Fluffy Butter Cake Recipe - Easy Moist Homemade Butter Cake
Fluffy Butter Cake Recipe - Easy Homemade Delight
This classic fluffy butter cake recipe uses just 5 basic ingredients to create a moist, tender crumb with rich buttery flavor. Perfect for Malaysian tea time or special occasions, this foolproof method guarantees perfect results every time.
Using Malaysian measurements (grams and cups), we'll show you how to achieve that signature cracked top and soft texture that makes this cake so irresistible. The secret lies in proper creaming technique and careful ingredient incorporation.
Ingredients
- 250g pure butter (room temperature)
- 250g self-raising flour (sifted)
- 180g caster sugar
- 4 large eggs (room temperature)
- ½ cup (120ml) fresh milk
Note: For best results, use high-quality butter like Golden Churn or SCS. All ingredients should be at room temperature before starting.
Step-by-Step Instructions
1. Preheat Oven
Preheat your oven to 180°C (356°F) for 20-30 minutes. Proper preheating ensures even baking. Grease and line three 5-inch round cake pans or one 8-inch square pan.
2. Cream Butter & Sugar
Using an electric mixer, beat butter and sugar together:
- Start on low speed for 1 minute
- Medium speed for 2 minutes
- High speed until pale, fluffy and almost white (about 5-7 minutes total)
3. Add Eggs Gradually
Add eggs one at a time, beating well after each addition. Alternate with spoonfuls of flour to prevent curdling. Scrape bowl sides regularly for even mixing.
4. Incorporate Dry Ingredients
Gently fold in remaining flour with a spatula until just combined. Avoid overmixing which can develop gluten and make the cake tough.
5. Add Milk & Final Mix
Pour in fresh milk and mix gently until smooth batter forms. The consistency should be thick but pourable - like pancake batter.
6. Bake to Perfection
Divide batter evenly among prepared pans. Bake at 180°C for 40 minutes or until golden brown and skewer comes out clean. Cool in pans for 10 minutes before transferring to wire rack.
Baker's Tips for Perfect Butter Cake
- Room temperature ingredients blend more evenly for uniform texture
- Proper creaming (5-7 minutes) incorporates air for lift
- Don't overmix after adding flour to avoid toughness
- Check oven temperature with thermometer for accuracy
- Cracked top is normal - shows proper rising
- Cool completely before slicing for clean cuts
Note: This recipe makes 3 small (5-inch) cakes or 1 large (8-inch) cake. For taller layers, use 4 pans instead of 3.
Frequently Asked Questions
Can I use regular flour?
Yes, but replace with 250g plain flour + 1½ tsp baking powder + ½ tsp salt. Sift together before using.
Why did my cake sink?
Common causes: underbaking, oven door opened too early, or too much liquid. Ensure proper baking time and don't peek for first 30 minutes.
Can I reduce the sugar?
You can reduce to 150g, but the texture may be denser. Sugar helps create tenderness and that golden crust.
🧈 Try This Easy Butter Cake Recipe Today!
Perfect for tea time, birthdays or just because!