Butter Cake Recipe

One of the most used cake bases for wedding and novelty cake makers because of its buttery firm and light texture to build large cakes. Also preferred by mums to please choosy kids. Butter cakes are easy to carve for shaped cakes and also soaks up syrups nicely.

Ingredients

The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.


Weight Per Unit: 896
Number of Units: 3
Unit Size: 250 mm round x 40-50 mm height ( after baking )
WEIGHT
(grams)
ALTERNATIVE METRIC INGREDIENT IMAGE CONDITION
A 480 16.9 ounces Butter Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. Room temperature
B 600 21.1 ounces Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
C 3 0.6 teaspoon Salt Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent; the open ocean has about 35 grams (1.2 oz) of solids per litre, a salinity of 3.5%. Salt is essential for animal life, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous of food seasonings, and salting is an important method of food preservation.
D 600 10 Whole Eggs Whole Egg Eggs are one of the most common ingredients in a typical cake. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in baking. Usually an eggs role in a cake is to add moisture and richness, act as a raising agent as well as a glue to bind the ingredients together. Room temperature
E 600 21.1 ounces Self-Raising Flour Self-rising or self-raising flour is white flour that is sold premixed with chemical leavening agents. Self-rising flour is typically composed of the following ratio: 1 cup (100 g) flour, 1 1⁄2 teaspoons (3 g) baking powder, a pinch to 1⁄2 teaspoon (1 g or less) salt.
F 40 1.4 ounces Corn Starch Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars.
G 60 2.1 ounces Lemon Paste Lemon paste is boiled and blended lemons. Take a few fresh lemons and wash them first. Then simmer them in water for 1 hour. After they have cooled down, cut them in half and remove the seeds (some lemons may be seedless you can skip this part). Blend the whole lot in to a creamy paste using a food processor. This lemon paste is better than anything you can buy from a store and you can also do this with oranges. If you want to make a large amount and store it, you can also blend up to an equal amount (of the total weight of lemons or oranges) sugar, with the lemons or oranges. Cooked & blended from whole fresh lemon
H 6 1.2 teaspoons Vanilla Essence Vanilla Extract is made with 100% pure vanilla beans. With a sweet, syrupy consistency, this Vanilla is ideal for use in icings, drinks and whipped cream as well as classic baking recipes. Vanilla Essence is commercially manufactured by chemicals and is more of a watery consistency as opposed to vanilla extract which is thicker and a lot fuller and richer in flavour. You can replace one with the other but use 50% more of essence. For example, for 1 teaspoon of extract, use 1.5 teaspoons of essence.
I 150 5.3 ounces Milk Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Milk is processed into a variety of dairy products such as cream, butter, yogurt, kefir, ice cream, and cheese. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products.
J 150 5.3 ounces Cooking Oil Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There is a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavoured with aromatic foodstuffs such as herbs, chillies or garlic.
2689

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Method
STEP ACTION DETAIL CONDITION
1 MEASURE Weigh all the ingredients. Double check.
2 PREHEAT Preheat oven. 180C / 356F
3 WHIP Whip the butter, sugar and salt for over 5 minutes. Light and creamy.
4 ADD Add the eggs in 3 - 4 parts. Light and creamy.
5 ADD Add the flavors.
6 ADD Add the flour and starch and set the mixer to a slower speed. Everything is incorporated.
7 ADD Add the milk and oil and slowly speed up the mixer.
8 MIX Mix for 1 minute.
9 BAKE Bake for 30 minutes in preheated oven (180C)
Important Notes
  • Fresh lemon paste is the most essential ingredient in this recipe. Take a few fresh lemons and wash them first. Then simmer them in water for 1 hour. After they have cooled down, cut them in half and remove the seeds (some lemons may be seedless you can skip this part). Blend the whole lot in to a creamy paste using a food processor. This lemon paste is better than anything you can buy from a store and you can also do this with oranges. If you want to make a large amount and store it, you can also blend up to an equal amount (of the total weight of lemons or oranges) sugar, with the lemons or oranges.
  • If all ingredients are in room temperature the batter will hold the air much easier and be much more creamy before it goes in the oven.
  • When you are adding eggs to the mixture in parts, make sure each part is fully incorporated and mixed into the mixture before adding the next part of eggs.
  • Some mixers do not scrape all the way to the bottom of the bowl so in that case, stop the machine and use a wooden handle silicon scraper to rich the bottom of the mixing bowl. Repeat this between the additions of eggs and butter to ensure it is all being mixed well.
  • For baking, use silicon molds or just paper lined cake rings will do. Not every oven is the same so check the center with a wooden skewer. Poke the skewer into the center of the cake and if it is clean when you remove it, then the cake is backed
  • Sandwich the layers with butter cream or jam and mask the outside with butter cream or ganache if you prefer.
  • Vanilla essence is not the same as vanilla extract. Vanilla extract is thicker, more expensive and stronger in flavour. Vanilla extract can also be used in this recipe but please note that the amount should be less because it is stronger.
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129 Comments

