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Mrs Ng Old Fashioned Butter Cake

This butter cake may be old-fashioned and traditional, but you will want to bake this rich and buttery cake again and again because they are so good.
Mrs Ng Old Fashioned Butter Cake

Mrs Ng Old Fashioned Butter Cake

Butter cake is like a blank canvas. It tastes great when well made, and it can be dressed up with a simple whipped cream, fresh berries, your favorite fruit preserves, and all the way to frosting if need be.

This Mrs. Ng version is a good one and has been shared around.

I played with the original recipe a bit so I can adapt it to use only all-purpose flour instead of self-raising flour. So I present to you my version of Mrs. Ng old fashioned butter cake.

Very simple ingredients and tools


If you bake at all, then you will notice my recipe for this butter cake calls for very basic ingredients. You need all-purpose flour, baking powder, salt, sugar, egg, butter, milk, and vanilla. Easy right?

For the egg yolk batter, you will need:

  • 180 gram (~ 1 12 cup) all-purpose flour
  • 2 teaspoon baking powder
  • 34 teaspoon salt
  • 2 stick (16 tablespoon/230 gram) unsalted butter, softened at room temperature (not melted!)
  • 150 gram sugar
  • 1 teaspoon vanilla extract
  • 4 egg yolks, from large-size eggs
  • 14 cup milk

And for the egg white batter (meringue), you will need:

  • 4 egg whites, from large-size eggs
  • 50 gram sugar

Can I use self-rising flour and salted butter?

If you want to use self-rising flour AND salted butter, replace the first four ingredients for the egg yolk batter with:

  • 200 gram (~ 1 34 cup) self-rising flour
  • 2 stick (16 tablespoon/230 gram) salted butter

Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour too. The texture of your cake will be lighter and slightly closer to a sponge cake instead of a butter cake. It will still be delicious.


And as for tools, an electric mixer helps tremendously. Even after so many years of baking, I only own a hand-held electric mixer, so never ever be discourage from baking and assume you need an expensive stand mixer to create marvelous and delicious baked goods.

Mrs Ng Old Fashioned Butter Cake

Mrs Ng Old Fashioned Butter Cake

Step-by-step to prepare the cake batter

1. Egg yolk batter

Whisk together all-purpose flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat butter and 150-gram sugar until pale and fluffy with medium speed. It usually takes about 7-8 minutes.

Add vanilla extract and egg yolks, one at a time, and beat well with each addition. Usually around 30 seconds per egg yolk.

Next, lower the speed. I usually set the speed to the lowest setting. Alternatively, add half of flour and half of milk, beat well with each addition, until all flour and milk are incorporated. Stop immediately once all the flour is incorporated and you no longer see streaks of flour. We don’t want to over-cream the batter.

2. Egg white batter

In another large mixing bowl, whisk egg whites until foamy, then add 50-gram sugar in 3 batches. Continue whisking until stiff peak.

3. Combine both batters

Fold the egg white into egg yolk batter in 3 batches with a spatula. Be extra gentle so you don’t destroy all the air bubbles from the egg whites.

Now the cake batter is ready. Pour into a prepared cake pan and bake in the preheated oven.

Mrs Ng Old Fashioned Butter Cake

Mrs Ng Old Fashioned Butter Cake

To line or not to line the cake pan

I always line my cake pan with parchment paper since it helps tremendously when removing the cake from the pan.

If you don’t want to line the entire pan, I highly recommend lining just the base of the pan and grease the sides well.

The last thing any baker wants is to get a super pretty cake in the pan, and then the cake becomes not so pretty simply because it sticks to the pan!

Serving the cake: simple is best

So how do I enjoy my old fashioned butter cake? Why plain of course! With a cup of a very strong black coffee, thank you.

When I was still a little kid, our birthday cakes are usually a butter cake, sliced in two halves, and dressed with buttercream frosting. So if you want to go that route and bake a birthday cake for someone, I am sure it will be well received :)

Creating new flavors based on this basic butter cake

1. Pandan butter cake

If you love pandan and have access to fresh/frozen pandan leaves, you may want to try my pandan coconut butter cake recipe. It is also a butter cake but using real pandan extract and bake with a water bath method. It has a pretty natural green color and has a strong fragrance of pandan and coconut.

2. Orange butter cake

For an orange-flavored butter cake, use 14 cup of orange juice instead of 14 cup of milk and the zest of 1 orange instead of 1 teaspoon of vanilla extract. Additionally, add a teaspoon of orange extract or 18 teaspoon of orange oil for an intense orange cake.

3. Chocolate butter cake

For a chocolate butter cake, remove 30 grams from 180 grams of all-purpose flour and replace it with 30 grams of cocoa powder and use 17 tablespoons/250 grams of unsalted butter instead of 16 tablespoons/230 grams. Optionally, add a teaspoon of espresso powder to amplify the intensity of the chocolate flavor.

4. Coffee butter cake

For a coffee butter cake, mix a tablespoon of instant coffee powder with a tablespoon of hot milk/hot water to create a paste and mix it with the 14 cup of milk from the original recipe. Optionally, add a teaspoon of espresso powder to amp up the coffee flavor.

5. Marble butter cake

For a marble butter cake, use 17 tablespoons/250 grams of unsalted butter instead of 16 tablespoons/230 grams for the egg yolk batter. Transfer 13 portion of the egg yolk batter to a separate mixing bowl, and add 10 grams of cocoa powder and stir/fold.

Prepare the egg white batter as is, but fold 13 portion of egg white batter to the chocolate batter, and the remaining 23 portion of egg white batter to the plain (original) batter. Pour these two batters into your cake pan to create a marble pattern.

Mrs Ng Old Fashioned Butter Cake

Mrs Ng Old Fashioned Butter Cake

Troubleshooting tips

1. Help! My cake is dense, greasy, heavy, and/or soggy.

Please make sure that the butter is soft and at room temperature. You should be able to make an indentation on the butter with your finger and it will hold its shape.

If you can’t make an indentation, the butter is still too cold/hard. If the indentation loses its shape or even become runny, the butter is too warm/soft.

Butter that is too cold/hard won’t capture enough air when you beat it with sugar resulting in a dense and heavy cake. On the other hand, butter that is too warm/soft won’t be able to hold on to the air when you beat it with sugar and the cake will become heavy, greasy, and soggy.

2. Help! My cake is almost perfect but it has some dense gluey spots/streaks in several places.

This is most likely due to over-creaming the batter. Please set your mixer to medium speed when you beat together sugar, butter, and eggs. Then set it to a slower speed, or use a spatula, when you start adding flour to the batter.

