Moist and fluffy yellow butter cake by hand.
We are going back to basics with this recipe, using just about any pan or bowl to mix up a cake you can enjoy any time of the day.
Family tea times or festive tables will never look the same without a butter cake.
Whether you make a golden butter cake from scratch or pick it up from a bakery, you’ll always remember the taste and texture of this popular Sri Lankan treat.
You can have any rich, over the top cake as a centrepiece gracing your table.
But nothing beats a melt in your mouth soft butter cake with its pale golden colour and light as a feather texture which makes biting into them such a delight.
If I had a chocolate cake, I’ll probably eat about two slices and stop but give me a Sri Lankan butter cake and I can finish it on my own.
Hand a plate to my kids and they’ll dunk it in Nutella making it a messy but yummy bite-size dessert.
I can blog from anywhere but baking a cake?
One of the best things about blogging is that I can do it from anywhere as long as I have my laptop and a speedy wi-fi connection.
So when I join funny man for the holidays, I continue blogging but not having my skillet and baking utensils can be a trial, especially when I have a sudden urge to do some therapeutic baking.
He has almost every spice imaginable but baking appliances?
Nothing, not even a large bowl to mix the batter.
That’s exactly what happened to me this time, I had this sudden craving for a slice of Sri Lankan butter cake and had to use a cooking pan to mix up the batter.
No Bowls, no mixers but just look how well the cake turned out!
A buttery, soft, melt in your mouth, vanilla butter cake made from scratch just using basic utensils and an oven.
Please feel free to use a mixer to combine if you have one but I have to tell you, with all the convenient kitchen appliances out there, once in a while, going back to basics, although time-consuming gives a certain kind of satisfaction.
Thank you for stopping by, I hope you make this recipe for your family. if you enjoyed it, please let me know, if you feel the recipe needs a few tweaks, even then, drop me a message.
You can keep track of new recipes by liking or following the blog social media profiles but life happens and I do forget to update them sometimes.
Beginner’s tip for a light butter cake.
Always remember that baking is a science, one of the first basic recipes you’ll learn, is to make a soft and moist butter cake.
For the occasional baker or someone learning to bake, the first time you make a cake can be intimidating.
The list to achieve a perfect butter cake can be long.
The cake should be soft, moist, fluffy, light, avoid rising in the middle or cracking.
It’s not easy, mixing the ingredients and oven temperature plays a big part in delivering a perfect cake.
Whether you are cooking a biryani or making a fluffy butter cake, the fact is, practice makes perfect.
The more you make, the better you get, in fact, this probably applies to everything in life that forces you to learn a skill.
Here’s proof of me mixing the batter in a cooking pan and wooden spoon, making the best of what was available.
low temperature and longer baking
time for a lighter cake.
How to avoid cracks and domes in a cake.
The reason I’m using a lower temperature to bake the cake is to avoid the usual cracks and domes.
Reading the exact temperature in an oven is hard(altitude, different models all affect the oven temperature).
So maintaining a low temperature, longer cooking time helps to keep the cake even and maintain a moist texture at the same time.
I actually prefer this method as the chances of a burnt top is less, especially when I’m using someone else’s oven or a convection oven like mine that tends to have a higher temperature than it shows.
Lower temperature and longer baking time also produce a much lighter and airy cake.
What I did to avoid the cake doming.
As mentioned above I baked the cake using a lower temperature and baked it longer.
I also placed a larger baking tin on top of the baking pan containing the batter.
This actually worked for me to get an evenly baked cake. make sure to butter the bottom of the larger pan to avoid the cake sticking to the bottom of this pan.
how to make
a moist and fluffy
Sri Lankan butter cake
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use the standard measuring cups and spoons.
Butter 2 cups(250g)
Sugar 2 cups (250g)
1/4-1/2 cup of milk(you can add 1/2 a cup if the batter is too thick)
2 cups flour(250g)
1 and 1/2 teaspoon baking powder
2 teaspoons of vanilla
Keep everything ready.
All ingredients should be at room temperature, take out the eggs, butter and milk out of the refrigerator 30 minutes before you begin making the cake.
Into a bowl, sieve flour and baking powder together and set aside.
To remove the cake with ease, I’m using foil to cover the inside of a 9 x 9 cake pan, you can also use baking parchment paper then grease it with butter and set aside.
Making the batter
Cut the butter into cubes and place them in a bowl or pan, add sugar to the butter and cream until both ingredients are combined well and you have a creamy mixture in the pan. since the creaming is done manually, make sure that the sugar is completely dissolved.
Once butter and sugar are creamed, start adding the eggs one at a time while combining the eggs into the creamed butter. mix using one direction.
Preheat oven to 180C.
Add flour in half a cups, fold flour into batter using one direction, avoid beating or vigorous mixing. once you’re done adding the flour, pour in the milk and vanilla and combine.
If you find the consistency of the cake batter too thick, pour not more than 1/2 a cup of milk(not at once but gradually).
Once the batter is done, immediately transfer it to the baking pan.
Tap the pan three or four times on the counter to force the air bubbles out and level the cake.
Baking the cake.
If you want to avoid the cake rising in the middle place a larger pan(the bottom)over the baking pan holding the batter.
Bake the cake at 170C for 40-60 minutes.
35-40 minutes into baking the cake, check if the cake is done by inserting a toothpick(if it comes clean, its done) or bake longer(within the time frame given).
Made this recipe?
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Keep everything ready. Making the batter BAKING THE CAKE.
It’s free and on the blog, for you to try anytime.
Keep everything ready.
Making the batter
BAKING THE CAKE.
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