to the FAQ section of my blog for link to pan size conversion!
Hi, love your butter cake recipe! Just wondering if i reduce the amount of butter would it make a big difference to the cake? I was told its a tad too buttery!
sure!
Hi do you preheat your oven?
Hi I always do.