  • Dear Chef

    This recipe is divine…THANK YOU. Tried and tested, and I’ve never ever tasted anything quite like it!

    Can I use it as a chocolate cake? What do i need to add/remove from the original recipe? If it is not possible, can you advice a good chocolate cake similar to this one please?

    Many thanks

  • Hi Chef,
    This is one of my favourite recipes of yours.
    How can i turn this cake pure white (for a wedding) keeping it taste so good.
    Thank you and god bless you

  • Thank you, Chef Yener, for the recipe of this tender and delicious cake! The lemon paste does make the difference! Congradulations for your site! I only found it this summer and it was a great gift for me!

  • Hi chef
    Would the amount of batter in this recipe be enough to make two 12″ square 2″ high sponges and is it possible to leave the lemon out as my granddaughter is allergic to lemons

  • Hi Chef, I’ve tried many different sponge cake recipes and I have to tell you this is by far the best and spongiest cake I have baked. Thank you so much for the your teaching and wonderful site.
    Keep up the great work.

  • Dear Chef Yener , I just wanted to say thank you for your amazing site and work . I have learned so much form your teaching videos . I bake and decarate on the side , and like to play with chocolate and isomalt also . i have improved my skills a lot form your good advise . I tried a lot of cake recipe trying to perfect a wonderful cake , i tried your cake recipe by the measurements you had , was a lot of batter ! I baked 2 8in and 2 6in cakes they baked up beautifully , the cake taste amazing , moist , nice crumb and texture . i think the cake is the best yet , very brilliant !!! thank you again Chef Yeners for all you do , looking forward to learning form a amazing chef and artists.

  • Hi chef to make lemon paste … shud we use whole lemon or remove the sk8n . ,any thanks

  • Sir, can we use this cake for under fondant ?

  • Hello Yener, thank you so much for sharing your recipes. I have not tried it yet but I am about too but before starting baking I would like to ask if I can use lemon curd as a substitute for lemon paste its because I already have it available. And if so what can you suggest for the measurement?

    Sorry, I know someone probably asked you here in the comments which I have been trying to read as much as I can but it’s just so many members here like me who is impressed with all your tutorials, time and efforts put into it. Thank you so very much.

    • Serdar Yener

      It depends how lemony is your curd. Use the same amount so the consistency of recipe does not change. Having said that I think you should add some more lemon zest in to. Thanks

  • This is brilliant recipe! Thank you Chef Yener!
    I am a total newbie and was able to produce beautiful cake base.
    I can’t thank you enough! You are brilliant in what you do. Wish tou good healh and lot of success!

  • Chef Yeners
    please , i am asking you about the temperature of the oven , when you said 180 c , do you mean above and under of just under , Thank you

  • Hi Chef Yerner. Do you recommend using cake flour or just all purpose flour in your recipes? Many thanks Margaret

  • Is the butter in the recipe salted or unsalted?

  • Chef , i made half the recipe in three 8″ pans . the batter weight in each was around 450gms . They got baked very spongy and good. I could never bake a butter cake of this consistency . Thank you so much for sharing such a great recipe .
    here come my doubt :
    1. The cakes had only 1″ height , but were nice and spongy . Have i done anything wrong or the height is perfect as per the amount of batter .
    2. how long should i beat after adding milk and oil on high speed.
    Thanks in advance.

