Sri Lankan Butter Cake holds a special place in my heart because it perfectly balances simplicity and rich flavor. When I first baked it, I was amazed by how just a handful of basic ingredients could create something so moist and tender.
This Sri Lankan Butter Cake gentle sweetness and buttery texture make it incredibly adaptable, allowing it to shine on its own or be enhanced with various additions.
I’ve found it works beautifully as a humble tea-time treat or a base for more elaborate desserts. Its timeless appeal lies in its comforting taste and ease, making it a favorite I always return to.
Why This Cake Is A Must-Try?
This Sri Lankan Butter Cake recipe delivers a rich, tender cake that highlights the natural flavors of butter and vanilla. It uses simple ingredients that come together easily, creating a moist and flavorful dessert.
The cake’s soft texture and balanced sweetness make it a comforting treat that appeals to many tastes.
Its straightforward process makes baking enjoyable and rewarding, resulting in a classic cake that feels both homemade and special.
Trying this Sri Lankan Butter Cake means experiencing a beloved Sri Lankan favorite that brings warmth and satisfaction to any gathering.
How To Prepare Sri Lankan Butter Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Dessert / Tea-time Snack
Difficulty: Easy
Cuisine: Sri Lankan
Calories: Approx. 450 kcal per serving
Yield: 10 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Measuring spoons & scale
- 8-inch cake tin
- Oven
- Toothpick or cake tester
Ingredients
- 250g unsalted butter (softened to room temperature)
- 250g caster sugar
- 4 large eggs (at room temperature)
- 2 tsp vanilla extract
- 250g all-purpose flour (sifted)
- 2 tsp baking powder
- 1/4 tsp salt
- 70g fresh milk (at room temperature)
Instructions
1. Preheat the oven to 170°C (340°F). Grease and line an 8-inch cake tin with parchment paper. In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer until the mixture is light, fluffy, and pale in color (about 4–5 minutes).
2. Add the eggs one at a time, beating well after each addition to incorporate fully. Mix in the vanilla extract.
3. Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the batter in batches, alternating with the milk. Fold gently using a spatula until just combined. Do not overmix.
4. Pour the batter into the prepared cake tin and level the surface. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a lighter texture, you can substitute half of the butter with vegetable oil. Ensure the cake is fully cooled before slicing to prevent it from becoming crumbly.
If you prefer a sweeter cake, you can increase the sugar slightly, but be cautious not to overpower the buttery flavor.
Tips For Success
➢ Ensure butter is soft but not melted it should hold its shape but dent easily when pressed. This is key for creaming.
➢ Add eggs one by one and beat well after each addition. This prevents the batter from curdling and keeps the texture smooth.
➢ Always sift flour, baking powder, and salt to avoid lumps and ensure even mixing, resulting in a light, airy cake.
➢ Add flour and milk in parts, starting and ending with flour. This keeps the batter stable and prevents over mixing.
➢ Start checking at 35 minutes. Overbanking can dry out the cake a few moist crumbs on the tester is perfect.
Our Favorite Ways to Serve It Up
Sri Lankan Butter Cake is best enjoyed fresh, with its rich, buttery crumb and golden crust. A classic favorite is to serve it with a hot cup of Ceylon tea a timeless combo at Sri Lankan tea tables.
For festive occasions, you can dress it up with a thin layer of butter icing or a sprinkle of powdered sugar. It also makes a wonderful base for layered cakes with jam or cream in between.
Slightly warmed and paired with vanilla ice cream or fruit preserves, it transforms into a simple yet indulgent dessert. Whether it’s for breakfast, teatime, or celebrations, this cake fits every moment beautifully.
Healthy Nutrition Benefits
While Sri Lankan Butter Cake is a delicious treat, it also offers some nutritional benefits. The eggs provide high-quality protein and essential vitamins like B12, which support muscle health and energy.
The fresh milk adds calcium for strong bones and teeth. Butter supplies healthy fats that help with vitamin absorption, and the cake’s carbs give you a quick energy boost.
Enjoyed in moderation, this cake can be a comforting and nourishing snack.
