Moist Butter Cake Recipe

Warning: A bit lengthy post, if you dont have time, please scroll down to the recipe.

Have you ever come across people telling you “do I know you, you look very familiar…you look like or you remind me of my friend / neighbor / colleague / niece or at times somebody on TV (wait..if it was said years ago, when only a few channels were there and only a selected few got to be on TV, I would have been on cloud nine, but these days with “n” number of channels and with reality shows, almost everyone is there on TV, and am actually kinda amused to hear these phrases ;) ). However, I do come across such people and that too very frequently. Honestly, after a certain point of time, I wasn't  very happy with such remarks. In this age and time when everybody is trying to be “different” or “unique”, I didnt enjoy having a very common/familiar face. I used to think why didnt I have any “exclusivity”. Btw, it doesn't mean that I haven't told anyone the same thing, I sure have ;) But these days am a bit careful though.

But then I thought, I've to make peace with it because it will happen again, as long as I keep meeting new people. I was thinking, though I may look similar to somebody else, it doesn't mean I'm not unique, right? So these days, I dont mind being told that I look familiar. I began to think about it in a different way. I started listing the positives of having a familiar face. For instance, when you see a familiar face…it helps in initial ice breaking, you create a feeling of being approachable, you feel more comfortable talking, it helps if you are in marketing or politics etc. See..the list goes on :) So next time if you see me and you think that I remind you of somebody, go ahead &  tell me…I dont mind it (as long as you have good memories associated with that person ;) ). Ohhh yes..other day Miriam told me that when she sees a blonde cheerleader in a soap, it reminds her of me. I liked it, after all, a cheerleader right ;)?

Ok, now you might be wondering why am I saying all these things here…yes, I'm coming to that. This butter cake is a plain cake and I've already posted many plain cake recipes here. So there is a chance you might think, ‘hey doesn't this look like the cinnamon teacake, citrus teacake, five minute cake, white choc mud cake that she has already posted?'. Yes, it might look similar, but then each of these cakes taste different. Their flavor is different and each cake pleasures/treats your taste buds differently. See..that's what I was trying to say, though things might look the same, it doesn't mean they lack exclusivity. But on the other hand, similarity helps. For example, if you've tried the cinnamon teacake from here and you liked it, you might be thinking “hey I like that cinnamon cake and this one looks similar, so it must be good, let me try” ;)

If you ask me what's the unique feature of this cake…after having the first bite of this cake, what I thought was, yes this one has the perfect homemade cake taste. Its because the cake we made back home tasted similar to his. There was no cinnamon, nutmeg or lemon then, just good old vanilla. Moreover this cake is utterly butterly moist too :). Also its a breeze to make this cake, just dump all ingredients together and beat it it. You are ready to go … Hope you too will like this.

Wait…I didn't ask you, so whose fan are you “familiarity” or “exclusivity” ? :)

Please check out the picture of butter cake made by Anupama, based on the above recipe. Thanks a lot Anupama :)

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Here goes the recipe…

Recipe source: Cooking Class Cakes by The Australian Women's Weekly Magazine

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Moist Butter Cake

Print Pin
Course: Baking, Cakes and Bakes, Dessert, Sweets
Author: Maria Jose Martin


  • 125 gms Butter (softened)
  • 1 tsp Vanilla essence
  • 1 1/4 cups Caster sugar ((275 gm))
  • 3 Eggs (at room temp)
  • 1 cup Plain flour ((150 gm))
  • 1/2 cup Self-raising flour ((75 gm))
  • 1/4 tsp Bicarbonate of soda
  • 1/2 cup Milk (125 ml at room temp)


  • Preheat oven to 180 C, 10 mins before baking. Grease a deep 20 cm/8 inch round cake tin; line base with baking paper. Beat ingredients in medium bowl on low speed with electric mixer until just combined. Beat on medium speed until mixture is smooth and changed to a paler colour. Pour mixture into prepared pan.
  • Bake cake in the preheated oven for 40-50 mins or until the skewer inserted comes out clean. Stand cake 5 minutes then turn onto wire rack; turn cake top-side up to cool. Dust cake with a little sifted icing sugar, if desired.


