Name: Butter Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 9 pieces
Cuisine: Sri Lankan
Ingredients: 250g butter; 250g flour; 250g sugar; 5 eggs; 2 tsp vanilla; 2 tsp baking powder; 60ml vanilla

This article may contain affiliate links and advertising. For more information, read our privacy policy.

Sri Lankan Butter Cake has its roots in the English pound cake, a classic recipe that dates back centuries. The pound cake, as its name suggests, traditionally called for equal parts of butter, flour, sugar, and eggs, resulting in a dense and indulgent treat!

Over time, this recipe made its way to Sri Lanka, and has since then become the most popular type of cake in Sri Lanka. It's also often served during the Sinhala and Tamil New Year.

Ingredients Used To Make Butter Cake

Here are some quick notes about the butter cake ingredients that you will need to make this recipe:

Ingredients necessary to prepare the batter for butter cake - Serendip Delights Butter Cake Recipe

Butter: Butter is the hallmark of this recipe! Make sure the butter is softened at room temperature.
Vanilla: Vanilla extract makes the cake more sweet and masks the "eggy" flavor and aroma.
Milk: Milk makes the butter cake more rich and tender! Whole milk is recommended, but almond or cashew could be used as a dairy-free substitute.

Tips For Making Butter Cake

Use Room Temperature Butter: Ensure that the butter is at room temperature, around 65°F, to achieve a fluffy texture when creamed with sugar.
Adjust Sugar Amount: Slightly increase the amount of sugar according to taste, since butter cake is traditionally served plain without frosting. If you're using almond or cashew milk, this may change the flavor profile of the cake.
Use Room Temperature Eggs: Use room temperature eggs to prevent lumps in the batter and ensure proper cake structure and moisture.
Grind Sugar Clumps: If your sugar has clumps, grind it in a food processor or blender for a few seconds to break them up. This ensures even distribution and a smoother texture in your butter cake batter.
Fold Flour Gently: Fold flour into the batter gently with a spatula to avoid activating gluten and making the cake dry and chewy.
Sift Dry Ingredients: Sift baking powder, salt, and flour together to remove lumps and ensure even distribution of leavening agents.
Preheat Oven: Preheat the oven for at least 15 minutes before baking to ensure proper temperature distribution.
Dome Prevention: Doming occurs when the heat in the oven is not distributed evenly. This is commonplace for rectangular cake trays. Some amount of doming is normal, but if you want to reduce it, consider using cake strips to insulate the sides of the cake tray.
Check Oven Temperature: Use an oven thermometer to verify if your oven is properly calibrated, as oven temperatures can vary.
Monitor Oven Heat: Be cautious of oven overheating or underheating, as it can lead to cracking or sinking of the cake.
Test for Doneness: To check if the cake is done, insert a toothpick or skewer into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If batter sticks to the toothpick, continue baking for a few more minutes and test again. Try to avoid opening the oven too frequently as that might cause the cake to deflate.
Remove Cake Promptly: Remove the cake from the pan immediately after baking to prevent drying out, and allow it to cool before slicing and serving.

Storing Leftover Butter Cake and Meal Prep

Butter cake is best enjoyed while it's fresh and warm from the oven. If you find yourself with leftovers, make sure you store them in an airtight container to maintain their moisture. Refrigeration can also prolong their freshness for a few days, or you could freeze individual slices for longer-term storage. Thaw any frozen slices in the refrigerator overnight and quickly warm them up in the microwave to serve.

More Sweet Sri-Lankan Dessert Recipes

Did you enjoy this Butter Cake recipe? If so, here are some more delicious recipes that you might want to try.

Butter Cake

Butter cake is a cherished tradition during tea time in Sri-Lanka. Enjoy the moist and fluffy texture of this pound cake, enriched with the fragrant essence of vanilla extract.

Ingredients

250g butter
250g flour
250g sugar
5 eggs
2 tsp vanilla
2 tsp baking powder
60ml vanilla

Instructions

Cream. In a mixing bowl, cream together the butter and sugar until pale and fluffy.
Add. Gradually add the eggs, one at a time, mixing well after each addition. Use a spatula to ensure thorough mixing.
Sift. Sift the flour and baking powder together, then add them to the mixing bowl. Beat until well combined, or gently fold in with a spatula.
Stir. Stir in the milk and vanilla extract until the batter is smooth and uniform in texture.
Prepare. Prepare the cake tray by spraying it with oil and lining it with parchment paper. Pour the batter into the tray, spreading it out evenly with a spatula. Tap the tray gently on the table to remove any air bubbles
Preheat. Preheat the oven to 350°F (180°C) for 15 minutes. Then, increase the temperature to 400°F (200°C) and bake the cake for 35-40 minutes.
Cool. Allow the cake to cool in the tray for 10 minutes before transferring it to a wire rack to cool completely.
Serve. Serve the butter cakes and enjoy! It pairs wonderfully with a cup of black tea