AUNTY YOCHANA SHOWS YOU HER GOODIES...


yochana2001@hotmail.com




Saturday, August 05, 2006

Butter Cake



Ingredients:

125 gm. Butter
125 gm. Cake Margarine
100 gm. Sugar
1 tsp. Vanilla Essence
90 gm. Egg Yolk
1 Tbsp. Evaporated milk
200 gm. Cake flour
5 gm. Baking powder
a pinch of salt
160 gm. Egg White
100 gm. Sugar

Note: For a more buttery taste, use 250 gm. Butter instead of 1/2 butter 1/2 margarine

Method:

(1) Beat butter, margarine, sugar, salt and vanilla essence until light and creamy.
(2) Add in the egg yolk one at a time and beat until creamy. Add in evaporated milk.
(3) Fold in seived cake flour and baking powder.
(4) Whisk egg white and sugar to a soft peak and fold gently into the creamed butter mixture.
(5) Pour into a 20 cm. round tin and bake at 175C for about 45 mins. or until cooked.

160 comments:

Anonymous said...

Hi
May I know what is cake margarine? Where can I buy them and what brand do you use? I made butter cakes before, but the texture always turnout soft but crumbly. What causes the crumbs?
Thank you

yochana said...

hi anonymous,

you can buy cake margarine in any supermarket - Marianne or Kake. If you don't have, just use 250 Butter instead and you'll get a more buttery taste of the butter cake. Butter cakes normally taste better the next day. Crumbly is caused by too much dry ingredients like flour, add in some evaporated milk to make it moist.

chua_family2003 said...

Hi Yochana,

Really love your blog,it's a must see for me everyday!Try bake this butter cake today,taste so soft & nice.My family loves it.Thanks for sharing with us.Thks!

yochana said...

chua_family2003,

Glad you like the recipe. Thanks for putting up your comments.

rgds

delia said...

aunty,
tried ur butter cake but substitute butter for margarine. taste good. hubby said a bit dry. maybe i'll add in more evaporated milk next time.

yochana said...

Hi delia,

yeah,..add more evaporated milk if you like it moist and don't bake too long as it makes the cake dry. Don't overbeat the egg white too...it does affect the cake. It becomes dry,..

rgds

peitempo said...

Hi Yochana,

When you say don't overbeat the egg white, how does it looks like? Whenever I do a chiffon cake, I beat the egg whites until the peak is stiff up when I overturn the whipper. Is this the same for this recipe?

yochana said...

Hi peitempo,

Just beat till the egg white doesn't drop down when you overturn the mixing bowl upside down.

rgds

food glorious food! said...

Hi Aunt Yochana!

Was looking around for a butter cake recipe and saw yours. Really good stuff! Haven't had such a wonderful butter cake in ages! Thanks for the recipe!

Anonymous said...

HI

may i chk wif u whether can i subsitute the 5gm baking powder wif 1/4 tsp?? cos 5gm quite diff to measure haha

yochana said...

HI anonymous,

5 gm. baking powder is equal to 1 tsp.

rgds

wingigi said...

Hihi

thanx for yr reply, will try today..

Huggss

Anonymous said...

Hi,

The egg yolks and whites are in grams. Can you pls tell me how many egg whites and yolks you use in this recipe? Is it 5 egg whites and 4 egg yolks?

Thanks alot!

yochana said...

Hi anonymous,

I put in gram so that it's more exact cos some eggs are big and some are small. This recipe needs about 3 to 4 medium size eggs.

1 egg yolk = 20 gm
1 egg white = 35 gm.

rgds

Anonymous said...

Hi yochana,
baked ur butter today.Thts the fantastic butter cake recipe my family ever tasted. Thks for sharing the recipe!

Mandy

yochana said...

Welcome Mandy.

It's not my recipe that matters...it's your love and effort you put in..

rgds

Anonymous said...

Hi Aunty,

I have bake the butter cake yesterday. Wow ! So far this is the best butter cake that i have ever made. My children like it. It has a very soft texture. I find it abit too sweet, is it ok if i reduce the sugar abit?

Thank u for the recipe and the next time i want to bake a butter cake, this will be the one.

It is such an enjoyment browsing your blog everday. How i wish i have time to bake more often so that i can try out all your recipes.


Thank u.

Celia

yochana said...

Dear Celia,

Yes you can cut downt the sugar if you want.

Glad your family like it.

rgds

Jane of All Trades said...

Hi,

I tried making your butter cake and thanks it was a success with the kids and hubby. I just have a question which I hope don't sound dumb. I've always followed instructions to the "T" when it comes to baking as I hear its not best to cut things or add things.

My question is do we still use the same bake time if we wish to bake additional cake at the same time e.g. in your butter cake recipe, if I double the ingredients and use 2 pans, do I need to adjust the temp or time setting?

yochana said...