The batter might look curdled, but its ok, go ahead and bake it. If you want a caramel flavor, substitute 1 1/3 cups (275 gm) firmly packed brown sugar for the caster sugar.
Baking in Pressure Cooker: If you dont have an oven/MW and still want to bake the cake, it's possible :). You can bake this in a pressure cooker. Suchitra, one of the dear readers of this space, tried baking it in a pressure cooker and it came out well. She was kind enough to share the method here. Please do check her comment in the comments section for the details. Thanks again Suchitra :)
Substitution for self raising flour – to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour.
Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don’t powder it like icing sugar.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
  1. Baking Alternative: If you dont have an oven/MW and still want to bake the cake, it's possible :). You can bake this in a pressure cooker. Suchitra, one of the dear readers of this space, tried baking it in a pressure cooker and it came out well. She was kind enough to share the method here. Please do check her comment in the comments section for the details. Thanks again Suchitra :)

Recipe source: Cooking Class Cakes by The Australian Women's Weekly Magazine

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  • Hi Maria,

    I wanted to know how can I adjust the recipe if I do not have the self raising flour at hand but only the plain flour. Thanks in advance.

  • I want to bake 2 cakes of the same size. Can i bake both together in the same oven, with one on the base & other on the grill?

  • Hi Maria,

    I baked this cake today for potluck at office at it was yummy and super moist!!
    Thank you so much for the wonderful and easy recipe. Everyone liked it very much!!

  • Hey Maria,

    I made this butter cake today and it turned out great. It is indeed a very easy recipe.
    I have a doubt though, I felt that the outer crust became slightly thick and hard. What could be the reason? How can it be avoided next time?
    Can i try reducing temperature of oven half way?

    Thank you so much for wonderful recipe!!

  • Hi Maria
    I would like to make Ghee cake. Will it be OK if I use this recipe by replacing butter with ghee.
    One doubt if am using ghee for this recipe , wht will be the measurement? Can u plz help me
    Here butter is 125 gm so do I ve to take 125 gm of ghee???

    • Hi Jeena,

      I havent tried substituting butter with ghee, so I may not be able to give you the exact measurement. Since I feel ghee is stronger in flavour compared to butter, may be you can use 2/3 rd qty of ghee for the qty of butter mentioned in this recipe.

      Btw, let me tell you, it’s a wild guess :)

      Hope you figure it out somehow..


  • Hi Maria,

    Started going through your blog only recently. Can’t wait to try out all of them :)

    Tried the Moist Butter Cake yesterday. Came out real good. Everyone at home loved it. Thank you so much :)

    • Hi Nimmi,

      Welcome to MM :) I do hope you will have a very long and delicious journey with us..

      Thanks for trying the butter cake recipe, I’m happy that it worked out well for you..


  • Hi Maria
    I have tried many of your recipes and I absolutely love them. Whenever I am at a loss for what to make(which is every other day), I immediately check out your posts and voila!! I always find the right one….Thank you so much for posting these wonderful recipes… God bless u..

    I do have a doubt though regarding the cup measurements used in baking..Like for eg, Casters sugar say 1 and 1/4 cup and its 275 gm and half cup flour says 75 gms etc. So what is one cup equal to? I always though 1 cup for 225gm and it was std…Do let me know….

    • Hi Devika,

      Thank you so much :) Great to know that you find the site useful.

      The cup measurements tend to vary a little bit, like UK & US cup measurements. However if you are using a std set of measuring cups for baking, as long as all ingredients are measured using the same set of cups, it should work out.


  • Hi Maria, I am Saranya . when i prepare the butter cake , by using Plain flour – 1 ½ cups,Baking powder -½ tsp,Bicarbonate of soda – ¼ tsp except self raising flour but when it is cooked its outer colour become light brown, after cooling it shrinks and inner part look like uncooked :( after cooking i check it but no stickness is there. can you please help me

  • Hi Maria, I am Saranya . when i prepare the butter cake , by using Plain flour – 1 ½ cups,Baking powder -½ tsp,Bicarbonate of soda – ¼ tsp except self raising flour but when it is cooked its outer colour become light brown, after cooling it shrinks and inner part look like uncooked :( after cooking i check it but no stickness is there. can you please help me

    • Hi Saranya,

      Sorry to hear the cake didnt come out perfect :(

      From your description I think the cake is undercooked. Though I’m not sure of the exact reasons why it happened, please check out the below points:

      Make sure you’ve mixed the ingredients well, but do not overmix it.