Also, be sure to immediately stop mixing once you no longer see flour streaks. Even after you set the speed to low, or using a spatula to add the flour, you can still risk over-mixing and end up with a cake with gluey streaks.

3. Help! My cake was perfect when it just came out from the oven, but the edges shrunk once it cooled down.

If the cake is perfect in the oven and only starts to shrink around the edges after cooling it, you are probably cooling the cake in its pan for too long before removing.

The pan retains the heat from the oven, and this heat bakes the sides further and causes them to shrink. It is best to cool the cake for only 10-15 minutes in the pan before gently removing it from the pan and cool completely on a wire rack afterward.

Mrs Ng Old Fashioned Butter Cake

5.0 from 93 reviews

Author: Anita Jacobson



Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hour 5 mins

Serves: 16

Print Recipe


  • Egg yolk batter
  • 180 gram (~ 1 1/2 cup) all-purpose flour
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 stick (16 tablespoon / ~ 230 gram) unsalted butter, softened
  • 150 gram sugar
  • 1 teaspoon vanilla extract
  • 4 egg yolks, from large-size eggs
  • 1/4 cup milk
  • Egg white batter (meringue)
  • 4 egg whites, from large-size eggs
  • 50 gram sugar


  1. Preheat oven to 180 Celsius (350 Fahrenheit). Line an 8"x8" square cake pan with parchment paper and set aside.
  2. Prepare egg yolk batter:Whisk together all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat butter and 150 gram sugar until pale and fluffy with a medium speed. Add vanilla extract and egg yolks, one at a time, and beat well with each addition. Next, lower the speed, alternatively add half of flour and half of milk, beat well with each addition, until all flour and milk is incorporated. Stop once all the flour is incorporated and you no longer see streaks of flour. We don't want to over-cream the batter.
  4. Prepare egg white batter: In another large mixing bowl, whisk egg whites until foamy, then add 50 gram sugar in 3 batches. Continue whisking until stiff peak.
  5. Combine cake batter: Fold the egg white into egg yolk batter in 3 batches with a spatula. Be extra gentle so you don't destroy all the air bubbles from the egg whites.
  6. Pour the batter into prepared cake pan, and bake in preheated oven for 45 minutes, or until a cake tester comes out clean.
  7. Remove cake from oven and let it rest in the pan for 10 minutes, then gently remove the cake from pan (this is why a parchment paper helps immensely and ensuring the cake remains intact!) and let it cool completely on a wire rack.
  8. Once the cake cools to almost room temperature, cut into 16 serving slices.
Indonesian Pantry
Indonesian Kitchen


  • Clarissa edgina Clarissa edgina says:

    Hi Anita. If I want to do double recipe, what is the temperature? How long do I have to cook it? Also is it ok if I use different kind of baking pan? Thank you

    • Anita Anita says:

      Hi Clarissa, if you want to double the recipe, you can either use two 8" square pans, or one 9"x13" rectangular pan. I have never tried doubling this particular cake, but when I do double other cakes, if the thickness of the cake is kept roughly the same (which is the case if you use two 8"x8" pans, or one 9"x13" pan), I start by keeping the same temperature and the same baking time. Then check from there. Most of the time, the total baking time will be the same! And only very very rarely I need to add more time, and even then, never more than 10 minutes from the original time for the single batch. But....just a really quick disclaimer, I haven't tried with this particular recipe yet, I hope my previous experience is correct, but I cannot guarantee.

  • Priya Priya says:

    Hi anita, i would like to know if fan assisted, top and bottom heat element were used to bake this cake? If no, what temp will be right for a fan assisted oven? Tq

    • Anita Anita says:

      Hi Priya, I use a normal oven without any fan, so I cannot say what temperature and for how long the cake needs to be bake in a fan assisted oven. I am sorry if I can't help. If other readers have experience baking this particular cake in a fan assisted oven, please share your experience.

      • priya priya says:

        tq for your reply :)

      • Nomi Nomi says:

        If you are using a fan-assisted oven, decrease your oven temperature by 20 degree Celcius. I do this all the time . So far, it has been working well for me.

  • Luci Luci says:

    This looks simple to make but so tasty. I will have to bake this soon.

  • Stephanie Stephanie says:

    Old fashioned cakes are usually the best. This looks so tender, fluffy and moist.

    • Anita Anita says:

      Agreed. And the best part is old-fashioned recipes are usually tried and tested and is definitely going to be a crowd favorite. :)

  • Luci's Morsels Luci's Morsels says:

    I've recently rediscovered the simplistic joy of butter cake, so this is great timing. And I love my stand mixer, but I've been using my hand mixer lately since it's SO much easier to clean!

    • Anita Anita says:

      Definitely know what you mean Luci. For most baking, I find that hand mixer is more than enough to handle the job. I sold my stand mixer a while ago and still don't feel the need to buy one. :)

  • Sophia Sophia says:

    What a great cake! This looks so moist and delicious! Yum!

  • Ilona Ilona says:

    This cake must be so moist and fluffy, love using butter in my cakes.

  • Irene Irene says:

    Just made this cake and it’s so moist and lovely. Added slightly more butter in mine. Then make butter icing with it. I’ll make this again.

    • Anita Anita says:

      Thanks for the feedback, Irene. I like my butter cake plain, but I can see adding icing will make the cake even more special. :)

  • Vash Vash says:

    Tried this today and it was delicious!

  • Beth Beth says:

    I love that you made this with all purpose flour because I never have self rising on hand! Such a delicious recipe!

  • Tonje Tonje says:

    I made this last night and my boyfriend declared this to be his new favourite cake. Great recipe, will be making it again for sure!

  • Alisha Rodrigues Alisha Rodrigues says:

    I've always been looking out for a good simple butter cake recipe and this one looks perfect. Love that beautiful texture it has. I'm sure its moist too

  • Angela Allison Angela Allison says:

    I love a good butter cake and this one is perfection! The flavors and textures are spot on! Thanks so much for sharing.

  • Michelle Alston Michelle Alston says:

    This is such a lovely cake, I made it yesterday and everyone loved it! Thank you for the recipe.

  • Hasna Hasna says:

    I’ve been trying few recipe of butter cakes but this one is perfect! Thank you for sharing the recipe.

  • Jenny Jenny says:

    Hi there, may I Asked why is my top portion Crack n brown easily instead of like yours so pretty ? But I’ve to admit mine look not very nice but taste so yummy lol. I am using Fan mode.

    • Anita Anita says:

      Hi Jenny, my oven is a regular one without fan. I read that it is recommended to reduce the temperature by 15 Celsius (or 25 Fahrenheit) when using an oven with a fan. That could be the culprit why your cake cracks, though like you said, it should still be very yummy even with some crackings. :)

  • Wensy Wensy says:

    I have melted butter sank at the bottom of my butter. Please advise.

