This super moist Thai butter cake has been viral for quite some time in Instagram. The simple look and super moist texture will make you fall in love.
I have seen the post on Thai butter cake on my timeline several times, but it took some time before I decided to try making it on my own.
This cake started viral in Malaysia and then since Indonesia is very close to Malaysia, so many bakers tried it and posted on Instagram.
Since Christmas is coming, it is time to send beautiful gifts and I usually send my friends my baked products.
So, it is time to make this Thai Butter Cake!
Ingredients to Note
Butter
Use a good butter brand so your cake will be perfect. If you have a favorite brand that you already know, then use it.
Buttermilk
If you don’t have buttermilk, you can make your own buttermilk by adding lemon or vinegar to milk.
Baking powder
Baking powder will help make the cake rise evenly.
Thai Butter Cake Recipe
- 168 gr unsalted butter
- 145 gr powdered sugar
- ¼ tsp salt
- 4 eggs
- 188 gr flour
- 5 gr baking powder
- 80 gr milk
- 1 tbsp lemon juice
- 1 tsp vanilla essence (optional)
Instructions:
- Preheat your oven to 140°C.
- Prepare baking pan, grease it and line it with baking paper at the bottom and the sides.
Buttermilk:
- Prepare milk in a glass. Put 1 tbsp lemon juice into it. Stir. You will get buttermilk immediately once you stir it. Set aside.
Cake:
- Put butter in a mixing bowl. Let it soften in room temperature before mixing.
- Soften the butter by mixing it for 1 minute. Put in the powdered sugar and mix with a spatula to prevent the sugar from scattering.
- Now use mixer to beat the butter and sugar with low speed, gradually rising up to high speed.
- Beat the butter and sugar for 3 to 4 minutes until pale, light, and fluffy.
- Put in 4 eggs one at a time while mixing with low speed.
- Sieve flour and baking powder into the batter. Using a spatula, mix the dry ingredients to help mix it.
- Beat the batter using mixer with low speed until it is incorporated.
- Pour in the buttermilk. Mix again with the mixer for a while.
- You may add vanilla essence if you like.
- Pour in the baking pan. Knock on the table a few times to even out the surface. Use a skewer to make it more even.
- Transfer the baking pan to the preheated oven. Put in the middle rack. Bake for 55-60 minutes.
- Test with a skewer. If it comes out clean, the cake is done.
- Take out the cake from the baking pan gently. Transfer the cake on a tray. Cover with cling wrap. Let it settle for a night.
- The cling wrap will help make the surface of the cake shiny and moist inside.
- The next day, take off the cling wrap and cut the cake in slices to your preference.
- Enjoy!
Tips and Trick:
- Use double parchment paper to help you remove the cake from the baking pan after it is done. I showed it in the video.
- Cling wrap will help moisten the surface and the inside of the cake even more. When it settles down overnight, you will have a beautiful texture.
Storage and Shelf Life
I highly recommend you keep the cake with cling wrap in the chiller. This way you keep the moistness in the cake for longer time.
This cake can stay fresh for up to 5 days as long as you keep it in a closed container.
FAQs
Q: Can I use yoghurt to substitute buttermilk?
A: Yes, you can. Probably the texture will not be the same as buttermilk but it will make the cake moist, too.
Q: Can this cake be made in advance?
A: Absolutely! This cake will be even more moist the next day. So it is highly recommended that you make this cake in advance.
Q: Can I use margarine instead of butter?
A: Since the name is butter cake, I would recommend you use butter instead of margarine. Margarine will make the cake less moist.
There are other butter cakes you can try if you really like butter cake. Check out some of my recipes!
If you decided to try this recipe, please tag me on my Instagram or leave a comment in this article. I hope you have a wonderfully moist butter cake!
THAI BUTTER CAKE
This is a super moist butter cake that has been viral in Malaysia and Indonesia. Using only simple ingredients you can have a perfectly moist and soft butter cake
Ingredients
- 168 gr unsalted butter
- 145 gr powdered sugar
- ¼ tsp salt
- 4 eggs
- 188 gr flour
- 5 gr baking powder
- 80 gr milk
- 1 tbsp lemon juice
- 1 tsp vanilla essence (optional)
Instructions
Preparations:
- Preheat your oven to 140°C.
- Prepare baking pan, grease it and line it with baking paper
at the bottom and the sides.
Buttermilk:
- Prepare milk in a glass. Put 1 tbsp lemon juice into it.
Stir. You will get buttermilk immediately once you stir it. - Set aside.
Cake:
- Put butter in a mixing bowl. Let it soften in room temperature before mixing.
- Soften the butter by mixing it for 1 minute. Put in the powdered sugar and mix with a spatula to prevent the sugar from scattering.
- Now use mixer to beat the butter and sugar with low speed, gradually rising up to high speed.
- Beat the butter and sugar for 3 to 4 minutes until pale, light, and fluffy.
- Put in 4 eggs one at a time while mixing with low speed.
- Sieve flour and baking powder into the batter. Using a spatula, mix the dry ingredients to help mix it.
- Beat the batter using mixer with low speed until it is incorporated.
- Pour in the buttermilk. Mix again with the mixer for a while.
- You may add vanilla essence if you like.
- Pour in the baking pan. Knock on the table a few times to even out the surface. Use a skewer to make it more even.
- Transfer the baking pan to the preheated oven.
- Put in the middle rack. Bake for 55-60 minutes. Test with a skewer. If it comes out clean, the cake is done.
- Take out the cake from the baking pan gently. Transfer the cake on a tray. Cover with cling wrap. Let it settle for a night.
- The cling wrap will help make the surface of the cake shiny and moist inside.
- The next day, take off the cling wrap and cut the cake in slices to your preference.
- Enjoy!
Notes
- Use double parchment paper to help you remove the cake from
the baking pan after it is done. I showed it in the video. - Cling wrap will help moisten the surface and the inside of
the cake even more. When it settles down overnight, you will have a beautiful texture.