Royal Thai Butter Cake

Ingredients

• 168 g unsalted butter (Room temperature; use a good-quality butter for the best flavor. Also used to grease the pan if desired.)
• 145 g powdered sugar
• 0.25 tsp salt
• 4 eggs
• 188 g flour
• 5 g baking powder
• 80 g milk (Combined with lemon juice to make buttermilk.)
• 1 tbsp lemon juice (Combined with milk to make buttermilk.)
• 1 tsp vanilla essence (Optional.)

Steps

1. 1

   Preheat the oven to 320°F (160°C). Grease the baking pan and line both the bottom and sides with parchment paper.

2. 2

   In a small glass, combine the milk and lemon juice. Stir to make buttermilk; it will thicken slightly once mixed. Set it aside.

3. 3

   Place the room-temperature butter and powdered sugar in a mixing bowl. Add the vanilla essence, if using.

4. 4

   Using a hand mixer, begin beating on low speed and gradually increase to high. Beat for 3–5 minutes, until the mixture is pale, light, and fluffy.

5. 5

   Crack in the eggs one at a time, mixing on low speed after each addition.

6. 6

   Once the eggs are incorporated, continue mixing briefly on medium speed.

7. 7

   Sift in the flour and baking powder. Gently fold the dry ingredients with a spatula first to keep the flour from scattering, then mix with the hand mixer on low speed just until combined. Do not overmix.

8. 8

   Pour in the prepared buttermilk and mix briefly with the mixer until the batter is smooth.

9. 9

   Transfer the batter to the prepared pan. Tap the pan gently on the table to release air bubbles and smooth the surface.

10. 10

    Use a skewer to swirl the top for an even texture.

11. 11

    Place the pan on the middle rack of the preheated oven. Bake for 55–60 minutes, or until the top is golden brown and the cake feels firm. Test with a skewer; the cake is done when the skewer comes out clean.

12. 12

    Carefully remove the cake from the pan and transfer it to a tray. While it is still warm, cover it with cling wrap and let it rest overnight. This helps the surface stay shiny and the inside remain moist.

13. 13

    The next day, remove the cling wrap and slice the cake to your liking. Serve and enjoy.

Notes

The flavor and texture improve after resting overnight, so avoid cutting the cake too soon. For the best texture, beat the butter and sugar until pale and fluffy, and avoid overmixing after adding the flour. The source does not specify the pan size or pan material.

Nutrition per serving

• dessert
• cake
• baked
• Thai-inspired
• vegetarian
• make-ahead
• moist cake
• overnight rest