    • Anita Anita says:

      Hi Wensy, my best guess is you may have over-creamed your batter. Especially for step 3 when creaming butter, sugar, and egg yolks, it is best to use at most a medium speed until everything is well mixed. Then when you add the flour and milk (also step 3), lower the speed slightly so it is less than a medium. I hope this helps.

  • Chian Chian says:

    Hi Anita, I do not have all purpose flour, can I use plain flour? Thanks.

    • Anita Anita says:

      Hi Chian, yes. I think plain flour is the same as all-purpose flour.

  • Merrie Merrie says:

    Hi Anita, Does the size and weight of eggs matters? I would like to know what is the weight of each egg you used? In Malaysia, it's 60gm for grade A size, use for baking. 50gm is for grade B. Thanks

    • Anita Anita says:

      Hi Merrie, for baking I usually use US large size eggs. It's around 2.125 oz (60 gram) per egg, so it's similar to Malaysia's grade A eggs. :)

      • Merrie Merrie says:

        Hi Anita,
        Thanks for your reply. I tried the recipe yesterday with a convention oven. The cake is delicious, texture is rich and soft.
        Just the top look a bit burn but inside was perfect.
        Thanks for sharing the recipe! 😋

  • Stella Stella says:

    Followed the recipe and I think I over-creamed the batter too. However, the taste is perfect. Is a seller...

  • Jennifer Jennifer says:

    Can I reduce the sugar in this recipes? Anyone has try reducing the sugar?

    • Anita Anita says:

      Hi Jennifer, I have tried baking this cake with a total of 175 gram sugar successfully in the past, so you can definitely reduce the sugar a little. Try using 125 grams of sugar at step 3, and keep the 50 grams of sugar at step 4. Happy baking. :)

  • Marcel Corbeanu Marcel Corbeanu says:

    I love the simple recipe and the fact that you're using natural plain old butter. I bet the taste is amazing! ... childhood memories :-)

  • Erika Erika says:

    This cake sounds really good. I have some all purpose flour to use as well, so this is perfect!

  • Tracy Tracy says:

    This is incredible. Perfectly moist and delicious - thank you!

  • Nart | Cooking with Nart Nart | Cooking with Nart says:

    This looks so delicious and moist. I'm a big fan of old-fashioned butter cake!

  • veena Azmanov veena Azmanov says:

    This cake looks moist and delicious.Perfect timing to try this Easter.

  • Denise Denise says:

    I am unable to get the same results. The first time I baked i followed the 45mins guideline but it was not cooked (it was sticking at the base) so I ended up putting into the oven twice for 10-15 mins each. Then the 2nd time I tried it was better as in it’s more cooked and didn’t stick to the base (it was inside for 1.10 mins). However the texture was very different from your pic. I am not sure what went wrong. Is it because I used biscuit flour and salted butter instead of self-raising flour and salted butter?? Coz only the top part looked like a cake. The middle part looked uncooked like my 1st attempt.

    • Anita Anita says:

      Hi Denise, sorry it doesn't work out for you. I always use all-purpose flour for this recipe. I am not sure what biscuit flour is, and I don't know how different that is compared to all-purpose, so that may indeed be the culprit.

      If you stock self raising flour and salted butter, you can use 200 gram self raising flour and 230 gram (2 sticks) of salted butter instead of 180 gram all-purpose flour, 2 teaspoon baking powder, 3/4 teaspoon salt, and 2 stick (16 tablespoon / ~ 230 gram) unsalted butter. Basically replacing the first 4 ingredients with self raising flour and salted butter. The rest of the ingredients should be the same. The steps should be the same too. I hope this will work out if you do give it another try.

  • EL Ngiam EL Ngiam says:

    This is the most delicious butter cake that I have ever baked. In fact, it tastes more like butter sponge cake. So soft and fluffy. This is my first time trying out this recipe and it turns out really well. Thank you so much for sharing this wonderful recipe.

  • Bal Gill Bal Gill says:

    Tried this recipe yesterday, my husband who doesnt really fancy cake, took 3 helpings!
    Thank you for sharing it, i will definitely use your recipe again.

    PS- I baked at 180deg for 30 minutes in an oven that doesnt have the top/lower heat settings. Turned out a very pretty color.

  • rachel rachel says:

    hi! i tried this cake and it turned out moist and fragrant. but very crumbly. any idea why it would be like that?

    • Anita Anita says:

      Hi Rachel, when a cake is too crumbly, the biggest suspect is usually wrong measurement of ingredients. Did you use a scale to measure or do you use a cup? A cup/volume measurement for flour may lead to too much flour used, sometimes even a margin error of up to 50% more flour. Another possible suspect is egg size. I use large-size eggs for all my recipes. If your egg is medium or small, that could make the batter to have less liquid and end up with a crumblier cake.

  • JC JC says:

    Tried this 2 days ago. A little crumbly. Maybe cause I adjusted on the number of eggs. The ones I used were small. Otherwise, it was perfect. So moist and soft.

    • Anita Anita says:

      Thanks for giving the recipe a try, JC. Indeed using small-size eggs can make the cake a little crumbly, so please use large-size eggs if you bake this cake again in the future. :)

  • Jynnie Jynnie says:

    HIE .. my oven is top and lower heat .. do I use both 180 celcius ? And can I use 2 x loaf pan for this recipe ? Thanks

    • Anita Anita says:

      Hi Jynnie, please use only the bottom heat, and the cake pan should be placed on the middle rack. An 8x8x2 cake pan has a volume of 8 cups and an 8x4 loaf pan has a volume of 4 cups, so you should be able to divide the batter into two 8x4 loaf pans.

      I haven't tried baking this in two loaf pans, but since the height of the cake should end up the same, I would say you will need the same amount of time to fully bake the cake in the two loaf pans.

  • Josephine Engkassan Yee Josephine Engkassan Yee says:

    Thanks, Anita. After reading the comments from your followers, I learnt a few tips here and there. My cake turns out beautiful.

  • Jayne Jayne says:

    Thank u for the recipe and guidance ..my friends love them ..
    And I’m so happy as my first attempt in baking with recipe from YouTube failed
    And when I found this recipe my instinct was to follow this and it is superb
    Thank u so much. my spirit is lifted up again for baking thanks to u

  • Fangs Fangs says:

    Hi hi, can I use brown sugar instead of white sugar and salted butter instead of unsalted?

    • Anita Anita says:

      You can use salted butter, but please reduce the salt from 3/4 teaspoon to 1/4 teaspoon. You can also use brown sugar, but the cake's color probably will become brown instead of yellow.

