yummy butter cake

Yummy Butter Cake


This Yummy Butter Cake makes the most buttery and tender butter cake possible.


  • 180 g salted butter softened and cut into small pieces
  • 30 g caster sugar
  • 45 g egg yolks
  • ¾ tsp vanilla extract
  • 150 g self-raising flour sifted
  • 45 ml full-fat fresh milk
  • 105 g egg whites
  • 70 g caster sugar


  1. Preheat oven to 160°C. Line bottom and sides of 15 x 15 x 5 cm cake pan with parchment paper.
  2. Cream butter and 30 g sugar till pale and fluffy, scraping sides and bottom of mixing bowl as necessary. Add egg yolks 1 at a time, plus vanilla extract with the last yolk. Beat thoroughly after each addition till whisk leaves distinct trail. Scrape down thoroughly.
    180 g salted butter, 30 g caster sugar, 45 g egg yolks, ¾ tsp vanilla extract
  3. Re-sift 1/4 of sifted flour into butter mixture. Fold with spatula till just even. Re-sift another 1/4 into mixture. Again, fold till just even, scraping down as necessary to ensure even mixing. Add milk in 2 batches, folding till just fully absorbed after each addition. Re-sift and fold remaining half of flour into mixture in 2 batches as before.
    150 g self-raising flour, 45 ml full-fat fresh milk
  4. In a separate mixing bowl, whisk egg whites till thick. Continue whisking whilst gradually adding 70 g sugar, till egg whites form stiff peaks.
    105 g egg whites, 70 g caster sugar
  5. Fold egg whites into flour mixture in 3 batches, scraping down as necessary to ensure even mixing.
  6. Bang mixing bowl against worktop 2-3 times to remove big air bubbles.
  7. Scrape batter into cake pan. Spread evenly and smooth top. Bang cake pan against worktop 2-3 times to remove gaps between batter and pan.
  8. Bake cake in bottom of oven till batter doesn’t jiggle when shaken, about 35 minutes. Increase temperature to 180°C.
  9. Continue baking till inserted skewer comes out clean and cake is evenly golden brown, another 10 minutes or so.
  10. Remove cake from oven. Leave on wire rack to cool down. Cake may be unmoulded once dome has subsided and top has flattened.
  11. Butter cake is best served warm. Leftovers may be refrigerated, tightly wrapped. Reheat in oven, wrapped in foil, till warmed through.