Sri Lankan Butter Cake
User Reviews
5
90 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
1 hr
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Total Time
1 hr
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Servings
28 pieces
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Calories
143 kcal
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Cuisine
European, Sri Lankan
Sri Lankan Butter Cake
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Sri Lankan Butter Cake is a rich, tender cake made with butter, sugar, eggs, vanilla, flour, baking powder, and milk. The butter and sugar are creamed together until fluffy before incorporating eggs and dry ingredients, resulting in a moist crumb and subtly sweet flavor with a hint of vanilla.
Description
This cake uses a creaming method where softened unsalted butter is beaten with salt and sugar until pale and fluffy, ensuring a light texture. Eggs at room temperature are added one at a time to maintain the mixture's volume. Vanilla extract adds a distinct aroma and flavor. The flour and baking powder are folded in, followed by milk to adjust batter consistency.
Baked in an 8 or 9 inch square pan at moderate temperature, the cake develops a golden crust and soft crumb. Its flavor is gentle, mellow, and buttery with a slight vanilla note.
Sri Lankan Butter Cake can be served as a tea-time treat or dessert. It pairs well with coffee or tea and can be enjoyed plain or with simple toppings like jam or cream. The cake stores well at room temperature or refrigerated and can be frozen in portions to maintain freshness for up to three months.
When storing, separate pieces with parchment paper to prevent sticking. This cake's preparation involves careful creaming and mixing steps to achieve its signature light, tender texture.
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Ingredients
- 250 g butter 1 ⅛ cup) softened to 73°F, unsalted
- ¼ tsp salt use a generous ¼ tsp, sea salt
- 250 g white sugar (1¼ cup) caster sugar is better, but not required
- 250 g egg 4 - 5 eggs, weighed with the shell, at room temperature
- 2 tsp vanilla extract use less if using vanilla essence
- 250 g all-purpose flour 2 cups, measured by spoon and level method
- 2 tsp baking powder
- 79 mL milk (⅓ cup) at room temperature
Instructions
- Butter and line the bottom of a 8 or 9 inch square pan with parchment paper. You could also line the sides of the pan with parchment paper, or simply butter and flour the sides. Set aside.
- Preheat oven to 325°F / 165°C.
- Place the butter and salt in a large bowl. With a hand mixer, or the paddle attachment on your stand mixer, beat the butter until light and creamy.
- Then add the sugar, and cream the butter and sugar mixture for about 5 - 7 minutes on medium high speed. Scrape the sides and bottom of the bowl to make sure all the butter and sugar are well-mixed.
- The mixture should be pale in color, light and very fluffy. This step is important, so make sure it has the right texture. Add the vanilla and continue to mix.
- While you cream the butter and sugar mixture, prepare the eggs. Break the eggs open into a bowl (make sure there are no shells).
- Add the eggs, one at a time, into the creamed butter-sugar mix. Make sure each egg addition is mixed in well before adding the next one. Scrape the sides and bottom of the bowl in between additions so that the eggs are mixed in well.
- Once the eggs are mixed through, the batter is ready for the dry ingredients.
- Sift the flour and baking powder together. Place the room temperature milk in a small jug/container.
- Add the sifted dry ingredients in 3 - 4 additions, alternating with the milk, and ending with the dry ingredients. (Once you add the first portion of dry ingredients, FOLD it in with a spatula. Then add half of the milk and fold that into the mixture as well. Repeat with another portion of dry ingredients and the rest of the milk, then end with the final portion of dry ingredients.)
- Make sure there are no flour lumps in the mixture at this point, but also be careful not to overmix the flour in the batter.
- Scrape the batter into the prepared baking pan. Using an offset spatula, spread the batter evenly in the pan. Knock the pan against your kitchen counter 2 - 3 times to remove any trapped air bubbles and to evenly spread the batter in the pan.
- Place the baking pan in the preheated oven, and bake for 35 - 40 minutes, until the cake is baked through. Rotate the pan once (carefully) halfway through the baking time. The cake is done when a toothpick inserted into the middle of the cake comes out clean, and the surface of the cake is slightly springy to the touch.
- Remove the pan from the oven and let it cool down for 5 - 10 minutes. Carefully flip the cake out onto a cooling wire rack. Peel off the parchment paper, and then flip the cake over again (so that it's right side up). Use a cake lifter or a cutting board to help with this, because the cake is soft at this point and could break.
- Let the cake cool completely. Store the cake in an air-tight container for up to 3 days, or in the fridge for up to 5 days. This cake (wrapped and stored in a container) will freeze very well, and can be stored in the freezer for up to 3 months.
- Slice the cake into any size pieces. I have sliced them into 1” x 2” sized pieces in these photos (28 - 32 pieces). Serve immediately.
Notes
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for about a week.
- For longer storage, freeze cut pieces separated by parchment for up to 3 months; thaw before serving.
- Use caster sugar if available for better texture, though granulated sugar works too.
- Ensure eggs are free of shells and at room temperature before adding.
Nutrition Information
Show Details
Serving
1piece
Calories
143kcal
(7%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
43mg
(14%)
Sodium
33mg
(1%)
Potassium
60mg
(1%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
262IU
(5%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28pieces
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 143kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 43mg | 14% |
| Sodium | 33mg | 1% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 262IU | 5% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
90 reviews
Excellent
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