    • Serdar Yener

      1. It is normal if you like to do it higher increase the amount you can go up to 2″ but not higher than that.
      2. 3-4 minutes thanks. The last beating will develope the gluten of the flour then this will help to have strong and holding lift during baking. Do not open the oven if you can till it is baked ( wood skewer check)

      • Thank you Chef for the very prompt reply , i will follow your recipe for my ganache and butter cream tier cakes , the addition of lemon paste is a plus to this recipe,
        Also, i understood the theory behind gluten formation , till date i was worried about gluten formation . I am very happy for getting in touch with the world renowned Chef , Regards.

  • Welldone.you are doing a great job.can someone keep the batter in the fridge before baking it .if yes for how long.thanks

    • Serdar Yener

      If you like to keep the batter in the fridge it has to be on the baking tray or in the cake ring. You have to take it from the fridge to oven, without remix. I would say few days. Thanks

  • I always enjoy your tutorials.Thanks for the good work. My oven can not take the 3 units at once can i bake it one after the other .can the batter still be okay or where can i keep it while waiting.

  • Hi Chef
    I am so happy I found you
    Thank you for the well teaching .after I read the butter cake recipe I made it ,turn out verry good
    Thanks
    Ana

  • Hi Chef,
    Hope all is well.
    Can i make cupcakes out of this recipe?
    And if i want to reduce the sweetness a little, how much sugar can i reduce?
    Thank you

  • Thank you so much for this site. I have learnt so much more than I thought possible. Your site is a MIRACLE and your tutorials are very detailed. Thanks for being a fantastic teacher.

    I have made the lemon paste ahead of making the cake. I added sugar to preserve it but what is the best way of storing this as a made a lot of it. Will it be okay in the fridge or should i freeze it?

    Thanks in advance.

  • Hi Chef…
    Can i use limes instead of lemons?
    Thank you..

  • Hi Chef,

    THank you for all the explanations !
    I have a question:
    Can we beat the eggs with sugar instead of beating the butter with sugar?
    And then we add the MELTED butter along with the milk and oil?
    I’m asking because I find it easier to beat eggs/sugar instead of Butter/sugar; it takes less time and we dont have to wait until butter comes to room temprature since we melt it in microwaves a few seconds and add it with the liquids;
    What’s your advice?

    Katy

    • Serdar Yener

      I did not try the method you are saying. Let me make some predictions. Air is an ingredient written in NO recipes. Whipping egg or butter is for the same purpose which is capturing air and adding into the recipe. Egg can be whipped because of albumin and the protein content. The egg doesn’t like fat that’s why we clean the mixer well before whipping. In this recipe fat amount quite high and If we load air to egg and introduce melted fat I do not know how much air will be lost. If we load air into butter the liquid egg has nothing to loose. Having said that it is only my prediction. Please try and let me know I might be wrong.

    • Hi is this recipe (3 units) for 2 10in pans?

      thanks

      Heather

  • hi .i mix butter and sugar until sugar dissolved?

  • Omg. The cake was so fluffy, I’ve tried so many receipes since trying to take up cake decorating, changed to antidosied tins, tried different inches and 3in cake tins and it felt like I was going backwards but this cake tastes like a proper cake shop recipe I love it so much. I was wondering about the lemon I saw ur reply about it being just for flavour, so if I omit it and just make a simple vanilla cake would it be okay. I love this cake btw, January’s suppose to be diet month not this yr. so happy

  • Hi Chef Yener

    you said, for baking, use silicon molds or just paper lined cake rings will do … What is the number I need silicon molds for bread? …. and how much the size of a single template

    Thank you so much

  • Hi Sedar
    You previously said to make self rising flour use 1 cup (125g) FLOUR , 1tsp BAKING POWDER & up to 1g SALT but further below for another request you mention for every cup of FLOUR add 2 tsp of BAKING POWDER
    How much baking powder is the preferred amount. Wild appreciate yr preferred amounts since I do not get self rising flower in my country. Thankyou