Hi Jane,

If you put into 2 seperate tins e.g. 2nos. of 9" round tin into the same oven, then you still stick back to the same baking time or probably add in another 5 to 10 mins. more if it's still uncooked.

If you make a bigger cake e.g. 1 1/2 recipe for a 10" round, you definitely has to add in extra baking time. Bigger cakes uses more time to get cooked.

Hope you understand...

rgds

maya said...

Hi,

Love looking at your beautiful creations. Thinking of trying it this weekend if free. When sugar is mentioned in any recipe I always don't understand. Does it mean fine, coarse, powder? I know for biscuits normaly is either fine or grainy. What does it mean in general recipes?

Thanks
Maya

yochana said...

Hi Maya,

For cakes, it's better to use fine sugar. It helps in the cake's texture. If you need to boil e.g. agar agar, you can use coarse sugar.

rgds

Anonymous said...

Thanks, tried it yesterday turned out great. Will be posting the pics on my site. I added nutella in small cuppies for my kids. Tastes great! Unfortunately couldn't find cake margarine at all, so used butter as mentioned. Tried NTUC, Giant and Phoon Huat don't have. Just wondering how it looks like or tastes like.

Maya

yochana said...

Hi Maya,

don't forget to leave your blog address here so that we can view it. Kudos..to you. Nutella, sounds more delicious than my place one. For cakes, you can use Daisy or Planta margarine.

rgds

Anonymous said...

Oh yah, I forgot......hehehe
I am posting it on my multiply site first. Think you need to be a member to view. If you are I am maya2715. I will open another blog for baking only when free and have more creations ;P. Hope to have your guidance along the way. You are so creative.

Maya

Anonymous said...

Hi

I baked about 20 cakes for my relatives and friends for my son's 1st month celebration using this recipe. Except that I tweaked it into a Orange-Chocolate Marble butter cake and reduced it to a 7" cake to fit in the cake box. All came back with good reviews. It's moist and not too oily. Nothing beats a homebaked cake as a Thank-you gift. Thank you for sharing the recipe.

rgds
Rei

yochana said...

Hi Rei,

congratulations to you ...

Wow..you must tired making so many cakes during your confinement. Kudos to you tho...

rgds

Vyvy said...

Hi I am new to your blog and very very new to baking. Can we use an eletric mixer to beat and whisk the ingredients?

yochana said...

Hi Vyvy,

Yes you can.

In my younger days, I used to use just a wooden spoon to make a butter cake.

rgds

Anonymous said...

Hi Aunty,
may i know what how much cocoa should i add if i want to make this cake into a marbled cake? And what is the pan size you used for this cake? I prefer rectangle shaped ones. :)

Kelsea

yochana said...

Hi Kelsea,

Just 1 tbsp. cocoa powder and mix with about 3 tbsp. plain batter.

Use a 8 x 4" loaf pan.

rgds

Anonymous said...

Hi aunty,
thanks for the reply! =) I'm going to bake this buttercake very soon! Hehe. I have another question. Is there any substitutes for the evaporated milk?

Kelsea

Lydia said...

Hi Yochana,

I tried this recipe last nite, reduced sugar and it turned out great.

Have a question, how can I achive smooth surface like yours?

Thanks!

Lydia
http://mykitch3n.blogspot.com/2007/11/butter-cake.html

yochana said...

hi Lydia,

it has something to do with the sugar. Sugar caramelizes the cake which gives it a golden colour, the cake stay moist and it also helps to lengthen their life self.



rgds.

Lydia said...

Hi Yochana,

Thanks for your prompt reply.

You mentioned about something to do with the sugar, do you think it was because the sugar had not dissolved completely?

I have been thinking that could be the cause.

Thanks again,
Lydia

Anonymous said...

Hi aunty yochana,
does it taste better if i use all butter instead of butter and cake margarine? And can i substitute evaporated milk with other liquids such as coconut milk or any cow's milk? Will it affect the taste?

-Lucy

yochana said...

Hi,

It's ok to use all butter. It gives a more buttery taste and the aroma is simply wonderful. If you want to sub the milk with coconut milk, you may do so but add in a tsp. of green pandan paste. You can definitely sub it with any cow's milk.

rgds

yochana said...

Hi Lydia,

Try to use very fine sugar. The finer the sugar, the better the texture because you don't have to cream too long to cause the butter to turn oily.

rgds.

Anonymous said...

Hello
do i need to grease and line the 8" round tin before pouring in the batter?

yochana said...

Hi anonymous,

it's up to you whether you want to grease the tin or not.

rgds.

heng said...

