Dear Dr, I'm writing to you to extend my heartfelt appreciation for sharing your wonderful recipe. Your recipe came at the right time when I wanted to serve my mum her favourite butter cake, with the right texture, which I wasn't able to achieve for many years. Yesterday, I finally made it successfully 😊. This is very meaningful to me because I was able to serve my mum the best butter cake, before sending her off this morning on her last lap of journey. Thank you so much 💞. God bless you.
Hi my friend I love your video you are making a beautiful cake I will like to learned to make one for my self please help me out with the cake thank you my friend God bless 🙌
Hi Dr Leslie, i made butter cake many yrs ago n my colleagues like it. But i never separate te yolk n egg white. This makes me wonder perhaps your method is even better. Hope i will try yours when i pick up baking again.
I made this cake today. I followed recipe as closely as possible (my 4 egg yolks weighed less than they should have & I didn’t have butter oil, so I added 2 teaspoons of vanilla instead of 1). It came out delicious. Perfect consistency. Smells great, nice little crunch, tastes like a little slice of heaven. My Mom would’ve loved this cake. I wish I had this recipe before she passed. It’s like a taste of home. Just wonderful. Thank you. Making 2 of these for a bake sale.
Best butter cake recipe I have ever tried. I made this twice and it turned out great! I received compliments from relatives. They couldn't stop eating. Not only will I stick to this recipe, I had also shared your recipe with friends and relatives. Thank you so much Dr for sharing the best butter cake recipe ever!
Just baked your butter cake recipe. It turned out so well. Soft, moist and so fragrant. Got thumbs up from everyone who tried the cake. Thank you for sharing.
Hi sir, I'm just here to say thank you. I've tried so many recipe to achieve this soft fluffy cake but in vain. Today, i celebrate my victory. Thank you so so much
Tried this recipe yesterday, it came out perfectly! Soft, smooth and moist. It was a life saver as I had to make 5Kgs of cake for a function and all batches came out just fine. Thank you sooo so much for sharing!
first I would like to say a big thank you to you Dr. I just baked today and it turned out glorious. My family loved it so much. Best butter cake i ever baked.
Really glad that I found your UA-cam. Your explanation is so clear that my cake turned out excellent. Really moist n yummy. I used approximate amount of eggs as I thought it was a bit hard to get the exact amount and glad that the cake still turned out well Tq so much Dr
May I know @adilasawaludin3690 why did you reduce the sugar? Is it because of the substitution or you just want it to be less sweet? Hehe sorry to ask I’m newbie in baking.
Best buttercake recipe I have ever tried. I made it so many times. Your instructions are detailed. Thank you so much doctor. Everybody loves your buttercake❤
Hi Dr, I have tried a few recipes earlier before I came across your recipe. Then I chanced upon your youtube on butter cake. Your recipe is indeed the best of all. Fragrant, moist, soft n melt in the mouth. My family praised non stop the butter cake I baked using your recipe n method. Thank you so much for your sharing. 😊 Now I am your follower.
Thanks for your kind words! Glad you like my recipe! I felt exactly the same way when I first embarked on my search for the perfect butter cake recipe!
Tried last night with 165mm tray and added coconut oil. Turned out the best butter cake I ever baked. Soft. Flavourful and Melt in mouth. Shared half with my neighbour. Going to bake again. tonite. Thank you! Thank you!
Dr Leslie, may I share 3 top tips gleaned from my baking mentor, Auntie Titie Lim, who ran a successful home-baking business in Singapore and Sydney, as well as my own experience baking this cake using over 35 brands of butter. I also used to contribute baking recipes to Food & Travel SG. Many of my recipes have graced the magazine cover. 3 hot tips: 1. French butter with at least 82% butter fat is best 2. Cake flour (low protein) yields a more tender crumb than plain flour 3. Fresh eggs (round yolks, gluey whites) Happy baking!
hi my friend I did make the cake that you show us on the phone I make one and it is very good cake for me ok I love it very much thank you so much for your beautiful words and video God bless you ❤
I just watched your butter cake recipe video and it looks so good! But I’m a vegetarian and would like to make an eggless version. Do you have a recommendation for a substitute or should i follow the exact recipe with any alternatives? Thank you ~
Hi Dr...this is the best buttercake recipe i've ever tasted. I always do not have confidence in makimg buttercake. Some how something is wrong some way. Thank you so much for ur sharing and your endless efforts in getting the best recipe. Thanks you.
