Butter Cake Recipe (Plain Cake)
Eggless butter cake recipe for most delicious, flavorful, soft cake with finest crumbs. This is my fool proof recipe for bakery style plain cake that is the perfect combo with tea. If you love soft buttery thick slices of bakery cake, look no further and try this easy butter cake recipe today!
Servings: 1 loaf
Calories: 3219kcal
Ingredients
- 120 grams soft butter unsalted, room temperature
- 400 grams sweetened condensed milk
- 2 teaspoons vanilla extract
- 1.5 cups plain flour
- 1.5 teaspoon baking powder
- 1/4 teaspoon salt
- 1.5 cups milk start with 1/2 cup and add as required
Instructions
Preparing batter for butter cake
- Preheat your oven to 180 C or 350 F.
- Grease and dust a 8.5 into 4.5 baking loaf with butter and flour.
- Beat soft butter using a electric beater for 2 minutes.
- Add condensed milk, vanilla and continue to beat until light and pale.
- sift flour, baking powder and salt directly over the wet ingredients. Mix well
- Add milk starting from 1/2 cup and work your way to make a thick yet flowing batter. Do not over mix the batter.
Baking the butter cake
- Pour into the greased baking tin and bake for 25-35 minutes.
- Let the cake cool for 30 minutes once baked. Slice and serve butter cake as needed.
Notes
Use very good quality pure vanilla extract as that is the only flavor we are using here.
Make sure to beat the butter and condensed milk until light, fluffy and creamy.
Let the cake cool completely for clean slices.
This cake keeps well for 3-4 days in refrigerator and two days at room temperature.
Nutrition
Serving: 1loaf | Calories: 3219kcal