  • Jacin Jacin says:

    We made this for Mother’s Day as requested by my mum and it was beautiful and delicious! Thank you so much for sharing your recipe and making my mum happy!

  • Gladyz Vincent Gladyz Vincent says:

    The best butter cake ever. Love the buttery taste and moist. Steps are scaffolded so quite easy to follow even for a beginner like me. Thank you Anita for this generous and rich butter cake recipe.

  • Siewli Siewli says:

    Hi Anita, I don’t have vanilla extract , is it a must to put vanilla extract? Thanks

    • Anita Anita says:

      Hi Siewli, it's not a must but it's the most familiar taste we all have for a basic cake. If you don't use vanilla, the cake will basically taste of butter and sweetened egg, which isn't too bad. If you don't have any vanilla extract, be extra sure to use high quality butter since that will be the flavor of your cake. Alternatively, you can try substituting vanilla extract with equal amount of maple syrup/almond extract, or double amount of rum/brandy.

  • Maria Maria says:

    This was a fantastic recipe .... I’ve already tried out this recipe for more than 4-5 times .... the flavors are extraordinary and really easy to bake ...would definitely recommend this recipe

  • Yasmin Yasmin says:

    Made this cake last weekend. Forgotten how good a butter cake can be! Moist and fluffy! Will definitely use this recipe again next time I make butter cake. Thanks! :)

  • Elizabeth Elizabeth says:

    Hi am not familiar to whisking egg whites, is there a huge difference if I just add the eggs one by one instead of separating? Thanks

    • Anita Anita says:

      Hi Elizabeth, the biggest difference would be in how airy and light the end result will be. If you separately whisk the egg white and then later folding it into the egg yolk batter, the cake will be so much lighter compared to if you just add eggs one by one.

  • Riya Riya says:

    Hi... Is it okay to use icing sugar for this recipe?

    • Anita Anita says:

      Hi Riya, it should be fine. Instead of 150 gram sugar, simply use 150 gram icing sugar (same weight).

  • Rita Teo Rita Teo says:

    Hi I tried the pandan version and it turned out superb. Can I use the water bath method for this recipe too? Thanks

    • Anita Anita says:

      Hi Rita, yes you can. Please follow the oven temperature and baking time from the pandan butter cake if you want to use the water bath method.

  • Rita Teo Rita Teo says:

    Hi Is there a way to add coffee to this recipe ? Thanks

    • Anita Anita says:

      Hi Rita, you can mix 1 tablespoon of instant coffee powder with 1 tablespoon of hot milk/hot water into a paste. Let this paste cool slightly, then combine together with the 1/4 cup milk from the original recipe. Follow the rest of the recipe as is, but instead of regular milk, now you have coffee milk.

      Also, to increase coffee flavor, on top of the 1 teaspoon vanilla extract, you can add 1/2 teaspoon of instant espresso powder too. This should really help turn the cake into a coffee flavored butter cake.

  • Jaja Jaja says:

    Hi, I have already tried your butter cake recipe but I added some choc chips and almond nibs into the egg yolk batter and it turned out so moist, fluffy & delicious! I will definitely use this recipe again.

  • grace grace says:

    May I know how long the cake can keep in a room temperature after baking?

    • Anita Anita says:

      Hi Grace, the cake should be fine for 2 days at room temperature (store in an airtight container). For longer storage, you can store it in the fridge for up to 1 week. For an even longer storage, wrap the cake with 2-3 layers of saran plastic and store in the fridge for up to 3 months. Always allow the cake to cool completely before storing.

  • Lena Tan Lena Tan says:

    I don't have 8x8 square pan, but only 9x9 or 7x7. What is the recommended baking temperature and time?

    • Anita Anita says:

      For 9x9, try 190 Celsius (375 Fahrenheit) and bake for 35 minutes or until a cake tester comes out clean. For 7x7, try 165 Celsius (325 Fahrenheit) and bake for 60 minutes or until a cake tester comes out clean. If you go with the 7x7, please make sure the height of the pan is 3" and not 2" or it will overflow.

  • Merrie Merrie says:

    Hi Anita, I've made your butter cake a few times already, and it has excellent texture, moist and taste yummy! Everyone loves the taste. Thanks for sharing the recipe. 😊 How to make a variation of - orange butter cake with orange juice and zest? With the same texture and excellent taste. Can I replace the milk with the juice and zest? Or should I follow the pandan butter cake recipe and baking method? Thanks Anita 😊

    • Anita Anita says:

      Hi Merrie, please do the following for the orange version. Replace 1/4 cup milk with 1/4 cup orange juice. Replace 1 teaspoon vanilla extract with zest of 1 orange. If you have orange extract or orange oil, you can add that too. I will use 1 teaspoon of orange extract or 1/8 teaspoon of orange oil. For the baking time and method, you can follow this recipe. If you want to use water bath method, please follow the recipe for pandan butter cake. Both methods should work out fine. :)

  • Shaniz Shaniz says:

    I've baked this cake and it turned out so wonderful. Thank you. I would like to make it again, but using two 8" round pans, to make a layer cake. Do I use the same amount of ingredients?

    • Anita Anita says:

      Hi Shaniz, if you want to use the same amount of ingredients and baking time, I believe you will need two 6-inch round pans. If my math is not wrong, you will need to use 1.5x everything for two 8-inch round pans. The baking time and temperature should be the same for whichever one you choose.

  • Maria Maria says:

    Hi Anita, You mentioned that can use cake flour so do I use 180gm cake flour with 2t baking powder. Thanks.

    • Anita Anita says:

      Hi Maria, yes. Simply replace all-purpose flour with cake flour and keep everything else the same.

  • Janet Janet says:

    Hi Anita, I don’t bake & this is the 1st time I tried doing it. The butter cake is awesome! The texture, the taste, the look, the smell.... EVERYTHING! Husband & daughter who will usually say no to cakes also ended up eating. I have a question though.. if I would like to bake a smaller cake, can I just half all the ingredients? If yes, what about the baking time?

    • Anita Anita says:

      Hi Janet, thanks for the rave review! If you want to bake just half the portion, it is better if you use a smaller pan. Try using an 8"x4" loaf pan with the same temperature. I believe the total baking time should end up very close to the full recipe (45 minutes).

  • shan shan says:

    hi, can recommend which brand of butter we should use for this recipe?

    • Anita Anita says:

      Hi Shan, I use standard grocery store unsalted butter. When I want something more special, I use Kerrygold or Plugra or other European butter. If you are in Asia, I think you should be able to use Anchor.