Hi Leslie, I bake twice , both having some problem.. no 1: using salted butter and add some more salt will be too salty. no 2: add 40 gram of almond flour and 140 gram of self raisin flour , cake after baking not rise unless i use flour and add baking powder , i suspect self raisin flour 140 gram can not support 180 gram of flour. thank you very much i love this recipe , this is the best recipe other then my the other recipe. wish you good health.
Some salted butter are more salty than others. (Eg. SCS is more salty than European butters). If using SCS salted then I won't add additional salt. Depends on individual taste buds though. I like to taste that bit of saltiness. I made twice first time with cake flour which I've always preferred for the fine texture. Second time with almond and self-raising when I realised my SF flour was not enough hahaha! I used slightly lesser almond flour though and didn't add the 1/2 tsp baking power for the second round. Raised well. Both are nice.
Just watched your cake baking skills. Awesome! My cakes started flopping in the middle after I moved to the US, from Dhahran SA! I've made a few, after & some came out ok & other times, sink! A few bakers told me to reduce the oven temps & they did work, but not that efficient either. I've never separated the eggs before & used sour cream! I've always used milk or juice, depending on the cake flavor I want. Going to try your method & see what happens. A chocolate cake for the grandson! Thanks for the tips!!👍👍👍
Thank you for experimenting so many times to get the perfect butter cake for us . I really appreciate it . I am going try your cake once I get the 18cm square pan .
Very details thank you, I can tell you take your baking very seriously, I so glad to learn from your technic … appreciate your sharing this wonderful recipe.🥰👏🧑🏻🍳
Hi Dr I tried your recipe. It's the best recipe I have ever tried. I made my own baking strips using kitchen towel and alumininium foil. But my cake tin had a removable base and some of the batter leaked through whilst baking. Otherwise I think it was a success and the taste and texture was on point. Thank you so much for sharing!
hi my friend I stry the cake and I love it thank I make it for my self it was so good 👍is a best cake I had make for my self thank you God bless you and keep safe
Hi my friend I thank you for showing me how to make a cake for my family I did make it for my self and it is very good 👍I thank you very much God bless
Hi! I’ve just tried your recipe and the butter cake turned out so good! So soft, tender and full of buttery aroma 😍😍😍 just the way I like it. Thank you!! 🫶🏻
Hi Leslie beautiful cake I look forward to making it could you tell me the size of the eggs I'm not good judging them by the weight.thsnk you for all the advice on how to make a perfect cake.greetings from dublin ireland Patricia 🇮🇪
I baked your butter cake last week Doc! I shared it with some friends and they say it's the best butter cake that they've tasted so far.. Oh...I just baked your Bahnahnahnah.....cake! Turned out great! Million thanks for your recipes!!
Hi, I've tried your pizza, butter cake and banana cake recipe and they turned out to be very good. As new year is coming, I wonder if you have done any Kueh Lapis cake before. If yes, can you please share by providing the link (cannot find in Search). Thank you
Hi Dr Leslie thank you for this recipe.of the cake. I baked cake with butter but it was tasty beautiful but I had a problem .Next day oily layer comes on the top of the cake. I tried different method but the result is same. Secondly,when i add dry fruits to the cake ,they sink .Pl can u tell me why? I used 1kg maida,12,eggs,1kg sugar and 1 kg butter pl tell me were i go wrong thank you
Thank you Doctor for doing the hard work for us. I agree with you. For me, a butter cake must be fluffy and tasty, with a soft crust. Yours looks just the way I like it!
i love how you say its not the "worlds best butter cake" . you literally earned ny respect there. its annoying when bakers say their product is the world's best
Greetings from HK! Just tried out your butter cake recipe this Typhoon #8 afternoon and it turned out beautiful. I used cake flour so the cake is super soft, moist and fluffy. However in HK we like our cakes and desserts less sweet. Maybe my next bake I will reduce the total sugar by 10 to 20g? Thank you.
Would try this soon. I would think cake flour would yield a softer cake with tighter crumb🤔So true with the "room temp" butter in our weather. Me too don't usually leave it out for too long especially with the current weather. Taking out from the fridge and we can cut it🤣
Made this today. Followed the recipe exactly except did not have butter oil. I do not think it needs it. The butter flavor is prominent without it. Delicious. The one thing I do think is off in the recipe is the time in the oven. The recipe says 50 mins but thankfully I had set my timer for 30 min. and it was done. Next time I will set my timer for 25 min. If I had left it in for 50 min. it woud have been completely dry. Wonderful recipe but definitely start checking for doneness at 25 minutes.
