Sri Lankan Butter Cake Recipe
Sri Lankan Butter Cake Recipe is a classic, moist, and buttery cake made from simple ingredients like butter, sugar, eggs, flour, and milk. It features a soft texture and subtle vanilla flavor. The batter is created by creaming butter and sugar, adding eggs and vanilla, then folding in dry ingredients and milk. Baked to a golden finish, this cake is a beloved treat often enjoyed with tea.
Equipment
- 8-inch square cake pan
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Sieve (for flour)
- Mixing bowls
- Cooling rack
- Spatula
- Oven
Ingredients
- 250 g all-purpose flour sifted
- 250 g unsalted butter softened (ideally at 73°F / 23°C)
- 250 g caster sugar
- 4 to 5 medium eggs
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 79 mL whole milk
Instructions
Get The Oven And Cake Pan Ready
- Set your oven to 170°C (340°F). Grease an 8-inch square cake pan with butter, then place a round of baking paper at the bottom.
Cream The Butter And Sugar
- Put softened butter in a large bowl and beat it until smooth and pale in colour. Slowly add the caster sugar and keep beating for another 3 to 5 minutes until the mixture is fluffy.
Add The Eggs And Vanilla
- Crack in the eggs one by one, beating well after each. Pour in the vanilla extract and mix it through.
Sift The Dry Ingredients
- In another bowl, sift together the flour, baking powder, and salt.
Combine Everything
- Add the dry mixture to the wet in three parts, alternating with milk. Start and end with the dry ingredients. Mix gently with a spatula or on a low setting if using a mixer just until everything is combined. Don’t over mix.
Bake The Cake
- Pour the batter into the prepared tin and even out the top. Place in the oven and bake for 35 to 40 minutes, or until a skewer pushed into the centre comes out clean.
Cool It Down
- Let the cake sit in the tin for 10 minutes. Then, turn it out onto a wire rack to cool completely before cutting and serving.