I cant tell you enough how many times i have been disappointed attempting to make the perfect butter cakes. Even recipes with promising titles such as “the perfect butter cake” or “the best pound cake”, somehow, nothing met up with my expectations.
Most of them usually err to the dry side, and i find myself reaching for that dollop of whipped cream or even jam to be served alongside the cake.
Of course, there are recipes that call for milk, juices, or even water to moisten things up, but usually, the batter gets heavy, and needless to say, so will the eventual cake.
I guess my journey to find that perfect butter cake came to an end with this recipe. This recipe yields a good, soft, moist cake with very tight crumbs.
Without any liquid in the cake batter to counter the dryness so common in most butter cakes, this cake relies on only the butter for that moistness. From here, u can pretty much guess how wonderfully rich and lustrously buttery this cake would be.
The butter in the recipe is beaten and aerated, producing a cake that rose and was very light, but yet, this cake was still dense enough to carry all that buttery aroma in its fullest glory.
Although i am very much loving the marbled swirls in this cake, i must say that i am not really liking the chocolate batter as much as i do the plain one. The chocolate batter which had cocoa powder in it was naturally more bitter compared to the plain one. Also, the cocoa powder really took away all that wonderful buttery taste that i very much adore.
230g castor sugar
2 tsp ovalette
60g condensed milk
270g cake flour
1 tsp baking powder
2 tbsp cocoa powder
2 tbsp milk
1 tsp chocolate emulco
- Preheat oven to 170°C.
- Beat the butter, sugar and ovalette until light and fluffy.
- Add in the eggs one by one, beating well after each addition.
- Add in the condensed milk, and mix well.
- Sift the flour together with the baking powder, and add slowly to the mixture, until it is well incorporated.
- Divide the batter into two, leaving one plain, and adding the chocolate emulco, cocoa powder and milk to the other.
- Drop alternate spoonfuls of the two batters into a 9-inch square pan, lined with baking paper. Bake at 170°C for 30-35mins.