A very easy adaptation of a classic butter cake recipe. I baked them into cupcakes. There is no need for egg separation, yet cake is still light and fluffy and not dense with oily patches.
You can also bake into a whole cake. Just 1.5 times the recipe below, bake 175 deg for 40 min in a 7″ round tin.
You can also bake this in a loaf pan. 1.5 times the recipe and use a loaf pan about 3″ by 7″ to get a traditional pound cake. Bake at 180 degrees C for 40 min. Take out at 15 min to make a slit in the middle with a sharp knife to get a nice straight crack in the middle.
Recipe (makes 8 cupcakes)
- 115g salted butter cut into cubes
- 85g caster sugar
- Pinch of salt
- 2 eggs (about 100g without shell)
- 1/2 tsp vanilla essence
- 100g cake flour
- 1/2 tsp baking powder
- 25 to 30 ml milk
Method
1. Cream cold butter, salt and sugar till light and fluffy. At this stage, don’t over cream.
2. Crack the 2 eggs in a bowl. Add about half first, beat really well at high speed till well mixed. Then add another quarter and mix well. When adding the last amount, you can add by tablespoon to avoid curdling. Continue to beat at high speed till a cream texture with no curdling. However, do not beat for too long as well because the butter will start to melt and you may get oily patches.
3. Sift flour with baking powder. Then add half to the butter mixture. Mix well at low speed
4. Add vanilla into milk first. Add in half the milk and mix and low speed again, just a few seconds. Repeat for the rest of the flour and milk. Batter is quite thick.
5. Spoon into paper cups as below about 2/3 full.
6. Top with chocolate chips if you like. Bake at 180 deg C for 25 min.
7. Cool on rack.
Olady Bakes 
I just wanted to know why there is a mug of water in yr oven, did you baked together with yr cake. Tq.
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Just to keep my oven temp more even. Yes it is baked together.
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I just wanted to know why there is a mug of water in yr oven, did you baked together with yr cake. Tq.
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To even out the temperature in the oven.
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Can I mix nuts in like almond flakes?
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Yes
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Hi, should the butter be at room temperature or it doesn’t matter?
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Butter should be cold from the fridge.
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May I know if I want to bake it in a tin, What size tin should I use? What is the timing and the temperature, please. Thank you.
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You can double this recipe, bake in 8″ square tin at 175deg C for 45 min.
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May I know any taste different for egg separation and w/o separation method?
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Not really, about the same to me.
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Hi,
Thanks for sharing your recipe. Your bakes always look awesome and delicious 😋
I’ve given this recipe two trials and I have an issue with outcome. Once out of the oven it will sink probably to the level of the cupcake rim. Yours looks like it should have a lil dome shape. I wonder what might have gone wrong. Any idea or guidance?
Thanks.. 😊
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I think a slight shrinkage is normal, so long it does not deflate.
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Hi, if want to bake in 9″ square tin, can I just X2.5 the recipe? Or maybe just X 2.25 ?
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Honestly, not sure. I think go with 2.5 since that will be 5 eggs and then put any extra in cupcakes?
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Yeah, I just tried 2.5x and it’s just nice to fill in 9″ square tin.
Thank you for your recipe sharing. 😄
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Thanks for informing!
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May I ask 30ml milk is it referring to any brand cold fresh milk Out from the fridge n let it cool down to room temperature?
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I just use from the fridge, yes fresh milk any brand.
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Which mean I can use it cold too? Thanks a lot
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Yes
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May i know what oven are you using?
My oven is broken so wanted to replace it but diesnt know which oven is good for baking. Thanks before.
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Delonghi, 42 litres, counter top oven.
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Can I use cold eggs from the fridge to bake the cake ?
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Room temp eggs are easier to whip up. But cold is fine if you mixer is high power.
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May I know the size of the eggs which you used?
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Usually about 60g with shell
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Hi, any reason for not using softened butter? Any difference in texture if you use softened butter? Also, can I double the recipe for an 8 inch round tin ? Thanks
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Yes can double for 8″.
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Hi, may I know how much ingredients I should use for a mini loaf pan either 15cm x 8cm or 18cm x 9cm. Also, what baking temperature and for how long should I bake it for? I am having streaks in my cake and a dense bottom.
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