Additions And Variations
Sri Lankan Butter Cake is wonderfully versatile, making it perfect for customization to suit your taste buds or occasion. Here are some popular and delicious ways to tweak the classic recipe:
1. Citrus Zest Twist
Add the zest of one lemon or orange to the batter to introduce a fresh, tangy aroma that complements the buttery richness beautifully. This adds a subtle brightness to every bite.
2. Spiced Butter Cake
Incorporate warm spices like cinnamon, nutmeg, or cardamom (about 1 teaspoon total) to give the cake a fragrant, comforting twist reminiscent of traditional Sri Lankan flavors.
3. Coconut Butter Cake
Replace half of the all-purpose flour with finely desiccated coconut or add 2 tablespoons of coconut milk instead of fresh milk for a tropical flair that pays homage to Sri Lanka’s abundant coconuts.
4. Nutty Delight
Fold in ½ cup of chopped cashews or walnuts to the batter before baking for an added crunch and nutty undertone that balances the buttery softness.
5. Chocolate Variation
For a chocolatey twist, mix 2 tablespoons of cocoa powder into the dry ingredients. You can also fold in chocolate chips for pockets of melty goodness.
6. Frosting and Glazes
Though traditionally served plain, you can drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) or spread a light buttercream frosting to elevate the cake for celebrations.
How To Store Leftovers
To keep leftover Sri Lankan Butter Cake fresh, wrap individual slices tightly in plastic wrap or place them in an airtight container. Store them at room temperature for up to 2 days or refrigerate for up to 5 days.
For longer storage, freeze the cake slices in a sealed freezer bag for up to 2 months just thaw at room temperature before enjoying.
Frequently Asked Questions (FAQs)
What makes Sri Lankan Butter Cake different from regular butter cake?
Sri Lankan Butter Cake uses equal weights of butter, sugar, flour, and eggs, creating a dense yet moist texture with a rich buttery flavor. It’s usually simpler, without heavy frosting, and often enjoyed with tea.
Can I substitute ingredients in the Sri Lankan Butter Cake recipe?
Yes! You can replace all-purpose flour with cake flour for a lighter texture or use coconut milk instead of fresh milk for added flavor. Just keep the ingredient ratios balanced for best results.
How long does Sri Lankan Butter Cake stay fresh?
When stored properly in an airtight container, it stays fresh at room temperature for 2-3 days and up to a week if refrigerated. You can also freeze it for longer storage.
Can I make this cake dairy-free?
To make a dairy-free version, substitute butter with a plant-based margarine or coconut oil and use a non-dairy milk like almond or soy milk. The texture may be slightly different but still delicious.
Is Sri Lankan Butter Cake suitable for beginners?
Absolutely! This recipe is straightforward with simple ingredients and easy steps, making it perfect for bakers of all skill levels.
Conclusion
This Sri Lankan Butter Cake was an easy success that brought both joy and delicious results to my kitchen.
The straightforward steps and simple ingredients make it accessible for anyone wanting to create a truly satisfying homemade treat.
I hope this recipe inspires you to try your hand at this classic cake and experience the same comfort and happiness it brought me.
Enjoy every bite, and may it become a cherished addition to your baking repertoire!
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Sri Lankan Butter Cake
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Measuring spoons & scale
- 8-inch cake tin
- Oven
- Toothpick or cake tester
Ingredients Â
- 250 g unsalted butter softened to room temperature
- 250 g caster sugar
- 4 large eggs at room temperature
- 2 tsp vanilla extract
- 250 g all-purpose flour sifted
- 2 tsp baking powder
- 1/4 tsp salt
- 70 g fresh milk at room temperature
InstructionsÂ
- Preheat the oven to 170°C (340°F). Grease and line an 8-inch cake tin with parchment paper. In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer until the mixture is light, fluffy, and pale in color (about 4–5 minutes).
- Add the eggs one at a time, beating well after each addition to incorporate fully. Mix in the vanilla extract.
- Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the batter in batches, alternating with the milk. Fold gently using a spatula until just combined. Do not overmix.
- Pour the batter into the prepared cake tin and level the surface. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.