This Sri Lankan butter cake is something special. It is moist, soft, and buttery. I am amazed at how something so simple can taste so good. It is like the cakes your grandma used to make, perfect with a cup of tea or coffee.
My friend Nadee shared this traditional recipe video with me below, and every time I make it, people love it. You have to give it a try!
Why I Love This Sri Lankan Butter Cake
I love this Sri Lankan butter cake because it is rich, and buttery with just the right amount of sweetness. The cake is super moist and soft, almost melting in your mouth.
Even though this is a Sri Lankan recipe, it reminds me of the comforting cakes my grandma used to make with her own recipe. There is something about its simplicity and classic nature that makes it feel so familiar and nostalgic. It is perfect with a cup of tea or coffee. Every time I make it, it brings back warm memories and always hits the spot. It is a classic I always come back to.
If you liked this moist and soft Sri Lankan butter cake then you are absolutely going to love this popular Sri Lankan Love Cake recipe here.
Traditional Sri Lankan Butter Cake Recipe
12
servings20
minutes40
minutes340
kcal1
hourThis Sri Lankan Butter Cake is a simple yet delicious treat. It has a rich, buttery flavor with a moist, tender crumb, perfect for enjoying with tea or coffee. Its sweet, buttery essence also makes it an anytime indulgence. Let’s get started and bring a taste of Sri Lanka to your kitchen.
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Ingredients
1 cup (250 grams) unsalted butter, softened to room temperature
2 tablespoons (250 grams) unsalted butter, softened to room temperature
1 1/4 cups (250 grams) caster sugar
5 medium-sized eggs
2 teaspoons (10 milliliters) vanilla extract
2 cups (250 grams) all-purpose flour
2 tablespoons (30 grams) baking powder
3 tablespoons (45 milliliters) milk, at room temperature
1/4 teaspoon (1.5 grams) salt
Directions
- Prepare the Butter: Start by placing 1 cup plus 2 tablespoons (250 grams) of unsalted, room-temperature butter in a mixing bowl. Mix the butter until it is light and creamy.
- Add the Sugar: Gradually add 1 1/4 cups (250 grams) of caster sugar to the butter. Begin by adding half of the sugar, mixing until well incorporated. Add the remaining sugar and mix until the batter is smooth and free of lumps.
- Incorporate the Eggs: Add 5 medium-sized eggs to the mixture. Begin by adding 3 eggs, mixing until the batter is smooth and well blended. Add the remaining 2 eggs and mix thoroughly to ensure even incorporation.
- Add Vanilla Extract: Add 2 teaspoons of vanilla extract to the mixture and mix well to combine the ingredients.
- Sift and Add Dry Ingredients: Using a sifter, sift 2 cups (250 grams) of all-purpose flour and 2 teaspoons of baking powder into the mixing bowl. Mix the batter thoroughly until it is smooth and free of lumps.
- Add Milk and Salt: Mix in 3 tablespoons of room-temperature milk. Add 1/4 teaspoon of salt and give the batter a final mix to ensure everything is evenly combined.
- Prepare the Baking Dish: Prepare a square baking dish by rubbing the bottom and sides with butter to prevent sticking. Pour the cake batter into the prepared dish, ensuring it is level.
- Bake the Cake: Preheat the oven to 325°F (165°C). Bake the butter cake for 40 minutes. The cake is ready when the top is golden brown, your kitchen smells wonderful, and a toothpick inserted into the center comes out clean.
- Cool and Serve: Once the cake is done, let it cool in the baking dish for 10 minutes. Cut the cake into pieces and enjoy.
Recipe Video
Notes
- Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature before you start. This helps in achieving a smooth, well-mixed batter.
- Proper Mixing: Cream the butter and sugar thoroughly until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a lighter cake texture.
- Gradual Addition of Ingredients: When adding eggs, do so one at a time, mixing well after each addition. This prevents the batter from curdling and ensures a smooth mixture.
- Sifting Dry Ingredients: Always sift the flour and baking powder together. This not only helps to remove any lumps but also ensures even distribution of the baking powder, which is important for proper rising.
- Checking for Doneness: The cake is done when a toothpick inserted into the center comes out clean. Avoid opening the oven door frequently during baking as this can cause the cake to sink.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it, but bring it to room temperature before serving for the best texture and flavor.
Nutrition Facts
- Total number of serves: 12
- Calories: 340kcal
- Carbohydrates: 38g
- Protein: 5g
- Fat: 19g
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If you try this Sri Lankan butter cake recipe, I would love to hear how it turns out for you! Please leave a comment or question below, or in the comments under the video.