Hi,Yochana;
how to solve the problem of the surface of the cake not smooth but with a lot of "bubble"?
Please advise.
Tks.
Sherlyn

qing said...

Hi Yochana

Can I replace vanilla essence with vanilla essence.

If yes, what is the amount.

Thanks

yochana said...

hi heng,

huh...bubbles on the surface?? I don't know how to solve this problem. Try tapping the tin on the table one or twice before baking to remove too much air being trapped in the butter cake.


rgds

yochana said...

Hi qing,

Definitely you can...

rgds..

qing said...

Hi Yochana

I tried the cake yesterday and it turn out fine except that the surface is blotted and not flat for yours. It become abit crispy

Chris said...

Hi Yochana,

I bake the butter cake today (1st try) and it turned out pretty good and light, not too oily which i liked. However, i noticed there was like a dense layer at the bottom of the cake bottom. What could have caused it? Love your recipe, simple rocks!

Chris

yochana said...

Hi chris,

good try...Is the dense part very obvious or just slightly? Sometimes it's bound to happen. I don't know why but it could be due to the mixing skill. Not properly mixed , leaving some parts with more butter so it sinks down.

rgds

Chris said...

Hi Yochana,

The dense layer is not too thick but it is definitely visible n it kind of taste sweet to me so it could be the sugar. I read somewhere that using very fine sugar may be better for butter cake. May try using that next time round n see if the dense layer will go away. Thks once again

yochana said...

Hi chris,

yes, I wrote about the sugar thing...the finer the sugar, the finer the texture of your cake.

rgds

Joreen said...

Hello. Can I know why my cake will turn hard the nxt day? I follow ur ingredients and steps. It turn out nice on the very day but hard on the next day.

yochana said...

Hi Joreen,

Mmm...normally the cake dries up if you didn't pack into containers. Try adding a Tbsp. of cake glucose. It helps to moisten the cake.

rgds

yochana said...

Hi Joreen,

Mmm...normally the cake dries up if you didn't pack into containers. Try adding a Tbsp. of cake glucose. It helps to moisten the cake.

rgds

amandalwh said...

Hi Aunty Yochana!

I tried this today! IT's Wonderful! =D I gave my mum 1 slice b4 i start snapping pics for blogging, she loves it so much that she hang around, scouting for crumbs of it! =p i had to offer her another slice! Thanks once again for a good recipe!

- Amanda

yochana said...

Congrats Amanda,

Keep up the good work.

rgds.

Anonymous said...

Hi aunty,
i just see this recipe and really want it to try,can u plz tell me that for icing and decoration this cake is perfect for that and also for filling the cake do i need two 8" cake or just one is enough?
and also instead of butter can use only just 250 gms margarine?
plz aunty reply me,,love your blog and want to try all your goodies..
thanks,
Samreen.(samsyd@gmail.com)

yochana said...

Hi Samreen,

Sorry for the late reply. I was out of town for CNY. Yes you can use all margarine if you want to. Use the cold hard margarine like MARIANNE OR KAKE brand. YOu can bake into 2 round trays of 8" and then bake and decorate it.

rgds

Anonymous said...

Hi,
Can I use plain flour instead of cake flour? Will it affect the taste of the cake?

Thanks!

Jen

yochana said...

Hi Jen,

Yes you can use plain flour instead of cake flour. It will affect the taste but it will affect the texture slightly because the cake flour is more fine.

rgds

Anonymous said...

Hi,
Tried this recipe over the weekend with plain flour, and its delicious! Thanks for the recipe... :)

I had to bake for 1 hr though... the stick was very wet when I tested after 45 mins....

Btw, why do we need to beat the egg white separately? I hv tried other butter cake recipes, and they normally add the whole egg directly. How does this affect the taste or texture?

Jen

yochana said...

Hi Jen,

It's just one of the methods of making a butter cake. You can opt to use the creaming method too...no problem at all.

rgds

Anonymous said...

Hi Yochana,

can i use 250grm planta margarine instead?

Rachel

yochana said...

Hi Rachael,

Of course you can.
Definitely no problem at all.

rgds

Anonymous said...

Hi Yochana,

can i add fresh milk instead of evaporated milk? Will it make any difference?

Rachel

yochana said...

Hi Rachael,

Yes you can add fresh milk instead of evaporated milk.

rgds

Anonymous said...

tried the cake last nite and it turned out fabulous. Hubby and kids enjoyed it. said its the best butter cake so far. thanks for the great recipe

yochana said...

Hi anonymous,

thumbs and toes up!!!

I'm happy for you.

rgds

Anonymous said...

Hi Aunty

Can i add milo into it and make it into milo butter cake?

cindy

yochana said...

Hi cindy,

I've not done that before. Perhaps you would like to try and let me know how it turns out?