  • Hi Chef, can I use corn flour instead of corn starch? I tried to look for it and even asked them but it wasnt avaible in supermarket. Thanks

  • I made the butter cake recipe and It turned out a bit heavy, denser at the bottom and lighter at the top. I split it into 2 x 8″ square tins and it took 50 min to cook. After 30 min the sides and top were burning and the middle was still batter, so I lowered temp to 160deg Celsius and put foil on the top. The cake was very brown and crunchy on the sides and bottom when I took them out
    I beat the butter and sugar til white but it did go sloppy, not creamy, when I added to eggs it split after the first 5. I added flour after all the eggs and only beat for 1 min as recommended.
    I’m in Australia, would the measurements be different??
    Please tell me what I have done wrong.

    • Serdar Yener

      Hi, 05trish It is a problem can be related to multiple reasons. I have received a number of good comments about this particular recipe. I can only look at different parts of your message and pick up some evidence to understand the cause of the result. My first guess there is a possibility of incorrect measurements . The second thought is about butter temperature during the beating, the butter+sugar should be slightly firm when beating starts in order to incorporate sufficient air before eggs. In 30 minutes the cake is already burning means, baking started with very hot oven. I wouldn’t continue guessing other possible reasons. My recommendation is to do it again. Make sure you weigh the eggs in gram. Use an additional oven thermometer to be sure about correct temperature. Please read my recipe with all additional information. I am looking forward to hear the good news next.

  • hi can you show how to icing a cake with royal icing,and also give recipe to make royal icing.

  • Dear Mr Yener

    I tried your recipe today and it turned out so delicious that I had to go on the Internet and leave you a comment. I can now confidently say that my search for an all-purpose cake ended up today. Thank you for all that extra effort you put in your work and the willingness to share your knowledge with the public. But mainly thank you for sharing information that is true and tested.

    Here are few observations from making this cake. Perhaps for everyone who worries about the lemon paste (a lot on that theme in the comments). I too was worried about the bitterness and also about what the paste is supposed to like. I made my paste according to all the information available in this post. In the end I mashed the soft lemons and pressed through a fine sift (I only did this because it was easier to wash a small sift rather than my whole blender for the 2 lemons I cooked :). The paste looked like a fruit puree and had slightly bitter taste but nothing major (note that I changed the water once during the cooking). But it does make wonders in the cake. There was no trace of the bitterness left (so do not worry about that folks) and the flavour is just wonderful.

    The only thing that left me puzzled was the height of my final product. I used 10 inch round pan and recalculated the recipe using the bakers percentage method to obtain just 1 unit (i.e. 1 layer of cake). My final height was around 3.8 cm instead of recommended 4 – 5 cm. The cake was still soft and fluffy, not dense. Perhaps it is the type of self-rising flour which is available in my country. I am thinking about experimenting with adding a little bit of baking powder – 1/3 – 1/4 of tsp per the amount of recipe I made (i.e. 1/3 of the published recipe). Would you recommend this chef?

    Thank you very much.

    • Serdar Yener

      Yes It is okay, by the way I would like to thank you for your time an effort for writing such long comment. My recommendation will be this before adding more baking powder, to gain a nice hight and most important nice level top, aerate the butter as long as creaminess remains and does not turn to a sauce. When you adding eggs in one stage mix will start splitting . Before that happened start adding flour ( sifted) even the eggs still not completely added. once everything in keep whipping few more minutes so that gluten of the flour work better. More batter for hight not Baking powder. Thank you

      • Thank you for your quick answer. The batter looked really good, I thought. Very smooth and silky and eggs/butter mixture did not split. But I only whipped the mixture (after adding all the flour) for 1 minute whereas you recommend me few more minutes. So I will try to give it more time when I do my next trial.

        Could hot weather contribute to the problem? It was very hot today and my butter was very soft. Thank you.

  • Thank you for sharing your expertise so generously chef!!

  • hi chef,

    I’m sorry if this was already answered – but for lemon paste, will it make for a bitter paste because we are blending everything including the rind/pith? I know that adding the sugar will extend its shelf life, but if the sugar is optional, will the end product provide a bitter aftertaste?

