What could be more comforting than a buttery, melt-in-your-mouth cake? Enter the Thai Butter Cake Recipe.
Thai Butter Cake Recipe, or “Khanom Khaek,” is a delightful dessert that marries traditional Thai flavors with the classic buttery richness of a Western butter cake.
This cake is not just a treat for the taste buds but also a feast for the eyes, often adorned with colorful toppings or a light glaze.
This Thai Butter Cake Recipe is perfect for both novice bakers and experienced cooks, as it requires simple ingredients and straightforward techniques.
The joy of making this cake lies not only in the delicious end product but also in the process itself—infusing your kitchen with enticing aromas as it bakes.
Gather your ingredients and get ready to embark on a culinary journey to Thailand!
How To Prepare Thai Butter Cake Recipe?
Recipe Overivew
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Thai
Yield: 1 cake (approximately 10 servings)
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Cake pan (9-inch round or square)
- Rubber spatula
- Toothpick for testing
Ingredients for Thai Butter Cake
- 575g cake flour
- 10 large eggs
- 500g unsalted butter (room temperature)
- 75g caster sugar
- 400g icing sugar
- 2 ½ tsp baking powder
- 350g full cream milk
- 1 tsp fine salt
Instructions
1. Preheat the Oven:
Preheat your oven to 160°C (320°F). Grease and flour a cake pan or line it with parchment paper.
2. Mix Dry Ingredients:
In a bowl, sift together the cake flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugars:
In a large mixing bowl, beat the unsalted butter, caster sugar, and icing sugar together until light and fluffy.
4. Add Eggs:
Add the eggs one at a time, mixing well after each addition until fully incorporated.
5. Combine Ingredients:
Gradually add the dry mixture to the butter and sugar mixture, alternating with the full cream milk. Start and end with the dry ingredients, mixing until just combined.
6. Pour into Pan:
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
7. Bake:
Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. Serve:
Once cooled, you can dust the top with extra icing sugar or serve it with a side of fresh fruit or cream.
Note
For best results, measure ingredients carefully and ensure your oven is preheated. If you experiment with variations, jot down your changes to recreate your favorite version later. Enjoy baking and have fun with your creations!
Nutritional Amount Thai Butter Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 280 |
| Total Fat | 16g |
| Cholesterol | 85mg |
| Sodium | 180mg |
| Total Carbohydrates | 32g |
| Sugars | 15g |
| Protein | 4g |
Serving Suggestions
Serve your Thai butter cake recipe as is, or enhance it with a sprinkle of powdered sugar or a dollop of whipped cream.
For an extra tropical touch, top it with shredded coconut or fresh fruit like mango or pineapple. It pairs wonderfully with a cup of Thai tea or coffee!
Delicious Variations Of The Thai Butter Cake Recipe
1. Coconut Butter Cake
- Add 150g shredded coconut to the batter for a tropical twist.
- Replace half of the full cream milk with coconut milk for a richer coconut flavor.
2. Lemon Zest and Poppy Seed
- Add the zest of 2 lemons and 2 tablespoons of poppy seeds to the batter for a refreshing citrusy flavor.
- You can also add a little lemon juice to enhance the taste.
3. Matcha Butter Cake
- Add 2-3 tablespoons of matcha powder to the dry ingredients for a unique green tea flavor.
- This will give the cake a beautiful color and earthy taste.
4. Chocolate Swirl
- Melt 100g of dark chocolate and swirl it into the batter before baking.
- You can also add 50g of cocoa powder to the dry ingredients to make it a chocolate butter cake.
5. Mango and Coconut
- Fold in 150g of diced fresh mango into the batter for a fruity surprise.
- Combine this with shredded coconut (like in the coconut variation) for a delicious tropical flavor.
Health Benefits
This Thai butter cake recipe has several delightful health benefits. Using coconut milk adds healthy fats and can provide a source of hydration.
The lime zest not only enhances flavor but also offers vitamin C, which supports your immune system.
The butter, in moderation, provides essential nutrients, making this cake a treat you can enjoy without guilt.
Storing And Freezing Thai Butter Cake
Keep your butter cake fresh by storing it in an airtight container for up to 3 days at room temperature. For longer storage, wrap the cake tightly in plastic wrap and freeze it. It can last up to 2 months in the freezer.
Conclusion
Making Thai Butter Cake Recipe is not just a baking endeavor; it’s a cultural experience that brings the warm, welcoming flavors of Thailand into your home.
Don’t hesitate to experiment with toppings and decorations to make this cake your own. Fresh fruits, a sprinkle of toasted coconut, or a dollop of whipped cream can elevate it to new heights.
The Thai Butter Cake Recipe is more than just a dessert; it’s a way to connect with a rich culinary heritage, share joy with family and friends, and create lasting memories around the dining table.
Your kitchen will be filled with wonderful aromas, and you’ll be rewarded with a cake that’s sure to impress everyone. Happy baking!
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Thai Butter Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Cake pan (9-inch round or square)
- Rubber spatula
- Toothpick for testing
Ingredients
- 575 g cake flour
- 10 large eggs
- 500 g unsalted butter room temperature
- 75 g caster sugar
- 400 g icing sugar
- 2 ½ tsp baking powder
- 350 g full cream milk
- 1 tsp fine salt
Instructions
Preheat the Oven:
- Preheat your oven to 160°C (320°F). Grease and flour a cake pan or line it with parchment paper.
Mix Dry Ingredients:
- In a bowl, sift together the cake flour, baking powder, and salt. Set aside.
Cream Butter and Sugars:
- In a large mixing bowl, beat the unsalted butter, caster sugar, and icing sugar together until light and fluffy.
Add Eggs:
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
Combine Ingredients:
- Gradually add the dry mixture to the butter and sugar mixture, alternating with the full cream milk. Start and end with the dry ingredients, mixing until just combined.
Pour into Pan:
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake:
- Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serve:
- Once cooled, you can dust the top with extra icing sugar or serve it with a side of fresh fruit or cream.