Traditional Butter Cake (The Best!)

Based on 1 ratings

Cindy Vun

Community Member

Difficulty

Easy 👌
15
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
250 g salted butter
125 g light brown sugar
eggs
½ tsp vanilla extract
230 g flour
50 ml fresh whole milk
2 tbsp yogurt

Utensils

  • baking pan
  • stand mixer with whisk
  • Step 1/7

    • baking pan

    Preheat the oven to 175°C. Lightly grease an 8x8-inch square pan with some butter and dust with flour, set aside.

  • Step 2/7

    • 250 g salted butter
    • 125 g light brown sugar
    • stand mixer with whisk

    Use an electronic mixer to beat the butter and sugar (med-high speed) until well combined or pale yellow in color, about 3 minutes.

  • Step 3/7

    • eggs

    Turn the mixer to low speed and add in the first egg, beat well after each addition of egg until creamy, about 1 to 2 minutes each.

  • Step 4/7

    • ½ tsp vanilla extract
    • 230 g flour

    Scrape down the sides for even mixing. Add in the vanilla extract and mix well. Sift and fold in the flour in three batches and mix well.

  • Step 5/7

    • 50 ml fresh whole milk
    • 2 tbsp yogurt

    Lastly add in the whole milk and plain yogurt.

  • Step 6/7

    Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 40 - 50 minutes. To prevent the top of the cake from over browning, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set. Use a cake tester to test doneness.

  • Step 7/7

    Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and best served warm.

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