    Thanks!

    • Serdar Yener

      Yes, that is why we boiling orange or lemon couple of times and to get rid of bitterness as much as before adding sugar. If you taste this paste alone you will have some aftertaste, but not much in the product after baking. Thanks .

  • Hi Chef, can I use fruit juice as well as milk together in this recipe?

  • And I add cornstarch instead of baking powder? Is that correct.

  • Oh Chef, but one question if I add the lemon paste would this make the cake taste like a lemon cake?

  • Never mind Chef I saw you post how to make the lemon paste and that is very essential for thie recipe. I will be making the lemon paste to make this cake. Thank you. You rock!

  • Hi Chef. Can I leave the lemon paste out, I don’t know how is made and I’m not sure if they sell it at the market. Thanks

  • hi all im so sorry if this is a stupid question but i cant seem to work out the custom units or even figure out whats the units are or mean ?
    im after doing a 10″ and 8″ round can anyone help me out please ?

    • Serdar Yener

      Unit means a single portion. It is up to you to decide what is your portion size and how many you want to do. For example if you want to use this butter cake recipe to make 50 cup cakes that are 60g each. So the weight per unit is 60, and the number of units is 50. The recipe tool will automatically calculate the amounts for the ingredients in order to make 50 cup cakes at 60 grams each. Back to your question, you have to calculate how many litres are your cakes all together you want to do. This will be your number of unit ( let say 3.5) and how heavy is your cake for 1 litre ( I would say 600g) so 600 is the unit. I hope this helps

      • Thanks for the reply Serdar, i’m still a bit lost 🙂
        The figures in the far right column, are they in grams or what measurement? Also, for the units, is that how many I need? So if i’m doing a 2 tier cake, one 10″ and one 8″ cake, that would be 2 units?
        If I want a cake that has 30 slices of 896gms each slice, its gives me a total of 26880 but not sure what unit of measurment it is and says 5998 of sugar?

        • Serdar Yener

          Hi Angie Thanks for your come back with more questions . I am happy that you don’t give up and give me chance to explain I do not mind to do that till you clear with from confusion.
          all weights are in grams . 4535 means 4 kilo 535 gram, 2 means 2 gram
          unit means your desired weight of portion in gram
          nr of units means how many portion you like to calculate in just a number
          So there is no inches sizes or any other measurements can be used for this calculator other than weight in gram and number.
          Your request means this: I like to have a recipe that I can make 30 cakes (not slices) each weigh 896 gram before bake and how much I have to prepare . Yes for that big recipe you need 5998 gram sugar .

          Going back to your earlier question you have to calculate your each cakes weight by looking at how wide and how high is your cake so you can calculate how many litre is your cake ( rxr x 3.14 x hight). Than you should know how heavy is your 1 litre cake . that means you have your weigh of portion and number of portion.. Lets exercise

          Question I like to do 10 inch and 8 inch cake each 3 inch high.
          First convert to mm 10 inch 250mm, 8 inch 200mm, 3 inch 75mm
          how many litre is 10″x3″ cake ( 250 is R half is r 125)
          125×125 x 3.14 x 75 = 3679687.5 mm cubic= 3.67 ltr ( 1 ltr has 1000000mm cubics )
          8′ cake
          100×100 x 3.14 x 75 = 2355000 so it is 2.35 ltr

          all together just 6 litre
          I think 1 ltr butter cake is aroung 700 gr if I am not rong.

          unit is 700 nr of unit 6

          you have to prepare 4200 gr recipe

          I hope it helped

          • Hi Serdar: From your example above I dont understand where you got ” unit is 700″ and where you go 896 in your original recipe.
            Also, do you weigh eggs in their shells?
            I hope to hear from you, by the way I am so excited to start baking all your recipes.
            Thanks a looooot!!!
            Elena.

