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Wednesday, April 4, 2012

Butter Cake

Made this for a friend yesterday.I used the same recipe for Marble Cake but i omitted the cocoa part.Results:Yummilicious!!

  • Ocher Deeper Pan size ( 9" by 9" cake tin,roughly around 20 decent slices)

You will need:
  • 250g flour
  • 250g butter
  • 220g sugar(i used 200g)
  • 4 eggs
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • 60ml milk (80ml for oven)
  • See TIPS

The Preparation:
  1. Sift flour and baking powder.
  2. Cream butter and sugar till pale and creamy.
  3. Add eggs,one at a time.
  4. Add milk and vanilla essence.
  5. Fold in flour in 3 batches,do not over mix.
  6. Pour into greased(recommended) HappyCall Pan or lined cake tin.
  7. Shake the pan or tin a little to even out the batter.

The Cooking/Baking:

HappyCall Pan
  1. Cook at very low heat,shifting the pan around for every 3-5 minutes.(for even texture)
  2. After about 15 minutes,open the lid to check if the top is no longer moist,otherwise continue to cook till so.
  3. Flip the pan and shift it around for another 10 minutes.
  4. Flip the pan back and check if the cake is done.
  5. Once done,transfer onto cooling rack carefully.
  6. Serve when cooled.

  1. Bake in a preheated oven at 170°C for 30-40 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Serve when cooled.


  • You can add 1 teaspoon of baking soda for 2 teaspoon of baking powder if you prefer a softer and lighter version.
  • Add more milk(20ml) if you are using oven to bake.
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
  • Do not remove immediately from tin as the cake might break.
  • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here.
Original recipe from:Serene Tan
 *Edited by DeQueenKitchen in Aug 2012 for softer version~

~Indulge in what we make at DeQueenKitchen~

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