Rgds

Anonymous said...

Hi Yochana,

Tried your butter cake, did not turn out like your. My cake sank down. I don't know how to fold in the egg white & flour. The top is slightly cripy. I used 5 small eggs yoke & 5 egg white. Pls advise, thanks.

anonymous

Anonymous said...

Dear Aunty Yochana,
Just want to thank you for this lovely recipe.
I halved the amount that was required and made 6 medium muffins instead.

Sophia

yochana said...

Hi Sophia...Thumbs Up!!

Hi anonymous,

The top is slightly crispy - could be due to your sugar. Did you use fine sugar or coarse sugar? This might also cause sinking of your cake. The sugar did not incorporate well into the mixture.

rgds

Anonymous said...

Hi Yochana,
Baked butter cake again, top is crispy again. I could not whisk egg white & sugar till it doest'n drop down when we turn upside down. Can whisk egg white till stiff than add sugar, but then the sugar will not melt. I used HongKong flour because I don't have cake flour. Thanks
anonymous

yochana said...

Hi anonymous,

to whisk the egg white with sugar, please make sure that no traces of egg yolk are left in the egg white. If there's egg yolk, you will not be able to whisk till stiff.

rgds

Anonymous said...

Hi,
Thanks for sharing so wonderful recipe of a butter cake. My family like it so much and think that it is tastier than the normal butter cake as it is so soft & smooth.....
However the cake sinks when it is taken out of oven. Can you tell me why as I an going to bake this cake again?

Sharon

yochana said...

Hi Sharon,

Firstly you must weigh your ingredients accurately and secondly don't overbeat your ingredients. Use a spatula to fold in the flour into the butter and eggs mixture.

Rgds.

Anonymous said...

Thanks for your advice.
I shall try it again because it worth it!

Sharon

Nicole said...

Hi Aunty,

My cake turned out so dry and hard the next day. I baked until 12.30 am this morning and I turned the cake out to cool and went to sleep. Woke up at 7 am to cut the cake :(
I have some questions:

1) Does the brand of butter affect the result? I'm using SCS butter
2) What is beat until soft peak? I beat mine until alot of foam and not really liquidy, so I assume soft peak :p
3) When I cream the butter, sugar, vanilla essence at the first stage, the mixture is sort of like lumpy. Is that correct?
4) When I pour in the batter to the cake pan, I notice the mixture is not really smooth. Is that correct?
5) I used an 18 cm cake pan. The cake sort of like "crack" on top when baking halfway. Unlike yours smooth surface.

Lastly I am so sorry to bombard you with so many questions. My first baking turn out so worse :(

Regards,
Nicole

Regards,
Nicole

yochana said...

Hi Nicole,

(1) SCS is a good butter for making Butter cakes.
(2) Egg white - beat until soft peak means they soft and not hard and dry which will cause your butter cream to be dry and crack on top.
(3) The mixture should be smooth and not lumpy.
(4) Cake tins are not the problem. Any cake tins will be the same. Try using loaf pans as a beginner. Results should be better.

rgds

Nicole said...

Hi Aunty,

Thanks for your reply. Really appreciate it. But got more questions :p

1) Can I assume soft peak is what shown in this link?
http://www.baking911.com/images/85724966303_0_ALB.jpg

2) During the first stage of creaming the butter, the mixture should be smooth also? Should I use melted butter or room temperature butter?

3) What extra steps should I take to get the smooth surface cake?

yochana said...

Hi Nicole,

Soft peak...lift up your whisk (upside down), the egg white should form into a soft hook shape.

Use room temperature butter for Butter cake.

rgds

Nicole said...

Hi Aunty,

Today I tried this again, this time in loaf pan :) It is very soft and moist and buttery. I love it. However the top of my cake still crack and brown too fast. I have read somewhere when the mixture in the loaf pan is higher than the height of the pan, the browning and crack can happen easily. Is that true? And do I need to preheat the oven for this recipe?

Ai Mee said...

Hi, Aunty.

I've tried the baking this butter cake but it doesn't look as "solid" as yours. After i took it out from the oven, the cake "shrunk". The texture of the cake is kinda spongy. Can you please tell me what did i do wrong? Coz i never seem to be able to bake a nice cake... Also, i just follow exactly whatever is instructed in your recipe, is it? Coz i did check my cake and it was very brown after 30 minutes in the oven. I still need to polish up my baking skills. Please share your tips to baking a "Bakery" style cake. Thank you very much, Aunty. I've downloaded all your recipes and i am very happy for your sharing. Thanks again.

Anonymous said...

Hi, Aunty.