Is it possible to write out yr recipe so we make no mistakes please. The cake looks delicious! . Same with yr Hainanese satay. My husband’s favourite! 😊 thank you Dr
Thank you so much for this recipe and your helpful tips. I have been meaning to enquire why the tops of my baked cakes turn moist and sticky when I keep them to cool down on the wire rack? They tend to get more moist and sticky as time passes by.
Hi Leslie, if to replace sour cream with whipping cream, may i know is it 1:1 replace? meaning i will be using 45g of whipping cream too? thank you so much for the detailed-sharing, can't wait to try it already! thank you so much :)
Dear Dr, you are such a talented person. You explanation is very clear. Can you please advise what type of milk to substitute for sour cream. Also the grammage for the milk.
Dear Dr, came across your butter cake recipe, made the cake yesterday. It was really soft and light. I noted a little dense at the bottom of the cake. May i know what is the cause?
Thank you for your sharing..i love butter cake. i have been trying hard to get a good looking and delicious rich butter cake. Yet to achieve that. Will follow your advice in my next bake. May i know where you got your baking stripe? First time i came across this baking item.
Hi Dr, thank you very much for your detailed video. The viewers are blessed. May I ask where did you buy the square baking pan from with the same measurements? Also, where to find the butter oil. Thanks very much!
Hi Dr, thank you for the recipe. Would like to ask if evaporated milk will be better than full cream milk in substitution of sour cream & also was it a fan oven that you used?
Hi. May i know if i have only 1 bowl, how can i manage the batter while beating the egg white? Leave it at room temperature? Or store in fridge? Thank you
Hi I just tried the recipe and I wanted to ask for baking tips for this recipe because my cake batter turned out more creamy and watery before I put it into the oven. I think it might be because I took longer to bake so my butter might have melted while I was doing the other steps. Since it isn’t because of the egg whites because I wiped my bowl clean before adding the mixture and also had stiff peaks for the egg whites. How can I sub stain my butter better next time? Do you have any tips for me?
The butter temp should be around 15C when you start creaming. It shouldn't be so warm that it is like liquid. Once you mix the whites in, it should be quite stable. But if you are going to take a while to bake, keep in fridge.
Hello Dr. I tried your buttercake recipe and it tasted amazing. However, the sides of my buttercake was not browned at all. As I do not have the baking strip, I made one using kitchen papertowel wrapped in aluminium foil. What could be the reason?
Yes, I think so. If you don't mind doming of the top of the cake, just bake without the strips. I think people enjoy the browing more than the look of the cake!
Hi Dr, I just baked the cake with your receipe. Its very good and it's really the best butter cake i have eaten. Only problem is there is a little dense at the bottom of the cake. May i ask how can avoid this dense for my future baking. Appreciate if you can advise. Many thanks in advance
Dear Dr, I'm writing to you to extend my heartfelt appreciation for sharing your wonderful recipe. Your recipe came at the right time when I wanted to serve my mum her favourite butter cake, with the right texture, which I wasn't able to achieve for many years. Yesterday, I finally made it successfully 😊. This is very meaningful to me because I was able to serve my mum the best butter cake, before sending her off this morning on her last lap of journey. Thank you so much 💞. God bless you.
So sorry to hear of her passing! Your comment is so meaningful to me. This is why I do what I do! Thanks for the encouragement!
Hi my friend I love your video you are making a beautiful cake I will like to learned to make one for my self please help me out with the cake thank you my friend God bless 🙌
Hi Dr Leslie, i made butter cake many yrs ago n my colleagues like it. But i never separate te yolk n egg white. This makes me wonder perhaps your method is even better. Hope i will try yours when i pick up baking again.
😅😅
@@hovicky1381 Hope you like it!
I made this cake today. I followed recipe as closely as possible (my 4 egg yolks weighed less than they should have & I didn’t have butter oil, so I added 2 teaspoons of vanilla instead of 1). It came out delicious. Perfect consistency. Smells great, nice little crunch, tastes like a little slice of heaven. My Mom would’ve loved this cake. I wish I had this recipe before she passed. It’s like a taste of home. Just wonderful. Thank you. Making 2 of these for a bake sale.
so happy that I you like it! Thanks for your lovely note!
