Thai butter cake recipe is a rich, soft, moist cake made using real butter, eggs, flour, and a touch of homemade buttermilk for tenderness.
My Baking Addiction inspired this delicious Thai butter cake recipe. I made this recipe because I love buttery cakes with a fine crumb and balanced sweetness.
I’ve baked this Thai butter cake recipe more than ten times and each time it turns out consistently good. I baked it bakery style the first few times, then added my own touch by using fresh lemon juice in the buttermilk.
Now I’ll show step-by-step how to make this Thai butter cake recipe from scratch at home.
About This Thai Butter Cake Recipe
This Thai butter cake recipe is a classic, rich, and flavorful cake known for its incredibly soft texture and buttery depth. Inspired by traditional Asian-style sponge cakes but with more richness, it’s a staple in many Thai bakeries and often served as a tea-time treat or light dessert.
What makes Thai butter cake recipe stand out is the use of real butter, cake flour for a tender crumb, and homemade buttermilk that adds a subtle tang and moisture.
Simple in ingredients but rewarding in flavor, this Thai butter cake recipe rises beautifully, slices cleanly, and stays moist for days. Whether shared or savored alone, it always satisfies.
How To Prepare Thai Butter Cake Recipe
To make this Thai butter cake just right, I’ll guide you through every step clearly and simply. I’ll share helpful tips and the kitchen tools I use, though not all are necessary.
Use what you have, and you’ll still bake a rich, moist cake full of buttery flavor that’s sure to impress. Let’s get started!
Prep time: 20 minutes
Cooking time: 45 minutes
Total time: About 1 hour 5 minutes
Course: Dessert or Tea Cake
Cuisine: Thai
Difficulty: Easy
Yield: 8 slices
Kitchen Utensils
- Electric mixer or hand whisk
- Mixing bowls
- Measuring spoons and kitchen scale
- Sifter
- Spatula
- Loaf pan (8×4 inch or similar)
- Oven
- Wire cooling rack
Ingredients
- 168g unsalted butter (softened at room temperature)
- 145g caster sugar
- 188g cake flour (sifted)
- 5g baking powder
- ¼ tsp salt
- 4 large eggs (room temperature)
- 80g milk + 1 tablespoon lemon juice (combined to make buttermilk – let it sit for 10 minutes)
- 1 tsp vanilla essence
Instructions
1. Preheat your oven to 170°C (340°F). Grease your loaf pan with butter and line it with parchment paper or lightly dust it with flour. Set aside.
2. In a large mixing bowl, beat the softened butter with the caster sugar using an electric mixer on medium speed. Continue beating until the mixture becomes pale, creamy, and fluffy—this should take about 5 minutes.
3. Add the eggs to the butter mixture one at a time, beating well after each addition. Scrape down the sides of the bowl occasionally to ensure everything is well combined. Mix in the vanilla essence.
4. In a separate bowl, sift together the cake flour, baking powder, and salt. Add the dry mixture to the wet ingredients in three parts, alternating with the homemade buttermilk (start and end with the flour). Use a spatula or mixer on low speed to fold/mix just until everything is incorporated. Do not over mix.
5. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently to remove air bubbles. Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes: Ensure all ingredients are at room temperature for best results. You can substitute store-bought buttermilk for the milk + lemon juice mixture.
For a richer flavor, you can add a teaspoon of almond extract or a touch of orange zest. This cake pairs beautifully with a cup of Thai milk tea.
Nutrition Facts Of Thai Butter Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 310 kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 110mg |
| Sodium | 160mg |
| Carbohydrates | 32g |
| Sugars | 16g |
| Protein | 5g |
Why My Recipe Works
My recipe works because it uses the right balance of ingredients and method to create a soft, moist, and flavorful butter cake. The combination of real butter and caster sugar gives the cake a rich taste and light texture.
Using cake flour instead of all-purpose flour keeps the crumb fine and tender. Adding homemade buttermilk brings gentle moisture and helps the cake rise evenly.
Each step is carefully designed from creaming the butter properly to folding in the flour gently so the texture stays soft without becoming dense. It’s a well-tested recipe that gives consistent, bakery-quality results every time.
Why Peoples Like Thai Butter Cake Recipe?
People like Thai butter cake recipe because of its rich, buttery flavor and light, moist texture that’s soft without being overly sweet. It’s a comforting cake that’s simple yet satisfying, using basic ingredients found in most kitchens.
The smooth crumb and gentle vanilla taste make it appealing to both kids and adults. Many enjoy it as a snack with tea or coffee, while others love it for its consistent results and homemade charm.
It’s a cake that feels familiar but still special, making Thai butter cake recipe a popular choice for birthdays, casual gatherings, or just something to enjoy fresh out of the oven.
Health Benefits Thai Butter Cake Recipe
While Thai butter cake recipe is a dessert and best enjoyed in moderation, it can still offer a few small health benefits when made with quality ingredients:
◆ Source of Energy: The combination of butter, sugar, and flour provides carbohydrates and fats, which give your body quick energy.
◆ Protein from Eggs: Eggs in the recipe contribute protein, which supports muscle repair and overall body function.
◆ Calcium from Milk: The homemade buttermilk (milk + lemon juice) adds calcium, which is important for healthy bones and teeth.
◆ No Preservatives: Homemade cakes like this one are free from artificial preservatives and additives found in store-bought desserts.
◆ Mood Booster: Enjoying a slice of freshly baked cake can lift your mood and reduce stress, especially when shared with others.
