Sri Lankan Butter Cake
Sri Lankan Butter Cake is a rich, moist, and buttery dessert known for its golden crust and soft crumb. Made with simple ingredients like butter, sugar, eggs, and flour, it’s a popular traditional treat enjoyed with tea across Sri Lanka.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Measuring spoons & scale
- 8-inch cake tin
- Oven
- Toothpick or cake tester
Ingredients
- 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
Instructions
- 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.
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.