Best butter cake recipe I have ever tried. I made this twice and it turned out great! I received compliments from relatives. They couldn't stop eating. Not only will I stick to this recipe, I had also shared your recipe with friends and relatives. Thank you so much Dr for sharing the best butter cake recipe ever!
Hi Lila, glad you liked the recipe and thanks so much for your kind comment!
Just baked your butter cake recipe. It turned out so well. Soft, moist and so fragrant. Got thumbs up from everyone who tried the cake. Thank you for sharing.
Welcome!
Hi sir, I'm just here to say thank you. I've tried so many recipe to achieve this soft fluffy cake but in vain. Today, i celebrate my victory. Thank you so so much
I rejoice with you! Well done!
I'm going to try this one. This is my first video of yours but I can feel your kindness and love in baking. Thank you for sharing this.
Hope you enjoy
You are such a precise baker👍🏻and your instructions are detailed! Good for us viewers🙂
Thanks!
Yes, I agree with you👍👌
@@pathmmam8788 ...
.
Thank you so much for the recipe and the tips on baking. Turn out super good. My husband loved it.
Glad you like it!
Your genuineness shows in your perfect butter cake. It is my best butter cake ever made as well.Thanks I Bless you each time I make it.
Oh wow! Thanks for your blessings! Bake more cake!
Tried this recipe yesterday, it came out perfectly! Soft, smooth and moist. It was a life saver as I had to make 5Kgs of cake for a function and all batches came out just fine. Thank you sooo so much for sharing!
Thanks for your kind message. It makes all the effort of perfecting the recipe worth it!
first I would like to say a big thank you to you Dr. I just baked today and it turned out glorious. My family loved it so much. Best butter cake i ever baked.
Oh good! Glad you like it!
Really glad that I found your UA-cam. Your explanation is so clear that my cake turned out excellent. Really moist n yummy. I used approximate amount of eggs as I thought it was a bit hard to get the exact amount and glad that the cake still turned out well
Tq so much Dr
Glad you found us too! And glad that the cake turned out well as well!
i tried making the buttercake and substitute sour cream with cream cheese and reduce the sugar to 60g each OMG SO GOOD!!!!THANK U FOR THE RECIPEEE
You are most welcome! Thanks for sharing that cream cheese works too!
May I know @adilasawaludin3690 why did you reduce the sugar? Is it because of the substitution or you just want it to be less sweet? Hehe sorry to ask I’m newbie in baking.
@@sitimasyitah3969 yes!! i just like a less sweet desserts. just a preference, you can try!!
@@ieatishootipost😊😊😮
😁@@bengwatttiew3910
Dr. Thank you for giving the best cake recipe ever...pls teach us how to bake almond n walnut cake too...
Shall keep your request in mind.
Yours is the best butter cake recipe...thank Dr. Tay for sending sharing this with us....this is NIC JORGE from the PHILIPPINES
Glad you like my recipe! Thanks for your kind message!
I tried the recipe and it's the most delicious cake I have ever made. Can't thank you enough for this recipe❤
Oh, thank you very much! So glad you like it!
Best buttercake recipe I have ever tried. I made it so many times. Your instructions are detailed. Thank you so much doctor. Everybody loves your buttercake❤
Thanks very much!
My OCD brain loves this process. Really appreciate all the effort you went through.
Thanks!
Hi Dr, I have tried a few recipes earlier before I came across your recipe. Then I chanced upon your youtube on butter cake. Your recipe is indeed the best of all. Fragrant, moist, soft n melt in the mouth. My family praised non stop the butter cake I baked using your recipe n method. Thank you so much for your sharing. 😊 Now I am your follower.
Thanks for your kind words! Glad you like my recipe! I felt exactly the same way when I first embarked on my search for the perfect butter cake recipe!
I am so impressed by the efforts and details that you have put into making this cake 😇😇😇
Thanks Lingsy!
Thanks so much Dr. Tay for sharing your recipe. I would surely try....
Welcome!
Thanks dr,in srilanka we make cakes the same alchemy thanks for the beautiful butter cake recipe.
Welcome!
You recipe is Soo detailed. It is good to see someone from warm country
Thanks! I assume you are from a cold country?