My Favorite Ways To Serve It Up
My favorite ways to serve Thai butter cake recipe include slicing it thick and enjoying it warm with a cup of hot tea or coffee. Sometimes I like to spread a thin layer of homemade fruit jam or a touch of whipped cream on top for extra richness.
Another great way is to pair it with fresh tropical fruits like mango or pineapple, which add a bright, juicy contrast to the buttery cake.
On special occasions, I dust it lightly with powdered sugar or drizzle a little honey for a simple but elegant finish. No matter how it’s served, this Thai butter cake recipe always feels like a comforting treat.
Expert Tips For Perfect Thai Butter Cake
➤ Make sure your butter, eggs, and milk are at room temperature before you start. This helps them blend smoothly and traps air for a lighter, fluffier cake.
➤ Once you add the flour and buttermilk, mix just until combined. Over mixing develops gluten, which can make the cake dense and tough instead of tender.
➤ Spend enough time beating the butter and sugar until the mixture is pale and fluffy. This aeration step is key to a soft texture and even rise.
➤ Ovens vary, so use an oven thermometer if possible. Bake until a toothpick comes out clean but avoid over baking, which can dry out the cake.
➤ Allow the cake to cool in the pan for 10–15 minutes before turning out onto a wire rack. Cooling too quickly or removing the cake too soon can cause it to break or become soggy.
Additions For Make More Delicious
◆ Sweetened Condensed Milk Glaze: Drizzle warm sweetened condensed milk over the cooled cake for a rich, creamy finish that adds sweetness and moisture.
◆ Fresh Tropical Fruits: Serve with slices of mango, pineapple, or lychee on the side to add juicy freshness and a contrast of textures.
◆ Toasted Coconut Topping: Sprinkle toasted shredded coconut over the top of the cake or fold it into the batter for a lovely crunch and tropical flavor.
◆ Caramelized Nuts: Top the cake with caramelized cashews or peanuts for a sweet, nutty crunch that complements the buttery crumb.
◆ Coconut Cream Frosting: Spread a light coconut cream frosting or whipped coconut milk over the cake for a luscious, dairy-free twist.
How to Store Leftovers
To store leftover Thai butter cake recipe, first let it cool completely to room temperature. Wrap the cake tightly in plastic wrap or place it in an airtight container to keep it fresh and prevent it from drying out.
Store it at room temperature if you plan to eat it within 2–3 days. For longer storage, keep it in the refrigerator for up to a week.
Before serving refrigerated cake, bring it back to room temperature or warm it slightly in the microwave for a few seconds to restore its softness.
Avoid freezing as it can change the Thai butter cake recipe texture, but if needed, wrap well and freeze for up to one month.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
You can substitute all-purpose flour, but the cake may be slightly denser since cake flour has less protein and creates a lighter texture.
What if I don’t have lemon juice for the buttermilk?
You can use white vinegar or plain yogurt as alternatives to sour the milk and create buttermilk.
How do I know when the cake is fully baked?
Insert a toothpick or skewer into the center—if it comes out clean or with a few dry crumbs, the cake is done.
Can I make this cake without an electric mixer?
Yes, you can whisk by hand, but it will take more time and effort to achieve the creamy butter and sugar texture.
How long does the cake stay fresh?
Stored properly, the cake stays moist and fresh for 2-3 days at room temperature or up to a week in the fridge.
Conclusion
My easy and delicious idea to make this Thai butter cake recipe turned out to be a sweet success. I truly enjoyed baking it, and the results were soft, buttery, and full of flavor.
The steps were simple to follow, and even without professional skills, I managed to bake it perfectly. I’m sure you understand the method now, and I believe you’ll soon try Thai butter cake recipe yourself.
Once you do, you’ll see how satisfying and rewarding it is to bake this cake at home.
More Butter Cake Recipes You’ll Love
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German Butter Cake Recipe [Butterkuchen]
Erin French Butter Cake Recipe | Moist And Buttery
Butter Cake Mastro’s Recipe (Copycat)
Almond Butter Cake Recipe | Easy And Healthy
Thai Butter Cake Recipe
Equipment
- Electric mixer or hand whisk
- Mixing bowls
- Measuring spoons and kitchen scale
- Sifter
- Spatula
- Loaf pan (8×4 inch or similar)
- Oven
- Wire cooling rack
Ingredients
- 168 g unsalted butter softened at room temperature
- 145 g caster sugar
- 188 g cake flour sifted
- 5 g baking powder
- ¼ tsp salt
- 4 large eggs room temperature
- 80 g milk + 1 tablespoon lemon juice combined to make buttermilk – let it sit for 10 minutes
- 1 tsp vanilla essence
Instructions
- Preheat your oven to 170°C (340°F). Grease your loaf pan with butter and line it with parchment paper or lightly dust it with flour. Set aside.
- In a large mixing bowl, beat the softened butter with the caster sugar using an electric mixer on medium speed. Continue beating until the mixture becomes pale, creamy, and fluffy—this should take about 5 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition. Scrape down the sides of the bowl occasionally to ensure everything is well combined. Mix in the vanilla essence.
- In a separate bowl, sift together the cake flour, baking powder, and salt. Add the dry mixture to the wet ingredients in three parts, alternating with the homemade buttermilk (start and end with the flour). Use a spatula or mixer on low speed to fold/mix just until everything is incorporated. Do not over mix.
- Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently to remove air bubbles. Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition Facts Of Thai Butter Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 310 kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 110mg |
| Sodium | 160mg |
| Carbohydrates | 32g |
| Sugars | 16g |
| Protein | 5g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.