THE BEST MOIST BUTTER CAKE
This classic Sri Lankan Butter Cake is a buttery, rich, and moist cake, a perfect accompaniment to a nice hot cup of tea or coffee.
Servings: 6 to 8 slices
Equipment
- 18 or 20 cm Bundt Cake Pan
Ingredients
- 200 g unsalted butter softened at room temperature
- 180 g granulated sugar
- 3 eggs at room temperature
- 1 egg yolk at room temperature
- 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 180 g cake flour
- 2 tablespoon milk at room temperature
Instructions
- Gather and measure the ingredients. Cut butter into small pieces and place in a mixing bowl; let stand at room temperature to soften slightly.
- Preheat the oven to 180°C and position an oven rack in the lower half of the oven.
- Sieve the flour, baking powder, and salt together three times.
- Grease the pan with softened butter. Dust lightly with flour and shake off the excess. Set aside.
- Cut the butter into small pieces and place in a mixing bowl. Leave the bowl out on your counter until it reaches room temperature (21°C).
- Slightly beat the softened butter with a wooden spoon before beating it with the hand mixer.
- Next, start beating with a hand mix when the butter is soft enough. Beat on high speed for about 2 minutes.
- Start adding the sugar after the butter becomes a bit creamy. Gradually add sugar, a tablespoon at a time. Beat at high speed until the mixture becomes pale yellow or almost white, light, and fluffy for about 5 minutes. And then continue beating at medium-high for about 3 minutes.
- Stop the mixer and use a spatula to scrape down the sides of the bowl as needed. Mix until it is light, fluffy, creamy, and become pale yellow.
- Lightly whisk the whole eggs, egg yolk, and vanilla extract (if using) together in a small bowl just until combined with a fork.
- Add the egg mixture gradually, little by little, and beat at high speed until all the eggs are incorporated.
- Beat until thick and fluffy, about 3 to 5 minutes in total, stopping to scrape the bowl as needed.
- Alternately add flour mixture and milk to the butter mixture, folding gently with a rubber spatula after each addition until just combined.
- Start with 1/3 flour mixture and mix, then 1/2 the milk and mix, then the second 1/3 of the flour mixture and mix, then the remaining milk and mix, finish with the last 1/3 of the flour mixture and mix until combined.
- Make sure you keep folding until the batter appears homogeneous without white dots.
- Do not over-mix. Stop mixing once the flour is incorporated and homogenous.
- Pour the batter into the prepared pan and level the surface evenly with a spatula. Give the cake pan a few taps on the counter to get rid of any large trapped air bubbles.
- Bake for 25 mins at 180°C, then reduce oven temp to 170°C. Continue to bake for another 5 to 10 mins or until a wooden skewer inserted into the middle of the cake comes out with a clean crumb.
- Let the cake cool in the pan on a wire rack for about 5 to 10 minutes.
- Remove the cake from the pan and place it on a cooling rack to cool completely. However, you can also serve this butter cake warm if you like.
- Serve & Enjoy! It is a perfect accompaniment to a nice hot cup of tea or coffee.