No, except some regions of my country, my country is humid and warm. I'm from Pakistan by the way
@@sabazain8155 Ah! Is butter cake popular there?
Yes, it is. It is commonly called tea cake here because people soak a piece of butter cake in a tea before consuming it.
@@ieatishootipost8.
Tried last night with 165mm tray and added coconut oil. Turned out the best butter cake I ever baked. Soft. Flavourful and Melt in mouth. Shared half with my neighbour. Going to bake again. tonite. Thank you! Thank you!
Oh! How much coconut oil did you add? Did you use it to replace the sour cream?
@ieatishootipost replaced butter oil
@@chinamy1000 Ok! So you used only half a teaspoon?
Dr Leslie, may I share 3 top tips gleaned from my baking mentor, Auntie Titie Lim, who ran a successful home-baking business in Singapore and Sydney, as well as my own experience baking this cake using over 35 brands of butter.
I also used to contribute baking recipes to Food & Travel SG. Many of my recipes have graced the magazine cover.
3 hot tips:
1. French butter with at least 82% butter fat is best
2. Cake flour (low protein) yields a more tender crumb than plain flour
3. Fresh eggs (round yolks, gluey whites)
Happy baking!
Thanks very much Evonne!
Hi Dr, I just tried ur recipe. It came out perfect! It is my best butter cake ever. 😋Thanks so much for sharing ur recipe. 👍🏻
Thanks for the encouragement
hi my friend I love your beautiful video I will like to learned to make it for my self thank God bless you
hi my friend I did make the cake that you show us on the phone I make one and it is very good cake for me ok I love it very much thank you so much for your beautiful words and video God bless you ❤
@@margretsubero9462 God bless you too!
I just watched your butter cake recipe video and it looks so good! But I’m a vegetarian and would like to make an eggless version. Do you have a recommendation for a substitute or should i follow the exact recipe with any alternatives? Thank you ~
I am afraid I haven't experiemented with an eggless version.
I look forward to trying this. I like your scientific approach to baking. I have to admit, I've never heard of butter oil before!
Let me know how it goes!
love your out takes at the end! great!
Thanks! Glad you like them!
Hi sir, I followed your recipe on making the butter cake. Because of that,I received praises from other
Thank you sir
Great job
Hi Dr...this is the best buttercake recipe i've ever tasted. I always do not have confidence in makimg buttercake. Some how something is wrong some way. Thank you so much for ur sharing and your endless efforts in getting the best recipe. Thanks you.
Oh, that is fabulous! Glad you like the recipe!
Oh man, this looks SO GOOD! TQ for sharing!
Welcome!
Hi Leslie,
I bake twice , both having some problem..
no 1: using salted butter and add some more salt will be too salty.
no 2: add 40 gram of almond flour and 140 gram of self raisin flour , cake after baking not rise unless i use flour and add baking powder , i suspect self raisin flour 140 gram can not support 180 gram of flour.
thank you very much i love this recipe , this is the best recipe other then my the other recipe. wish you good health.
Thanks for your feedback. Yes, I think I forgot to mention that you need to add 1/2 tsp baking powder to the almond flour. I will amend
Some salted butter are more salty than others. (Eg. SCS is more salty than European butters). If using SCS salted then I won't add additional salt. Depends on individual taste buds though. I like to taste that bit of saltiness.
I made twice first time with cake flour which I've always preferred for the fine texture. Second time with almond and self-raising when I realised my SF flour was not enough hahaha! I used slightly lesser almond flour though and didn't add the 1/2 tsp baking power for the second round. Raised well. Both are nice.
@@simplyme3306 Thanks for your feedback!
Just watched your cake baking skills. Awesome! My cakes started flopping in the middle after I moved to the US, from Dhahran SA! I've made a few, after & some came out ok & other times, sink! A few bakers told me to reduce the oven temps & they did work, but not that efficient either. I've never separated the eggs before & used sour cream! I've always used milk or juice, depending on the cake flavor I want. Going to try your method & see what happens. A chocolate cake for the grandson! Thanks for the tips!!👍👍👍
Hope it turns out right for you!
@@ieatishootipost Turned out well. Thank you!
Great! Thanks for letting me know! @@wlidadeen8711
Thank you for experimenting so many times to get the perfect butter cake for us . I really appreciate it . I am going try your cake once I get the 18cm square pan .
All the best!