  • Sida Sida says:

    Hello Anita! Thank you for the shared recipe on the butter cake. Am deeply grateful for the clear instructions and useful tips shared! Made the butter cake over the weekend and the cake has the right balance of buttery and sweetness! God bless! :))

  • Jeyarani Jeyarani says:

    Hi.i did try out the cake turned out well even the texture but just that the sides got a bit shrunk. Can you advice me on that? Other than that it looks yummy 😋 as well as the taste

    • Anita Anita says:

      Hi Jeyarani, there are many factors that cause a cake's edges to shrink. It could be the pan was greased too much, or the batter was over-mixed, or the cake was baked too long and/or the oven temperature was too hot. Can you confirm that you were baking in a traditional oven and not a convection oven? The time and temperature in the recipe is for a traditional oven.

  • Noor Rahman Noor Rahman says:

    I had tried this recipe and it so delicious.i had repeated a few time but i had reduced the sugar because it quiet sweet...overall,i love it so much.Not even me,my mom always request me to bake this cake since she is one of the buttercake lover.she likes it so much.Thanks Anita for the marvelous cake.

  • Nikki Nikki says:

    Great recipe! The cake turned out soft and moist with the right amount of butter flavour. It wasn't too oily either. I divided the cake in to 4 and shared with some family members; all finished in a day! Safe to say, I would use this recipe again if needed. :D

  • Khunnie Khunnie says:

    Hi Anita, Can I use machine to whisk egg white till stiff peak.

    • Anita Anita says:

      Hi Khunnie, you can certainly use an electric mixer to whisk the egg whites. :)

  • Nana Nana says:

    May I know if I can use a 9 inch round pan instead as I do not have a square pan.

    • Anita Anita says:

      Hi Nana, a 9-inch round pan is a perfect substitute for an 8-inch square pan.

  • Luna Luna says:

    Hi Anita! Just wondering if substituting with Wheat flour would make any difference? Only coz thats what I have at hand now 😅 will act on your advise, thank you!!

    • Anita Anita says:

      Hi Luna, I haven't tried with whole wheat flour to bake this butter cake. My guess is you will still be able to bake the cake, but it will be so much denser and the crumbs will be so much tighter than using all-purpose flour. If you have cake flour, I would suggest using cake flour instead of whole wheat flour, or even go with 50% cake flour and 50% whole wheat flour.

  • Nana Nana says:

    This is my first time baking a butter cake.. I just tried the recipe (using 9 inch round pan) out today with 110g of sugar for the egg yolk batter and it turns out fantastic! Thank you soooo much for the awesomely easy recipe. Am thinking of using this basic recipe for marble cake. Do you have any advise for marble cake?

    • Anita Anita says:

      For a marble butter cake, use 17 tablespoons/250 grams of unsalted butter instead of 16 tablespoons/230 grams for the egg yolk batter. Transfer 1/3 portion of the egg yolk batter to a separate mixing bowl, and add 10 grams of cocoa powder and stir/fold. Prepare the egg white batter as is, but fold 1/3 portion of egg white batter to the chocolate batter, and the remaining 2/3 portion of egg white batter to the plain (original) batter. Pour these two batters into your cake pan to create a marble pattern and bake using the same temperature and time.

      • Nana Nana says:

        Cool! Will try this out and update. Thank you for the recipe.

      • Nana Nana says:

        Hi Anita, I finally find time to try out the marble cake. Let me tell everyone here.. This is like a fail-proof recipe. It never fail on me and it always taste sooo yummy. Next I would like to try making it into cupcakes. If I were to use paper muffin cups instead. What temp and time do you think I should bake with?

        • Anita Anita says:

          Thank you for your lovely feedback, Nana. I haven't baked these into cupcakes, but from my previous baking experience, it should take about 25-30 minutes in a standard muffin pan at the same temperature.

  • Merrie Merrie says:

    Hi Anita, I've made this orange butter cake last weekend by replacing the milk with fresh orange juice and orange zest. It taste good with natural orange flavor. Thanks for the advice, Anita :)

  • Sarah Sarah says:

    I couldn’t mix the meringue into the batter. The meringue seems separated from the batter even I tried to mix well. Why is this so?

    • Anita Anita says:

      Hi Sarah, did you mix the meringue in three batches, or did you try to do it in one batch? For the best result, please add the meringue to the egg yolk batter in three steps. First, add only 1/3 of the meringue and fold that into the egg yolk batter until fully incorporated. This step usually takes the longest time since the egg-yolk batter is still very thick. Then add another 1/3 of the meringue and fold until well-mixed, then the remaining 1/3 of the meringue and repeat.

  • Shasha Shasha says:

    Hi Anita If I want to add durian puree and small pieces of durian, how much can I add? Thanks for sharing! I cant wait to try!

    • Anita Anita says:

      Oh my, durian sounds totally delicious. I haven't tried it, but here is my best guess. For the egg-yolk batter, replace 1/4 cup milk with 3/4 cup durian puree and omit the vanilla should probably work. Beat the butter and sugar first, then add egg yolks, then add durian puree, and finally add the flour. Keep everything else the same. Again, full disclaimer, I haven't tried this at all, so proceed with caution. :)

  • Shasha Shasha says:

    Hi Anita, sorry another question. Can this fit a 7 x 7 “ cake pan?

    • Anita Anita says:

      You can, but make sure the 7x7 inch pan has a 3-inch depth to prevent overflow. Also, your baking time will be longer. You will need to bake the cake for about 1 hour. Please keep a closer look at your cake while baking, especially the final 15 minutes. If the top of the cake is browning too fast, cut a piece of aluminum foil and cover the pan with it to tent the cake.

  • Livia Livia says:

    Hi Anita, if I double the recipe, can I use 11" x 11" pan instead?

    • Anita Anita says:

      Hi Livia, if my Math is correct, you should be able to double the recipe with an 11x11-inch pan, but I haven't tried it myself. Please share how it goes if you decide to give it a try. :)

  • Elaine Tee Elaine Tee says:

    Hi Anita I tried this recipe and the cake’s texture was perfect and was so moist too. The only thing was the taste, it tasted too eggy that my family thought it was kuih bahulu.... was the butter cake supposed to taste that way? In my opinion, the egg overpowered the butter. Barely tasted it. Should I cut down the eggs during my next try?

    • Anita Anita says:

      Hi Elaine, please don't reduce the number of eggs for next try. Instead, try adding another teaspoon of vanilla. :)

  • Polly Polly says:

    Greetings Anita,
    Planning to bake for kids party. Could you advise how long to bake in grease-proof cupcake liner that fills 60gm batter? Using fan-assisted oven?

    Wanna use nutella for marble cake recipe, how much to add to the ⅓ batter? Should I reduce sugar to 130gm egg yolk batter + 50gm for meringue since Nutella already sweet by itself?

