Buttery, tender, and unapologetically rich—this cake feels like the velvet curtain call of a Southern kitchen and a Parisian pâtisserie rolled into one. The texture? Think Tokyo castella meets Kentucky pound cake, golden and melt-in-your-mouth with every bite.
Inspired by my travels through Southeast Asia, where sweetened condensed milk is a pantry staple, I learned to coax extra moisture and richness into simple bakes. A touch of clarified butter (ghee) adds a nutty undertone you might not expect—easy to try, unforgettable once you do.
Whether you’re dressing it up with macerated berries or letting it shine solo beside a cup of Assam tea, this butter cake invites experimentation. It’s a lesson in balance—technique meets heart, indulgence meets ease, global flair meets home comfort.
What I Didn’t Expect About This Recipe?
- I thought it’d be too dense, but the cake came out cloud-light—perfect for midweek dessert and weekend brunch.
- I subbed in brown butter once by accident, and it turned into a warm, toasty revelation—might do it on purpose next time.
- It freezes like a dream, so I started making double batches—future me always thanks past me.
- Surprisingly, this butter cake made a big difference in my portion control—I feel full faster, so I naturally eat less.
- It’s ridiculously good on its own, but with a spoonful of whipped cream and a drizzle of honey? Absolute magic.
Butter Cake Recipe
Equipment
- 8-inch square baking pan
- Mixing bowls (large)
- Electric mixer
- Measuring cups and spoons
- Sifter or fine mesh sieve
- Rubber spatula
- Wire cooling rack
- Parchment or wax paper
Ingredients
- ½ tsp salt
- 1½ cups all-purpose flour
- ¾ cups milk, room temperature
- 2 large eggs, room temperature
- 2 tsp baking powder
- ½ cup butter, room temperature
- 1 cup white sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease an 8-inch square baking pan and either line the bottom with parchment or wax paper, or dust it lightly with flour.
- In a large bowl, sift together the flour, baking powder, and salt.
- In a separate large bowl, beat the sugar and butter with an electric mixer until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the flour mixture in 1/2 cup increments, alternating with the milk, and beat briefly after each addition until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack and allow it to cool completely.
Notes
- Bring eggs and butter to room temperature for better mixing and texture.
- Don’t overmix the batter—stop as soon as everything is incorporated to keep the cake tender.
| Nutrition | Value |
| Calories | 210kcal |
| Carbohydrates | 30g |
| Fat | 9g |
| Protein | 3g |
| Cholesterol | 53g |
Tips To Ease Your Job!
- Bring eggs and butter to room temperature for better mixing and texture.
- Don’t overmix the batter—stop as soon as everything is incorporated to keep the cake tender.
- You can use cake flour instead of all-purpose flour for an even lighter crumb.
- Add a teaspoon of lemon zest or almond extract for a subtle flavor twist.
