Monday, April 17, 2006


This buttercake recipe was given to me by my aunt. I have since shared this recipe with so many people and the feedback is always very good. I shall post this recipe as my first recipe posting in my own blog.

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250 gm butter
200 gm caster sugar
6 large eggs
1 tsp vanilla essence
300 gm self-raising flour (sifted)
½ to 3/4 cup of evaporated milk


1. Preheat the oven to 160°C.
2. Beat the butter with the caster sugar until white and fluffy. Add in eggs one at a time and mix well. Then add is vanilla essence and evaporated milk and mix well.
3. Lastly fold in sifted flour into the butter mixture and mix well. Pour into a greased and lined cake tray and bake for about an hour.


BoZo said...

Lee Lee, indeed two thumbsup on your good recipe for butter cake! Thank you and keep more recipes coming.

Hugbear said...

Hi Sharon, thanks. I am just starting out, will be adding more pix and recipes. Heehee

culinary said...

good recipes, more to come...join the blogger fun...

Anonymous said...

Lee, your buttercake is superb! A must keep recipe.


Puspha said...

Ur recipe really a keeper. I bake it as new year gift, about 8 cakes. All my friends loved it. Thank u very much.

Karen said...

This is the perfect butter cake, a keeper for me too.
Lee Lee, you are just soo generous to share this recipe, thanks!

Anonymous said...

what is the cake tray size to be used? Thanks

Jess said...

Lee Lee,
I made this cake and it was delicious. My dh and I love it! Thank you so much for sharing this recipe. I have a question. After baking, the top of my cake was light yellow and not golden brown. I was afraid to bake longer as the inside was cooked. Is this normal? Thank you.

Hugbear said...

It is normal as different oven differs in temp settings. If you want it a little brown no harm baking it for another 5 mins or so.

Anonymous said...

Hi Lee

I tried baking the cake last Saturday and it turned out well. However, the top of the cake crack. Why is it so?

Anonymous said...

Lee Lee, may I have ur some advise for your butter cake, how long we need to beat the butter and sugar if we use hand mixer? Thanks

jthorge said...

Hi Lee Lee,
I have tried your butter cake recipe yesterday. I must say your recipe turns out really well. Very nice. I will use this recipe again and again.
Thanks for sharing this wonderful with us.

Hugbear said...

Hi jthorge, nice to hear from you. How is the little one? Must be big already.

jthorge said...

Yes. My bb is coming to 13 months old. Very active and restless! haha! he's really a handful. Luckily my daughter is able to help me for a while, so that I can bake some cupcakes. Whenever I see your bakes, it always make me drools. Thanks again.

Anonymous said...

Hi Lee Lee,

I tried ur buttercake recipe a couple days ago. Wow,its reaaaaa....lly good! Taste A+ , texture A+ , not too oily, not too sweet. Just Perfect! My only regret is I wish I tried it sooner - this recipe has been in my TO-DO-List for too long!

Btw,can u advise how to add mixed fruits into this cake without it sinking to the bottom? Do we have to wash the mixed fruits in water first b4 soaking in brandy? Then, roll the fruits in flour ( how much ? 2 Tbs flour? Will this be additional flour or from the flour portion in recipe )

Thks for sharing this wonderful recipe.


Anonymous said...

Hi Hugbear,
may i know what cake tin size did you used to bake this butter cake? Looks great! ;)


Anonymous said...

good work!!!
hope you may post more recipes.....

Anyway.thxs for the recipe :)

Pat said...


Being a new baker could you tell me how I would know whether 1/2 cup evaporated milk is enough or when I should add more?


MsCake said...

Hi Lee

I tried yr buttercake recipe this afternoon. In the midst of doing it, encountered some problems:

1)I whisked the butter/sugar instead of creaming. When the 4th egg was dropped into the batter, it started to cuddle,had no choice but to continue adding the 5th/6th eggs into it. Before I fold in the flour, could see layer of water forming at the base of the batter.(IS IT EGGWHITE ?) I just went ahead with the folding of flour into it.

Next nightmare, until yr set temp is abit on the low side 160C... My cake was still watery even though already in oven for 50mins. 1 hr later, I opened the ovendr but the center still wet. Finally I took abt 1 & half hr for the cake to actually fully baked.. the result texture was crumpy and top surface bit crack,brown and hard. Oops! Real nightmare for me baking this cake. I just don't hv luck baking butter cake. Any reasons you can advise me. Thanks.


Hugbear said...

