How to Bake Super Soft Moist Butter Cake Easy | butter cake | หน้าข้อมูลร้านอาหารในประเทศไทย

How to Bake Super Soft Moist Butter Cake Easy|หน้าข้อมูลร้านอาหารในประเทศไทย.


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บทช่วยสอนที่เกี่ยวข้องกับหัวข้อ butter cake

Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it’s the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can’t be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :)


250g (1 cup) unsalted butter (you will see the g on the packaging)
200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter)
5 eggs
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda)
50g (1/4 cup) milk
1 tsp vanilla extract

Note* I don’t normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks

I am using a 7×7 inch square baking pan. You can also use a round baking pan or loaf pan.

1. Preheat over at 320°F / 160°C.
2. Sift the flour and baking powder. Set aside.
3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.
4. Add in the eggs, one by one. Mix until the yellow eggs disappear.
5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake.
6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.
7. Pour the batter into the baking pan. Bake at 320°F / 160°C for 55-60 minutes.
8. Test the cake using the cake test.
9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.

*Note: Feel free to use a hand mixer, if you don’t not have a large mixer.

Frequently Asked Questions :
1. Why do I need to mix the butter for so long?
I learned this recipe from my aunt. It kind of like passed down in the family. But after making this cake for many times, I finally understand why. Butter is a very heavy content, and you know this is a butter cake. It’s like the main character in this recipe. If you don’t mix it long enough, it will become clumpy and that’s why your cake will sink. If only you are baking a regular sponge cake which doesn’t consume much butter, you don’t actually have to mix so long. However, they normally rely on a lot of air leven ingredients, b soda & b powder. This cake on the other hand doesn’t quite rely so much, only 1/2 tsp of b powder, that’s it. So the mixing of the butter and sugar is the key, which will eventually make the cake rise and soft and light.

2. Why is my batter so thick when the one in video is thin?
It’s fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.

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How to Bake Super Soft Moist Butter Cake Easy

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แท็กเกี่ยวข้องกับบทความbutter cake.

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How to Bake Super Soft Moist Butter Cake Easy

butter cake.

Arthit Preeda

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    Hi there. In this recipe, I have used cake flour but you can also use normal plain flour. Please refer to my written recipe in the description box. I have made a slight typo in the video. It's baking powder instead of baking soda. I apologise for the inconvenience. Hope you enjoy baking. Thank you for watching 😊

    P/S: if you are going for a try, I just want to ensure your success. 1.Preferable room temp butter but not melting stage, just softened will do. 2.Make sure you preheat your oven while preparing for the cake.
    3.Next, the key to the success is you need to mix butter and sugar long enough until light and pale.
    4.I know I stated to mix at the end for 5 minutes, you may just do 1-2 min on a very low speed. This is to avoid dense cake. Just make sure there is no lumps in the batter.
    5. Have the cake baked in the middle rack with top & bottom heat with no fan. Make sure you check your cake at the end of the baking time, use a skew or toothpick to test, and make sure the cake is not wiggly when you bring out the cake. If it is, you will know you need to bake another 3-5 min, depending on individual oven.
    6. Why is my batter so thick when the one in video is thin?
    It's fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.

    That's it. Good luck! Enjoy your baking!

  2. Omg I made this today and the whole family loved loved it soo much. Melt in your mouth butter cake. I didn't have cake flour but made my own from one of your tutorials. Thank you so much. Baking like a pro now with your recipes. 😍😍😍

  3. This turned out to be perfect , first time I made cake in my life and it was perfect, thank you so much , your measurements are so fine, any one can make this cake because of you

  4. หวัดดีค่ะชอบเสียงนุ่มๆ ตายคะส.วอ่านไม่ออกคะ ก็พอดี โควิท เลยได้ดู

  5. Hi, I baked butter cake according to your recipe today! I used my hand held electric beater as I don't have a kitchen aid. The outcome was fantastic.👌 Gosh it was the best butter cake. Keep the sugar at 200g bcoz it is the exact amount of sweetness. My oven was a little too hot so the sided and bottom did get a little dark but the inside was perfect. So next time I will shorten the cooking time for 45mn. Thank you for posting your recipe. Now I can bake butter cake. 😊😍

  6. This is a fail proof recipe guys! I tried it out . This will be my go to recipe for the perfect sponge butter cake. I ate around 5 to 6 big pieces in one stretch. I'm skipping Also I think I want to try this recipe once again this time I want to increase the quantity of vanilla extract from 1 tsp to 2 tsp. Also I think 4 eggs would be enough.


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