Can u list out the ingredients for the butter cake, only given 4 eggs of 60 gm but amount of flour not given, etc thanks
Very details thank you, I can tell you take your baking very seriously, I so glad to learn from your technic … appreciate your sharing this wonderful recipe.🥰👏🧑🏻🍳
Welcome!
LOVE butter cake very much. Thank you so much for sharing.
Welcome!
I can Smell butter Aroma through the screen 🤗❤️ looks really good . Wanna try it. Greeting from Madrid, Spain.
Thanks!
Hi Dr I tried your recipe. It's the best recipe I have ever tried. I made my own baking strips using kitchen towel and alumininium foil. But my cake tin had a removable base and some of the batter leaked through whilst baking. Otherwise I think it was a success and the taste and texture was on point. Thank you so much for sharing!
Glad it worked! Thanks for your kind feedback!
hi my friend I stry the cake and I love it thank I make it for my self it was so good 👍is a best cake I had make for my self thank you God bless you and keep safe
Wow your bless bcoz God will give you teach all people..to make that cake ...thanks sir ...
Welcome!
Wow, thanks for sharing tips for doing it right doc. I do experimenting too, hard work till you get the right consistency. 💖🙏
Thanks!
The best butter cake ever made I learned from you my friend I make one for my self and it comes out very good 👍thank you my friend God bless you
Glad you like it and thanks for your kind words!
I will follow this recipi sir...i like it much..thnks s much for sharing...bravo!!!
Most Welcome!
I just baked your butter cake. Did not have sour cream, so I used natural jogurt. At the bottom, looks a little wet but taste good.
I tried yoghurt before, not as good as sourcream! But glad you liked it anyway.
This is really really good! Texture, taste all on point! Yumz!
That's wonderful!
What is the quality of flour?
Hi my friend I thank you for showing me how to make a cake for my family I did make it for my self and it is very good 👍I thank you very much God bless
Glad you like it!
Hi! I’ve just tried your recipe and the butter cake turned out so good! So soft, tender and full of buttery aroma 😍😍😍 just the way I like it. Thank you!! 🫶🏻
My pleasure 😊
Hi Leslie beautiful cake I look forward to making it could you tell me the size of the eggs I'm not good judging them by the weight.thsnk you for all the advice on how to make a perfect cake.greetings from dublin ireland Patricia 🇮🇪
60-65g eggs will do fine!
I baked your butter cake last week Doc! I shared it with some friends and they say it's the best butter cake that they've tasted so far.. Oh...I just baked your Bahnahnahnah.....cake! Turned out great! Million thanks for your recipes!!
Glad you like it!
How much butter was consumed?
You make me order the Kitchen Aid Beetroot colour and buy all the ingredients right away! Lol.... You are right, Beetroot colour so classy.😍
I am glad you are a fan of beetroot!
Hi,
I've tried your pizza, butter cake and banana cake recipe and they turned out to be very good. As new year is coming, I wonder if you have done any Kueh Lapis cake before. If yes, can you please share by providing the link (cannot find in Search). Thank you
Oh Lapis is a lot of work and I haven't done it before.
Hi Doc, I want to modify this cake to Pandan butter cake. Can I replace the sour cream with freshly squeeze Pandan essence? And also how many ml?
Err... I am not sure if it will work. Better to do my pandan chiffon cake instead.
I will try your recipe as this cake is my no.1 favourite. Thanks for sharing😊
My pleasure 😊
Hi Dr. Leslie..Thank you for sharing this butter cake recipe and your tips. Gonna try this out.. 👍👍
Welcome!
Hi Dr Leslie thank you for this recipe.of the cake. I baked cake with butter but it was tasty beautiful but I had a problem .Next day oily layer comes on the top of the cake. I tried different method but the result is same. Secondly,when i add dry fruits to the cake ,they sink .Pl can u tell me why? I used 1kg maida,12,eggs,1kg sugar and 1 kg butter pl tell me were i go wrong thank you
You need to use the amount of ingredients as listed in the recipe.
Thank you Doctor for doing the hard work for us. I agree with you. For me, a butter cake must be fluffy and tasty, with a soft crust. Yours looks just the way I like it!
Thanks!
Hi my dear friend I love your work very much and how you teaching me how to make a good cake I thank you very much God bless you
God bless you and your family too!
Beautiful recipe explained very well thanks a lot for sharing 👍
Thanks!
perfect...I want to try it, thanks for sharing
All the best!
