Simple Butter Cake


I made this cake for my relative for Thanks Giving but waited to post since it would be more appropriate for Christmas or New Year.

When I say butter cake, this is the Sri Lankan version of the butter cake.  It is very simple just with 4 main ingredients.  But once baked it is heavenly tasty.  I did not plan ahead regarding the decoration.  So decided to make some simple flowers and then used a pastry brush to draw some stems and leaves.


Certain things to note here:

  1. The kind of butter used in the cake also make a big difference in the taste and fragrance.  You MUST use pure salted butter and the butter MUST be at room temperature.
  2. Since we don’t add milk, the consistency of this cake is a bit dry.  But the softness of the cake depends on the time you beat the batter and the speed of the electric mixer you use to beat.
  3. You must use pure white cane sugar.  The sugar must be fine granular and not the coarse one.


  • 1 lb butter room temperature
  • 1 lb pure white sugar
  • 8 eggs
  • 2 teaspoons vanilla extract
  • 1 lb all purpose flour
  • 1 ½ teaspoons baking powder


  • Preheat oven to 350 F
  • Beat butter and sugar with an electric mixer first in low speed for about 5 minutes. Increase the speed to high and beat for one minute. Lower the speed back and continue to beat for another minute or two.
  • Add one egg at a time and continue to beat in low speed. After each addition of egg, beat for about a minute or two.  Once all the eggs are added, increase the speed to high and beat for a minute or two.  At this point the mixture will look creamy color, light, soft and fluffy
  • Add vanilla extract and beat for a minute.
  • Sift flour with baking powder. Add flour in 8 batches and continue to beat in low speed until the batter is smooth and creamy.  This will take some time since you have to scrap the bowl frequently to incorporate any flour into the mixture.
  • Grease a 13x9x4 inch cake pan with pure butter. Spoon batter to the pan spread evenly
  • Bake for about 45 minutes or until a tooth pick inserted comes out clean.

Butter Cream Frosting:

  • 1 ½ sticks pure butter room temperature
  • 3 cups icing sugar (powdered)
  • 1 teaspoon vanilla
  • coloring

Beat together the butter, sugar and vanilla extract until soft and fluffy.  You can adjust the amount of sugar and butter according to your need.  For example, for spreading the frosting should be soft and spreadable – you would need more butter.  But for piping and making flowers, it has to be firm – add extra powdered sugar.

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