Super Easy Traditional Butter Cake (no egg separation)

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.

Recipe (makes 8 cupcakes)

  • 125g salted butter cut into cubes
  • 85g caster sugar
  • Pinch of salt
  • 2 eggs
  • 1/2 tsp vanilla essence
  • 100g plain flour
  • 1/2 tsp baking powder
  • 30 ml milk

Method

1. Cream cold butter, salt and sugar till light and fluffy. At this stage, don’t over cream.

2. Add in eggs 1 by 1, beat really well at high speed after each addition till well mixed. When adding the last egg, there may be some curdling, continue to beat at high speed till no more 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.

26 Comments Add yours

  1. Subob says:

    I just wanted to know why there is a mug of water in yr oven, did you baked together with yr cake. Tq.

    Like

    1. oladybakes says:

      Just to keep my oven temp more even. Yes it is baked together.

      Like

  2. Subob says:

    I just wanted to know why there is a mug of water in yr oven, did you baked together with yr cake. Tq.

    Like

    1. oladybakes says:

      To even out the temperature in the oven.

      Like

  3. Cath says:

    Can I mix nuts in like almond flakes?

    Like

      1. Lynn says:

        Hi, should the butter be at room temperature or it doesn’t matter?

        Like

      2. oladybakes says:

        Butter should be cold from the fridge.

        Like

  4. Magdalene Ho says:

    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.

    Like

    1. oladybakes says:

      You can double this recipe, bake in 8″ square tin at 175deg C for 45 min.

      Like

  5. Angie says:

    May I know any taste different for egg separation and w/o separation method?

    Like

    1. oladybakes says:

      Not really, about the same to me.

      Like

  6. Bong says:

    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.. 😊

    Like

    1. oladybakes says:

      I think a slight shrinkage is normal, so long it does not deflate.

      Like

  7. Carin Soon says:

    Hi, if want to bake in 9″ square tin, can I just X2.5 the recipe? Or maybe just X 2.25 ?

    Like

    1. oladybakes says:

      Honestly, not sure. I think go with 2.5 since that will be 5 eggs and then put any extra in cupcakes?

      Like

      1. Carin Soon says:

        Yeah, I just tried 2.5x and it’s just nice to fill in 9″ square tin.
        Thank you for your recipe sharing. 😄

        Like

      2. oladybakes says:

        Thanks for informing!

        Like

  8. Grace Chen says:

    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?

    Like

    1. oladybakes says:

      I just use from the fridge, yes fresh milk any brand.

      Like

      1. Grace Chen says:

        Which mean I can use it cold too? Thanks a lot

        Like

  9. Tvh says:

    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.

    Like

    1. oladybakes says:

      Delonghi, 42 litres, counter top oven.

      Like

  10. Grace Chen says:

    Can I use cold eggs from the fridge to bake the cake ?

    Like

    1. oladybakes says:

      Room temp eggs are easier to whip up. But cold is fine if you mixer is high power.

      Like

Leave a Reply to Magdalene Ho Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s