Butter Cake

   

Recipe from here.

Chocolate Sour Cream Pound Cake

I love this pound cake, it not too oily and dense. I agreed with Zoe that this pound cake give a nicely balanced with texture and taste too. I reduced the recipe as I left a small amount of sour cream just enough for 2 eggs portion.

Recipe source from 'Bake For Happy Kids'-Chocolate Sour Cream Pound Cake (Paula Deen).

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients
75g unsalted butter
75g sour cream
140g caster sugar
2 egg
1/4tsp vanilla paste
100g cake flour
20g cocoa powder
1/2tsp baking powder
1/4tsp salt

Steps:
1. Preheat oven to 165C.
2. Well grease bandt pan and set it aside.
3. Sift flour, cocoa powder, salt and baking powder together, set it aside.
4. Cream butter, sour cream and sugar until light and fluffy.
5. Slowly beat in egg and vanilla paste until well combined.
6. Fold in flour mixture until well combined.
7. Pour batter into pan.
8. Bake in preheated oven for 30-35mins, if skewer comes out clean when inserted into cake then it done.
9. Leave cake to cool in pan for 5mins then remove and cool on a wire rack.

Oreo Malted Cake

Recipe

Ingredients
115g unsalted butter (room temperature)
75g caster sugar
2 eggs
1/4tsp salt
115g cake flour
1tsp baking powder
10g malted milk powder (Horlicks/Ovaltine)
2tbsp milk
50g Oreo cookies (remove cream and crushed)

extra Oreo cookies

Steps:
1. Preheat oven to 175C.
2. Line base of an oval pan and set aside.
3. Sift flour, malted milk powder and baking powder together, set aside.
4. Cream butter, salt and sugar together till light and fluffy.
5. Gradually add in beaten egg into creamed mixture.
6. Fold in flour and milk till smooth.
7. Fold in crushed oreo cookies.
8. Pour batter into prepared pan and arrange oreo cookies on the surface.
9. Bake in the preheated oven for 30-35mins.
10.Leave cake cool in pan for 5-10mins then remove cake and let it cool on a wire rack.

Coffee Marble Cake

Recipe

Ingredients
185g unsalted butter
130g caster sugar
3 eggs (about 240g)
60g coffee drink
1/2tsp coffee paste
185g cake flour
1tsp baking powder
20g ground hazelnut
1/2tsp salt

1/2tsp cocoa powder

Steps:
1. Preheat oven to 175C.
2. Lined base and side of a 7 inches round tin and set aside.
3. Sift cake flour, baking powder, salt and ground hazelnut together, set aside.
4. Stir coffee paste into coffee and set aside.
5. Cream butter and sugar until light and fluffy.
6. Slowly beat in egg until well combined.(If batter curdle add in some flour.)
7. Fold in flour and coffee alternately until well combined.
8. Scoop 1/4 of the cake batter into a small bowl and mix in cocoa powder.
9. Pour 1/2 of the plain batter into cake tin, drop some of chocolate batter on the plain batter.
10.Repeat the step again, use a knife and swirl it to make marble effects.
11.Bake in preheated oven for 45-50mins, if skewer comes out clean when inserted into cake then it done.
12.Leave cake to cool in tin for 10mins then remove it and cool on a wire rack.

White Coffee Cake

Recipe

Ingredients
110g unsalted butter (soften)
70g demerara sugar
1/4tsp salt
2 eggs (lightly beaten)
2tbsp 3-in-1 instant white coffee mix
75g whipping cream
80g self-raising flour
65g plain flour

adequate chocolate rice

Steps:
1. Preheat oven to 170C.
2. Line base of a loaf pan with greaseproof paper and set aside.
3. Sift self-raising flour and plain flour together into cake mixer bowl.
4. Add in sugar, salt, white coffee mix, soften butter, eggs and whipping cream.
5. Beat the mixture at low speed until well blended.
6. Switch to medium speed and continue to beat till smooth, about 3mins.
7. Lastly, fold in chocolate rice.
8. Pour batter into prepared pan and scatter chocolate rice on the surface.
9. Bake in preheated oven for 40mins.
10.Remove pan from oven and leave it to cool on a wire rack for 10mins.
11.Remove cake from pan and cool it on a wire rack.

Pandan Coconut Butter Cake

Recipe

Ingredients
Cake batter:
125g     unsalted butter
95g     caster sugar
1/4tsp   salt
2        egg
130g     cake flour
1tsp   baking powder
3tbsp    thick coconut milk
1/2tsp pandan paste

Filling:
100g      grated white coconut
25g      palm sugar (chopped)
1/2tbsp brown sugar/caster sugar
2blades   pandan leaves
1 1/2tbsp water

Steps:
Filling:
1. Simmer water, palm sugar, brown sugar and pandan leaves together til sugar dissolved.
2. Add in grated coconut and stir till dry.
3. Discard pandan leaves and set aside to cool.