I've tried the baking this butter cake but it doesn't look as "solid" as yours. After i took it out from the oven, the cake "shrunk". The texture of the cake is kinda spongy. Can you please tell me what did i do wrong? Coz i never seem to be able to bake a nice cake... Also, i just follow exactly whatever is instructed in your recipe, is it? Coz i did check my cake and it was very brown after 30 minutes in the oven. I still need to polish up my baking skills. Please share your tips to baking a "Bakery" style cake. Thank you very much, Aunty. I've downloaded all your recipes and i am very happy for your sharing. Thanks again.
my email: nicmee@gmail.com

mj said...

Hi Aunty

my girlfriend directed me to your blog when i was searching for a recipe for butter cake. I baked it and it was a hit with my kids! so much so that my daughter, who is really fussy, requested that I bake it for her birthday recently. Well, I did and everyone enjoyed the cake! I have also tried baking the eggtarts and they turned out reasonably well too. I just want to thank you for your generosity in sharing your recipes, and patiently answering all the questions being asked :)

yochana said...

hi mj,

Thumbs up!!

Happy belated birthday to your girl. Keep up the baking spirit.

rgds

mj said...

dear aunty

Tk u 4 the kind words :-) I just baked a batch of marble muffins, taste and texture are gd but i did not get the "marbling" effect right, have probably over mixed the cocoa mixture into the plain mixture :-( There are so many more recipes which I want to try out, the oven will b kept v buzy!!

mj

Anonymous said...

Hi Aunty Yo, 1st of all, thank you for your great blog! May i ask if I use more than 1tbsp of evaporated milk for the butter cake, say 2-3 tbsp, do I need to make adjustment to other ingredients in the recipe? Will it affect the texture of the cake? Also, do you have recipe for the traditional indian / malay sugi cookie recipe? Hear from you again, thanks heaps! Chris

yochana said...

Hi Chris,

It's been a long time since I've made the Indian sugee cookies. It's a very soft dough. Cannot cut down the sugar otherwise it will not be the same. NOrmally it should have some cracks on top. I hope it's the cookie you are looking for but I must search for the recipe.

Adding extra evaporated milk is o.k. NO need to change the rest of the ingredients.

rgds

Anonymous said...

Aunty Yo, thanks for your response! The sugee cookie I tried years ago had sugi flour and i think should have ghee too. I've forgotten if it has cracks but they certainly taste heavenly! Hear from you again! Thanks! Chris

Kat said...

Hi Yochana,
I have been searching everywhere for a butter cake recipe, and have decided yours looks the best. But, I need to make a 9" (23cm) cake. What would the cooking time be for this size.
Thanks very much,
Kat

yochana said...

Hi Kat,

It depends on your oven itself. Some even takes about 45 mins, while some takes 60 mins while some even bake more than 60 mins. For a 9" Butter cake, I will normally take about 50 to 60 mins.

rgds

Kat said...

Hi again,
Thanks for that. I have it in the oven right now.
Another question for you. What is the batter meant to look like when it goes in the pan, mine looked curdled.
Cheers
Kat

yochana said...

Hi Kat,

It should look mdeium thick and creamy. I'm bad at description.

rgds

Anonymous said...

Hi Auntie Yo, hope you still remember and found the indian Sugee cookie recipe.. drooling.... :-) thanks!! Chris

Kat said...

I definately did something wrong. It came out of the oven looking great, but when I tried some it was tough and dry :( Oh well, I will try again, till I get it right. :)

emily.t said...

Hi Aunty Yochana!
I just bought my oven over the weekend and using your recipe, I baked the very first cake for my family! Although edible, I had some hiccups here and there...

The first thing was after like 10mins in the oven, the top of the cake was getting too brown (I placed the cake uncovered in the middle rack, fan was on with heat from both up and down). Did I make any mistakes here?? I know I didnt incorporate the sugar well, so it sank in the middle with a crispy top!Oh and not forgetting the mysterious ugly bubbles! (I read all your comments!:D)

I realised I didn't have aluminium foil so I covered the cake with a stainless steel pot cover and continue baking... -_-'" I know I have to smack myself for checking on the cake every 10mins...*smack* and I overcook the cake so it was a liiitle too dry...=( but still edible, Dad was trying to prove the point by having more than one serving...I feel so bad, pls advise aunty...thanks...

Anonymous said...

Hi aunty,

Tried baking the butter cake. My family loves it.But somehow the top of the cake cracks unlike yours which is 'smooth'.How can i prevent in from cracking?

Thank you

Aunty Yochana said...

Hi emily,

For new ovens, must turn on to maximum heat for half an hour to burn off the grease that the manufacture left behind,

don't use fan mode for baking butter cake. You need to use top and bottom heat.

Your butter and sugar must cream till creamy.

Do not open the oven door every 10 mins while the cake is baking inside. This is bring down the temperature and therefore cause the cake to sink the middle.

