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Butter Cake Recipe | How To Make Butter Cake | Soft, Fluffy And Moist Butter Cake At Home

Butter Cake


Butter cake or pothi cake with step by step photos and video

Butter cake is the classic vanilla flavored cake made with regular ingredients like maida, eggs and sugar. Before the boom of pastries and colorful cakes, this buttery flavored yellow colored cake was the king. In Kerala bakeries, we were familiar with the name of pothi cake, tea cake etc. rather than the name vanilla cake or butter cake. Pothi cake means cake wrapped in butter paper. In those days, there were no single function without this yummy soft cake. 

Just like any other cake preparation

  1. All the ingredients should be measured accurately.
  2. All the ingredients should be at room temperature. So do remember to put eggs, milk and butter from the fridge at least two hours before preparation. 
  3. Preheat the oven at 180 degree Celsius. 
  4. Grease pan with butter and line with butter paper and set aside. 
  5. Use castor sugar or superfine sugar to save time. Granulated sugar is necessary to get well aerated cakes. Powdered sugar will not yield soft, spongy cakes, so not recommended. 
  6. Try to use fresh ingredients, especially, the baking powder. Make sure, the packet is not old and stored properly.
This cake is so delicious and soft that we can serve with a hot cup of tea in the evenings or as an after school snack. The butter cake turns soft with time, I feel it comes to its exact taste when eaten two days after its preparation. Once this cake was commonly used as the base of vanilla cakes in Kerala. 



Butter Cake Recipe | How To Make Soft And Fluffy Moist Butter Cake At Home | Kerala Bakery Tea cake or Pothi Cake Recipe

Butter cake
Moist and Fluffy Vanilla Butter Cake


Ingredients

  • 196 gm butter or 2 packets of 100 gm unsalted butter
  • 200 gm caster sugar
  • 200 gm all purpose flour or maida
  • 3 medium eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla essence
  • 1/2 tsp salt



How to make butter cake or pothi cake

  1. Transfer unsalted room temperature softened butter into a mixing bowl. Try to use fresh packets of butter.

  2. Beat with an electric beater on medium speed till the butter turns soft and fluffy.

  3. Add sugar in three batches and beat on low speed first, when the ingredients mixed, then increase the speed to medium. This step will take at least eight to ten minutes to get soft peaks. 

  4. After eight minutes, you will get white, creamy butter. The sugar should dissolve completely, otherwise, you the undissolved sugar will make white spots on the baked cake crust. Before proceeding to the next step, ensure the sugar well dissolved.  

  5. Add one room temperature egg at a time.

  6. Beat till creamy, then only add the next egg, repeat beating after each addition.

  7. When you add the third egg, put salt and vanilla essence also. 

  8. Beat again till well combined. The butter mix should be creamy, fluffy and smooth. 

  9. Swift all purpose flour and baking powder two to three times. This will help to remove impurities. The ingredients will be getting well combined and aerated.

  10. Put flour and milk in three parts. Do not put all the flour at time, especially, if mixing with spatula. 

  11. Then fold the batter slowly and carefully with soft hands using a a wooden spoon or spatula. If using a stand mixer, then mix at speed 1. The batter should be smooth with no lumps.

  12. Transfer the entire batter into a six inch square baking tray. If can use round or heart shaped baking pans of the same size. Tap the tray on the flour five to six times to avoid large air holes in the baked goods. 

  13. Bake in preheated oven at 180 degree Celsius for 40 to 45 minutes. 

  14. After baking time, check the cake with a toothpick, if the toothpick come out clean, the cake is baked, otherwise bake again for the next five minutes and check again. It should have brown flat brown curst. 

  15. Demould, cool, remove butter paper and cut into small pieces and serve . This cake tastes better when it sits for one or two days, it turns softer, sweeter and aromatic with time. 

  16. Enjoy this soft, spongy and buttery flavored cake with a hot cup of tea.

Happy cooking
Anju

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