Starting now im gathering the right ingredients per your teaching....
Thanks to you....such a very clear demo inspired me to do this❤😊.....nic jorge
How did it go?
It did great...amd even my friends love it...thanks much...looking forward to your next recipe❤😊
Hi sir! Your recipe looks sooo promising. Planning to bake this, but is it okay if I put 1/4 cup of buttermilk into this recipe?
@@saufiajihat It will have a different texture.
i love how you say its not the "worlds best butter cake" . you literally earned ny respect there.
its annoying when bakers say their product is the world's best
Thanks!
Greetings from HK! Just tried out your butter cake recipe this Typhoon #8 afternoon and it turned out beautiful. I used cake flour so the cake is super soft, moist and fluffy. However in HK we like our cakes and desserts less sweet. Maybe my next bake I will reduce the total sugar by 10 to 20g? Thank you.
Glad you like it. Yes, you can reduce the sugar and it should still be ok
Would try this soon. I would think cake flour would yield a softer cake with tighter crumb🤔So true with the "room temp" butter in our weather. Me too don't usually leave it out for too long especially with the current weather. Taking out from the fridge and we can cut it🤣
Yes, I tried cake flour as well. It works too.
I will try this method thanks for sharing your good recipe
Welcome! Hope it works for you!
Made this today. Followed the recipe exactly except did not have butter oil. I do not think it needs it. The butter flavor is prominent without it. Delicious. The one thing I do think is off in the recipe is the time in the oven. The recipe says 50 mins but thankfully I had set my timer for 30 min. and it was done. Next time I will set my timer for 25 min. If I had left it in for 50 min. it woud have been completely dry. Wonderful recipe but definitely start checking for doneness at 25 minutes.
Thanks for your feedback
hi i tried your butter cake and indeed this is so far the butter cake i have been looking for😊.Thank you
Most welcome!
Hi
Dr Leslie
Can Kindly Share Recipe fr Semolina Cake
Tkq
Haven't perfected that one yet!
Thank you for sharing this recipe sir. Would love if you could post an orange butter cake recipe too ☺️
Okay, it’s on my to-do list 😀
I will try this recipe. Love your kitchen . ❤❤
Hope you like it!
I tried this recipe.it was very very tasty.iam addicted to it.
Oh thank you very much!
Hi,Dr. I want to bake a sugar free butter cake. Do you has a recipe for it. Thanks in advance.🙏🏽
Oh, I don't know how!
Hi, I thought self raising flour is AP flour mix with baking powder? But u using cake flour with baking powder
You either use cake flour plus baking power or self-raising flour.
Depending on the brand of self raising four. Mine has slightly lower protein than plain flour
Thanks for sharing,I always fail with my butter cake. I hope to get right with your method. Thanks again
Hope you get a good result!
Hi there Dr Tay, I love butter cake too 😋😋😋
Thank you for sharing ur recipe will try it out soon 😄😄
All the best!
Is it possible to write out yr recipe so we make no mistakes please. The cake looks delicious! . Same with yr Hainanese satay. My husband’s favourite! 😊 thank you Dr
Here it is: bit.ly/ieatButterCakeRecipe
Thank you so much for this recipe and your helpful tips.
I have been meaning to enquire why the tops of my baked cakes turn moist and sticky when I keep them to cool down on the wire rack? They tend to get more moist and sticky as time passes by.
That is a good question. I am not sure.
Hi, I have golden churn butter but I kept it at room temperature. Do I have to keep it in the fridge so I can get it to 15C for creaming? Thank you!
Traditionally, all the aunties would have just used it straight from the can.
Hi, which brand of self raising flour are you using kindly advice ? Thanks. I love your cake and recipe
I use Prima.
@@ieatishootipost thank you so much
Thank you so much. Will definitely make it. Yes Nothing like a good butter cake.
Pleasure, glad you agree
Hi Leslie, if to replace sour cream with whipping cream, may i know is it 1:1 replace? meaning i will be using 45g of whipping cream too? thank you so much for the detailed-sharing, can't wait to try it already! thank you so much :)
1:1 is fine
Hi Dr Leslie, to replace Sour Cream, what kind of Fresh Milk and the Quantity ?
fresh milk will be too wet. You may use condensed milk instead and reduce the sugar.
