Thai Butter Cake Recipe
This Thai Butter Cake is a luxurious Asian-style butter cake that uses the water bath method and emulsifier to achieve an exceptionally moist, fine-crumbed texture. Distinguished by its overnight resting period, premium ingredients, and precise mixing ratios, it delivers a rich buttery flavor with a uniquely tender, melt-in-your-mouth consistency that sets it apart from traditional butter cakes.
Equipment
- Electric Hand Mixer or Stand Mixer Essential for achieving the perfect creamy texture
- Large Baking Tray Must fit 2 loaf pans for water bath method
- 2 Aluminum Foil Loaf Pans, 22cm Ensures even baking and easy removal
- Kitchen scale For precise measurements
- Mixing bowls Various sizes for different ingredient sets
- Sifter For removing lumps from dry ingredients
- Spatula For scraping bowl sides
- Kitchen Towels/Tissue Paper For water bath setup
- Plastic wrap For proper storage
- Chopstick For evening out batter surface
Ingredients
- 265 g Cake Flour Harina
- 1⅓ teaspoon Baking Powder Pampaalsa
- 200 g Pure Salted Butter softened (Mantikilya, pinalambot)
- 100 g Castor Sugar
- 100 g Icing Sugar
- 16 g Ovalette/SP or Emulsifier
- 245 g Eggs Itlog, room temperature - about 5 medium eggs
- 98 ml Evaporated Milk 105g, room temperature
- 1 teaspoon Vanilla Essence
Instructions
- Start by preheating your oven to 170°C (338°F). Take a large baking tray that can fit two loaf pans and line it with 10 pieces of kitchen towels or tissue paper. Pour water into the tray until the papers are just soaked, then remove any excess water.
- In a bowl, sift together 265g cake flour and 1⅓ teaspoons baking powder, then whisk to combine well. Set this aside.
- In a large mixing bowl, add 200g softened salted butter, 100g castor sugar, 100g icing sugar, and 16g ovalette (emulsifier). Beat with an electric mixer starting at low speed, then gradually increase to high speed. Beat for 6-7 minutes, scraping down the sides of the bowl occasionally to ensure even mixing.
- Gradually add 245g slightly beaten room temperature eggs (about 5 medium eggs) in small portions while mixing at medium speed. Once all eggs are incorporated, increase to high speed and beat for 3 more minutes, scraping the bowl as needed.
- Mix 1 teaspoon vanilla essence into 98ml room temperature evaporated milk. Now alternately add the flour mixture and milk mixture to your butter mixture, starting and ending with flour. Mix at medium speed between additions until smooth, then beat at medium speed for 1 minute and low speed for 3 minutes. Your batter should be creamy enough to form ribbons when slowly stirred.
- Place your aluminum foil loaf pans on the prepared water bath tray. Fill each pan halfway with batter and use a chopstick to even out the surface.
- Bake in the middle rack at 170°C for 20-30 minutes using bottom heat only, or 45 minutes if using both top and bottom heat. The exact time may vary depending on your oven, so check for doneness with a skewer.
- Let the cakes cool in their pans for 10-15 minutes before unmolding. Allow to cool completely to room temperature.
- Gently wrap each loaf tightly in plastic wrap, ensuring no air is trapped. Refrigerate overnight or for at least 12 hours - this crucial step ensures clean, beautiful slices when serving.
- The next day, remove from the refrigerator, slice, and enjoy your perfectly textured Thai Butter Cake.
- Remember to keep all ingredients at room temperature before starting, and take your time with the mixing steps - they're essential for achieving that signature melt-in-your-mouth texture.
Tips from Lola's Kitchen
- Always use room temperature ingredients
- Don't rush the creaming process - it's crucial for texture
- Wrap the cake while still slightly warm for maximum moisture retention
- Use premium butter for best results
- Let eggs reach room temperature for better incorporation
Nutrition
Calories: 285kcalCarbohydrates: 35gProtein: 5gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 75mgSodium: 165mgPotassium: 58mgFiber: 1gSugar: 18gVitamin A: 99IUVitamin C: 0.1mgCalcium: 48mgIron: 0.5mg
Tried this recipe?Let us know how it was!