    Many thanks for all the sharing👍👍🤗

    • Anita Anita says:

      Hi Polly, I have never owned a fan assisted oven, so I can't be sure how long you will need. In a regular oven, it should take 20-25 minutes for a standard size muffin pan, or 12-15 minutes for a mini muffin pan. I think you will only need about 3 tablespoons of Nutella. And yes, I will reduce the sugar to 125-130 gram to the egg yolks batter. :)

  • Selvii Selvii says:

    Hi Anita, I would like to bake with 8" round pan. How long and what temperature should I use? Thanks.

    • Anita Anita says:

      Hi Selvii, if you want to use an 8-inch round pan, make sure it has a depth of 3 inches and not 2 inches or the cake will overflow. You can use the same temperature and the baking time should be closer to 1 hour instead of 45 minutes. You possibly also want to tent the cake for the final 15 minutes so the top doesn't brown too much.

  • Kellie Kellie says:

    Hi Anita, Would need your advise - I tried baking this recipe twice but I found the top of the cake to be abit chewy. And the bottom of the cake to be very oily. Not sure what I’m doing wrong - love the taste of the cake, but need help to get it to the right texture. Thanks

    • Anita Anita says:

      Hi Kellie, usually cake becomes chewy when you mix the flour too much and the gluten develops. Try to either use the lowest speed setting, or even just using a spatula, when you add the flour to the batter. Stop mixing immediately once you no longer see any flour streak. (Troubleshooting tip #2)

      As for cake being too oily, the culprit is usually the butter. Make sure that the butter is soft and at room temperature, and you beat the butter and sugar until white and fluffy before proceeding with the rest of the steps. (Troubleshooting tip #1)

  • Joshua Lim Joshua Lim says:

    great texture, very fluffy and light, tasty and simple. loved by all. thank you!

  • Vera Vera says:

    Thank you for the recipe. The cake turned out perfect. Buttery, moist and soft. Will definitely bake it again.

  • Darshini Darshini says:

    Hi, can I know why my butter cake is cracked on top towards the last minutes of baking and also a little bit dense inside?

    • Anita Anita says:

      Hi Darshini, usually the top of a cake may crack if it is too near the heating element, in which case try baking the cake using a lower rack. Another possibility is the oven temperature is too hot and causing the outer part bakes faster than the inside of the cake, in which case you may want to confirm your oven temperature with an oven thermometer or try baking the cake with a slightly lower temperature next time.

      Usually, a cake can become dense if it's over-mixed. Either try not to mix too much and quickly stop mixing once there is no visible streak of flour, or try using a cake flour which is more forgiving even when over-mixed.

  • Anjanne Anjanne says:

    Can I use this recipe to make cupcakes? How many cupcakes would each batch typically make?

    • Anita Anita says:

      I haven't tried with this particular recipe. But from previous experience, an 8"x8" cake should yield about 12-18 cupcakes, assuming using a standard size muffin pan. The baking time is usually around 25 minutes for cupcakes with the same baking temperature.

  • Stephanie Stephanie says:

    Hello Anita, Thank you so much for this great recipe! My craving has been satisfied :) The instructions were easy to follow too. I used cake flour instead of all purpose flour. I finally got myself a hand mixer recently to try my hands at baking, and this is the first cake I've ever baked! My bf who does not fancy cakes, took a bite, then turned to me and said- I like it! I look forward to trying other recipes of yours. Thank you once again!

  • Izzy Raz Izzy Raz says:

    Hi Anita, Thanks for the recipe. This is the best butter cake I have done so far. My family love it alot. Tq.

  • Rain Rain says:

    I would like to check if there's any specific type of milk to be used or any milk will do? :)

    • Anita Anita says:

      Hi Rain, I usually use cow milk but you can use other milk too like soy milk, almond milk, e.t.c.

  • Lany Susanto Lany Susanto says:

  • Joyce Joyce says:

    Hi Anita, I have tried your recipe and it was easy n the cake came out delicious. I was wondering if i am able to add in chocolate chips to make butter cupcakes with chocolate chips. Will the chocolate chip sink to the bottom? What would you recommend?

    • Anita Anita says:

      Hi Joyce, I would try using about 1 1/2 cup of chocolate chips. After step 5, fold about 1 cup of chocolate chips to the batter, then pour it into your cake pan. Then sprinkle the remaining 1/2 cup of chocolate chips on top of the batter and bake the cake.

  • Michelle Michelle says:

    Hi, I only have a 10 Inch round Springform. Would that Work too? Thank you for your advice.

    • Anita Anita says:

      Hi Michelle, if you have a 9-inch spring form pan, you can use the same temperature and baking time. For a 10-inch spring form pan, you can still use the same temperature, but your cake will bake faster. I think you will only take about 35 minutes, but please double check just to be sure.


    Hi Anita! I've tried your recipe and using water bath method. I used 8" x8"×3" pan. But it was a tad short. Only yield 1" tall cake. But from your pic, it looks taller. Wonder where went wrong? Then I changed to 7"×7"×3" pan. It gives a 2" tall cake.

    • Anita Anita says:

      Hi Jasmine, I'm trying to think why your cake only rise 1-inch in the 8-inch pan since I usually get a 2-inch rise reliably. The culprits can be one of the followings:
      (1) oven temperature is too low. Use an oven temperature to confirm that the temperature reported by your oven is the actual temperature and adjust as needed.
      (2) old baking powder.
      (3) over-mixing the batter, especially when adding the flour at the end.
      (4) the cake may need to be baked a bit longer. Since everyone's oven is slightly different, always double check that the center of the cake is fully cook by inserting a toothpick and it should come out clean.

  • Chris Chris says:

    I tried this recipe yesterday and the cake is delicious and buttery with a really nice texture. Mine was almost perfect except that I added too much salt (3/4 tsp) as I didn't notice that my butter is slightly salted. I also added 2 tbsps of condensed milk to give it a slight milky buttery taste.

  • Zafirah Zafirah says:

    I tested this recipe but did not add any form of milk or yoghurt and it turned out light and fluffy. I cut down the sugar as I'm planning to add Nutella as the topping. After 2 days, the cake becomes tastier and moist and I did not keep it in the fridge. Just in an airtight container. It is worth it whipping the egg whites everyone. Thanks for the recipe, tips and sharing Anita!

  • carol carol says:

    my middle part of the cake is not fully cooked after 45 mins. so how long should i put inside the oven again with loosely covered foil to prevent overcooked?

    • Anita Anita says:

      Hi Carol, try baking for another 10-15 minutes with the pan loosely covered with aluminum foil.

