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Moist and fluffy yellow butter cake by hand(Sri Lankan).

Moist and fluffy yellow butter cake by hand(Sri Lankan).

We are going back to basics with this easy butter cake recipe.

You are going to use just about any pan or bowl to mix up a vanilla-flavored butter cake you can enjoy any time of the day.

And all it takes is just 7 ingredients to make this butter cake.

You need this golden butter cake recipe!

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 centerpiece gracing your table.

But nothing beats a melt in your mouth moist butter cake with its pale golden color 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 homemade butter cake and I can finish it on my own.

yellow butter cake by hand. slices of vanilla butter cake makes the ideal tea time treat.about any pan or bowl to mix up a cake you can enjoy any time of the day.#cake #srilankan #buttercake #dessert #sweet.

Hand a plate to my kids and they’ll dunk it in Nutella making it a messy but yummy bite-size dessert. 

 

I had to mix this vanilla cake by hand here’s why.

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 to cook and write the recipes on the blog.

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 the traditional 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.

Mixing the vanilla cake butter in a cooking pan and wooden spoon.#cake #srilankan #buttercake #dessert #sweet.

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. 

Here’s proof of me mixing the batter in a cooking pan and wooden spoon, making the best of what was available.

Save the recipe to your favorite Pinterest board!
golden butter cake, soft and fluffy and easy to make #cake #srilankan #buttercake #dessert #sweet.
Keep these tips in mind to make the best butter cake recipe.

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 quite long.

The cake should be soft, moist, fluffy, light, avoid rising in the middle or cracking.

It’s not easy. 

But remember, how you mix 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.

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.#cake #srilankan #buttercake #dessert #sweet.

The more you make, the better you get, in fact, this probably applies to everything in life that forces you to learn a skill.

2 reasons for baking the butter cake at low temperature and longer  baking time.

1. this easy butter cake recipe has been tried by my readers and unless you didn’t follow the instructions carefully, this cake recipe will always deliver the best soft butter cake ever! 

2. 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.

More cake recipes!

Sri Lankan ribbon cake

Almond butter cake(coffee cake)

Chocolate loaf cake.

Date cake with raisin and nutmeg.

Dairy-free chocolate Crazy cake.

Condensed milk chocolate biscuit cake.

Storing– once cool, cut into required size and refrigerate in an airtight container.

Reheating- can be refrigerated for a week. when reheating take a few pieces and microwave for 10-12 seconds to warm the cake.

RECIPE DIFFICULTY- LITTLE CARE NEEDED

How to make a butter cake.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

The ingredients mentioned below use the standard measuring cups and spoons.

Butter 2 cups

Sugar 2 cups 

4 eggs

1/4-1/2 cup of milk(you can add 1/2 a cup if the batter is too thick)

2 cups flour

1 and 1/2 teaspoon baking powder

2 teaspoons of vanilla

Method

Keep everything ready.

ingredients for butter cake.

All ingredients should be at room temperature.

 

Take the eggs(4), butter(2 cups) and milk(1/4-1/2 cup), out of the refrigerator 30 minutes before you begin making the cake.

 

 

 

Into a bowl, sieve flour(2 cups)and baking powder(1 and 1/2tsp)together and set aside.

sieved flour for the butter cake.

To remove the cake with ease, you can cover the inside of a 9 x 9 cake pan with foil or baking parchment paper.

I add two layers of the paper to remove the cake from the baking pan easily.

Grease the bottom and sides with butter and set aside.

parchment paper layered in the baking tray.

 

How to make butter cake from scratch.

 

Cut the butter into cubes and place them in a bowl or pan, add the sugar to the bowl.

 

If you find the sugar grains are bigger than usual, it will only add additional time making the buttercream. 

 

cubed butter and sugar in the bowl.

Pulse the sugar a few times in the blender to reduce the size of the sugar which will ease the creaming.

 

Cream the butter and sugar until both ingredients are combined well and you have a creamy mixture in the pan.

 

If you are creaming manually, make sure that the sugar is completely dissolved.

creamed butter and sugar.

Once the butter and sugar are creamed, start adding the eggs one at a time.

adding eggs to the buttercream for the cake mixture.

Gradually combine the eggs into the creamed butter.

Mix using one direction.

eggs added to the creamed sugar and butter.

Preheat oven to 180C.

Add flour in half a cups and fold the flour into the batter using one direction.

Avoid beating or vigorous mixing.

adding flour to the cake batter.

Once you’re done adding the flour, pour in the milk and vanilla and combine.

milk in the cake batter mixture.

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).

mixed cake batter mixture.

 

Once the cake 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.

cake batter in the tray.

 

Baking the butter cake.

Place the cake tray in the middle shelf of the oven.

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.

baked butter cake in an oven tray.

35-40 minutes into baking the cake, check if the cake is done by inserting a toothpick(if it comes clean, the cake is done) or bake longer(within the time frame given).

Let the vanilla butter cake cool.

Hold the parchment paper from both sides and remove the cake from the baking tray.

And then gently remove the parchment from the sides of the cake.

Slice the cake into the required size and enjoy it with a cup of tea.

baked butter cake just off the oven.

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how to make a moist and fluffy Sri lankan butter cake by hand-islandsmile.org

Moist and fluffy yellow butter cake by hand(sri lankan).

