Super Moist and Soft Thai Butter Cake

This super moist Thai Butter Cake has been viral for quite some time in Instagram. The simple look and super moist texture will make you fall in love.

I had seen Thai butter cake pop up on my timeline several times before finally deciding to give it a try myself.

The cake went viral in Malaysia, and with Indonesia being so close, many bakers here started making it and sharing it on Instagram.

With Christmas around the corner, it’s the perfect time to send beautiful gifts, and I often share my baked goods with friends.

There are other cakes with similar textures like this cake that I know of. They are Bolu Tape Keju or Fermented Cassava Cake, Marble Cake, and the Traditional Pandan Coconut Cake.

Recipe Ingredients

Ingredient Notes

Butter – Use a good butter brand so your cake will be perfect and fragrant. If you have a favorite brand that you already know, then use it.

Buttermilk – If you don’t have buttermilk, you can make your own buttermilk by adding lemon or vinegar to milk.

Baking powder – Baking powder will help make the cake rise evenly.

Substitutions & Variations

You can substitute the flour with gluten-free flour if you are intolerant to gluten. For buttermilk, I put in the recipe to make your own buttermilk in an easy way.

This recipe is very versatile. You can put in pandan extract to make a pandan flavor Thai butter cake or red velvet essence or even taro essence. Maybe you can also experiment with Earl Grey Milk Tea to make a new variation.

How to Make

1. Preheat your oven to 160°C. Prepare baking pan, grease it and line it with baking paper at the bottom and the sides.
2. Pour milk in a glass. Put lemon juice into it (image 1). Stir. You will get buttermilk immediately once you stir it (image 2). Set aside.
3. Put butter in a mixing bowl. Let it soften in room temperature before mixing.
4. Soften the butter by mixing it for 1 minute. Put in the powdered sugar and mix with a spatula to prevent the sugar from scattering (image 3).
5. Now use hand mixer to beat the butter and sugar with low speed, gradually rising up to high speed.
6. Beat the butter and sugar for 3 to 5 minutes until pale, light, and fluffy.
7. Put in 4 eggs one at a time while mixing with low speed (image 4, 5).

1. Sieve flour and baking powder into the batter (image 6). Using a spatula, mix the dry ingredients (image 7).
2. Beat the batter using mixer with low speed until it is incorporated (image 8).
3. Pour in the buttermilk (image 9). Mix again with the mixer for a while.

1. You may add vanilla essence if you like.
2. Pour into the baking pan (image 10). Knock on the table a few times to even out the surface. Use a skewer to make it more even by swirling the skewers up and down (image 11, 12).

1. Transfer the baking pan to the preheated oven. Put in the middle rack (image 13). Bake for 55-60 minutes. The top should be golden brown and the cake looks sturdy.
2. Test with a skewer (image 14). If it comes out clean, the cake is done.

1. Take out the cake from the baking pan gently. Transfer the cake on a tray. Cover with cling wrap (image 15). Let it settle for a night.
2. The cling wrap will help make the surface of the cake shiny and moist inside.
3. The next day, take off the cling wrap and cut the cake in slices to your preference (image 16, 17). Enjoy!

Can I use yoghurt to substitute buttermilk?

Can this cake be made in advance?

Can I use margarine instead of butter?

Since the name is butter cake, I would recommend you use butter instead of margarine. Margarine will make the cake less moist.

Storage and Shelf Life

I highly recommend you keep the cake with cling wrap in the chiller. This way you keep the moistness in the cake for longer time.

This cake can stay fresh for up to 5 days as long as you keep it in a closed container.

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Royal Thai Butter Cake

This is a super moist Royal Thai Butter Cake that has been viral in Malaysia and Indonesia. Using only simple ingredients you can have a perfectly moist and soft butter cake

5 from 1 vote

Print Pin Rate

Course: Cake, Dessert

Cuisine: Asian, Thailand

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 16 slices

Calories: 173kcal

Author: Claudia

Equipment

• ▢
  1 baking pan 6 inch square pan

Ingredients

• ▢ 168 gr unsalted butter
• ▢ 145 gr powdered sugar
• ▢ ¼ tsp salt
• ▢ 4 eggs
• ▢ 188 gr flour
• ▢ 5 gr baking powder
• ▢ 80 gr milk
• ▢ 1 tbsp lemon juice
• ▢ 1 tsp vanilla essence optional

Instructions

• Preheat your oven to 140°C. Prepare baking pan, grease it and line it with baking paperat the bottom and the sides.
• Prepare milk in a glass. Put 1 tbsp lemon juice into it.Stir. You will get buttermilk immediately once you stir it. Set aside.
• Put butter in a mixing bowl. Let it soften in room temperature before mixing.
• Soften the butter by mixing it for 1 minute. Put in the powdered sugar and mix with a spatula to prevent the sugar from scattering.
• Now use mixer to beat the butter and sugar with low speed, gradually rising up to high speed.
• Beat the butter and sugar for 3 to 4 minutes until pale, light, and fluffy.
• Put in 4 eggs one at a time while mixing with low speed.
• Sieve flour and baking powder into the batter. Using a spatula, mix the dry ingredients to help mix it.
• Beat the batter using mixer with low speed until it is incorporated.
• Pour in the buttermilk. Mix again with the mixer for a while.
• You may add vanilla essence if you like.
• Pour in the baking pan. Knock on the table a few times to even out the surface. Use a skewer to make it more even.
• Transfer the baking pan to the preheated oven.
• Put in the middle rack. Bake for 55-60 minutes. Test with a skewer. If it comes out clean, the cake is done.
• Take out the cake from the baking pan gently. Transfer the cake on a tray. Cover with cling wrap. Let it settle for a night.
• The cling wrap will help make the surface of the cake shiny and moist inside.
• The next day, take off the cling wrap and cut the cake in slices to your preference. Enjoy!

Video

Notes

• Use spatula to mix the dry ingredients like powdered sugar and flour, so when you use the hand mixer, the flour will not scatter around.
• Use double parchment paper to help you remove the cake from the baking pan after it is done. I showed it in the video.
• Cling wrap will help moisten the surface and the inside of the cake even more. When it settles down overnight, you will have a beautiful texture.

Nutrition

Serving: 1slice | Calories: 173kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 89mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 330IU | Vitamin C: 0.4mg | Calcium: 35mg | Iron: 1mg

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