  • Abigail Abigail says:

    Hi Anita, how do I troubleshoot if I'm using a conventional oven with no 'bottom heating only' setting? I've tried the recipe thrice and it always cooks quickly on top, almost burning it but uncooked inside all lumpy and moist.

    • Anita Anita says:

      Hi Abigail, it sounds like your oven top and bottom heating elements do not produce the same heat, with the top always produces more heat than the bottom.

      Try to position your oven rack closer to the bottom so you can bake the cake closer to the bottom rather than right at the center of your oven.

      If this still doesn't help, cover your cake pan loosely with a piece of aluminum foil to protect the top of the cake from getting baked/burned too quickly.

  • Megan Megan says:

    Hi Anita, I’ve tried out the recipe and it taste so delish! Just a quick check, my bottom was burnt and top is slightly hard and brown. I’m using a normal oven and bottom lamp, bake it at 42mins at 185celcius. The texture and taste was perfectly fine.

    • Anita Anita says:

      Hi Megan, that' great! I think if you can set the temperature to 180 Celsius instead of 185 Celsius, the cake won't become too hard and brown on both the top and bottom. :)

  • kv kv says:

    Mine is a fan assist oven. Which would be the best temperature and duration for baking the butter cake according to your receipe measurement. (8x8 pan)

    • Anita Anita says:

      Hi KV, I don't own a fan assist oven. I've received report of success from readers with 160C temperature and the same baking time when using a fan assist (convection) oven, but again, it's not based on my personal experience.

  • Kalai Kalai says:

    Hi. How come my egg white batter didnt turn into a meringue with stiff peak? How long should i whisk it?

    • Anita Anita says:

      Hi Kalai, did the egg whites whip up at all? It could be that your mixing bowl has a bit of an oil in it, or it could be your egg whites have a bit of egg yolk in them. If those were not the culprit, then it's just a matter of increasing the time and keep on whisking until it reaches stiff peak. As for the exact time, it will depend on your electric mixer, but there are plenty of online video for whipping egg whites should you need them.

  • Michelle Michelle says:

    Hi, I’ve made this cake many times and loveee it. My daughter is turning 5 and I’m planning to make a number 5 cake in this recipe. The silicon cake pan is 27cm High. Question- do I make 2 batches? Using a silicon pan will temperature or time difference?

    • Anita Anita says:

      Hi Michelle, do you mean 27cm wide? It's such a weird size for a pan? Is it a round pan, a square pan, or a rectangle? For reference, this recipe uses 8x8x2 inch pan, which can hold 8 cups. You can use your measuring cup and pour water to figure out how many cups your pan can hold. If it's 16 cup, then yes, you will need 2 batches of the recipe to fill the cake pan.

      As for the baking time and temperature, I've never worked with silicon pans before so unfortunately, I can't be sure. Possibly try with the same temperature and time first, and add more baking time as needed?

  • Irene Irene says:

    Hi Anita, if I want to do 1/2 kg, I have to put half of each ingredients is it ? Kindly advice.

    • Anita Anita says:

      Hi Irene, do you mean half recipe? If so, then yes, simply half all the ingredients. If you use the same pan, it'll be a short cake, and your baking time will be so much faster, so please check earlier.

  • Zee Zee says:

    I made this recipe. It turned out perfect. I baked some mini cupcakes as well.

  • Sarah Sarah says:

    Hi Anita, i have tried your pandan cake for few times already and it was simply delicious. The cake turns out very very nice each time. I dont know if you'll reply to this but may i know if i can use water bath technique for this recipe too? If yes, is the time in the oven remains 45 minutes too? Please help me :(

    • Anita Anita says:

      Hi Sarah, if you use the water bath method, please follow the same temperature and baking time as the one for pandan butter cake. :)

  • Mei Mei says:

    Hi, i have tried your pandan cake recipe for few times and it turns out perfectly each time. So delicious! But may i know if i can use the water bath method for this butter cake recipe? If yes, how long should i bake and is it the same temperature? Please notice my question :'(

    • Anita Anita says:

      Hi Mei, you can use the water bath method for this recipe as well. Please follow the same temperature and baking time as the one for pandan butter cake if you choose to do so (oven set at 320 Fahrenheit (160 Celcius) for 1 hour 30 minutes.)

      • Mei Mei says:

        Thank you!!!!!!

  • Aida Aida says:

    Hi anita, may i ask if the recipe for lemon butter cake is the same as orange butter cake? Just replace the 1/4 cup of milk with orange juice/lemon juice? Or would it be too much of a lemon juice? Would love to try a lemon butter cake as my mom loves it.

    • Anita Anita says:

      Hi Aida, lemon in general is more sour compared to orange, so I would use 2 tablespoons of lemon juice and 2 tablespoons of milk instead of 1/4 cup (4 tablespoons) of orange juice. For the zest, you can use the zest of 1 lemon and not holding back at all. ;)

  • Firdaleena Firdaleena says:

    Hi Anita, Thanks for sharing a remarkable recipe. I have a situation with pan size. I would like to bake in 10 cup bundt pan. Since this is 8 cup batter recipe, please advise should I add more ingredients or the pan is just perfect to hold 8 cup batter without tolerating on design later.

    • Anita Anita says:

      Hi Firdaleena, you can try filling your bundt pan with 8 cups worth of water. That way, you can imagine how the final cake will look like. Since most bundt pans design depend on the top part, I think it should be quite safe even if you use 1x the recipe. If you think you must fill the entire pan for the design to look pretty, you will need to scale all the ingredients by 1.25x.

  • Jenny Jenny says:

    Hi Anita, May I know how long do we need to preheat the oven before bake?

    • Anita Anita says:

      Hi Jenny, I'm not sure about your oven, but for most ovens, you simply need to turn on the oven, set the baking temperature (in our case, 180 Celsius/350 Fahrenheit), and the oven will "beep" or show other indication when it reaches that temperature. Once it does that, you can start baking the cake. If you still have the instruction manual for your oven, it may tell you more about how to preheat your oven.

  • Ming Ming says:

    Hi Anita I have a problem with butter cake, the bottom of the cake is dense. Noted the ways to avoid but still persists. I am using a hand mixer with 600watts. Is this too high? Any adjustments needed?

    • Anita Anita says:

      Hi Ming, it sounds like the problem of over-mixing butter and sugar. Usually, the most likely problem is due to using butter that is not at room temperature. The butter needs to be soft, but not too soft (aka, not melted or even partially/slightly melted). If you store butter in the fridge, you need to be patient and wait for it to come to room temperature. :)

  • Ann Ann says:

    Hi ! I'm looking for a good pineapple butter cake. Would it be possible to add pineapples and pineapple juice to this recipe?

