Butter Cake Recipe
Ingredients
- 100 gms Butter, unsalted room temperature
- 1/2 Cup | 100 gms whole sugar, powdered
- 3 Eggs
- 1 Tsp Vanilla Essence
- 105gm | 3/4 Cup plus 2 Tbsp All Purpose Flour
- 2 Tbsp | 20gms Cornstarch
- 1 Tsp | 5 gm baking powder
- 1/4 Tsp Salt
- 3 Tbsp Milk, full fat
- 1Tsp Vinegar/Lime juice
Instructions
- Prepare an 6 Inch Tin by greasing with oil and place a parchment paper at the bottom. Flour the sides and discard the excess flour. Preheat the oven at 180C for 10mins.
- Make homemade buttermilk by mixing Vinegar/Lemon juice with warm milk. Mix well and set aside for 10 Mins. Use warm milk not very hot milk,
- Cut the cold butter into cubes and keep it in the mixing bowl to come to room temperature faster. Its easier to cut the butter when cold out of the fridge.
- Beat the butter till smooth for 30-40secs. Add the powdered sugar and beat for a few mins till nice and creamy.
- Add the Eggs one at a time, mixing each egg until well incorporated. Add the Vanilla Essence. Mix well.
- Measure all the dry ingredients using a scale for best results.
- Add the dry ingredients into the wet ingredients using a sifter. Fold it in till well incorporated.
- Add the buttermilk in two parts while folding it in. Do not overmix after adding the dry ingredients.
- Butter Cake batter is ready! Transfer to the prepared 6 inch cake tin. Tap few times to make it even and run a toothpick across to remove any air bubbles trapped inside. This will avoid having holes in the sponge.
- Bake @180C in a 6 Inch Round tin for 45-50 mins or till a toothpick inserted comes out clean. I baked mine for 45mins exactly. My tin has a height of 2.2 inches so depending on your tin size the baking time may vary. Cover with a towel while cooling. Once cooled, run a rubber spatula to loosen the sides and reverse onto a plate. Keep it store airtight.
Video
Notes
Use room temperature butter, it should neither be too hard or too soft.
Beat the butter and sugar till nice and creamy. The mixture should be pale white and resemble whipping cream.
After the cake batter is ready, immediately transfer to the cake tin. Prepare the cake tin ahead of making the cake batter. The baking powder and the acid in the buttermilk reacts only for sometime and if delayed the cake might not rise well. The sooner the cake gets baked the better the texture.