Thai Butter Cake Recipe
Thai Butter Cake Recipe is a rich, moist dessert known for its soft, fluffy texture and buttery flavor. Made with simple ingredients like butter, eggs, sugar, flour, and condensed milk, it’s a popular treat in Thai bakeries. Often served plain or with tea, this cake offers a delicate sweetness and melt-in-your-mouth experience that’s irresistibly comforting.
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
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 |