Yield: 5
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Moist and fluffy yellow butter cake by hand(Sri Lankan).

We are going back to basics with this recipe, using just about any pan or bowl to mix up a vanilla-flavored butter cake you can enjoy any time of the day

Ingredients

  • Ingredients mentioned below use the standard measuring cups and spoons.
  • Butter 2 cups
  • Sugar 2 cups
  • 4 eggs
  • 1/4-1/2 cup of milk(you can add 1/2 a cup if the batter is too thick)
  • 2 cups flour
  • 1 and 1/2 teaspoon baking powder
  • 2 teaspoons of vanilla

Instructions

Keep everything ready.

All ingredients should be at room temperature.

Take the eggs(4), butter(2cups) and milk(1/4-1/2 cup), out of the refrigerator 30 minutes before you begin making the cake.

Into a bowl, sieve flour(2 cups)and baking powder(1 and 1/2 tsp)together and set aside.

To remove the cake with ease, you can cover the inside of a 9 x 9 cake pan with foil or baking parchment paper.

I add two layers of the paper to remove the cake from the baking pan easily.

Grease the bottom and sides with butter and set aside.

Cream the butter and sugar until both ingredients are combined well and you have a creamy mixture in the pan.

If you are creaming manually, make sure that the sugar is completely dissolved.

Once the butter and sugar are creamed, start adding the eggs one at a time.

Gradually combine the eggs into the creamed butter.

Mix using one direction.

Preheat oven to 180C.

Add flour in half a cups and fold the flour into the 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 cake 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 BUTTER

CAKE.


Place the cake tray in the middle shelf of the oven.

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, the cake is done) or bake longer(within the time frame given).

Let the vanilla butter cake cool.

Hold the parchment paper from both sides and remove the cake from the baking tray.

And then gently remove the parchment from the sides of the cake.

Slice the cake into the required size and enjoy it with a cup of tea.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 1224Total Fat: 79gSaturated Fat: 48gTrans Fat: 3gUnsaturated Fat: 25gCholesterol: 347mgSodium: 710mgCarbohydrates: 121gFiber: 1gSugar: 80gProtein: 12g

Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

Did you make this recipe?

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Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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Mal

Sunday 25th of July 2021

Fluffy, moist and just perfect! Thank you for this recipe which is so easy to follow. I don’t always make Butter Cake but out of all the Butter Cakes I’ve ever made, this one turned out the best! Thanks for your recipe Jehan!

jehan

Sunday 25th of July 2021

Hi Mal, Thank you for this wonderful comment. so happy that the butter cake came soft and fluffy. you are most welcome. if you can please rate the recipe on the card. this helps other readers find the recipe easily. thank you, regards J

Sham

Thursday 10th of June 2021

Hi again, can this recipe be halved? Would a 7" round mould be good?

Using a stand mixer, we cream the butter and sugar until there's no trace of sugar at the bottom of the bowl correct?

With the mixer, beat in the eggs on low speed?

Also, do you already have the measurements in grams?

Just to confirm, we preheat the oven at 180°C but bake it at 170°C ?

Sham

Monday 7th of June 2021

Hi. Do you use medium or large eggs?

jehan

Monday 7th of June 2021

Medium-sized eggs should do. Regards J

STEPHANIE

Sunday 18th of October 2020

Hi I'm from Malaysia and I'm married to a Sinhalese man. We tried out the recipe and the cake sank in the middle. Is it from too much heat? We followed the recipe accordingly and i believe its the oven settings that would have messed it up. We are using a convection oven that has heat up and down.

jehan

Sunday 18th of October 2020

Hi Stephanie, there could be a couple of reasons the cake would have sunk. here are a few of the reasons 1/overbeating the batter 2/once the cake batter is made, letting it sit out for a long time 3/ leaving it out for a long time before baking /expired baking powder 5/constantly opening the oven door to check 6/wrong pan size 7/the convection oven can also be a problem, next time please try with a lower temperature like 160C for 1 hour and 10 minutes. Hope this helps, regards J

Helen

Monday 8th of June 2020

Hi, I read the comments about the cups & grams. Our butter comes as 250g a bar. Is that sufficient or must i melt my butter to get 2 cups which is 500g? A cup in Oz is 250g so i will need 2 bars and 2 cups sugar will also be 500g. Is a cup measurement different in Sri Lanka? Sorry for being confused as a noob baker.

jehan

Monday 8th of June 2020

Hi Helen, thank you for messaging me with this question, yes, I have been asked this question a few times, I will be adding the accurate grams amount once I do make this cake using grams unit as measurements when time permits.

Now to your questions, Please don't worry about asking the questions, the more readers ask me the more I can troubleshoot problems that are real for the reader, so I will answer to the best of my ability. Is cup measurement different in Sri Lanka? No, they are the same as US and UK, although I found out Sweden's measurement cups are a little different.

Please do not melt the butter to make 500g of butter.

I think 2 cups of butter and sugar and seeing it visually confuse many as it sounds and LOOKS like a lot of butter and sugar BUT this is a cake made with 2 cups of flour which is hence the butter and sugar are also added proportionately.

Yes. to make this cake you will need 2 cups of butter.

I hope my answer helps, please do not hesitate to contact me with any other further questions and please let me know how the cake came out to you. as a noob baker, I really hope this recipe helps you and please do read the beginner's notes on this recipe. Thank you and regards, J

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