As a chef, creating a cake that is both indulgent and reliably delicious is a true joy. This Rich Butter Cake combines nostalgia with luxury—each bite is soft, moist, and bursting with buttery flavor. What sets this cake apart is the double dose of dairy: full cream milk and milk powder work alongside six eggs and real butter to create a tender crumb that holds its shape without ever feeling dry or heavy.
Whether you serve it simply dusted with powdered sugar, paired with fresh fruit, or layered with whipped cream, this cake shines for birthdays, afternoon tea, or any celebration that calls for something special but straightforward.
Why This Recipe Works
- Intensely buttery flavor: Real, unsalted butter is the foundation. Don’t substitute it for margarine or oil.
- Moist and tender crumb: The milk powder and fresh milk add richness and keep the cake soft.
- Simple technique: No complex folding or chilling—just straightforward mixing.
- Versatility: Perfect plain, glazed, or layered.
- Ideal size: Perfectly fits a 9×9 inch pan; easy to double for larger cakes.
Ingredients
- 250 grams (about 1 cup + 2 tablespoons) unsalted butter, softened to room temperature
- 200 grams (1 cup) granulated sugar
- 6 medium eggs
- 1 teaspoon vanilla essence (or pure vanilla extract)
- 1 tablespoon milk powder
- 5 tablespoons full cream milk (whole milk)
- 280 grams (2 cups) self-raising flour, sifted
Equipment Needed
- 9×9 inch (23×23 cm) square baking pan
- Electric hand mixer or stand mixer
- Mixing bowls
- Sifter or fine mesh sieve
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Step-by-Step Directions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (180°C). Grease your 9×9 inch pan with butter to prevent sticking, then lightly dust the pan with flour. Tap out the excess flour to ensure a clean, even surface.
Step 2: Cream Butter and Sugar
Place the softened butter and sugar in a large mixing bowl. Using an electric mixer, beat on medium-high speed for about 3 to 5 minutes until the mixture becomes pale, light, and fluffy. This step is crucial because it incorporates air into the batter, giving the cake a soft texture and good rise.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition to fully incorporate. Adding the eggs gradually helps prevent the batter from curdling. Then, add the vanilla essence and mix until combined, adding a warm, fragrant note to the cake.
Step 4: Prepare Milk Mixture
In a small bowl, combine the milk powder with the full cream milk. Stir until the milk powder dissolves completely, creating a smooth liquid mixture.
Step 5: Combine Milk Mixture with Batter
Slowly pour the milk mixture into the butter and egg batter while mixing on low speed. This ensures even moisture throughout the cake.
Step 6: Fold in Flour
Sift the self-raising flour to aerate it. Using a spatula or the mixer on low speed, gently fold the flour into the wet ingredients until just combined. Be careful not to overmix here — overworking the batter can develop gluten and result in a dense cake. You want the flour fully incorporated but the batter still light.
Step 7: Bake the Cake
Pour the batter into the prepared pan. Use a spatula to smooth the top evenly. Place in the preheated oven and bake for 40 to 45 minutes. To test doneness, insert a toothpick or cake tester into the center; it should come out clean or with just a few moist crumbs attached.
Step 8: Cool and Serve
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely. This prevents condensation from making the bottom soggy. Once cooled, slice and serve plain, dusted with powdered sugar, or dressed with fresh cream, fruit, or a glaze.
Tips for Success
- Butter Temperature: Make sure the butter is soft but not melted. Too cold, and it won’t cream well; too warm, and the batter won’t aerate properly.
- Eggs: Use room temperature eggs to help them blend smoothly into the batter.
- Mixing: Avoid overmixing once flour is added to keep the cake tender.
- Milk Powder: This ingredient enriches flavor and moisture; don’t skip or substitute with just milk.
- Storage: Keep the cake covered at room temperature for 2-3 days or refrigerated for up to a week. It also freezes well wrapped tightly in foil or plastic wrap.
Variations & Serving Suggestions
- Glaze: Drizzle a simple lemon or vanilla glaze over the cooled cake for extra flavor.
- Filling: Slice in half and layer with whipped cream and fresh berries for a light, festive cake.
- Frosting: A classic buttercream or cream cheese frosting pairs beautifully.
- Add-ins: For a twist, fold in citrus zest, nuts, or chocolate chips before baking.
This Rich Butter Cake is a timeless treat that’s elegant yet easy. It captures the pure joy of baking with its luxurious texture and classic flavor. Perfect for making memories with every bite.