Cake batter:
1. Preheat oven to 180C.
2. Sift flour and baking powder together, set aside.
3. Cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg until well combined. 
5. Fold in flour and coconut milk alternately until well combined.
6. Scoop about 2tbsp of batter into greased mini loaf pan/muffin pan.
7. Spoon some coconut filling onto batter.
8. Spoon more batter to cover filling and smooth surface.
9. Bake in the preheated oven for 25mins.
10.Remove cakes from pan and cool on a wire rack.

Blueberry Butter Cake Slices

Recipe

Ingredients
145g     butter
85g     caster sugar
1/4tsp   salt
2        egg
220g     cake flour
1tsp   baking powder
70g      milk

60g     blueberry pie filling (use a fork and mash the blueberry)

Steps:
1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg until well combined. 
5. Fold in flour and milk alternately until well combined.
6. Take 60g of cake batter and mix with blueberry pie filling.
7. Spoon blueberry batter into a piping bag and set aside.
8. Pour plain batter into a lined and greased 8inches square tray, smooth surface.
9. Pipe lines of blueberry batter on the surface of the plain batter.
10.Bake in the preheated oven for 30-35mins.
11.Remove cake from tray and cool on a wire rack.

Sugee Cake

Recipe

Ingredients
110g butter
35g    caster sugar
1/4tsp  salt
3       egg yolk
1/2tsp vanilla paste
1/8tsp almond essence(optional)
50g    cake flour
1/2tsp  baking powder
1/8tsp baking soda
60g semolina flour
15g ground almond
15g diced almond
2tbsp milk

2       egg white
40g    caster sugar

adequate almond flakes

Steps:
1. Mix semolina flour ground almond and diced almond together, set aside.
2. Sift flour, baking soda and baking powder together, set aside.
3. In a mixing bowl, cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg yolk, vanilla essence and almond essence until well combined.
5. Fold in flour and milk till combined.
6. Lastly, fold in semolina and almond mixture.
7. Cover and set aside to rest for 30mins.
8. Preheat oven to 175C.
9. Use a cake mixer, whisk egg whites till frothy.
10.Gradually add in the sugar and whisk till stiff peaks.
11.Fold in 1/4 of the meringue into butter mixture until combined.
12.Then fold in the rest of the meringue in 2 portions until well combined.    
13.Pour batter into a lined and greased oval pan.
14.Scatter almond flakes on the surface.
15.Bake in a preheated oven for 30-35mins.
16.Remove cake from tin and cool on a wire rack.

Rich Pound Cake

Recipe

Ingredients
125g unsalted butter
90g caster sugar
1/4tsp salt
3 egg yolk
1/4tsp vanilla paste
1/4cup creme fraiche (about 55g)
180g cake flour
1/4tsp baking powder

3 egg white
1/4tsp cream of tartar
60g caster sugar

Steps:
1. Preheat oven to 175C.
2. Sift flour and baking powder together and set aside.
3. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
4. Gradually add in sugar and whisk till stiff peaks, cover and set aside.
5. In another mixing bowl, cream butter, salt and sugar until light and fluffy.
6. Slowly beat in egg yolk and vanilla essence until well combined.
7. Then fold in flour and creme fraiche alternately until well combined.
8. Lastly, fold in meringue in three portions into the butter mixture until combined.
9. Pour batter into a lined and greased 7inches round tin.
10.Bake in a preheated oven for 40-45mins.
11.Remove cake from tin and cool on a wire rack.

Note: You can replace creme fraiche with whipping cream or plain yogurt.

Raisins Butter Cake

Recipe

Ingredients
150g butter
145g icing sugar
1/4tsp salt
3 egg (about 170g)
150g cake flour
1/2tsp baking powder
15g ground almond/ ground hazelnut
65g milk
1tsp vanilla paste

100g raisins

Steps:
1. Preheat oven to 175C.
2. Sift flour, ground almond and baking powder together, set aside.
3. Cream butter, salt and icing sugar until light and fluffy.
4. Slowly beat in egg and vanilla paste until well combined.(If batter curdle add in some flour.)
5. Fold in flour and milk alternately until well combined.
6. Lastly fold in raisins and pour batter into a lined and greased loaf pan.
7. Bake for 45mins or when insert a skewer into cake and it came out clean then it done.
8. Remove cake from tin and cool on a wire rack.