No aluminium foil??? Just greaseproof paper to cover the top rather than using a pot cover.

Don't worry...it's normal to have these hiccups. As time passes, you'll definitely improve.

rgds

emily.t said...

Dear Aunty Yochana,

Thanks so much for your advice! *hugs* I will definitely give it a try again...maybe not so soon, I don't want to scare my family too much with my baking! lolz..

Aunty, just want to let you know that you are a big inspiration to many young bakers like me not just with your baking skills but as a person in life. Thanks so much!
God bless...

Aunty Yochana said...

Thumbs up emily...

rgds

Anonymous said...

hi!

just came across your site and had fun browsing thru. have been reading the comments too. m excited to try this. its so nice of you to share this recipes.

question: would it be ok if i use confectioner's sugar? thank you!!!

bam

Aunty Yochana said...

oH YES ..no problem Bam

rgds

Anonymous said...

Hi Aunty Yo, please help! My every step was fine until I start folding the flour to the butter/egg yolk mixture. It seems that the batter was unable to absorb the flour, I have to be abit rough to fold to make sure all flour are thoroghly mixed in. By the time I complete, the mixture was so thick that folding the egg white becomes another disaster, in the end I think the egg whites were all gone deflated sop sop.. :-( Can you tell what did you use to mix in the flour, spatula, or whisk or anything? How do you do the folding part? THank you for your time! Rgds, Chris

Aunty Yochana said...

Hi,

I used spatula to fold in the egg white. You have to fold in bit by bit.

rgds

Anonymous said...

Hi, may i know what is cake flour? is it self raising flour or just plain flour?
In Malaysia, off the shelf, these are two types of flour available.

Thanks.

May

Aunty Yochana said...

Hi May,

Cake flour is more or less like all-purpose flour. You can use Blue key superfine flour in Malaysi.

rgds

sky said...

hi

i would like to try out marble butter cake, but i dun quite get the meaning of "Just 1 tbsp. cocoa powder and mix with about 3 tbsp. plain batter".

wat is plain batter??

thanx for the advise in advance.

Aunty Yochana said...

Hi sky,

Plain batter means the butter and flour mixture. Just in the cocoa powder and stir it.

rgds

Anonymous said...

hello aunty.i made this butter cake last week for my aunt's house warming party.it was a hit =). thank you aunty for such a great recipe. by the way, do you happen to have a sugee cake recipe?my aunt loves it.if you don't mind aunty, can you pls email it to me at cyberjoey.276@gmail.com?thank you so much aunty.

rgds,
JoYee

sky said...

aunty yochana

sorry, but 1 more question. do u mean i juz add 1 tbsp cocoa powder to the butter n flour mixture?? coz u mention tat to add to 3 tbsp plain batter.

Aunty Yochana said...

Hi sky,

You scoop 3 tbsp of the egg and butter mixture and then add in the cocoa powder and stir.

rgds

avanika said...

I just stumbled upon your site. Made this yesterday. I used all butter, also plain flour plus cornstarch instead of cake flour. It was delicious!!
I loved eating it with nutella, though many even liked it plain. I also used up a bit to make a trifle, and it was great!!
Thanks a lot!
Avanika

Aunty Yochana said...

Thumbs up Avanika.

rgds

Anonymous said...

Hi Aunt Yochana,

Can't wait to try this recipe. Ive been searching for a butter cake recipe that doesnt use cake mix. Anyways I'm wondering if you also have a recipe for a the topping? Something chewy like a dulce de leche but with a hint of cheese & butter to it. Thanks so much!

Br,
Crystal

Su said...

Hi Aunt Yochana

I made this using your recipe and it was moist and yummy. My nephews and nieces love them. Thanks for sharing this great recipe :)

Angiekyl said...

Hi Aunty,
Happy New Year, thanks for the butter cake recipe. Bake it for new year eve dinner, the cake turn out ilght and fluffy. Really tasty. Thanks

Anonymous said...

I've used this recipes a few times with very good result.
Thank you for the recipe Aunty!

ufuzia said...

Dear Yochana,
I yet to try your butter cake. I guess it must have taste good with all the positive comments. What I want to say is . . . you are such a nice person to share a good receipe with everybody. May you be bless with all good things in your life.

Anucia said...

Hi!

I've visited your site numerous times but haven't commented. This time though, I tried one of your recipes (this one, the butter cake) and thought that I absolutely have to comment. Although I reduced the sugar, I still found it a bit too sweet..however, everyone else loved it and wanted more! I must say I loved the attention brought by your cake :)
Thank you for contributing your recipes.

P/s: Just one question, if I want it extra moist, do I add more butter or milk?

Aunty Yochana said...

