Butter Cake

Butter Cake – topped with almond and pecan

I love this butter cake recipe  – it is not too sweet nor too buttery. Hubby loves this cake so I have had the chance to perfect it through years of practice.

We love the combination of crunchy sides, soft buttery centre and the crispy almond top – esp when fresh out from the oven. These days, I like to add a ring of pecan halves – so pretty!

Video link: https://youtu.be/HSRF-BclQuU

INGREDIENTS (use a 20 cm baking tin)

  • 100 gm butter
  • 100 gm sugar (cream with butter)
  • 30 gm sugar (beat with egg white)
  • 3 eggs (separate yolk from white)
  • 180 gm cake flour
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 12 pecans
  • almond flakes


  1. Pre-heat the oven to 180°C.
  2. Beat butter and sugar till white & fluffy. Either beat by hand or with an electric whisk.
  3. Add egg yolk one at a time and continue beating until creamy.
  4. Sift the cake flour with baking powder. Fold in the flour mixture. Set aside.
  5. Beat egg white and sugar in a clean dry mixing bowl till stiff.
  6. Pour beaten egg white mixture (1/3 at a time) into the batter and stir in to mix well.
  7. Pour the mixture into a round (20 cm)  baking tin.
  8. Smooth the top and decorate with a ring of pecans and pile almond flakes in the middle and along the sides.
  9. Bake at 180°C for 35-45 mins.
  10. Test for doneness by inserting a skewer in the middle.  It should come out clean.

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