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.


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 )
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.

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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.


  1. Nrubio1125 says:

    Cake Failed !
    Hi I made your delicious butter cake and it came out perfect. However I had a request for a light blue cake layer, I read the previous notes where you indicated to use all egg whites for the same amount of whole eggs and use shortening instead of butter, the cake was crumbly and dry, I added simple sugar but it made it worse. The cake fell apart when I tried to slice the portions. Please help! Thank you.

  2. Nahrin Jando says:

    Hi chef!!!! Is self rising flour supposed to be salty? I live in USA and it’s my first time using self-rising flour

  3. Deepa Tombat Chabbria says:

    Firstly let me thank you Chef for sharing your immense knowledge with all of us. You are amazingly talented and a great teacher. You give such practical information, it really helps. Now let me thank you, again for this amazing recipe. I had been looking for a good “go to” sponge recipe. It is soft , rich & especially thaws out very well.
    I have a question … could you guide me about how much syrup to use in a cake ? I am always worried about putting too much or too little.
    A suggestion / request : could you do a video on percentage of sponge : syrup : filling : frosting/fondant needed please ?
    Thank you .

    1. Serdar Yener says:

      Amount of syrup? There is no recipe for that. It all depends on the cake you are putting together. For high cakes, I will not use any Cake s with fresh cream and fruits I will use more. I took note of your suggestion. Thanks

      1. Deepa Tombat Chabbria says:

        Thank you for your prompt reply Chef. Am going through your tutorials and enjoying them so much. So much information – practical and useful.Thank you once again for sharing.

  4. Stephen Johnson says:

    Hi Chef, love all your recipes and tutorials. Regarding the Lemon Paste, do you boil and discard the water twice before blending (as I have seen in other tutorials on cooking oranges and lemons) and do you add sugar to this before using in a cake mix? Many thanks, cooking cakes gets me though the lockdown.

    1. Serdar Yener says:

      Tes twice cook and drain. Adding sugar is optional. every recipe we use this paste has already sugar. Additional sugar only preserves the paste so that you can keep it in the fridge longer. After blending, pack them in small portions in ziplock bags and freeze , that is the best way.

    2. Serdar Yener says:

      yes, it is boiled twice and drained. I do not add sugar because every recipe we use with, has already sugar. Adding sugar is optional for preserving and keeping in the fridge longer. The best way is, portion the blended paste in small amount in the ziplock bags and freezing them

  5. my_thea says:

    Hi, i reply my question hall i preheat the oven up en down or just down
    Thank you

    1. Serdar Yener says:

      Up and down. better use the fan-forced oven so that heat circulates for even baking.

  6. my_thea says:

    Shall i preheat the oven up en down or just down

  7. ZA Khokhar says:

    Hi Chef
    I have been asked to make a banana cake so wondering can I add banana in this recipe instead of lemon paste
    Thanks in advance

    1. Serdar Yener says:

      No, You don’t get enough banana flavour if you do that.

      1. ZA Khokhar says:

        Thanks Chef
        Sorry I just realised now I asked the wrong question
        Because the quantity of lemon paste is small
        But can we convert this in banana cake

        1. Serdar Yener says:

          Normally Banana Cake is a liquid form and aerated with Soda. This Butter cake is whipped so you can replace the milk and some more with banana puree. I am sure you can achieve a mild flavour.

  8. my_thea says:

    I have one question: I usually calculate a portion like 175 cubic cm. is this OK for every type of cake? Or you have another way to calculate? *thank you*

    1. Serdar Yener says:

      I calculate for wedding cakes 3x2x1 inch which is about 100 cubic cm for birthday cake 3x2x1.5 inch which is 50% more

      1. my_thea says:

        Thank you

    2. my_thea says:

      you said that you calculate for wedding cakes 3x2x1 inch which is about 100 cubic cm for birthday cake 3x2x1.5 inch which is 50% more, why is the difference ? because you use butter cake for wedding and sponge cake for birthday ?Thank you

      1. Serdar Yener says:

        No, wedding cakes need more attention and time because once in a lifetime event. Birthday cakes are a more common event. So you can charge same amount for a portion but they get a larger cake for a birthday. So that extra time is justified for the wedding cake.

  9. Hawa Said says:

    Hi Chef
    Thank you very much for this receipe.
    I want to know how long can this cake stay without getting spoil? Also can i substitute milk with extra eggs for long life?
    Can i use this receipe for a wedding cake?

    1. Serdar Yener says:

      Life of a Cake is depending on many factors like handling, the freshness of the ingredients, storage and many more. This recipe is normally last quite long without changing any ratio. I guess 2 weeks in the fridge no problem, but longer, keep well wrapped it in the freezer.

      1. Hawa Said says:

        Thank you

  10. halloula68 says:

    Hi Chef, I really like this recipe and I have been my to go to recipe so far!!!
    I would like to make it a coffee flavored cake! what would be your suggestions?
    Thank you in advance 🙂

  11. Mella says:

    Hi Chef,
    Thanks for this recipe which I use regularly. I now need to bake a pink gender reveal cake but the yellow butter and egg yolks in this recipe will make the cake peach in colour instead of pink. Do you have a recipe for a white cake which I could then colour to make a true pink cake please ?

    1. Serdar Yener says:

      Us shortening instead butter and egg white only for the same amount.

      1. Mella says:

        Thank you very much

  12. Chana Pappenheim says:

    Thank you for your web site and so practical tips. About the lemon paste are you supposed to peel the lemons or blend with the peels?

    1. Serdar Yener says:

      Blend with the peels, thanks

      1. Leigh says:

        Good day Chef Yener,
        Do you blend the lemons with the water that it cooked in? Or only the lemons?

