Friday, February 13, 2009

Plain Old Butter Cake

Added sprinkles for the kids.

Can you feel the power of butter cake? We can have chocolate cake, green tea cake, pandan cake, lemon cake, orange cake, etc but deep inside us, we do crave for the simple butter cake. There is an attraction there and I find myself couldn't resist the simple looking plain old butter cake. Often time, I found it calling my name at the bakery section at the supermarket, oh the temptation to resist picking it up. So, instead of buying I would make it at home. Since Valentine's Day is around the corner and I have some heart shape foil holders, so why not? So, I made this heart shape butter cake to wish you all a Happy Valentine's Day!

Oh I over filled the cups and thus the spilling over when baking. :P


1 cup / 2 sticks of soften butter

1 cup sugar (use 3/4 cup if you prefer it less sweet)

3 large eggs

1 tsp. vanilla extract

1/4 cup milk

1 1/3 cup self-raising flour


1. In a large mixing bowl, beat butter and sugar with electric beaters until soft and fluffy. Add in eggs, one at a time. Beat until combined. Preheat oven to 350'F.

2. Add in vanilla extract and milk, beat until just mix. Lastly, add in flour and beat until blended. Spoon batter into cupcake pan that lined with cupcake paper.

3. Bake in preheated 350'F oven for 25-30 minutes or until tooth pick inserted in middle comes out clean. Cool on wire rack completely before storing into an air-tight container.


Ah Shui said...

I like to eat butter cake too. Happy Valentine Day to you.

Pearl said...

oh my gosh - how did you come up with this delicacy?

Sweet Jasmine said...

I too couldn't resist the rich taste of these butter cake. Wish I could have a bite of these hearts. Happy Valentine's Day.

tigerfish said...

Happy Valentine's Day!

Anonymous said...

very simple

happy valentine day

Food For Tots said...

You are such a creative baker! So irresistable! Will try it out soon.

Little Corner of Mine said...

Thanks all! But this is nothing to be creative about, just a simple butter cake. :P

Family First said...

Yes, plain butter cake is our all-time favourite too! Esp CNY morning, dunno why .. hahaha!

daphne said...

HOW sweet!! that is a great looking loving butter cake u hv there!!

Beachlover said...

I love soft and moist butter cake..yours butter cake top look crispy,love the crispy crust!!

Unknown said...

looks crispy... hope you had fun celebrating... :)

Noob Cook said...

They look so cute and pretty ^o^

Unknown said...

ohhh the heart shape is just soo cute! i must get this from Jusco $10 plaza hehe

Happy belated V-Day!

Little Corner of Mine said...

Thanks all. Yeah mine do have crispy top when first out of the oven. I think it is because of the shallow aluminum foil cups. The crispy top turned soft after few hours.

Anonymous said...

oh, i can't resist the taste of butter cake too. but how to make soft and moist butter cake? coz i used the same recipe everytime but sometimes my cake turned out a bit hard inside and not moist. it's just like when the butter is not under room temperature, it's just not soft.
yeou-lee (Australia)

Little Corner of Mine said...

Yeou-lee, that mean it's time to change your butter cake recipe. Try other recipe and see the difference! I like all my cakes soft and moist.

Anonymous said...

Hi little corner of mine,

can i use water instead of milk in your recipe? or maybe can i try with the baby formula + water to make up the 'milk'?

what is the difference between milk and water in a cake?


Little Corner of Mine said...

Yeou-Lee, I think the milk will make the cake soft and moist and richer than using water. I don't know about baby formula because I hate the smell of it.

Anonymous said...

It's 1AM here in Australia. Guess what? I just baked the butter cake with your recipe :) I used water instead of milk or baby formula, and the cake turned out so well. oh, by the way, i bought new mini cake moulds today with shaped of heart, butterfly and flower. I hope the kids will like it with all the shapes.

the 1 cup butter is 250gm, right? i measured half way then thought of putting everytthing in coz i have a 250gm butter bar. the amount of the whole cake is not a lot, guess i have to double the amount next time.

thank you so much for the recipe. this is the texture that i love.


Anonymous said...

oh, one more thing that i forgot, the top of the cake is crispy like yours too.


Little Corner of Mine said...

Hi Yeou-Lee,
Glad to hear that! Actually 1 cup of butter is 226g, but I guess just a little more is fine, also you were using water instead of milk. Yeah, feel free to double the recipe if you want a bigger cake. :)

Not sure about the crispy top but it will turn soft the next day.