Sri Lankan Butter Cake (Tender and Buttery)
Soft, tender, and buttery, this Sri Lankan Butter Cake is made with simple ingredients and comes together pretty quickly. Learn the tips and tricks to.make the perfect buttery vanilla cake every time! Perfect for tea time, gatherings, or beginner bakers.
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.
Nutrition
Serving: 1 slice | Calories: 130 kcal | Total Carbs: 14 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 5 g | Sodium: 88 mg | Fiber: 0.2 g | Sugar: 8 g | Vitamin A: 244 IU | Calcium: 13 mg | Iron: 1 mg | Net Carbs: 14 g
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