SUPER SOFT MOIST BUTTER CAKE
Baking a cake was never my thing until my dad blessed me with this recipe. Yup, my dad. It's the easiest way to bake a butter cake with a super soft and moist texture.
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I used to have challenges baking butter cake due to the heavy weight of the butter and sugar compared to sponge cake or chiffon cake. Have you ever baked one but the texture may seem to be dry or wet but lumpy? So I hope this recipe will be able to help
to overcome the challenges and with
minimum effort.
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You may store the butter in room temp in an air tight container for about 3 to 4 days. On the 4th day, it is still moist and soft. Try it!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video, kindly give me a "like" and subscribe my channels. There will be baking videos coming right up. Thank you.
STEP 1: Get ready all the ingredients
For a baking pan of 7inch diameter and 3inch height:
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220g Self-raising flour, sifted
220g butter
190g sugar (I like it less sweet, so this ratio is lower than usual)
4 large eggs
1 tsp vanilla essence
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​Note: If you do not have self-raising flour, simply replace with all-purpose flour, and add 11/2 tsp of baking powder and 1/2 sp of salt.
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Equipment: You will need a cake mixer or hand mixer. If you only have a hand mixer, simply double up the
mixing/beating time.
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STEP 2: Make the batter
Add butter (room temp) and sugar into the mixer bowl. Beat both of the ingredients on medium speed for 10-15 minutes until the sugar is dissolved.
Important: Ensure the batter is beat long enough, so that the sugar is dissolved. You can use your finger to test if there are still lumps of sugar. Beating 2 to 3 minutes in this process is not enough.
After 10 minutes, the batter will become fluffy and smooth. It does resemble buttercream.
Continue beating in lower speed as you are adding the eggs. Add the eggs one by one.
Important: Do not add all the 4 eggs altogether, so that the eggs are mixed well into the batter. Adding 4 altogether, the batter will find it hard to cope all of a sudden. This will affect the outcome of your cake.
Soon after adding the eggs, you are to add the flour. Scoop the flour into the mixer spoon by spoon.
Important: Do not pour all the flour at one shot. Flour can be lumpy when there is too much stuck together, and it will be difficult to break it. It will affect the consistency of the batter.
Continue beating for another 10 minutes and medium to high speed.
STEP 3: Batter is ready
Preheat the oven at 170 degree C or 335 degree F.
Get ready the 7inch pan before you pour in the batter. Grease the pan and put a 7inch diameter of a parchment paper on the base. Then pour in the batter.
Give the pan a few taps on the table to release the bubble. This is to avoid having holes in the your cake.
STEP 4: Time for baking
Put the pan into the oven and bake for 40-45 minutes.
As soon as it reaches 40 minutes, use a cake tester to test the cake.
Leave the cake on the rack for cooling.
Enjoy the baking and the cake.
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Watch my YouTube video for clearer picture and steps for baking. Should you like my video, kindly give me a "like" and subscribe my channels. There will be baking videos coming right up. Thank you.