Butter Cake is the easiest, simplest and who doesn’t like butter cake am I right? It is a cake that you can have in the evening and why not for berbuka to satisfy your sweet tooth craving at the end of puasa day. It can be a lot simpler when you have the correct equipment. Thus, in this recipe I will be using the love of my life Russell Taylors Stand Mixer. Also check out this article on how easy I made meringue using Russell Taylors Stand Mixer.
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| Buttery, delicious butter cake made using Russell Taylors Stand Mixer |
In this recipe, I will be providing you the picture by picture guide in making the perfect butter cake for you to satisfy yourself or even your family with this great moist and buttery cake, and it cannot be way simpler and easy when you have Russell Taylors Stand Mixer.
First, get your stand mixer all ready. I’m using Russell Taylors Stand Mixer SM-1500 with 1500watts motor power that comes with 3 attachments(dough hook, wire whip and flat beater) and in this recipe, I will be using flat beater attachment.
First, get your stand mixer all ready. I’m using Russell Taylors Stand Mixer SM-1500 with 1500watts motor power that comes with 3 attachments(dough hook, wire whip and flat beater) and in this recipe, I will be using flat beater attachment.
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| Russell Taylors Stand Mixer SM-1500 comes with splash guard, flat beater, dough hook and wire whip |
Preheat your oven to 190 degree celsius beforehand and I have prepared my ingredients accordingly so that I can easily watch Russell Taylors Stand Mixer in action hahaha! Before that, I have to let my butter soften sitting on the counter for 10-15 minutes and sift my 200g of flour and 1 teaspoon of baking powder together so it is well mixed and sifting your flour is also key in achieving that fluffy spongy cake!
Also, don’t forget to butter your cake pan so that the cake won’t stick to the pan. The trick to this is, when it comes to baking a cake you will definitely use the whole brick of butter and I use the leftover that is in the packaging to butter my pan. Butter is expensive and I’m not gonna waste that! I have also put parchment paper for extra security so that the cake won’t stick.
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| This is what yellowy pale looks like |
Please ensure the mixture is fully incorporated, by stopping the mixer for a while and scraping down all the sides will definitely help in even mixing. After that, add in 1 teaspoon of vanilla essence and 4 tablespoons of full cream milk to enhance the sweet aroma and ensure your cake is moist!
Next, gradually add in the 200g of flour that you have sifted with 1 teaspoon of baking powder, and Russell Taylors Stand Mixer that comes with 6 power settings, putting it on low speed(Believe me it is slow) your kitchen is not going to be a mess when gradually adding the flour. After a few minutes of mixing, if you still think it needs to be mixed even more just use the pulse setting giving you even more control in mixing your cake mixture. Amazing!
I must say, Russell Taylors Stand Mixer is definitely the best companion when it comes to baking. Powerful, large and very easy to use. My baking moments haven’t been this great since I got my hands into Russell Taylors Stand Mixer. If you are interested in purchasing my companion(yes, it has twins and a lot) you may get it at https://bit.ly/RussellTaylorsLazada or visit Russell Taylors website for more info here.
Here’s the bullet points recipe for your easy reading when baking:
Ingredients:
- 200g of flour
- 1 teaspoon of baking powder
- 225g of salted butter (if you use unsalted butter, include ½ teaspoon of salt)
- 200g of white castor sugar
- 4 large eggs
- 1 teaspoon of vanilla essence
- 4 tablespoons of full cream milk
How to:
- Preheat your oven to 190 degree celsius
- Grease your cake pan(I use 8 inches cake pan) with leftover butter from butter packaging
- Sift flour and baking powder(add salt in after sifted if you use unsalted butter)
- Use a mixer(preferably Russell Taylors’) to beat butter and sugar until fully incorporated and yellowy pale looking
- Add eggs one by one, preferably to crack in a separate bowl. Adding another when other has fully incorporated with the mixture
- Ensure even mixing by scraping the sides of the bowl and add in vanilla essence and milk, and mix well
- Add in the flour gradually on low speed.
- Once all ingredients have incorporated into a batter, pour the concoction into a greased cake pan, distribute evenly using spatula.
- Bake in a 190 degree celsius oven for 30 minutes (time differs depending on your cake pan size and oven. Add another 5-10 minutes if the cake still not cooked)
- Once fully baked, let cool on a wire rack for 5 minutes.
- Serve the cake warm with fresh fruits on the side and/or with hot brewed tea
