Comments on: Butter cake – classic recipe with a soft and moist texture

By: KP Kwan

KP Kwan — Fri, 03 Mar 2023 04:51:59 +0000

The measurement is based on grams, as I use in my restaurant. That is the much more accurate way to measure than using teaspoons and cups, as even cups can differ (European cups and the US differ slightly). My best bet is to get a kick scale to make all the measurements. If you are in doubt, you can use this free tool to do all the conversions:

https://www.convert-me.com/en/convert/cooking/

By: maureen obrien

maureen obrien — Thu, 02 Mar 2023 22:50:54 +0000

i was so excited to try this recipe until i saw the ingredient measurements. .57 cups of milk. is that 3/4 cup of milk ? 3.3 cups of flour, how to you even measure that
unfortunately i will go on to the next recipe that’s easier to read

By: KP Kwan

KP Kwan — Fri, 04 Nov 2022 04:41:16 +0000

In reply to Asiken. I will use the same temperature but reduce the baking time by 10 minutes. That is just my suggestion because every oven behaves differently.

By: Asiken

Asiken — Tue, 01 Nov 2022 12:55:11 +0000

Hi Mr Kwan…at what oven temp n length of time to bake a 6inch butter cake…thank you

By: KP Kwan

KP Kwan — Fri, 19 Aug 2022 02:56:07 +0000

In reply to Ac5502.

I would think you can reduce the sugar by no more than 20%. Sugar is a softener, so the cake can be tougher if you reduce it further.
I have not tried Baileys so far, so I would not give you any suggestions at this point 🙂

By: Ac5502

Ac5502 — Wed, 17 Aug 2022 00:39:09 +0000

Hi Mr Kwan,
Thanks for the recipe.
Is it ok to reduce sugar by about 20%
I am planning to replace milk with Baileys but would like a stronger frangant of it. Can
I increase 10% since sugar is reduce?

By: KP Kwan

KP Kwan — Fri, 20 May 2022 01:19:58 +0000

In reply to Safa Syed.

Hi Safa,
I am glad that the result is good by following the recipe. I have not tried adding Nutella or jam so far but should be OK.
KP Kwan

By: Safa Syed

Safa Syed — Wed, 18 May 2022 05:27:03 +0000

Thank you Mr Kwan for this recipe. I’ve been baking butter cakes specifically at home trying from different websites. But one reason or other there’ll be faults. Most of the time it’s dry or dense, too greasy. I like the ingredients to be “fit for the cake” and nothing extra esp. eggs and butter as some use upto to 9eggs for the same amount of flour and butter which I’m not into it. This round tried your recipe without altering any amount. Exact measurements and I got praises from family.

Would also like to ask you that can I do a Nutella or blueberry jam coating on top of cake instead of icing, frosting. Thank you again. Safa

By: teo moo lan

teo moo lan — Sat, 05 Mar 2022 01:16:29 +0000

In reply to teo moo lan. @KP Kwan, Thks for your reply.

By: KP Kwan

KP Kwan — Fri, 25 Feb 2022 06:43:14 +0000

In reply to teo moo lan. I have not tried to substitute this way. The fat content for full cream milk is about 3%, and whipping cream is about 35%. I think the outcome will be quite different.