      Do not open the oven door for the first 20 mins or so of the baking.

      Sometimes the top portion browns too fast leaving the inside uncooked, in that cake loosely cover the top of the cake with al. foil

      If your oven is getting very hot with the specified temp, reduce the temp.

      Also use the correct size baking tin. Using a bigger/smaller size tin will also affect the baking.

      Hope this helps and your cake comes out perfect next time. All the best!!


      • Thanks Maria. And can you please suggest me the order of mixing for eg. first we have to mix butter then add egg like that for the butter cake.

        • Hi Saranya,

          In this particular recipe all ingredients are mixed together at once. However if you want to add ingredients one by one, you can start with butter and flour. When it becomes light and fluffy, add eggs one by one. Then add flour and milk alternatively, starting and ending with flour.


  • Hi Maria,
    Do you have the version of this recipe that whips the egg whites separately?
    In India they used to make this recipe if Butter Cake with whipped egg whites.
    I would like to know how yo make it.
    Thank you.

  • Do you know the method wherein you whip the egg whites separately and then fold them into the batter? I have been looking for this old Indian recipe for butter cake for a long time and have not found it.
    I would appreciate your help.

  • Hi Maria, I discovered your blog few months back and tried few recipes. I must say you have done a great job on your recipes and blog. I tried this cake on our Anniversary yesterday and it was a hit. I took the frosting recipe from joyofbaking. Thanks again!

    Regards, Sunandha

    • Hi Sunandha,

      Thank you so much for your comment! Belated anniversary wishes to you!

      The cake looks fab :) Thanks for sharing the pic with me..

      Wish you and your family a happy new year!

  • Hey Maria,
    Its Amala again(if u remember me!! :) ).Well, I made this butter cake today and it turned out awesome. Thank you once again!
    And I had a doubt to ask. See Maria, in different recipes for cakes, people use pans of different sizes. So I wanted to know how can you change the measures according to the pan size you have with you?
    I mean, if I have a 8 inch pan with me and recipe calls for 9 inch pan, then how can I change the measurements?
    P. S: I already read the method from joy of baking, and I didn’t understand a word!

    • Hi Amala,

      how are you? I do remember you :)

      Sorry for the delayed reply, I was away on a short trip.

      Now the thing about adjusting the measurement to pan size, I’m sorry to say I dont have any scientific method. After baking for a while, I somehow got an idea how much qty will work for the cake tins that I use. I think it doesnt matter for just one inch, say like if a batter calls for 8 inch cake tin, you can use a 9 inch, unless the the pan is deeper.

      I’m sorry I’m of not much help here :(((


  • Hi Maria,

    I am from Kollam settled in Pune .. It has been more than an year, since I am your fan.. I guess it Started with Chicken Biriyani, then chicken stew, veg stew, pepper chicken, chilly chicken, poha, kadala curry, nutty chkn crisp, mutton roast, etc.( couldn’t remember all now ) , the Moist Butter Cake. everything was came out soo good , and your name ( I used to address as ” Maria Chechis site :) ) so familiar with my family and parents
    Sorry to say this is the first time, i am putting comments here, as laziness in touching keyboard again @ home ..But this time its irresistible to put comments here.
    The Butter moist cake , Nutty chicken Crisp, Chicken stew, mutton roast are very familiar within my friends circle gave . Thanks a ton..
    I have some small doubts with respect to the storage of the Moist Butter cake ( I baked the cake for 40 mts @180 as the skewer came out clean that time and gave 5 mts stand time. I am using the Tupperware storage for the same. It was very soft and fluffy on the same day. the next day , a slight moisture on the top layer and lower part of the top layer. Should I keep the cake around 50 mts..?? It would be great help, if you could answer this.

    Sorry for writing a long story here and wish you a happy and successful period ahead. Waiting for your new recipes…..


    • Thanks Reshmi :) I’m glad that you’ve tried a number of recipes from this blog.

      The butter cake is very moist. From your comment, I think the moisture layer was formed, because it was stored before the cake cooled completely.

      Make sure that the cake is cooled completely before storing it in air tight container.


