Grease a 9-inch cake pan with butter and line the bottom with a round of parchment paper. Am using a cheat version of Carmel sauce (boiled can of carnation sweetened condensed milk) and am going to thin it a bit with bourbon. Best regards, Making butter cake is both science and art. Is it due to my temperature? 1. Each cake is 1.3kg before baking. Generally, it can be baking for too long, too little liquid (milk in this recipe). That would be the bottom of the cake (before you invert the cake out of the pan and put on a serving platter). Mix the cake batter longer with a higher speed to ensure it is homogenous. 3. I need to get on this. You are welcome, Lin. Hopefully it tastes as wonderful as it smells right now. Because they don’t sell that flavor year round. If you make sponge cake or chiffon cake, you need to beat the eggs until the volume is triple and add the melted butter to it later. If I’m going to make the cake using all purpose flour, should I add cornstarch too as for cake flour substitute, or should I just use apf as it is without adding anything to the flour before it is sifted? May there be more people like you in this world! Please how do i measure the eggs… Is it crack first in a bowl to measure……. I am happy to see you in this comment area, as you have read through my recipe. Buttery and moist. KP Kwan. Thank you very much for the butter cake recipe. Hi Vivian, I also did mine into large cupcakes since my son borrowed my bundt cake pan and it worked just as good. Is it okay if I substitute milk with orange juice? Salt and baking powder should be 1% of flour i.e. Thanks! Hi Serena, The cake was moist & buttery. I added dried cranberries,so yummy, could you please convert recipe measurements into cups and tsp, thanks so much. That cake looks like it is going to be everyone’s favorite! What is your recommended brand of cake flour. Bake at 170°C, both top and bottom temperatures for 60 minutes. I was so excited to try your creaming method because what I’m used to is to cream butter and sugar using the flat beater. God Bless You…, Hi Salma, Grease a 9-inch cake pan with butter and line the bottom with a round of parchment paper. Theres a few blog i have to copy handwritten coz its too precious to lost it. Is the size of pans matter to this vanilla cake? (120% of flour). 2. Also with my Kitchen Aid mixer the whisk attachment just has a few wires unlike yours. So moist and delicious! I like to use salted yellow butter. Anything I could have done diff? Leave at least 3 cm in between to enable proper air circulation to ensure the cakes rise evenly. why my cake very oily after cooling down. What a brilliant and detailed recipe you’ve shared! You do not have to do this when you make one cake, but it is handy to have an electronic kitchen scale. Kelly, did yours turn out? So if you pour the batter into the round cake pan, you will notice the cake will be taller. It is interchangeable with ‘cake flour’. I assume you are using the same recipe in this article. Would you know what could make it do that? Im asking as I have a convection oven where I do have the option to switch off and on the fan. Thanks for sharing the recipe. People were so disappointed when they would walk into the lounge to get a piece of the cake that everyone was raving about, only to find it was already gone. Not to mention all the excellent reviews for your cake. Thank you! Since the dry ingredients are well combined, I can shorten the time of mixing without worrying about the uneven distribution of the dry ingredients. Most cakes I would feel are not appropriate for breakfast, but this one has International Delight Simply Pure Caramel coffee creamer baked right into it, and my morning coffee has the same coffee creamer in it, so why not?! The result of the new formula solves the above problem, with a moist texture even keeping for days. KP Kwan. I hope this information helps. All-purpose flour contains only about 70% of starch with 10% of protein. Can I squeeze little lemon juice upon making the batter?Will it make the cake taste bitter? Cealy, wow!! The third time, the cake oozed over the sides of the pan while baking. Let the butter cake cool completely after baking. Slowly pour the butter sauce over cake making sure it gets in all of the holes. Love love love this. Hi JCU, KP Kwan, Hi KP Kwan. Firstly, one of the most important ingredients for this Vanilla Pound Cake is the BUTTER. To me, you’ re really awsome, thank you very much. 2. The rationale is sieving can remove lumps and impurities. I am eager to know what will turn out. Now this is my kind of pound cake. Just one confirmation, the sugar n butter must be beaten until the sugar dissolves and become creamy like whipping cream texture or it’s ok to have some grains? Many... Rescued strays always remember the kind people who saved them from a miserable life on the streets. Has anyone tried this in a regular cake pan? I have this same question as well — do I pour the butter mixture over the cake as it is sitting in the pan cooling? Wait until it is fluffy and add the eggs. KP Kwan. Pour all the ingredients into the batter in one action. My dad’s favourite cake is butter cake. Thank you very much for your prompt reply. Please would like to subscribe to your blog…how can that be done please? If I am using a Kenwood major machine, what speed should I use for beating the butter and sugar. It’s a new way to help enjoy the coffee you love each morning as you can feel good about the creamer you’re putting in it. 3g (3/4 teaspoon) of salt Moist Butter Pound Cake Moist Butter Pound Cake The Best Butter Pound Cake Recipe . The liquid (egg, milk, juice) is too little. Hope you will bake a beautiful cake. I am using UHT milk. Divide the batter into 3, and add emulco and color. I am going to try your coconut panna cotta now, but substitute agar agar powder for the gelatin. Hi KP, The time required is shorter than by adding it in batches. KP Kwan. Therefore you see the amount is huge:) In the one I baked this morning.. KP Kwan, I am about to try this recipe today. I can’t wait to try your recipe. The problem is most likely due to where temperature probe is placed in the oven. For instance, I am using a gas oven with two rows of straight burners. If you use half the amount of this recipe, you may need to reduce the baking time (with the same temperature) since it will cook faster. It just looked like in the video that the cake was out of the pan and butter sauce was poured over the top of the cake. Is the 300 g eggs with or without shells? I know it may be difficult to follow the recipe as there are too many reasons for having a no fully risen cake.