butter cake recipe with step by step pics. this delicious butter cake recipes yields a soft butter cake with a light crumb. this is a heavy and filling cake as its rich with butter, so there is no need to do any kind of icing or add powdered sugar on top. thus this butter cake goes extremely well with a side of coffee, tea or milk. this egg free butter cake recipe is also very easy to make.

while making cakes where butter is one of the main ingredient, a few key points have to be remembered.

tips for making butter cake

1. quality & freshness of butter

for any recipe that you make with butter, always use good quality and fresh butter. avoid butter which has even a faint rancid smell. it will spoil the whole recipe, be it a cookie, cake or a bread, as the rancid aroma will be felt in the final dish. there can also be slight bitter tones in the final product as rancid butter looses it sweetness and becomes bitter.

2. type of butter

for this butter cake recipe i have used unsalted butter. you can use both yellow or white butter. even cultured butter can be used. i have used lurpak unsalted butter which is a cultured butter. if using salted butter, then skip adding salt in the dry ingredients.

3. type of flour

this is one of those cake recipes where i have used all purpose flour (maida). i did make the cake with whole wheat flour, but the result was a dense cake and it did not have the lightness and softness which a butter cake has. since all purpose flour is used, i would suggest to use organic or unbleached all purpose flour.

4. egg substitute

sweetened condensed milk is used an egg substitute in the recipe and it works very well. since sweetened condensed milk is added, you do not need to add any sugar. the sweetness of the cake using sweetened condensed milk is enough and this cake is not overtly sweet or less sweet. the taste of sweetness varies from person to person. so if you feel the taste is less sweet for your tastebuds, then you can always sprinkle some powdered sugar on top of the butter cake. using a tea strainer, sift the powdered sugar on top of the cake.

5. on whipping butter

for whipping butter i have used a stand mixer. but you can easily whip butter with an electric beater. just take a wide and deep bowl, so that the butter does not fall out while whipping. whip butter till its light and soft. the better the butter is whipped, the better will be the texture of the cake. however do not overdo the whipping.

butter can be slightly cold before whipping and in a solid form but smooth and soft. butter should not be in a melted state while whipping. if you live in a hot or warm climate, then chill butter for some minutes. it should not be hard and solid, but soft and can be pressed.

few more delicious eggless cakes on blog are:

• choco lava cake
• banana cake
• black forest cake
• cooker cake recipe
• eggless chocolate cake recipe.

butter cake

5 from 4 votes

Prep Time:15 mins

Cook Time:1 hr

Total Time:1 hr 15 mins

this delicious butter cake recipes yields a soft butter cake with a light crumb. 

Course:desserts

Cuisine:world

Servings:1 loaf

Calories:3419kcal

Author:dassana

INGREDIENTS FOR butter cake

(1 CUP = 250 ML)

• 200 grams butter - unsalted
• 400 grams sweetened condensed milk
• 1.5 cups levelled all purpose flour (maida) or 188 grams all purpose flour
• 1.5 teaspoon levelled baking powder
• ⅛ teaspoon salt (about 2 to 3 pinches)
• 1 teaspoon vanilla extract or ½ teaspoon vanilla essence

HOW TO MAKE butter cake

sifting dry ingredients for butter cake

• take all the ingredients and keep them ready. 
• keep a sieve on top of a bowl. add all purpose flour, salt, baking powder in the sieve. 
• sift the dry ingredients in the bowl. 
• keep the sifted dry ingredients aside.
• grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter and keep aside. you can also use a round pan of 7 or 7.5 inches diameter. also preheat oven at 170 degrees celsius.

whipping butter

• take unsalted butter in a stand mixer bowl. the butter should be softened and not hard, but not melted or liquid.
• with the paddle attachment attached to the mixer, whip the butter on high speed of 9 to 10 till the butter becomes light and fluffy. 
• do not over do the beating. while beating, stop at intervals and scrape off the butter from the sides and add in the center of the bowl.
• the butter should be light and fluffy.
• then add condensed milk and vanilla extract to the whipped butter.
• using the stand mixer at low speed of 1, mix everything till blended well.

making butter cake batter

• now add the sifted dry ingredients.
• with a spatula just lightly mix everything so that the flour particles do not fly when you start the stand mixer.
• on a low speed of 1, mix everything well. do not overdo the mixing as then gluten strands may form which will ruin the structure of the cake while baking.
• just mix well and then stop.
• now using a silicon spatula, pour the butter cake batter in the greased loaf pan.
• shake the pan so that the batter moves and settles down at the sides and bottom. level the butter cake batter with a spatula.

