Traditional Butter Cake (The Best!)

Traditional Butter Cake (The Best!)

Based on 1 ratings
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Cindy Vun

Cindy Vun

Community member

"This is my mom's favourite butter cake and it's super rich, moist and soft at the same time! Best served with cream cheese frosting for extra flavour."
Easy 👌
15 min
45 min
0 min


41⅔ g
salted butter
20⅞ g
light brown sugar
38⅓ g
8⅓ ml
fresh whole milk


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

    • 41⅔ g salted butter
    • 20⅞ 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

    • tsp vanilla extract
    • 38⅓ 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

    • 8⅓ ml fresh whole milk
    • 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.

  • Enjoy your meal!

    Traditional Butter Cake (The Best!)



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