    • Thanks Reshmi :) I’m glad that you’ve tried a number of recipes from this blog.

      The butter cake is very moist. From your comment, I think the moisture layer was formed, because it was stored before the cake cooled completely.

      Make sure that the cake is cooled completely before storing it in air tight container.


    • Thanks Reshmi :) I’m glad that you’ve tried a number of recipes from this blog.

      The butter cake is very moist. From your comment, I think the moisture layer was formed, because it was stored before the cake cooled completely.

      Make sure that the cake is cooled completely before storing it in air tight container.


  • hi Maria.. I couldn’t help laughing when i started reading ur post.. well I always enjoy reading ur post as well as trying out ur recipes succesfully..Know what .. u look soo much like my friend sheena who currently lives in Australia. we studied together in college.when I was telling abt ur blog to my best friend Rakhi i was telling her that u look like our friend sheena.. we have soo many good memories together in college.After reading ur post I HAD TO TELL U U LOOK ALMOST EXACTLY LIKE MY GOOD FRIEND SHEENA.and because of that i have always thought of u as a friend (and wished that u really were).BUT then u have been my friend soo many times in my kitchen(esp recently after we relocated to saudi 4 months back.. In India i had my mother living near me so didnt have to cook much :)

    • Hi Sumi,

      :) Nice to know that there is some sort of connection between us;) I really enjoyed reading your comment. Please say my special hi to my look alike…

      Thanks a lot for trying out the recipes. Wish you a wonderful new year dear!


  • Dear Maria,
    I baked a butter cake today,(of course, ur recipe :))
    It tastes good, but dosent look as beautiful as the one in ur picture.
    It shrunk a little when it cooled down and the top looks wrinkled instead of being smooth like urs.
    The color is different too. The outer surface is golden and not brown.
    Inner portion a pale golden color.
    I used normal white sugar.
    I was hoping for a “vella cake”.
    Other than that, im happy with the result.
    Thanks again for ur lovely blog.
    I will surely cook/bake more of ur recipes….
    Lov n regards,

    • Dear Aparna,

      From your comment I guess the cake had to be baked a little more. Though I’ve mentioned the baking time in the recipe, it varies for each oven. Once the cake is cooked a bit more, it wont be shrinking. Also the sudden change in temp, can cause some shrinkage.

      The outer colour being golden and not brown, again more baking time is required. hhmm this cake is slightly yellowish/golden in colour like in the pic given above. If you want a pure white coloured cake, may be you can try an angel cake recipe.

      Hope this helps :)


  • Hi Maria, I am fine dear. Hope you are doing fine.I tried your butter cake, it came out very well. Kids loved it. Will definitely bake again…

  • hi maria wht if i dont have d self raising flour can i make d full i
    cake in flour n how many spoons of baking powder i sould put thanx minel

  • Could u please tell me what kind of a baking dish is ideal for baking cakes. when I bake the sides and the bottom gets slightly burnt. I’m using that shiny non stick baking dish.

    • Hi Divya,

      I use aluminium baking tins mostly, but I also use non stick pans at times.

      Whichever pan you use, you have to grease the pan with butter nicely and also line the baking tin with parchment/baking paper. If using a non stick pan, make sure you use a good quality pan which is not too thin and flimsy.

      Hope this helps..

      Happy baking :)


  • Hello Maria
    I made this today using light brown sugar… was really goooooodd!!!!! 

    Thanks and God Bless!!

  • I have been baking for so long and tried a lot of cake recipes”……yesterday i found ur blog and tried ur butter cake recipe……it was really awesome,i never had this taste and texture before,thanks for these wonderful recipes

    • Hi Neha,

      That’s such a wonderful compliment, thank you :) I’m happy that you found out this space.

      Hope you get to try other baking recipes too and like them as well.


  • Hi Maria,

    can you please advice on some cake recepie with wheat flour as maida is supposedly not healthy for kids…

  • hi maria 
    i just moved to US and we have an oven here. so this is going to be my first  baking experiment. will surely update you on the results…can you please post some grilling recipes some time . i love grilled vegetables. the cake looks awesome…keep up your wonderful wishes


    • Hi Sofiya,
      Hope your baking experiment was a success! I’ve posted a chicken malai kabab recipe before, please check it out.

