Thai Butter Cake Recipe
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Thai Butter Cake Recipe
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This Thai Butter Cake is a luxurious Asian-style butter cake that uses the water bath method and emulsifier to achieve an exceptionally moist, fine-crumbed texture. Distinguished by its overnight resting period, premium ingredients, and precise mixing ratios, it delivers a rich buttery flavor with a uniquely tender, melt-in-your-mouth consistency that sets it apart from traditional butter cakes.
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Ingredients
- 265 g cake flour Harina
- 1⅓ teaspoon baking powder Pampaalsa
- 200 g Pure Salted Butter softened (Mantikilya, pinalambot)
- 100 g castor sugar
- 100 g icing sugar
- 16 g Ovalette/SP or Emulsifier
- 245 g eggs Itlog, room temperature - about 5 medium eggs
- 98 ml evaporated milk 105g, room temperature
- 1 teaspoon vanilla essence
Instructions
- Start by preheating your oven to 170°C (338°F). Take a large baking tray that can fit two loaf pans and line it with 10 pieces of kitchen towels or tissue paper. Pour water into the tray until the papers are just soaked, then remove any excess water.
- In a bowl, sift together 265g cake flour and 1⅓ teaspoons baking powder, then whisk to combine well. Set this aside.
- In a large mixing bowl, add 200g softened salted butter, 100g castor sugar, 100g icing sugar, and 16g ovalette (emulsifier). Beat with an electric mixer starting at low speed, then gradually increase to high speed. Beat for 6-7 minutes, scraping down the sides of the bowl occasionally to ensure even mixing.
- Gradually add 245g slightly beaten room temperature eggs (about 5 medium eggs) in small portions while mixing at medium speed. Once all eggs are incorporated, increase to high speed and beat for 3 more minutes, scraping the bowl as needed.
- Mix 1 teaspoon vanilla essence into 98ml room temperature evaporated milk. Now alternately add the flour mixture and milk mixture to your butter mixture, starting and ending with flour. Mix at medium speed between additions until smooth, then beat at medium speed for 1 minute and low speed for 3 minutes. Your batter should be creamy enough to form ribbons when slowly stirred.
- Place your aluminum foil loaf pans on the prepared water bath tray. Fill each pan halfway with batter and use a chopstick to even out the surface.
- Bake in the middle rack at 170°C for 20-30 minutes using bottom heat only, or 45 minutes if using both top and bottom heat. The exact time may vary depending on your oven, so check for doneness with a skewer.
- Let the cakes cool in their pans for 10-15 minutes before unmolding. Allow to cool completely to room temperature.
- Gently wrap each loaf tightly in plastic wrap, ensuring no air is trapped. Refrigerate overnight or for at least 12 hours - this crucial step ensures clean, beautiful slices when serving.
- The next day, remove from the refrigerator, slice, and enjoy your perfectly textured Thai Butter Cake.
- Remember to keep all ingredients at room temperature before starting, and take your time with the mixing steps - they're essential for achieving that signature melt-in-your-mouth texture.
Notes
- Thai Butter Cake
- Always use room temperature ingredients
- Don't rush the creaming process - it's crucial for texture
- Wrap the cake while still slightly warm for maximum moisture retention
- Use premium butter for best results
- Let eggs reach room temperature for better incorporation
- Serve with hot Filipino coffee (Kapeng Barako)
- Pair with afternoon tea (Tsaa)
- Perfect for merienda (afternoon snack)
- Can be gifted during special occasions
Cake is too dense:
Butter wasn't creamed enough Overmixing after adding flour
- Butter wasn't creamed enough
- Overmixing after adding flour
Uneven rising:
Oven temperature inconsistent Batter not leveled properly
- Oven temperature inconsistent
- Batter not leveled properly
- Butter: Use 200g unsalted butter + 1 teaspoon salt
- Ovalette: Can substitute with cake emulsifier or double-acting baking powder
- Evaporated Milk: Fresh milk + milk powder combination
- Cake Flour: All-purpose flour + cornstarch (minus 2 tablespoon per cup)
Storage:
Room temperature: 3-4 days in airtight container Refrigerated: Up to 1 week Frozen: Up to 3 months
- Room temperature: 3-4 days in airtight container
- Refrigerated: Up to 1 week
- Frozen: Up to 3 months
Reheating:
Microwave: 10-15 seconds Room temperature: 30 minutes before serving
- Microwave: 10-15 seconds
- Room temperature: 30 minutes before serving
Pandan Thai Butter Cake:
Add 2 teaspoon pandan extract
- Add 2 teaspoon pandan extract
Orange Thai Butter Cake:
Add orange zest and 1 teaspoon orange extract
- Add orange zest and 1 teaspoon orange extract
Marble Thai Butter Cake:
Add cocoa powder to half the batter
- Add cocoa powder to half the batter
- Can I halve the recipe? Yes, but reduce baking time by about 10-15 minutes and use a smaller pan size.
- Why use the water bath method? The water bath provides gentle, even heat distribution and creates moisture in the oven, resulting in a more tender cake without cracks.
- Is ovalette/emulsifier really necessary? Yes, it's crucial for achieving the signature fine, tender crumb texture. It helps stabilize the batter and creates that melt-in-your-mouth quality.
- Why do ingredients need to be at room temperature? Room temperature ingredients blend more easily and create a smoother batter, resulting in a more uniform texture and better rise.
- Can I skip the overnight refrigeration? While you can eat the cake immediately, the overnight rest allows the texture to develop fully and ensures clean slices without crumbling.
- My cake seems dense - what went wrong? This usually happens from undermixing the butter mixture, using cold ingredients, or overmixing after adding flour. Follow beating times precisely.
- Why is my cake cracking on top? This might be from oven temperature being too high or the rack position being too high. Ensure you're using the middle rack and correct temperature.
- Can I use salted butter if recipe calls for unsalted? Yes, just omit the additional salt in the recipe. The taste will be slightly different but still delicious.
- How do I know when the cake is done? Insert a skewer in the center - it should come out clean. The top should be golden brown and spring back when lightly pressed.
- Can I freeze this cake? Yes, wrap well in plastic wrap then foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Why does the recipe specify alternate adding of wet and dry ingredients? This method ensures better incorporation and prevents overmixing, which can lead to a tough cake.
- My cake sank in the middle - what happened? This could be from opening the oven door too early, underbeating the butter mixture, or overbeating after adding flour.
- Can I use this recipe for cupcakes? Yes, but reduce baking time to about 20-25 minutes. The water bath isn't necessary for cupcakes.
- How long can I store this cake at room temperature? In an airtight container, it stays fresh for 3-4 days at room temperature, or up to a week in the refrigerator.
- Why is my cake not as yellow as expected? The color depends on your butter quality and egg yolks. Using premium butter and fresh eggs will give a richer color.
Nutrition Information
Show Details
Calories
285kcal
(14%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
75mg
(25%)
Sodium
165mg
(7%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
99IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
48mg
(5%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 75mg | 25% |
| Sodium | 165mg | 7% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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