My first attempt – Butter Cake

It is official! I signed up for my cake decorating class at Bake-It-Yourself store. I would need my own butter cake for decoration for lesson 2! Thus, I had better start trying to bake a butter cake! Have been reading The Little Teo Chew‘s blog every night for new recipes and she had a moist butter cake recipe!

So one fine morning; I awoke earlier than normal despite me being up for entire night taking care of Sarah, just to try the recipe out!

I had some chocolate ganache frosting ready in my refrigerator from baking the cupcakes! So i frosted it just in time for JT who was coming over in celebration of his birthday!

Moist Butter Cake:
195g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
170g butter, softened
225g sugar
1 large egg, plus one large egg yolk
1 1/2 tsp vanilla extract
12 tbsp whole milk
Preheat oven to 190 degrees celsius. Butter and line a 9-inch cake pan.In a medium bowl, whisk together flour, baking powder and salt.
Using a mixer on medium speed, cream butter and sugar until fluffy for about about 2 minutes.Beat in egg, egg yolk and vanilla until well-combined.On low speed, add flour mixture in 3 parts, alternating with milk. Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears uniform. Pour batter into prepared pan and smooth top with spatula or knife.
Bake for about 40 minutes, or until it reaches a dark-gold color and an inserted cake tester comes out clean. Let to rest in pan for 5 minutes, then remove to a cake stand or platter.
Thoughts: The cake was too thin cos I spread the batter too thinly! I expected it to rise a lot more than it did so i divided the batter into two pans; bad choice! The sides seemed too crumbly and slightly overcooked. Sigh, not sure if it is the oven’s temperature or function that caused it.

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