Fluffy Butter Cake Recipe - Soft & Moist Malaysian Butter Cake

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Malaysian Fluffy Butter Cake: Soft & Buttery Perfection

This Malaysian Butter Cake (Kek Mentega) is the ultimate teatime treat with its signature golden crust and feather-light crumb. Unlike dense pound cakes, our version achieves incredible softness through proper creaming technique and the perfect flour-to-butter ratio. The optional cocoa layer adds visual appeal and chocolatey contrast that kids adore.

What makes this recipe special is the 12-minute creaming process - crucial for developing that melt-in-your-mouth texture. Using Malaysian measurement standards (cups and grams) and common local ingredients, this foolproof recipe works perfectly in both conventional and convection ovens. Let's bake this crowd-pleaser!

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Malaysian Butter Cake Recipe

Ingredients

  • 250g butter (salted, room temperature)
  • 1 cup (200g) fine granulated sugar
  • 4 Grade A eggs (room temperature)
  • 2 cups (250g) self-raising flour (sifted)
  • ½ cup (120ml) fresh milk
  • 1 capful vanilla essence
  • 2 tbsp cocoa powder (optional for marble effect)

Note: For best results, use high-fat butter like Golden Churn or SCS. Malaysian sugar works best as it's slightly moister than imported varieties.

Equipment

  • 8-inch round/square cake tin
  • Electric mixer (hand or stand)
  • Mixing bowls
  • Spatula
  • Baking paper
  • Oven thermometer

Tip: Read reviews of the best mixers and ovens if you need reliable baking equipment.

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Step-by-Step Instructions

1. Preheat & Prepare

Preheat oven to 180°C (356°F) for 10 minutes. Line an 8-inch cake tin with baking paper, greasing the sides lightly. Proper preparation prevents sticking and ensures even baking.

2. Cream Butter & Sugar

Using an electric mixer, beat butter and sugar for exactly 12 minutes until pale and fluffy. This crucial step incorporates air for the signature soft texture.

3. Add Eggs

Add vanilla essence, then eggs one at a time, beating for 1 minute after each addition. If mixture curdles, add 1 tbsp flour to stabilize.

4. Alternate Dry/Wet

Fold in sifted flour and milk in 3 batches: flour-milk-flour-milk-flour. Gently fold until just combined - overmixing causes toughness.

5. Create Marble Effect

Divide batter in half. Mix cocoa powder into one portion. Layer plain and chocolate batter alternately in tin, then swirl gently with a skewer.

6. Bake

Bake at 180°C (356°F) for 50 minutes or until skewer comes out clean. Rotate tin halfway for even browning if your oven has hot spots.

7. Cool Properly

Let cake cool in tin for 10 minutes, then transfer to wire rack. Cooling completely prevents crumbling when slicing.

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Pro Tips for Perfect Butter Cake

Ingredient Temperature

Room temperature ingredients (20-22°C) blend more evenly. Cold butter won't cream properly, while cold eggs can cause curdling.

Accurate Measurements

Use proper measuring cups for flour (spoon & level method). Malaysian 1 cup = 250ml, but flour should weigh about 125g per cup when sifted.

Oven Management

Every oven varies. Invest in an oven thermometer - many Malaysian ovens run 10-20°C hotter than displayed. Adjust accordingly.

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Frequently Asked Questions

Can I reduce the sugar?

You can reduce by 10-15%, but sugar contributes to texture and browning. For 200g sugar, the cake will be slightly denser but still acceptable.

Why did my cake sink?

Common causes: underbaking, opening oven door too early, or insufficient creaming time. Ensure full 12-minute creaming and don't peek before 40 minutes!

Can I use margarine?

For best flavor and texture, use real butter. Margarine contains more water and won't give the same rich taste or proper cake structure.

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For consistent baking results, check our oven and mixer recommendations to find equipment that delivers perfect cakes every time.