      Btw, I got your other comment too. Thanks for sharing the info :) I’ll keep it in mind.

      Wish you a wonderful new year!


  • hi maria… today me and my lil girl ammu(shreyah) baked this butter cake and it came out wonderful and ammukutti loved it!! i put an orange icing on the cake as well.. i have many cookbooks but dnt knw y wen i bake,i end up baking ur recipes!! :-) wanted to bake this on my daughters birthday which is day after tom(new years day!!!) but she was in a hurry to make it!! anyways thank u so much 4 ur ever so simple baking recipes!! wishing u and ur hubby A Happy and Prosperous New Year!!

    • Hi Laxmi,

      Belated b’day wishes to Ammukutti! Hope she had a wonderful b’day. I’m really touched to know that you like the baking recipes here to the baking books :) Thank you very much for your lovely comment!

      Please say my big hi to Ammukutti also..

      Wish you & your family a happy & blessed new year!


  • Hi Anu,

    For different cake recipes, we use different method. In this particular one, we are mixing everything together. For some recipes we follow the method your mother has mentioned.

    Hope you get to try this soon.


  • Hey Maria,

    Yummy! YummY! Yummy! is all what i can say about the butter cake! thanks a ton for sharing the recipe! it was awesome!!

  • I came to your site while surfing. It looks really good. I saw this butter cake recipe and it reminded me of the tea cake Ammachi used to make for us. I tried it out immediately. I did for the measurement and it was over within minutes. My kids loved it and asking me to make more. Thinking of trying it like the cupcakes we buy from bakery in Kerala. Thanks for the recipe. Thinking of trying your ginger chicken today.

    • Hi Rasmi,

      Thanks a bunch for your kind words. Its really nice to know that your family liked it. Its one of my fav cake too :) Btw, I do hope you like the ginger chicken.


  • Hi Maria… Can you tell me wht temperature setting do you need to use if it’s a micrwave… im not great at baking…trying something new..please help..


  • Hi I tried out this cake and it was just perfect!! Do you have some more cake recipes? looking out for banana walnut cake….thansks

  • Hi Maria,

    I tried out the Moist Butter Cake. Just one word it was awesome. But I have got a few queries. The cake did not rise at all, though the taste was excellent. First and foremost, I used 1 and 1/4 cup maida instead of your measurement of plain flour and self raising flour. Then the whole process I did in the morning and immediately we took it to the bakery to bake, since I do not have an oven at home. I always give my cakes to the bakery to bake. Is it because I did not do the whole process in the night and leave it overnight. Could that be the reason. Then I used 200 gms caster sugar and the remaining sugar I took the normal sugar and put the caster as well as the normal sugar in the blender to make it a fine powder, since I thought then if you mix the butter with the sugar the granules wont dissolve. Last thing as in Divya’s recipe, I followed the two eggs instead of three eggs. Please reply.


  • The cake looks really good…
    I was actually looking for a vanilla cake/cupcake recipe but I think I’ll make this instead with a chocolate frosting.

    Thank you for the great recipes!!
    Keep it up..


  • hi maria,
    i ws plannin to make ths cake frm last week……atlst i tried it today….itz really good…we loved it so much…..i wl send u a photo of my cake….every time whn i go trgh ur blog its temptin me to try smethin…….i lov ur blog…….thank u so much fr this wonderful recipie………..lookin frwrd fr mre recips…….god blessu dear


    • Hi Manisha,

      You are welcome sweetie :) Its one of my all time fav cakes…& I’m glad that it came out well for you too…

      I’d love to see the pic of your cake & I’m more than happy to share it on the site :)

      Thanks for sharing your feedback here.


  • hi maria

    first of all let me thank you for such a good blog of urs with lots of tempting delicacies.i like experimenting new recipes .the moment i think of anything new i check ur blog for the recipe. tried ur butter cake.came out very well and spongy.keep discovering new ones and keep posting.people like me would surely love to try ur amazing recipes. regret for one reason that i discovered ur blog very recently only.

    • Hi Prathibha

      Thanks a lot for your wonderful comment. I’m flattered :) I’m really happy that you like to try recipes from here.

      Hope to see you here often :)

      Happy cooking!