          • Serdar Yener

            Hi Elena total weight of the recipe 2689. you can make 3 cake with that. That’s why each unit is 896 g. But you can change the unit to any amount and duplicate with any number . The calculator will give you right recipe to start with. Thanks

          • Serdar Yener

            Eggs are weigh after cracking. Thanks

          • Thank you very much for your answer, and CONGRATULATIONS!!!!!!!!!for being finalist for Best Learning Experience Award!!!!..but there is something wrong,,you should have won!!!!!
            I might have more questions about the calculations above, but for the moment I prefer to do your cakes exactly as your recipe in that way I have a better idea.
            Thank you!!!!!!
            Elena.

          • Thank you so much!! Your explanation is soooo helpful!! I’ m wondering if there is a software for recipes that I can use and write all my recipes

          • Serdar Yener

            Hi Maria, I did some research for you but I couldn’t find anything other than apps comes already with recipes. I tell you what I used for my recipes, Microsoft Excel in one file I write my ingredients all in kg with prices and open another file for each recipe and link each ingredient to this file and create my recipe with costing. In that way you can do many more manipulations BUT do you have Excel knowledge???

  • It would be wonderful if you had a conversion chart! Being that baking is very precise! Ex: in cups

    • Hi Sommer, We understand that a lot of our members use cups and ounces so we have it in our plan to create either a conversion chart or an option to change the recipes. Hopefully we will get there sooner than later, but having said that, we feel that grams is the most precise measurement because it is the smallest increment of weight (1 ounce is about 28 grams).

  • hi
    can i hv an eggless version of this recipe

  • Also self raising flour is difficult to get in my country,I read somewhere to add baking powder,is that correct? If yes how many gms do I add to the flour? If I want to make a very moist chocolate cake cake , what will be the quantity of the unsweetened cocoa powder? Sorry for all my questions chef.

  • Hello chef can we use margarine in place of butter ?

  • Thanks a million for this recipe and the brilliant tutorials. I tried this recipe today using a 7″ pan, only 3 of us at home and the cake is virtually finished. Great taste, still moist despite having slightly over baked it.
    Thank you for sharing it.

    • Serdar Yener

      Hi Gloria
      This recipe can be used as base recipe and you can create your own flavours. Citrus. coconut, red velvet chocolate and more. Milk can be replaced with other liquids like fruit juices.

  • It’s the perfect butter cake! I have baked it not once but several times and the only thing I have to say is: Thank you so very much for this recipe!!!!

  • 600 grams of eggs adds upto like 12-13 eggs in the one cake. Is that correct?

  • Thanks for the Technical reply I will try to work it out.

    The calculator tool This feature is only available for paid subscribers.

  • I can’t buy a rising flower here where I live. How can I make one by myself?

  • I’m sorry I have not noticed that You have already inserted that recipe. 😉

  • It’s a great recipe, but can I add cocoa powder to change it taste? Or maybe You have another tutorial for a “chocolate” cake? I need it for sculting in it.

  • is the lemon paste just for “flavour”??

  • Hello Serdar and Serkan
    I have made this cake and I must say that it is the nicest tasting and best looking cake I have made. It is the ‘perfect’ cake recipe.
    My question relates to changing the flavour of the cake. With this recipe, is it possible to add fruit such as raspberries, strawberries or bananas. If so, would I need to remove some of the wet ingredients?
    Could I add cocoa powder to make choc cake or coconut and lime juice or green tea/matcha powder cake?
    Apologies for all the questions but it’s very difficult to find a really good, reliable cake recipe. Maybe there’s a way to remove and replace certain ingredients without changing the structure of the cake too much. I’m happy to experiment but would really appreciate a starting point.
    Thanks so much

  • I’m sorry if you have to add the lemon paste to this recipe, when do I add the lemons paste to the recipe? It doesn’t say in the instructions. Thanks.

    • Serdar Yener

      Hi Grisel
      It is okay if you don’t add lemon paste to this recipe.
      Don’t forget the vanilla.
      If you want to add lemon paste you can whip with the butter and sugar.
      Thanks

  • I’m sorry if you have to ad the lemon paste to this recipe, when do I add the lemons paste to the recipe? It doesn’t say in the instructions. Thanks.

  • Hi chef Yener. Do I need to add the lemon paste to this recipe or can I do without it? I don’t want my cake to taste like lemon.