Hi Catherine, so sorry to hear of your not so pleasant experience with the buttercake.

For me I also have the same problme of my egg mixture curddling when adding the last two eggs. I just add in my flour and mix it and it will be ok. I don't know if the mixing of the sugar and butter timing is a factor for the water forming at the base for you.

Also, if you think the temp is too low, you may up it by 10 to 20 degree and bake it but just watch out for it. Hope you have better results the next time round.

MsCake said...

Hi Lee

Thanks for yr prompt reply.

I will try again another day.


Justen and Rayen's Mommy said...

Thanks for your recipe, this is my 1st time making butter cake and it turn out so nice and moist...

Anonymous said...

Hi can check with you what is the quantity for 1 cup? Confuse by the measurement.Thanks a lot

Hugbear said...

1 cup is about 250 ml.

Adeline said...

Hi just to to add in the chocolate part if we were make into like marble cake. Thanks

Hugbear said...

Hi Adeline, take out the same amount of flour from the recipe to be replaced by cocoa powder. That means, if you are using 30g of cocoa powder you take out 30g of flour from the original recipe. Follow all the steps to the part where you add in the flour to the butter and egg mixture. Divide the batter into two portion, add the cocoa powder into one of them. Pour some white batter into your baking pan, alternating with the cocoa batter. Use a skewer or cake tester to make swirl pattern to get the marble effect.

Wendy said...

Hi Lee Lee,

I baked your butter cake on Tuesday night. When we eat it yesterday I find the cake too dense. Wonder if it is due to the low baking temperature cos my cake took 1.5hrs to be fully baked. After 1hr it is still wet inside.

ChezzyHeart said...

Hi Lee Lee,

May i ask if the butter need to be in room temp? or use the hard one directly out from fridge?

Next, how to achieve a compact butter cake? there was once when i did one butter cake, it's so loose that cake crumb are all over when cut? i hope u can understand what i'm trying to say. thks =p

Hugbear said...

Hi Chezzyheart, the butter can be semi-hard. As for a compact butter cake, as long as you have enough liquid in the recipe, the cake shouldn't be crumbly.

Panda Q said...

Hi Lee Lee,

Tried your buttercake recipe. It's so yummy. Will definitely bake this again.

Carrie said...

Hi Baking Mum,

May I know how to estimate on whether I shld add 1/2 cup or 3/4 cup of evaporated milk?



Hugbear said...

If you want your cake very moist then 3/4 cup of milk, if just moist than use 1/2 cup.

Anonymous said...

Hi Hugbear

A yummy butter cake comment from my family. Add 30g of coco powder but they claim that area is bitter. I will bake again.

Anonymous said...

hi hugbear..

im a baking first timer. i had tried your butter cake recipe. it seemed alright on my second try [im not sure how it should taste/look like anyway].

have a few questions.
1. does it need to be refrigerated for storage? what about for other cakes?
2. also how long can it be kept?
3. is there other recipes that uses evaporated milk? coz i have left over and am sick of butter cake already.. =p
4. what is the difference between evaporated milk, and evaporated filled milk?
5. may i ask, which are the easier cakes which i can try on my next attempt?

*do you mind replying to my email instead? thank you!!! =)

Anonymous said...

Hi HugBear,

Can I replace the self raising flour with all purposes flour and baking powder ??


Hugbear said...

Hi Belle, yes you can do that. Ratio is 250g of all purpose floor to 1 tsp of baking powder.

Anonymous said...

Hi Hubgear

I make the marble cake twice but it didnt turn out well.

First time, I use temperature 160c. The top was hard, while the texture at the bottom and inside is wet.

Second time, I use temperature 170c. The top was ok, the texture at the bottom and inside is still wet.

I use 1/2 cup of evaporated milk. Is it due to too much milk use?
Or is it due to other factor?


Hugbear said...

Hi Belle, using 1/2 cup of evaporated milk is ok. Should not be the problem. I guess you will have to cover the top with a piece of aluminium foil and continue baking the cake until the inside is dry.

clarii said...

Hi lee lee,

May i check if i can replace evaporated milk with fresh milk? In addition, is this recipe for a 8" round pan? Thanks. :)

Thelay said...

I am using a convectioanl microwave oven. Is there any problem with that.
There is a few things i dont understand. Does sifted flour important? What is the meaning of "fold in sifted flour". I mix up all ingridents and mix it in food blender. I don't use mixer. Is that ok? But my cake didn't trun up well. It's doesn't rise at the middle. I dotn know what is the porblem. Can I just use normal white sugar?
Pls reply me. I am just started baking and there is a lot of things i dont understand.

