Baking Diary: Classic Butter Cake

Traditional and rich butter cake is always the best. This easy recipe yields sweet and buttery cake with simple ingredients! The cake is extremely buttery, moist, soft and fluffy. Every bite brings you home. I love having them with a cup of coffee or tea for afternoon.

Baking Tips:

• Use a premium quality butter. I like Golden Churn and Lurpak brand butter.
• Keep the butter at room temperature. (Take out from the fridge an hour before)
• Use a hand mixer or stand mixer to make the batter in the beginning, then change to spatula to fold the batter gently after putting the flour. 
• Sift the flour for a smooth cake batter. 

These are the ingredients of the butter cake: 

• 250g salted butter
• 220g castor sugar
• 240g all purpose flour
• 50g milk
• 5 eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla essence
• 1/2 teaspoon salt

1. Cut the butter into small pieces and put into the mixing bowl. Beat until fluffy and white. 

2. Beat in castor sugar to the butter. It should turn more fluffy and white than before. 

3. Add salt to the mixture to enhance the taste of butter. Continue to beat until the batter can form triangular tips at the end of the whisks. 

4. Combine the flour with the baking powder, then sift them into another large mixing bowl and set aside. 

5. Add eggs, one at a time, beat well after each addition, but remember to stop at the fourth egg. 

6. Before putting the last egg, add two tablespoons of dry ingredients and beat well. Then beat in the last egg.

7. Remove the mixing bowl from the mixer and change to a spatula. Alternatively add flour and milk, by dividing into 3 batches, fold well with each addition, until all flour and milk is incorporated. Be extra gentle so you don't destroy all the air bubbles from the creamed mixture.

8. Add vanilla essence to the batter. Fold it gently. 

9. Pour the batter into a 7"x 7" square cake pan. Line the cake pan with parchment paper beforehand. A parchment paper helps immensely and ensuring the cake remains intact. 

10. Bake in preheated oven at 180°C for 45 minutes, or until a cake tester comes out clean. Remove cake from oven and let it rest in the pan for 10 minutes, then gently remove the cake from pan and let it cool completely on a wire rack. Once the cake cools to almost room temperature, cut into slices. 

Tadaaa... the cake is done! Look at the fine texture of the cake. The taste and flavor turn out good too! This butter cake recipe is quite simple to make and can be tried even by beginners. Yes, simple is the best!