Royal Thai Butter Cake

A few slices of Thai Butter cake on a white plate.

4.34 from 3 votes

This is a super moist Royal Thai Butter Cake that has been viral in Malaysia and Indonesia. Using only simple ingredients you can have a perfectly moist and soft butter cake

Prep Time15

Cook Time1

Total Time1 15

Course: Cake, Dessert

Cuisine: Asian, Thailand

Servings: slices

Calories: 173kcal

Author: Claudia

Equipment

1 baking pan 6 inch square pan

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

Preheat the oven to 320°F (160°C). Prepare your baking pan by greasing it and lining both the bottom and sides with parchment paper. In a small glass, combine milk and lemon juice. Stir to make buttermilk, it will thicken slightly once mixed. Set aside.
In a mixing bowl, add room-temperature butter and powdered sugar. Add a little vanilla essence if you like. Using a hand mixer, start on low speed and gradually increase to high. Beat for 3–5 minutes until the mixture is pale, light, and fluffy. Crack in the eggs one at a time, mixing on low speed after each addition.
Once the eggs are incorporated, continue mixing briefly on medium speed. Sift in the flour and baking powder. Gently fold the dry ingredients with a spatula first to avoid scattering flour, then mix again with the mixer on low speed until just combined.
Pour in the prepared buttermilk and mix briefly with the mixer until smooth. Transfer the batter to the prepared pan. Tap the pan gently on the table to release any air bubbles and smooth the surface. Use a skewer to swirl the top for an even texture.
Place the pan on the middle rack of the preheated oven). Bake for 55–60 minutes, or until the top is golden brown and the cake feels firm. Test with a skewer, if it comes out clean, it’s done. Carefully remove the cake from the pan and transfer it to a tray. While still warm, cover it with cling wrap and let it rest overnight. This helps the surface stay shiny and the inside moist.
The next day, remove the cling wrap and slice the cake to your liking. Enjoy your soft, buttery, and fragrant Thai Butter Cake!

Video

Notes

Mix smartly – Use a spatula first to fold in dry ingredients like flour and sugar before using your hand mixer. This prevents the flour from scattering everywhere and keeps your kitchen mess-free.
Line your pan well – Use double parchment paper (as shown in the video) to make it easier to lift the cake out once baked. It keeps the sides neat and prevents the bottom from sticking.
Seal in the moisture – While the cake is still warm, cover it tightly with cling wrap and let it rest overnight. This simple trick keeps the surface glossy and the inside beautifully soft and moist.
Be patient – The flavor and texture actually improve after resting. So resist cutting it too soon. You will get that perfect, buttery crumb!

Nutrition