HI Anucia,

Cutting down sugar will cause some dryness in the cake. O.K. increase your milk then to reply the moisture.

I know how you feel when everyone gave you the thumbs up.

rgds

Anonymous said...

Thanks for the recipe... Through your recipe, i made a nice butter cake for my family and bf to eat during last weekend....Hope you post more recipe for us...

Rachel said...

hi,

Thanks for sharing the recipe. I hav successfully baked a nice butter cake...even little burn but my family love it too..hehe..

did post in my blog too..with a little pic...

NURUL said...

I baked this cake yesterday. I turned it into 20 little cupcakes and I topped them up with shredded cheddar cheese and some chocolate chips. They look beautiful and tasted so yummy. Compliments to the batter, so fluffy and only took a little time to bake.

Aunty Yochana said...

Thumbs up Nurul

rgds

Anonymous said...

Hi Aunty,

May i know in between your method 1 and 4, do we need to wash the beater, before we go on to use in step 4? Or can we whisk the egg white first followed by the creaming of butter.

Await your advise. Thank you.

Dennis

Anonymous said...

Hi Aunty,
Do i have to wash the beater after creaming the butter, before whisking the egg white? How long do you usually take to whisk the egg white and sugar till soft peak?
Hope to hear from you soon. Thanks.

Regards
Sally

Dazy said...

I have pretty good passion for butter cake from when I was growing up. My aunt is a masterpiece in making this. This recipe given here is pretty good. I will give it a try.

david_almeda said...

hi auntie
wen i saw ur recipe i was very excitd to bake it coz i thot this cd be the time that i cd make a very moist butter cake but it turned out wrong. after trying ur recipe honestly im so dissapointd coz the top of my buttercake turned crispy and too brown its lyk burned color even if i followd every instruction of the recipe and lastly y is it that wen i invert the cake the bottom part sticks to the pan.. pls help me achieve the perfect top of the cake like very soft and moist and have the perfect color lyk golden brown and that even the bottom part is cooked too.tnx.

david_almeda said...

hi aunty agen:
its my 2nd time to leave a message anyways pls give me the technique to perfect the butter cake. what really happend wen i put the cake in the oven after jas a few mins. the top of the cake turned too brown and then halfway of the baking the top was almost burn in color bt still i cont. the baking to an hour coz i know the bottom part is no yet totally baked. after an hour wen i remov the cake i scrape the side of the pan to release the cake but unluckily the bottom part of the cake sticks to the pan. pls help me aunty how can i make it cooked in the inside and look jas rite on the top for jas right on time. its always bin my problem that the top is crispy and burn but the inside is still uncooked. pls aunty help im waiting for ur reply. cant wait to try and perfect this time. thank u so much.

Anonymous said...

hi, good day to you.
i'm wondering why my cake texture is rough & crumbs like rich butter cake?
i follow the method step by step.

Anonymous said...

Hi Aunty,

Love ur blog so much! tried the butter today. It came out soft n taste nice. the cake look nice in the top part but the bottom part look so greasy.I bake my cake on the miiddle part of the oven. Is't the temp. problem?Can i know wut the problem? thanks

Anonymous said...

Hi! Thank you so much for sharing your recipes. I baked this butter cake (my first butter cake) this morning and it came out of the oven nice-smelling and great-tasting. All of us like the taste! It is neither too oily nor dry. I used 80g x 2 of caster sugar instead of 100g x 2.

Really appreciate your generosity in sharing your recipes and experiences!
-Tan S H (Sg)

tina said...

Good day aunty yo..
1st of all thks lot for sharing this great recipe...I baked this cake yesterday and it turns out ok, and the taste is great, cake texture moist and soft but i do have some doubt. Why my cake shrink after baked and quite oily n greasy..I will try again defenitely coz i love the taste

Julia said...

Hi,
I baked the cake last week, and it turns out great...Thanks for the recipe.My Kids finish the cake when I returned from work the next day..and the best part of it..I dont even have a chance to taste it myself..hahahaha

Anonymous said...

Hi aunty,
I like ur recepie and it is simply devine. Just one problem I notice when the cake has baked, there is a thin layer of compressed batter at the bottom. It tasted the same as the one which is not compresed. However I did add extra 3tbsp evoporated milk just to make it moist because I am in the UK. Hope u can help I need to make a birthday cake this march. thanks
mazu

Anonymous said...

Hi Aunty

I'm desparately seeking a 'good' Brandy Butter Cake recipe but no luck so far. Could you help me out on this please? Perhaps made a little modification (based on this recipe) and convert it to a Brandy Butter Cake.

Thank you
Emily

Happy Belly said...

Hi
I tried this recipe today and I love it!!! It is the best butter cake I have made so far ;)
May I know if I could use Golden Churn butter for this cake?
I hope you don't mind that I have linked your recipe in my blog.
Thanks!

