Thai Butter Cake Recipe
Thai butter cake recipe brings a mellow richness and soft crumb that many home bakers enjoy recreating. This Thai butter cake recipe reflects my passion for discovering new things, a passion that has grown into my real job.I created this guide to offer a dependable version meant for anyone who enjoys gentle sweetness and a tender texture. My aim is to share a method that feels calm, friendly, and achievable for all.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Sieve
- Measuring cups/spoons or digital scale
- loaf pan,
- Baking paper
- Cooling rack
Ingredients
- 168 g unsalted butter softened
- 145 g icing sugar powdered sugar
- 4 large eggs room temperature
- 188 g all-purpose flour
- 5 g baking powder
- 80 g milk
- ¼ teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla essence
Instructions
Prepare the pan and dry ingredients.
- Line your cake pan with baking paper and lightly grease the sides. Sift the flour, baking powder, and salt together in a bowl. Set aside.
Cream the butter and sugar.
- In a large mixing bowl, beat the softened butter with icing sugar until pale, fluffy, and creamy. This step adds air to the batter, giving the cake a soft crumb.
Add the eggs one by one.
- Beat in the eggs individually, mixing well after each addition to avoid curdling. Mix in the vanilla essence and lemon juice until combined.
Add the dry ingredients and milk.
- Fold in half of the sifted flour mixture using a spatula. Pour in the milk and mix gently. Add the remaining flour and fold just until smooth do not over mix.
Bake the cake.
- Pour the batter into the prepared pan and smooth the top. Bake in a preheated oven at 170°C (338°F) for 40–45 minutes or until the center springs back and a toothpick comes out clean.
Cool and serve.
- Let the cake cool in the pan for 10 minutes, and then transfer it to a rack to cool completely. Slice and serve warm or at room temperature.
Notes
Note: For extra fragrance, some Thai bakers add a few drops of panda essence or use Thai sweetened condensed milk brushed over the top when warm. You can also reduce the lemon juice if you prefer a pure buttery taste.