  • Would love to try your butter cake recipe. Is there a way to convert the measurements to cups/spoons?

    • Hi Paula,
      We have plans to implement some sort of conversion for the recipes in future but not at the moment. Best thing I can suggest is to just use Googles calculators. For example…”750g to ounces”. Hope this helps, Thanks

  • Hi, I also watched in awe once again, you creating Olaf your work is amazing. Thank you
    Now I have my family hoping I’m going to make some of these wonderful creations, haha.

  • Just started watching your olaf video, very informative!!! Love it!!!! Thank you for sharing all your knowledge with us!! Wanted to ask a question about the lemon paste recipe. I”ve never even heard of it before, but sounds interesting. So you just boil the lemons then let them simmer and cut them in half, take out the seeds and put them in the food processor by themselves, and this makes the paste? also, you can refrigerate it for how long?

    • Serdar Yener

      Hi Kim. Yes it is .You can refrigerate for quite a month . If you add some sugar ( up to 1 to 1 ) will last quite a few months in jar. You can also freeze it.. Thanks for watching.

  • Hi Chef Yener,
    Thanks so MUCH for your videos n tips! This cake recipe calls for flour and starch .. is the starch the same as the corn flour? Also for the lemon paste do you remove the center before or after boiling and can you use it in the cake batter and your filling as you did with the oranges in Maria & Theo’s Wedding Cake? Thanks for your time.

    • Serdar Yener

      >>is the starch the same as the corn flour?< < Yes, the corn flour is actually starch which is the white powdery one. I will change the recipe to say 'starch' now. In Australia, corn flour is also commonly known as corn starch. >>Also for the lemon paste do you remove the center before or after boiling< < After boiling. >>can you use it in the cake batter and your filling as you did with the oranges in Maria & Theo’s Wedding Cake?<< For Maria's cake, I boiled the (seedless) oranges for 2 hours, and then allowed to cool overnight, then I sliced and layered the oranges in a deep baking tray with plenty of castor sugar between each layer. Then I baked them at low heat till I have a nice thick jammy texture. After cooled, you can store them in airtight container in the fridge and use them for decorations or filling etc. The sugar to orange ratio should be 1 to 1 or more sugar. Thanks

  • Hi Chef Yener, how much lemon paste should be used in the cake recipe? I did make the paste, it turned out very bitter from the white pith, did I do something wrong? Thanks for all the free tutorials, very generous.

    • Serdar Yener

      Hi Strudel,
      I apologise for not replying earlier as i was in China on holidays. 3% to 5% paste will be enough for baked items. Having said that, it depends on the intensity you wish to have. I guess the bitterness could also come from the type of lemon used. Repeat the cooking process in 2 or 3 stages, i.e. discard the the first water after 30 minutes boiling and start with fresh water and cook another 30 minutes or more. Try to select lemons with thicker skin or rind, and remove the center generously. Add some sugar and blend well. It is normal to have a bit of bitterness in the paste so because of this, do not over use it. Good luck with it. If you bake often, it is good to have this paste standby in the fridge so its always ready to go.
      Thanks

  • Thank you for letting us know about the lemon paste-first time I heard about it

  • this is truly amazing

    • How do I calculate the recipe for different pan sizes

      • Serdar Yener

        need a bit of geometrical calculations
        step 1. find out how heavy is your cake in 10x10x10 cm = 1 litre (example 1 litre mud cake = 800 g)
        step 2. calculate how many litre is your cake you want to do ( example your cake is 75mm hight and 300 mm width round, formula radius x radius x 3.14 x height that means 150x150x3.14×75=5298750 that is in mm cubic (1000000 mm cubic is 1 litre) that means 5.3 litre mud cake you have to bake SO 800g x 5.3= 4250g rounded
        step 3. go to http://www.yenerway.com click on recipes and dark mud cake in the recipe calculating tool type in Custom Weight Per Unit 4250 Custom Number of Units 1 . press calculate . you will find the new recipe beside the original recipe exactly for the amount what you looking for
        step 4. put your apron on and get your oven preheat GOOD LUCK

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