Butter cake is probably one of the first cakes most people would make when they start baking. Surely, there’s nothing to it, just butter, eggs, flour and sugar. However, there are an infinite number of ways of combining and proportioning these ingredients if you want to make that perfect buttercake that is moist, buttery and have that perfect texture.
So, after baking 30 or 40 cakes, I present to you my best buttercake recipe! Please read the full recipe writeup here - bit.ly/ieatButterCakeRecipe
For this recipe, I used KitchenAid’s latest stand mixer, the KSM195 Tilt-head that features the colour of the year - beetroot! What I really like about it is that it comes with a second 3 litre bowl that fits nicely into the larger 4.8L bowl during storage, a pouring shield and a flex-edge beater that saves you the trouble of having to scrape down the sides whilst mixing. There is also a pastry beater that helps when you’re crumbing butter and flour. This is currently available for sale at kitchenaid.sg and Tangs.
I know a lot of you have also tried many butter cake recipes and also felt like I did. Do give this recipe a try and see if it yields that butter cake that you are looking for!
Do watch to the end for the bloopers. Happy Baking!
Disclosure: this video is produced in collaboration with @kitchenaidsingapore
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