Chocolate Pound Cake

Recipe

Ingredients
125g unsalted butter
55g dark brown sugar
90g caster sugar
1/4tsp salt
1/2tsp vanilla paste
2 large egg
120g cooking chocolate (melted)
185g cake flour
1/4tsp baking soda
1tsp baking powder
60g milk

almond flake

Steps:
1. Preheat oven to 175C.
2. Grease a 17cm tube pan, dust with flour and shake of excess.
3. Sift flour, baking soda and baking powder together and set aside.
4. Cream butter and sugar until light and fluffy.
5. Slowly beat in egg and vanilla paste until well combined.
6. Mix in the melted chocolate until blended.
7. Add in flour and milk alternately until well combined.
8. Pour batter into the tube pan and sprinkle surface with almond flake.
9. Bake for 35-40mins, if skewer comes out clean when inserted into cake then it done.
10.Leave cake to cool in pan for 5mins then remove and cool on a wire rack.

Pandan Kaya Butter Cake

Recipe

Ingredients
230g unsalted butter
200g caster sugar
1/3tsp salt
2tbsp kaya
4 eggs (about 240g)
20g pandan juice
50g milk
1/2tsp pandan paste
260g self-raising flour
10g coconut powder (coconut cream powder)
1/2tsp baking powder
30g dessicated coconut

Steps:
1. Preheat oven to 175C.
2. Sift self-raising flour, coconut powder, salt and baking powder together, set aside.
3. Mix pandan juice, milk and pandan paste together, set aside.
4. Cream butter and sugar until light and fluffy.
5. Add in kaya and continue to cream till well blended.
6. Slowly beat in egg until well combined. (If batter curdle add in some flour.)
7. Fold in flour and pandan mixture alternately until well combined.
8. Lastly, fold in dessicated coconut into the batter.
9. Pour batter into a lined 8" round tin.
10.Bake for 50-60mins, if skewer comes out clean when inserted into cake then it done.
11.Remove cake from tin and cool on a wire rack.

Lemon Tea Cake

Recipe

Ingredients
150g butter
150g icing sugar
1/4tsp salt
3 egg (about 170g)
150g cake flour
1/2tsp baking powder
15g ground almond
2tsp tea dust ('Lipton' Red tea/Earl Grey)
25g lemon juice
40g milk
1tsp grated lemon zest

Steps:
1. Preheat oven to 175C.
2. Sift flour, ground almond, tea dust and baking powder together, set aside.
3. Cream butter, salt and icing sugar until light and fluffy.
4. Slowly beat in egg until well combined.(If batter curdle add in some flour.)
5. Fold in flour, lemon juice, lemon zest and milk alternately until well combined.
6. Pour batter into a lined and greased loaf pan.
7. Bake for 50mins or when insert a skewer into cake and it came out clean then it done.
8. Remove cake from tin and cool on a wire rack.

Butter Cake

Recipe

Ingredients
250g butter
120g caster sugar
1/2tsp salt
5 egg yolk
300g cake flour
1/2tsp baking powder

5 egg white
100g caster sugar

Steps:
1. Preheat oven to 175C.
2. Sift flour and baking powder together and set aside.
3. Use a cake mixer and whisk the egg whites till frothy.
4. Gradually add in the sugar and whisk till stiff peaks but not dry, set aside.
5. In another mixing bowl, cream butter, salt and sugar until light and fluffy.
6. Slowly beat in egg yolk and vanilla essence until well combined.
7. Fold in 1/4 of the meringue into the butter mixture until combined.
8. Then fold in the rest of the meringue and flour alternately until well combined.
9. Pour batter into a lined and greased 8inches square tin.
10.Bake in a preheated oven for 40-45mins.
11.Remove cake from tin and cool on a wire rack.

Chocolate Custard Cream Cake

Recipe

Ingredients
Moist cake:
150g butter
280g light brown sugar/brown sugar
1/2tsp chocolate paste
2 egg
190g boiling water
45g cocoa powder
250g cake flour
1/2tsp baking soda
1tsp baking powder

Custard cream:
(A)
300g milk
90g sugar
1/4tsp salt
1tsp instant coffee powder

(B)
50g custard powder
2tbsp cocoa powder
1tsp chocolate paste
1 egg yolk
165g milk

(C)
10g butter

Steps:
Moist cake:
1. Preheat oven to 175C.
2. Sift flour, baking soda and baking powder together and set aside.
3. Cream butter and sugar until light and fluffy.
4. Slowly beat in egg and chocolate paste until well combined.(If batter curdle add in some flour.)
5. Mix cocoa powder and boiling water together.
6. Beat in flour and cocoa mixture alternately until well combined.
7. Pour batter into a lined 8inches round tin.
9. Bake for 40-45mins, if skewer comes out clean when inserted into cake then it done.
10.Leave cake to cool in pan for 5mins then remove and cool on a wire rack.

Custard Cream:
1. Mix (B) together until well combined and set aside.
2. Boil (A) together until sugar dissolved.
3. Pour (A) into premix (B).
4. Return to the stove and cook over low fire until mixture thicken. (Stir mixture all the time and remove pot from the fire every now and then to prevent mixture turn lumpy.)
5. Add (C) and stir until smooth.