Thanks a lot.
pls reply to

Anonymous said...

What is the size of the tray?

Hugbear said...

Sometimes I use 2 loaf tins, sometimes 9 inch.

~t@b!tH4~ said...


for the marble cake version, could i use melted dark chocolate instead? how should I go about doing it?

Thank You


Anonymous said...

hi hugbear,
the top part was hard n cracked.Can i steam them in muffin cups instead?

Mama Mia said...

Hi there. I've tried this butter cake recipe and I love it, so does my other family members. Tq for sharing them.

Xavier said...

i am wondering if i can change the evaporated milk to buttermilk?

Anonymous said...

Hi Hugbear,

I just tried to make your butter cake, it was delicious. My kids are loving it. Thanks for sharing.


Hugbear said...

Xavier, I am not too sure but to be more adventurous, you can try out half recipe with buttermilk and see the result. And remember to let me know if you do try it out ok.

Nikki, you are most welcome,

Anonymous said...

Dear Hugbear,

I loved the texture and taste of your buttercake, it is the right kind of cake which I liked. But there one question I would like to ask you for help, as my cake is cooked I noticed that the bottom actually browned and the sides became hardened, is that because of uneven temperature in my old national oven? How will I know?


Hugbear said...

It may be due to your oven temp. What you can do is line the baking pan with double or even triple layer of baking paper (including the sides).

Anonymous said...

Dear Hugbear,

I will try that the next time I make it, possibly this weekend, let you know afterwards.
By the way, your recipe portions and measurements are perfect for a small family like us, ( Three in the house), thank you. Have been searching for quite a while for something perfect for the past 2 months until I found your site, Now I think I cannot stop checking your site.

Jean said...

I made it once and couldn't stop baking this cake.the best recipe that my mum's been looking all this while!thanks for sharing.

Anonymous said...

hi. may i know what is evaporated milk? i tried to find it in ntuc, but can't find it. is it the normal kind we use to stir into milo?

Sim said...

I am thinking of baking a big butter cake.If I make 3-4X the recipe
given,how much baking time is required?Any advice as it would be such a waste if I increase the recipe and it doesn't turn out right!


Emerlyn said...


I have tried this out last weekend. I replaced self-raising flour with superfine flour + 1tbs baking powder. The cake taste not bad, but the texture seems rough and dry. Is the flour replacement the main cause of this failure?
Awaiting for your advice.

Thanks! :)

shirley said...

Hi hug bear,

tried your butter cake last week. my family member all love its. but the cake top crack any advice?

Hope to hear from you :)

Shirley said...

Hi hugbear,

It me again. I tried baked the ckae again ytd nite and i give to my colleagues they all love its too:) Thank you for sharing the receipe.
But i stil have the same problem w cake top cracked. how to avoid the crack?

Anonymous said...

HI!kelly here..
wanna ask if i could just use normal sugar insted of castor/castar sugar?? :)

Hugbear said...

Shirley, I wonder if we do the steam baking method will it prevent the top from cracking. I have no idea how to prevent it from cracking.

Kelly, yes you can use normal sugar, ie fine sugar, make sure it is not the coarse type.

Hugbear said...

Lim, wow 3 or 4 x the recipe will be a lot. You are going to bake them into a few trays? If not it will be a huge cake, won't it? Really no idea how long as I don't know the size of your baking tin.

Everybody Eats Well in Flanders said...
This comment has been removed by the author.
Everybody Eats Well in Flanders said...

Hi Hugbear,

Thanks so much for your butter cake recipe. I baked it for my hubby's birthday party. It was so delicious. I linked your recipe on my website, if you don't mind. :)

Miss B

Miss B

Hugbear said...

Hi Miss B, thanks for giving me the link and of course you are welcome to link to my blog too.

ching_ccy698 said...

Hi there! Thanks for sharing, I don't like those random recipes from internet. You never know if it works! (It isn't in my last trial.) Mum's recipes is always the best!!! Thank you!

Anonymous said...

Hi Hugbear...

would like to try your buttercake. can i replace self-raising flour with cake flour ??? if i want to add in green tea powder, do i need to reduce flour by the amount of green tea powder i use???

GTea Crazy

Anonymous said...

Hi hugbear, just tried your recipe (with slight alteration) today. Just want to say it is really tasty and most importantly 'thank you!!!'

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