Anonymous said...

Hi

Saw the comment requesting for Brandy Butter Cake. Aunty, if we substitute milk with brandy, would it work? I like to have the recipe too, could you post it on your blog please.

Thanks
Sandra

mezkitchen said...

Dear Aunty,

I'm looking for a butter cake recipe which is firm enough to make into a 3D cake. Can I use this recipe?

Thanks for advice.

Mez

Aunty Yochana said...

Hi Sandra

yes u can sub with brandy.

hi Mez kitchen,

yes this recipe can be used for 3D cake. u need a firm cake to make a 3D cake.

rgds

mezkitchen said...

Hi Anuty,

I baked your butter cake using Wilton's 3D mould & it turned out perfectly. The cake was firm enough to hold the shape, and yet still taste soft & moist. Thanks a lot.

I'll try another of your recipe the next round : tri-colour marble cake. Hope it works too.

Aunty Yochana said...

Hi mezkitchen

you're most welcome...

rgds

veyone said...

Hi! Aunty Yochana, I have some question regarding how to measure
butter or margarine. Can I use U.S
measuring cup for measuring butter and margarine? And how many gram is equal to 1 cup U.S measurement?

Thank you.

veyone said...

Hi! Aunty Yochana, I'm just new to baking. I have question regarding how to measure magarine and butter. Can I use U.S cup to measure butter or margarine? But how many gram is = 1 cup U.S measurement? Is there any other way to measure beside using a scale?

Thank you.

Joyce said...

Hi
May i know what is cake glucose? as my butter cake taste great and nice in texture on the day i baked, but it turned out dry and hard on the next day. My sincere thanks for your butter cake recipe.

yokeling said...

Hi aunty,
Can I use low protein flour?

yokeling said...

Hi aunty,
Can I use low protein flour? TQ

Skywalker1133 said...

Hi Aunty,
Can I use low protein flour? TQ!

Skywalker1133 said...

Hi Aunty,
Can I use low protein flour?
TQ!

sherene said...

Hi
Aunty Yo i had baked this butter cake last 2 weeks,my family like it very much ~ but the disappointed things is in d middle of cake wasnt cooked enof ~ anyways thx for ur recipe ya ~
can i know 20cm round tin izit 8"??

Aunty Yochana said...

Hi Sherene

for every cake u bake, u must test it with a skewer before u take out the cake. If the skewer comes out clean, then it's cooked.
as for 20 cm, it's about 8" .

rgds

Anonymous said...

Hi Aunty..
Want to ask.. I'm doing a cake for my nephew. Will be putting fondant over e cake. Can I use this recipe for e cake? And also is there anyway I can stop/reduce e fondant from 'perspiring'?
Thanks!
Sharlene

Anonymous said...

Hi.
I'll be baking a cake for my nephew tmr. And i chanced upon ur butter cake recipe, and it looks really really good!... I'm thinking of putting fondant over e cake, would this recipe be suitable for e cake? ... and also is there any way i can stop/reduce e fondant from "perspiring" ? Thanks!!

Aunty Yochana said...

Hi Anonymous

Yes you can use the butter cake to cover with fondant. to pervent persiperation, keep the cake in a cool room or an air cond room.

rgds

Anonymous said...

Hi Aunty,

I tried to bake ur butter cake for the 1st time last week for my nephew as mentioned.. i must say it was FANTASTIC!!.. my whole family enjoyed it so much!! thanks aunty for the wonderful recipe!!

but i would like to ask how to make the cake more dense and buttery? i like cakes that are more moist.. thanks again,
Sharlene

Anonymous said...

Hi Aunty Yochana,

I baked this cake today and it's really good, however despite adding 70g more butter, it still doesn't taste very buttery, is it okay to add even more and keep everything else the same??

Anonymous said...

hi
I tried baking a butter cake with just the normal margarine and it was oily and sort of heavy. Is there much difference between cake margarine and the normal one ? :)

Anonymous said...

Hi Aunty,

How do I bake this cake if I want to do it in cupcake form - I mean the temperature and baking time?

Hope to hearing from you soon. Thanks much :)

Starlet-scarlet said...

Hi Aunty,
Came across your blog.
I added raisins to my cake however, up to an hour still have some liquid in the centre. Do I need to reduce anything if sultanas are added?

Please advise. Thanks!

Starlet-scarlet said...

Hi Aunty,
Came across your wonderful blog.
I try adding raisins to the butter cake. It turns out very soft with nice browning on top, however the centre part of it is still wet despite baking for 1 hour 10mins.
Do I need to add to subtract any ingredients?
I used 200g butter and 50g margerine.

Please advise. Looking forward for your reply.

Thanks!