  • made 2 versions of this cake .one was eggless, with yogurt substituted in place of the eggs & with brown sugar instead of caster sugar .It was a tad too sweet & the cake slightly crumbled when i inverted it to cool it . That made me decide that the next day i would bake the egg version & with caster sugar .So today morning was spent in baking the cake .Cut a slice of it & gave it to the in house guinea pig (my better half ,LOL ) who ate it & said motta cake ( i guess its his version of saying that it tastes like the cake one gets in the bakeries of Kerala ) . Thank you once again Maria !!!!

    • Hi sheeja,

      Its sad to know that it didnt work for you. I’ve no clue why it happened like that :(. I’ve baked this cake several times and it came out well each time.

      Did you happen to open the oven in between the baking, frequent opening & closing of oven door while baking affects the texture of the cake.

      Hope it comes out well next time. All the best!


  • I bumped into your website looking for something to make for my daughter on her return from school. This one is niiiiiccccee !!!! I replaced the 1 cup plain flour with 1/2 cup flour and 1/2 cup almond powder since I had lots of almonds lying around and I try to include something healthy to compensate for my daughter’s rather unhealthy & picky eating habits. Turned out pretty well. Thanks.

    • Hi Sam

      Thanks a lot for trying this recipe. It’s great to know that your daughter liked it. Btw, using almond flour sounds nice. I’ve seen a similar cake recipe, its called Almond Butter cake.

      Thanks for the comment dear :)


  • Hi Maria,

    Totally dig your website; Just like the site, the recipes are also very user friendly, especially for cooking novices like me :) I made this cake in my second baking attempt and it was very tasty . Except it wasn’t really soft and the mid portion of the cake rose more than the rest. Is there like a particular order on how you mix things? Also, do I keep the cake on top rack or mid rack of the oven? Thanks in advance for bearing with my Qs!

    • Hi Ambika,

      Thank you so much :)

      For this recipe, there is no particular order for adding the ingredients. Make sure that the eggs & butter & milk is at room temperature.

      The cake being not soft – I’m not very sure, however it can happen if you over bake the cake.

      The centre of the cake formed into a dome shape – check out ths video:

      I use their technique of putting wet towles around the cake and it helps in having a leveled cake.

      You have to keep the cake in the middle rack of the oven. If you think that the top of the cake is browning and middle is not cooked, put a layer of al.foil over the cake & continue baking.

      Hope this helps…

      All the best & happy baking :)


      • Thank you Maria. Its my husband’s b’day tomorrow. So, a real good excuse to bake this cake again :-)


      • Oh, he loved it the first time I baked it!
        Call me ‘samshayam nanu’ if you wish, but I have one more Q :-D You didn’t mention anything about salt in the recipe. The 1st time I baked it, I used salted butter, so it didn’t matter. But I bought unsalted this time, so I was wondering how much salt to add? 1/4 tsp?
        Thanks again :)

        • Hi Ambika,

          I used unsalted butter for this recipe but I didnt add any salt. I always use unsalted butter for my baking and I add salt only if its specifically mentioned in the recipe.

          Hope its clear now :)


  • Hi maria….. I tried this cake….and it turned out super moist and soft and it was just yummy!!! thanx a million for this recipe….and I reccomend this cake for any beginner and tell u this is the best plain cake I hv baked untill now and the best part is its tooooo easy and still u get the best result…….im surely sending u the photos of the cake…I also tried ur simple choclate cake and if followed the instructions as given by u…any begginer can bake it tooo and get a super tasty choclate cake….luv Seeba

    • Seeba dear,

      I’m so excited to see your comment :) I’m waiting to see your pictures.

      Thanks dear for trying out the recipes and also for sharing your feedback. Appreciate it a lot :)

      Take care…


  • Maria
    This cake is really good. My son wanted to bake plain cake(he do not like fruit cake) and I tried your recipe along with him, he was the master chef I was the assistant who helped powder sugar,remove egg sheels, butter cake tin etc…… Cake came out really great,soft and it just melted in our mount…

    Even my hubby who is not a fan of cakes loved this cake and he clicked some snaps of the master chef busy in preparing cake mix :-)
    Thanks for Wonderful recipie.

    • Hi Latha,

      Thank you so much and special thanks to the master chef :) I’m sure you had a good time baking with your son.