Dear Dr, you are such a talented person. You explanation is very clear. Can you please advise what type of milk to substitute for sour cream. Also the grammage for the milk.
60ml full cream milk or 45g Greek Yoghurt or 45g whipped cream,
@@ieatishootipost
Thanks Dr for your reply. Looking forward to see you and Lisa.
Thank you !
I am wondering whether u have a video on baking fruit cake?
It's in the works!
Dear Dr, came across your butter cake recipe, made the cake yesterday. It was really soft and light. I noted a little dense at the bottom of the cake. May i know what is the cause?
It could be that you did not mix the batter well enough.
Thank you for your sharing..i love butter cake. i have been trying hard to get a good looking and delicious rich butter cake. Yet to achieve that. Will follow your advice in my next bake. May i know where you got your baking stripe? First time i came across this baking item.
I bought mine from Redman Toa Payoh
@@ieatishootipost Thank you Dr
Im from Kota Kinabalu. Will be in Singapore soon. Will check out baking items from this shop. Thanks once again.
Thank u let me it look very delicious how u present 😊
Thank you so much
Does anyone know which brand baking pan he is using? Gorgeous KitchenAid mixer I must say, I'm saving for it myself 🙂
Sanneng. Available from Redman
Hi Dr, thank you very much for your detailed video. The viewers are blessed. May I ask where did you buy the square baking pan from with the same measurements? Also, where to find the butter oil. Thanks very much!
Thanks for your comments! Baking Pan was from Redman. The Butter Oil was from Ailin Bakery, but Redman also has it.
Hi Dr, thank you for the recipe. Would like to ask if evaporated milk will be better than full cream milk in substitution of sour cream & also was it a fan oven that you used?
Actually, condensed milk is a good substitute. You might like to reduce your sugar by 10%.
Hi,
May I know how to adjust the baking time if i want to make use of 2 long rectangular tray instead of 1 square tray you used? Thanks
I would test the cake at 40mins with a cake tester. If it is still a little wet, then add 5mins. Once the stick comes out dry, the cake is done.
@@ieatishootipost Thank you very much
I can definitely gobble on this whole cake🍰 bless🙏
Thanks!
Can i use 8 inch cake tin?
If yes then cooking time will change?
Yes, you will need to decrease the baking time.
Is heat up and down at the oven? At the oven where should I put the cake. Down or in the middle or at the top? Thanks for your amazing video
Top and bottom heat. Place the cake on the lower third.
Thanks a lot
Hi .. can advise the brand for the baking pan and also where to buy the baking strips for the pan . Thanks !
Got them from Redman
Hi. May i know if i have only 1 bowl, how can i manage the batter while beating the egg white? Leave it at room temperature? Or store in fridge? Thank you
I would leave the batter in another container at room temp.
By the way, if l used butter that is salted, do l have to add in a bit of salt? Or l only add in a bit of salt if the butter bought is unsalted?
yes, you may add a bit per the recipe
Hi I just tried the recipe and I wanted to ask for baking tips for this recipe because my cake batter turned out more creamy and watery before I put it into the oven. I think it might be because I took longer to bake so my butter might have melted while I was doing the other steps. Since it isn’t because of the egg whites because I wiped my bowl clean before adding the mixture and also had stiff peaks for the egg whites. How can I sub stain my butter better next time? Do you have any tips for me?
The butter temp should be around 15C when you start creaming. It shouldn't be so warm that it is like liquid. Once you mix the whites in, it should be quite stable. But if you are going to take a while to bake, keep in fridge.
Hello Dr. I tried your buttercake recipe and it tasted amazing. However, the sides of my buttercake was not browned at all. As I do not have the baking strip, I made one using kitchen papertowel wrapped in aluminium foil. What could be the reason?
Yes, I think so. If you don't mind doming of the top of the cake, just bake without the strips. I think people enjoy the browing more than the look of the cake!
@@ieatishootipost thank you for the suggestion, Dr.
Hi Dr, I just baked the cake with your receipe. Its very good and it's really the best butter cake i have eaten. Only problem is there is a little dense at the bottom of the cake. May i ask how can avoid this dense for my future baking. Appreciate if you can advise. Many thanks in advance
Make sure you fold the whites into the batter properly and leave to rest upside down to cool.
@@ieatishootipost Thank you
Is butter oil something like clarified butter?
No, not really. It is an extract of the volatile compounds that gives butter its flavour.