baking butter cake

• bake butter cake at 170 degrees in convection oven (convection ovens have a fan). in an oven without a fan bake at 180 degrees celsius. keep the pan in the center rack with the bottom heating element on (bake mode in the OTGs available in india).
• since condensed milk is added, this cake browns faster from the edges and top. so cover the top with an aluminium foil. lightly cover and do not press it on the pan.
• bake for 50 to 60 minutes till the top looks golden. since temperature varies from oven to oven, keep a check. also do not open the oven door many times. only open after ¾ of the baking is done.
• once done, check with a toothpick and it should be clean.
• keep the pan on a wired tray for the butter cake to cool.
• once the cake is cooled completely at room temperature, then slice it.
• this butter cake keeps well outside if the temperature is very cold and freezing. in an indian climate, during winters, keep for 1 to 2 days at room temperature. 
• later keep in fridge. after keeping in fridge the butter will solidify in the cake. so while serving, warm the cake in an oven or keep at room temperature for some time.
• serve butter cake just plain or as an evening sweet snack with milk, tea or coffee.

RECIPE TIPS

• you can whip butter with an electric beater also. just take a wide and deep bowl, so that the butter does not fall out while whipping.
• recipe can be halved or doubled. 
• if the batter becomes too thick, then add some milk. 
• if using salted butter, then skip adding salt. 
• for whipping butter, use an electric beater if you do not have a stand mixer. 

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how to make butter cake recipe

a) sifting dry ingredients

1. take all the ingredients and keep them ready – 200 grams butter, 400 grams sweetened condensed milk (or 1 can), 1.5 levelled cups all purpose flour (or 188 grams maida) and vanilla extract.

2. keep a sieve on top of a bowl. add the all purpose flour in the sieve.

3. now add ⅛ teaspoon salt (2 to 3 pinches). if using salted butter, then skip adding salt.

4. add 1.5 levelled teaspoon baking powder.

5. begin to sift the dry ingredients.

6. keep the sifted dry ingredients aside.

7. grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter and keep aside. you can also use a round pan of 7 or 7.5 inches diameter. you can line the pan with parchment paper or butter paper and then grease. also preheat oven at 170 degrees celsius.

whipping butter for butter cake

8. take unsalted butter in the stand mixer bowl. the butter should be softened and not hard, but not melted or liquid.

9. with the paddle attachment attached to the mixer, whip the butter on high speed of 9 to 10 till the butter becomes light and fluffy. do not over do the beating. while beating, stop at intervals and scrape off the butter from the sides and add in the center of the bowl.

10. after whipping, the butter should become light and fluffy.

11. then add 1 can sweetened condensed milk (400 grams) to the whipped butter.

12. then add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence.

13. using the stand mixer at low speed of 1, mix everything till blended well.

14. do not overdo the mixing at this step. just mix everything well and then stop.

making butter cake batter

15. now add the sifted dry ingredients.

16. with a spatula just lightly mix everything so that the flour particles do not fly when you start the stand mixer.

17. on a low speed of 1, mix everything well. do not overdo the mixing as then gluten strands may form which will ruin the structure of the cake while baking.

18. just mix well and then stop.

19. now using a silicon spatula, pour the butter cake batter in the greased loaf pan.

20. shake the pan so that the batter moves and settles down at the sides and bottom. level the butter cake batter with a spatula.

baking butter cake

21. bake eggless butter cake at 170 degrees in convection oven (convection ovens have a fan). in an oven without a fan bake at 180 degrees celsius. keep the pan in the center rack with the bottom heating element on (bake mode in the OTGs available in india).

22. since condensed milk is added, this cake browns faster from the edges and top. so cover the top with an aluminium foil. lightly cover and do not press it on the pan. bake for 50 to 60 minutes till the top looks golden. since temperature varies from oven to oven, keep a check. also do not open the oven door many times. only open after ¾ of the baking is done.

23. check with a toothpick and it should be clean.

24. keep the pan on a wired tray for the cake to cool.

25. once the cake is cooled completely at room temperature, then slice it. this butter cake keeps well outside if the temperature is very cold and freezing. in an indian climate, during winters, keep for 1 to 2 days at room temperature. later keep in fridge. after keeping in fridge the butter will solidify in the cake. so while serving warm the cake in an oven or keep at room temperature for some time.

26. serve butter cake just plain or as an evening sweet snack with milk, tea or coffee.

namaste, i am dassana

dassana

Founder, Chef, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.