    • Hi Mallika,

      Welcome to MariasMenu!

      Thank you for dropping in and for your sweet words :).

      Your blog is wonderful, great work!


  • hi maria, thnx a lot frm my dad. Ofcourse, he had a gr8 day with all 3 daughters n fmly around. I was vry fearful abt what this cake would turn out to be n it was as a precaution that my cousin ordered another cake. I was the only one in the kitchen 2 make lunch for 12 elders and 3 kidz. So feeling pity, my hubby also joined me as a helper in making this cake. You have 2 put a steel ring or holder inside the ckr and then place the batter filled pan on it. You dont have 2 pour water at all, just the pan holder thatz all. Then close the lid and keep it on high flame for 4 minutes without putting the weight on. Then lower the flame to medium. Aft keeping it in the prssr ckr, i went 2 take bath while he adjusted the flame a little higher and then a little lower. So, i couldnt note the correct temp n time. But still i guess cooking it on medium flame for 25- 30 mins will b enough. Unlike ovens there is no harm in opening the lid to test itz doneness. I’m not that good in explaining things. Hope this will help. This is no trouble at all. Actually i’m very happy 2 share this with u and i’m very thankful 2 u for sharing such forgotten and long lost recipes. I think i’ve taken too much of your time. Love always, suchitra.

    • Hi Suchitra,

      So you have 2 sisters eh? thats nice :) I admire you for cooking alone for a large group, great effort and special appreciation to your hubby too :)

      Thanks a lot dear for taking time to explain the method, appreciate it very much. I’m sure it will be helpful for many people :)

      Thanks again…

      Take care n God Bless!


  • hi maria, y’day was my dads b’day & my mom dsnt hve an oven. Thtz y i enquired abt the pressure ckr method. Thank u so much 4 replying. I got the method frm rias blog. The cake was wndrful n it reminded me of the cake my aunt used 2 make 4 us when v were kidz. Actually there were 2 cakes, my prssr ckr one and a store bought one. Everyone gobbled up my cake within a few minutes and the remaining of the store bght one is still sleeping in our refgrtr. Once again thnk u so much 4 the recipe. Love n regards, suchitra.

    • Hi Suchitra,

      Belated b’day wishes to your dad. Hope he had a wonderful day!

      I’m really happy that you could bake it using a pressure cooker and also to know that it came out well. Thanks a lot dear :)

      If you dont mind, can you please share the details of baking this cake using pressure cooker. I’m sure it will be very helpful for those readers who don’t have an oven.

      Details much time you cooked it, high flame or low flame, and the method also. Hope I’m not troubling you too much…

      Thanks again…


  • Nisha – thank you so much.

    Divs – thank you and thanks for trying this :)

    HC – I love all your cakes and yes, as you said this cake reminds me of home.

    Yummy team – thank you :)

  • i make cake in an ifb micro+grill+convec oven, but i never get a golden crust like yours. I bake it in micro+convec mode. Can u explain y ?

    • Hi Suchitra,

      I’m not familiar with MW baking. Hence I’m sorry, I dont ahve much idea about it.

      May be try baking for a little longer at a lower temp?

      Hope you could get a golden crust for the cake soon :)


      • Maria

        i made ur butter cake yesterday…came out really well…loved the look n feel…it was so soft…it was my parents weddin anniversary…mummy was tellin mariasmenu kollamello…all at home loved it and all credit to u…

        eagerly waiting to see whats comin up next…


        • Hi Sujitha,

          Belated anniversary wishes to your parents. Thanks a lot dear for trying this on that special day, also special thanks to your mummy too :)

          Btw, I use a Nikon D40x camera.


          • Hi Maria,
            The receipe seems to be easy one.Can we mix all the ingredients together?Because my mother has told to put the flour atlast after making butter & sugar to a smooth it correct?

  • I amke so much different cake, but for me this is my all time favourite cake and i think that is because it reminds me of when i was a kid andmom made this aand yours just look perfect and so so beautiful.

  • I have come across some people who purposely try to categorize you into types and the best way found out to handle them is play along..and then they get bored..haha!!

    Guess what,I saw a similar recipe in today’s Hindu and it is almost the same but uses hot milk instead of the room temp.I love plain cakes too and would love to try this!!

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