Assemble cake:
1. Slice away the top crust and slice the cake horizontally into two pieces.
2. Sandwich the cakes with the chocolate custard cream.
3. Cover the whole cake with the chocolate custard cream and smooth the surface.
4. Press a palette knife lightly on the surface of the cake and slide it from side to side to create pattern on the cake.
5. Chill in the fridge.

Prunes and Walnut Cake

Recipe

Ingredients
150g butter
150g sugar
1/4tsp salt
3 egg
1/4tsp vanilla essence
330g cake flour
4tsp baking powder
3tbsp honey
6tbsp milk
90g prunes (cut into small pieces)
45g walnut (chopped)

Steps:
1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg, honey and vanilla essence until well combined.(If batter curdle add in some flour.)
5. Fold in flour and milk alternately until well combined.
6. Lastly fold in the prunes and walnut.
7. Pour batter into a lined and greased 8" square tin.
8. Bake for 45-50mins, if skewer comes out clean when inserted into cake then it done.
9. Remove cake from tin and cool on a wire rack.

Mandarin Orange Butter Cake

Recipe

Ingredients
250g unsalted butter
210g caster sugar
4 eggs (about 240g)
85g mandarin orange juice
1tsp orange zest (grated)
1/2tsp orange paste (optional)
250g self-raising flour
1/2tsp baking powder
35g ground almond

Steps:
1. Preheat oven to 175C.
2. Sift self-raising flour, baking powder and ground almond together, set aside.
3. Mix orange juice, zest and orange paste together, set aside.
4. Cream butter and sugar until light and fluffy.
5. Slowly beat in the egg until well combined.(If batter curdle add in some flour.)
6. Fold in flour and orange juice alternately until well combined.
7. Pour batter into a lined and greased 9" round tin.
8. Bake for 60mins, if skewer comes out clean when inserted into cake then it done.
9. Remove cake from tin and cool on a wire rack.

Walnut Cake

Recipe

Ingredients
(A)
3 egg
20g cold water
1tsp ovalette
75g sugar
1/4tsp salt
125g cake flour )sift
1/2tsp double action baking powder )together

(B)
125g butter
15g sugar
1/2tsp vanilla essence

(C)
65g walnut (chopped)

Steps:
1. Preheat oven to 170C.
2. Whisk ingredient (A) until thick and fluffy. Leave aside.
3. Cream ingredient (B) until light and creamy.
4. Add some egg batter into creamed butter. (Do not add too much batter, as the creamed butter will curdle.)
5. Use a spatula and beat until smooth.
6. Fold in Step no.5 into the balance egg batter in 3 portions until well combined.
7. Fold in walnut and pour batter into a lined and greased 7inches round tin.
8. Sprinkle some chopped walnut on top.
9. Bake in a preheated oven for 30-35mins.
10.Remove cake from tin and cool on a wire rack.

Note: The cake batter will appear lumpy if the butter batter was not fold in properly during Step no. 6.

Coffee Oat Cake

This is an old recipe. It was taught by my Secondary School Home Economic teacher; Ms Wong, more than 20 years ago. It is a simple Coffee cake with a touch of health oat which give the cake a rough texture.


Recipe

Ingredients
125g butter
110g fine sugar
2 eggs
75g flour/cake flour
1tsp baking powder
60g oat
3tsp instant coffee
1/2tbsp hot water

Steps:
1. Preheat oven at 175C.
2. Sift flour and baking powder together, set aside.
3. Mix instant coffee and hot water together, set aside.
4. Cream butter and sugar until light and fluffy.
5. Slowly beat in egg until well combined.(If batter curdle add in some flour.)
6. Fold in flour and coffee alternately until well combined.
7. Lastly fold in the oat.
8. Pour batter into a lined and greased loaf pan.
9. Bake for 40-45mins, if skewer comes out clean when inserted into cake then it done.
10. Leave cake to cool in pan for 5mins then remove and cool on a wire rack.

Apricot Cake

Recipe

Ingredients
175g butter
160g sugar
3 eggs
1tsp vanilla essence
2tsp corn flour
240g self-raising flour
20g ground almond
100g apricot (diced)
100g evaporate milk/fresh milk

Steps:
1. Preheat oven at 175C.
2. Sift corn flour and self-raising flour together, set aside.
3. Cream butter and sugar until light and fluffy.
4. Slowly beat in egg and vanilla essence until well combined.(If batter curdle add in some flour.)
5. Fold in flour and milk alternately until well combined. (If use large egg, then have to reduce milk.)
6. Lastly fold in the apricot.
7. Pour batter into a lined and greased 8" round tin.
8. Bake for 45-50mins, if skewer comes out clean when inserted into cake then it done.
9. Remove cake from tin and cool on a wire rack.