Sri Lankan Butter Cake
The famous Sri Lankan Butter Cake is a tender cake with rich buttery flavor. It’s made with baking staples like, butter, sugar, eggs, and flour, and comes together easily. Perfect for new bakers or anyone craving something sweet and comforting with a cup of tea!
Butter Cake was actually the first cake I ever baked. I still remember standing in front of my tiny convection oven, nervous and excited, hoping it would come out right. Spoiler: it did. And honestly, Sri Lankan butter cake is the first cake many new bakers try.
In Sri Lanka, this cake is also referred to as the “kilo cake” because the weight of all the ingredients roughly adds up to a kilogram. It’s similar to a pound cake, but much lighter and not dense at all. It’s the perfect tea time cake.
You’ll see the traditional Sri Lankan vanilla butter cake everywhere – at tea parties, family gatherings, or just sitting on the counter at home. The crumb is tender and buttery, and it’s never too sweet. You don’t need icing but you can always add it if you’re dressing her up for a special occasion.
I’ve baked this buttery vanilla cake more times than I can count and tested all the variations. Even though the classic ratio is equal parts butter, flour, and sugar (250 g each), I prefer mine a little less sweet. If you like a sweeter bakery-style butter cake, feel free to use the full amount of sugar.
Just like my Chocolate Biscuit Pudding and Kiri Toffee, this buttery tea cake is a regular on my dinner table – a true Sri Lankan classic.
Ingredients and Notes
*Scroll down for the recipe card with a full ingredient list and measurements.
- Butter: This is what gives the cake its rich, creamy flavor and soft crumb. As the cake gets older the buttery flavor becomes more pronounced. If you want to use margarine, you won’t have the rich flavor. So I suggest doing half butter and half margarine.
- Sugar: The castor sugar or fine sugar will dissolve quickly when you beat it. So avoid using big granules of sugar.
- Eggs: Provide structure and moisture so the cake stays soft and tender.
- Flour & Baking Powder: The base of the cake, with baking powder helping it rise nicely.
- Milk: Keeps the batter smooth and easy to pour into the pan.
How to Make Sri Lankan Butter Cake
*Scroll down for the printable recipe card for a full list of ingredients and instructions.
- Prepare the pan: Lightly butter a 9 inch baking pan, then line it with parchment paper.
- Preheat: Set the oven to 350°F /180°C and allow it to fully preheat.
- Combine dry ingredients: Sift the flour and baking powder into a bowl and set aside.
- Cream the butter and sugar: In a separate bowl, using a whisk or hand mixer, beat the butter for a minute or two. You can use a stand mixer too. Add the sugar and beat until it’s pale in color and sugar is dissolved.
- Add eggs and flavoring: Add the eggs one at a time, beating lightly after each addition. Then add the vanilla extract and salt, and beat for a minute until mixed.
- Combine wet and dry: Add the flour mixture bit by bit, folding the batter with a spatula. Then, add the milk and fold until you get a smooth batter.
- Bake: Pour into the prepared pan and bake for about 35 to 40 minutes. Until the top is golden or a toothpick inserted comes out clean.
Baking Notes
After testing this butter cake a few different ways, here’s what I’ve learned – and what you can expect depending on the pan you use.
If you want a taller, more traditional Sri Lankan-style cake:
Bake the batter in an 8-inch square pan. Because the batter sits deeper, it’s best to bake at a slightly lower temperature like 320°F for about 50 minutes. This helps the cake rise gently without cracking on top and gives you a soft, tender crumb.
If you’re using a 9-inch square pan:
This will give you a lower-height cake, which is totally normal because the batter spreads out more. Bake at 350°F for around 40 minutes. This is the method I use most often.
If your cake cracks at 350°F:
Lower the temperature to 320°F, and bake a little longer. This combination gives a smooth top and a beautifully even crumb.
No matter which pan you use, both versions taste just as buttery and delicious – it just comes down to whether you prefer a taller, fluffy butter cake or a thinner, classic tea-time style slice.
Things to keep in mind
- Make sure all ingredients, especially the butter are at room temperature – soft but not melted.
- Prep your pan before you start mixing so the batter can go straight in.
- The cake will naturally rise in the center and form a slight dome. That’s completely normal. Trim it off only if you want a flat top for icing.
- I usually cut the edges when serving, too. They bake a little more than the rest of the cake and turn wonderfully golden. We love the cake edges in my house.
Serving Sri Lankan Butter Cake
I love enjoying a couple of slices with a cup of milk tea or masala chai. My kids snack on it just as it is.
It also pairs beautifully with fresh fruit, a scoop of ice cream, or a little whipped cream if you’re craving something indulgent.
If you want to dress it up for a special occasion, a simple buttercream icing is perfect on top.
How to Store Butter Cake
This cake keeps well for 5 to 6 days at room temperature in an airtight container. I rarely have leftovers long enough to refrigerate, but you absolutely can if you want it to last longer. If the cake is cold, just warm a slice in the microwave for a few seconds to bring back that soft, buttery texture.
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Recipe
Sri Lankan Butter Cake (Tender and Buttery)
Equipment
- Stand Mixer/Hand Beater
Ingredients
- 250 g butter ( at room temperature)
- 225 g granulated sugar or caster sugar
- 4 large eggs 250g eggs with the shell
- 250 g all purpose flour
- 2 tsp vanilla extract
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 2 tbsp yogurt (optional)
Instructions
- Prepare the pan: Lightly butter an 9” square baking pan, then line it with parchment paper.
- Preheat: Set the oven to 350°F and allow it to fully preheat.
- Combine dry ingredients: Sift the flour and baking powder into a bowl and set aside.
- Cream the butter and sugar: In a separate bowl, using a whisk or hand mixer, beat the butter for a minute or two. Add the sugar and beat until it's pale in color and sugar is dissolved.
- Add eggs: Add the eggs one at a time, beating lightly after each addition. Then add the vanilla extract and salt, and beat for a minute until mixed. Don't panic if the batter looks curdled.
- Combine wet and dry: Add the flour mixture bit by bit, folding the batter with a spatula. Then, add the milk and yogurt if using, and fold until you get a smooth batter.
- Bake: Pour into the prepared pan and bake for about 35 to 40 minutes. Until the top is golden or a toothpick inserted comes out clean.
Notes
-
If you’re baking this in an 8-inch pan, bake at 320°F/160°C for 50 to 55 minutes.
- The butter cake can be stored in room temp in an air. tight container for 4 to 5 days. You cam warm the cake in microwave if it’s not soft.
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