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Butter Cake II

by Angie Liew

A butter cake is one versatile cake that we  can whip up for any occasion.  We can use it as a base for a birthday cake or serve it on its own.

Butter Cake II

Recipe by Huang Kitchen, Angie Liew
A butter cake is one versatile cake that we can whip up for any occasion. We can use it as a base for a birthday cake or serve it on its own.

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  • 250 g Butter, room temperature
  • 200 g Castor Sugar
  • 250 g Self-raising flour, sifted
  • 1 teaspoon Baking powder
  • 5 Eggs, separate yolks and whites, room temperature
  • ½ cup Milk


    • Preheat oven to 180 degree C. Grease bottom and sides with melted butter. Line the bottom and sides of a 8 inch square pan with parchment paper.
    • Using an electric mixer, cream butter and sugar until pale and creamy. It is important to beat the butter with the sugar very well at this stage as it aerates the mixture.
    • Add unwhisked egg whites. Mix well.
    • Then add egg yolk one at a time, beating well after each addition. It is best to add eggs at room temperature, as cold eggs will cool the butter and may curdle the mixture.
    • Add half the flour into the butter mixture. Stir to combine. Add half the milk. Stir to combine again. Repeat with the remaining flour and milk.
    • We stir with a wooden spoon or spatula at this stage as beating with a mixer will over work the flour resulting in a more dense cake. Use milk at room temperature so it mixes through the batter more easily.
    • Pour the batter into the prepared cake pan and smooth the surface with a small palette knife.
    • Place the cake pan in the middle shelf of the preheated oven. The position of the shelf gives a more even heat and results in a evenly colored crust. Bake for about 50 minutes or until a toothpick insert in the centre comes out clean.
    • Remove the cake pan from the oven and set aside for 10 minutes before turning onto a wire rack to cool completely.
    • Can also dust with icing sugar and serve.


Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!
Course: Desserts
Cuisine: Baking
This cake has a firm, moist texture that makes it perfect for even tiered designs.

This recipe turns out a reliably light golden cake with a moist crumb.

It’s solid with flavour and with the taste of buttery butter.  Truly for any butter lover fans!

This has to be my all time favourite butter cake. …………  It’s rustic and simple.
It’s rich buttery flavour is absolutely addictive…………. A word of warning though……
This cake is super unhealthy but super delicious!


This simple butter cake  is not even smothered in icing and it need not be served with cream…..

it was GOOD as it was.

Sometimes the simple things really are the best    ……..   So do enjoy!


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Moon May 21, 2020 - 9:34 pm

Hi Angie may I know what baking tray size you using for the 4 metric ingredients?

miko May 24, 2020 - 8:53 am

Hi Moon, I use a 9 inch square for 1 butter cake using 250g butter. Sometimes I use smaller loaf pan (6×3 inch). For the same batter I can make 4 pieces.

miko June 6, 2020 - 8:23 am

I use a 9 inch baking tray.

penny March 27, 2015 - 12:35 am

Hello! May I know what is the differences between butter cake 1 and 2. I noticed besides measurement of the indregient, the method of mixing the batter is different too.

I’m looking for a moist and crumbly butter cake.


Angie Liew March 27, 2015 - 10:08 am

Hi Penny, sorry to confuse you with my butter cake recipes. Actually these are the 2 recipes that I tried out in my kitchen. Because the techniques involved are different, hence the texture’s different. Butter cake 1 has finer texture than butter cake 2. Both are equally moist and crumbly. I personally like butter cake 2 recipe as my family prefers the texture to be less fine. Hope that helps

Huang Kitchen