Baking Corner: Butter Cake

The first time I attempted butter cake was two years ago. It was also the time my first hand mixer broke. (yes, it is possible) What happened was this; instead of looking for a basic butter cake recipe, I tried to be creative and used a banana butter cake recipe – without the bananas.  Yes, I see the problem now and no, I don’t deserve to be in the kitchen.

Being an absolute rookie in this department, I am definitely getting the hang of things now. My parents love butter cake, so it calls without reason to attempt the plain old simple butter cake recipe. I use a basic butter cake recipe, adapted from Rasa Malaysia. It calls for the basic baking ingredients; sugar, flour, butter, eggs. I reduced the sugar by 20%.

I’ve tried to bake butter cake three times now, each time a little different from the other. The first is the basic butter cake to ensure that the recipe works (it does), and then, I tried frosting. Still looking for the perfect frosting technique, but this will do for now.

Here’s a picture of my dad’s birthday cake! If you spot a 1 in the background, it’s because my dad is NUMBER ONE! And behind every successful man, there is a woman.. and a son, and an annoying brat, hehe.


Basic Butter Cake Recipe 

Note: The buttercream icing was far too sweet to our liking, so until I find the ingredient for the perfect frosting, here’s a recipe for a plain butter cake.

Butter cake with buttercream frosting

Butter cake with buttercream frosting


  • 2 and 1/3 stick (250g) unsalted butter, at room temperature
  • 200 g plain flour/all purpose flour
  • 1 tsp baking powder
  • 200 g castor sugar
  • 4 eggs
  • ½ tsp salt
  • 60 g fresh milk
  • 5 g (1 tsp) vanilla essence

Preliminary method: 

  1. Prepare all ingredients and placed them in separate bowls.
  2. Line the baking tray with parchment paper.
  3. Preheat the oven to 160’C (fan oven)


  1. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
  2. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color.
  3. Add in the first egg. Beat well after each addition of egg until creamy.
  4. Scrape down the sides for even mixing.
  5. Add in vanilla essence and mix well.
  6. Fold in the flour into the mixture and mix well.
  7. Finally, add in the milk.
  8. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
  9. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.
  10. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.

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