    • Anita Anita says:

      Hi Ann, I think you can follow my suggestion for turning this into an orange butter cake, but using pineapple juice instead of orange juice. You can also add about 1/4 to 1/2 cup of chopped pineapple flesh to the batter for more pineapple goodness, then bake with the same temperature and time. :)

      • Ann Ann says:

        Hi Anita! I made it today and the cake was so unbelievably moist and delicious. :) However, I couldn't taste any pineapple even after adding juice and flesh. I may need to increase the pineapple flesh a lot. Thank you for the wonderful recipe!

  • Shamala Devi Mahalingam Shamala Devi Mahalingam says:

    Hi Anita, Shamala here, Would like to ask, my oven have top n bottom heat. Which i should use to bake ur cake. Also pls advise what type of recepie to use top heat & bottom heat. Or both. Tq

    • Anita Anita says:

      Hi Shamala, please use only the bottom heat when baking this cake. Generally, you only use both top and bottom heat for preheating the oven, and you will need to turn off the top heat when you start baking the cake. Or, if at the end of the baking time, you find that the top of the cake is not as brown as you wish, you can turn on the top heat to brown the top for a couple of minutes.

  • Ramya Subramaniam Ramya Subramaniam says:

    Hey Anita, thanks for this wonderful recipe. I am a home based baker and I am selling this recipe as my premium butter cake. Everyone loves it so much. But, I would love to know if I can double the recipe. Please do advice.

    • Anita Anita says:

      Hi Ramya, you can double the recipe and bake it in a 9-inch x 13-inch pan with the same temperature and the same baking time. The only problem is, when you cut the cake into two, each cake will be 9-inch x 6.5-inch and not 8-inch x 8-inch, so if you are okay with that, you can go ahead with the 9-inch x 13-inch pan.

  • Divya Divya says:

    Turned out great! Moist and fluffy. Baked at 160°C using fan-assisted oven.

  • Daleena Fadil Daleena Fadil says:

    Hiii Anita. I have tried your recipe and it worked wonders!!! How do I use the same recipe for Thai milk tea butter cake? BTW, I never love butter cake that much, but yours, it is soooooooooo good. Nyum.

    • Anita Anita says:

      Hi Daleena, I've never tried using Thai milk tea. My guess is instead of 1/4 cup milk, you can prepare 1/4 cup of thick/concentrated Thai milk tea (perhaps double or triple the regular strength) and use it instead of the milk.

  • Sarah Tan Sarah Tan says:

    Can I use sugar powder or it should be fine sugar?

    • Anita Anita says:

      Hi Sarah, since we are creaming butter and sugar, it is best to avoid powdered sugar. If you don't want to use regular sugar, you can also use brown sugar, or even coconut palm sugar.

  • Sinwin Sinwin says:

    Hi Anita, Can I ask you if I am using the 6inch round pan, do I need to reduce the ingredients ? Or maybe I can make it two 6inch round pan?

    • Anita Anita says:

      Hi Sinwin, it should fit two 6-inch round pans perfectly. If you want to bake only one pan, please half all the ingredients.

  • Patricia A Lowe Patricia A Lowe says:

    Hi I made this today, the orange version, and doubled the recipe, used my 7” x 7” for a higher cake. Turned out perfect with added 10 minutes from your time as they were not ready then. Wish I knew how to upload photos to show you them. Thank you for sharing your perfect recipe! My Mum in Law loves this version as it isn’t dry like the usual butter cakes.

  • Jane mary Jane mary says:

    Hi Anita, can i use butter extract to enhance more butter flavor? Thanks, Jane

    • Anita Anita says:

      Hi Jane, you can add butter extract if you want to. :)

  • Margie Margie says:

    One of the best butter cake recipes I had every tried. And a foolproof one for me! I am not a cake person, but a very good butter cake will get me drooling, every single time. Thanks a lot! I will try the coffee and marble variant next time.

  • Joeylyn Villanueva Lapore Joeylyn Villanueva Lapore says:

    This is butter cake that i want... Superb delicious and moist😋 Thank you for this recipe 🥰😍

  • qis qis says:

    I've tried the recipe, it's so delicious & fluffy 👍👍 I've a question for orange butter cake, for the orange juice, is it pure orange juice or mix with water?

    • Anita Anita says:

      Hi qis, I usually use pure orange juice. :)

  • Russ Russ says:

    Thanks for this recipe! Tried it and it's super easy to make and absolutely delicious! If I may ask, how long can it last?:)

    • Anita Anita says:

      Hi Russ, it should be fresh for up to a week when stored in an airtight container in the fridge. If you freeze the cake after wrapping it with 2-3 layers of saran/foil wrap, it can stay fresh for 3-4 months.

  • Eileen Goh Eileen Goh says:

    Hi.. can I use 7 x 7 pan to bake this cake?

    • Anita Anita says:

      Hi Eileen, you can, but you will need only 75% of the ingredients and not 100%. The baking time and baking temperature for 7x7 should remain almost the same as 8x8.

  • Ida Ida says:

    Hi Anita,just wondering why you reduce the amount of all purpose flour(180g) instead 200g for self rising flour?why don’t we use the same measurement?any explanation? If we use cake flour,how much baking powder we need?thanks in advance

    • Anita Anita says:

      Hi Ida, self rising flour has baking powder and a little bit of salt incorporated in it. That's why instead of 200 grams self rising flour, I'm using 180 grams of all-purpose flour + 2 teaspoons of baking powder + some salt (~ 1/4 teaspoon). In case you are wondering, the remaining 1/2 teaspoon of salt is to account for using unsalted butter as opposed to salted butter. If using cake flour, please use the same amount of baking powder (2 teaspoons).

  • Salena Salena says:

    Hi can I freeze this cake for later use?

    • Anita Anita says:

      You can definitely freeze the cake, Salena. Wait until the cake is completely cool, then wrap with 2 layers of saran wrap, and 1 layer of aluminum foil. It should stay fresh for up to 3 months. To thaw, remove the frozen cake from the freezer into the fridge a day prior to using. It usually takes about 8 hours to completely thaw the cake in the fridge.

  • Rie Rie says:

    If I use self raising flour and salted butter do I still need to add salt again?

    • Anita Anita says:

      Hi Rie, you won't need any more salt if you use both self raising flour AND salted butter.

  • Jacqueline Jacqueline says:

    Can I not separate the egg yolk and egg white? Meaning whisk whole egg in same batter.

    • Anita Anita says:

      Hi Jacqueline, you can. But please understand that in most cases your cake will be less fluffy if you don't separately whisk the egg whites and then incorporate it to your egg yolks batter.

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