        1. Serdar Yener says:

          Only lemon, but little water does not matter if you don’t drain completely. Thanks

  13. Bradley Cook says:

    When making the lemon paste (or orange), will there be any issues from the bitterness often associated with the pith?

    1. Serdar Yener says:

      Yes . You have to remove the pits before blending.

      1. Jayess51 says:

        Read this too late ?

    2. marlena dröge says:

      to ciasto wyszlo 3cm niskie ,na poczatku uroslo i po chwili opadlo nie wiem dlaczego

    3. marlena dröge says:

      1,5 lyzeczki proszku do pieczenia to jest 4,5 grama a nie 3 gramy a to juz roznica

  14. Mella says:

    Hello Chef, Thanks for sharing this recipe as I have used it successfully a number of times already. I have also used it to make flavoured cakes, by adding flavourings. I am now looking for a good Red Velvet Cake recipe. Can this recipe be adapted to make a Red Velvet Cake? If so, please can you advise how? Alternatively, do you have a Red Velvet Cake recipe you can recommend please?

    1. Serdar Yener says:

      Yes, you can do that. replace milk with yogurt add red color and a spoon or a little more if you wish cocoa powder. You have the red velvet.

      1. Mella says:

        Thank you very much.

      2. Mella says:

        Hello, I just wanted to let you know that this was very successful and the red velvet cake came out beautifully – thank you for your recommendations. Kind regards, Mella

          1. Mella says:

            Hello again Chef,
            Can I assume it is ok to use buttermilk instead of yogurt too?

  15. Violet Sammut says:

    Dear Chef

    I would like to do a strawberry cake using this recipe. Should I substitute the 150g milk with 150g strawberry puree and vanilla with strawberry essance?

    Thanks in advance for your reply.

    1. Serdar Yener says:

      Yes you can do that but you have to take 300 g strawberry puree and reduce it to 150g by slowly cooking. add a pinc little citric acid and stii use 50g milk. This is just my imagination I think it will work.

      1. Violet Sammut says:

        Many thanks for your tip Chef. I did it as suggested, it came a little bit too crumbly and it lacked a bit that strawberry flavor. So I tried it again but this time I did substitute 60g flour with 60g jelly powder and the milk with strawberry flavored milk, but this time the cake came a bit dense. We ate them both as still they were very good, but it was not the same as with heavenly vanilla or chocolate butter cake. Am I doing something wrong?

        1. Serdar Yener says:

          No matter how you change the recipe you have to keep the ratios of liquid / fat/ flour / egg / sugar

  16. Sarah Austwick says:

    I’d just like to comment to say how incredibly helpful and responsive and informative this website is. I haven’t made the cake yet. I am a part-time hobby baker and have been asked to make a 30th birthday cake with a windsurfing theme. I want to try the beach wave/ocean style tutorials you hahe. I think I will make this butter cake for the base. I want the cake to be 20cm diameter and 20cm tall. I calculated that there should be 4 units (4 layers of approx 5cm height) and used a diameter conversation as 0.64 to get 20cm rounds rather than 25cm rounds. So I think the weight per unit is 573.44 grams. Do you think this is correct? Will I need to dowel the layers in to 2 separate cakes of 2 layers if I use a firm buttercream or ganache? I have 20cm loose bottom round cake tins, are they suitable to use instead of cake rings? I would like to use your masking technique of chocolate outer using the acetate method but can’t see how I’d do it with a 20cm cake without having to do it in 2 separate parts? Thank you so much for all this information. I am excited to get started!

    1. Serdar Yener says:

      All you calculations sounds correct. 4 layer of 5 cm H cakes to achieve 20 cm High cake. Yes, I would do the same. Cake tins is good, just stick a circle paper on the base with some oil spray or butter. For the sides you can use knife to remove.
      For the chocolate skin masking you do this
      take a clean and dry 20 cm tin
      place a exact 20cm circle acetate inside
      curl in an anouther acetate 125×20 cm ( twice turned)
      Trim the sponges down to 19 cm round.
      Then follow my method, Use ganache

      Good luck

      1. Sarah Austwick says:

        Thank you so much for your reply. I really appreciate your time.
        Best wishes

  17. Violet Sammut says:

    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

    1. Serdar Yener says:

      Thanks for your comment. You can convert this recipe to a chocolate version by reducing flour 15-20% and replacing with cocoa powder.

      1. Violet Sammut says:

        Dear Chef

        Have tried the chocolate version and it came fantastic!! Thanks very much for your help.

  18. melgray09 says:

    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

  19. Marita Afentouli says:

    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!

    1. marlena dröge says:

      delikatne i puszyste ?tyle tluszczu masakra! maslo i olej ! No ciekawa jestem upieke zobacze co z tego wyjdzie

  20. Lynette Galbraith says:

    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

  21. shain hahsemi says:

    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.

  22. Christopher medeiros says:

    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.

  23. reenamonteiro says:

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

  24. Sadia Mirza says:

    Sir, can we use this cake for under fondant ?

  25. Lizzie17 says:

    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.

    1. Serdar Yener says:

      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

  26. Antoniya Yotsova says:

    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!

  27. Yasmin Shaawe says:

    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

    1. Serdar Yener says:

      Both together. If you use fan forced oven, the heat will circulate evenly.

      1. Yasmin Shaawe says:

        Thank youuuuuuu

        my oven have a fan , stays the heat same ?
        Thank you chef

      2. marlena dröge says:

        jezeli z wentylatorem no tak ale wtedy temperature obnizyc? a tylko grzalka gora i dol 180 stopni?

  28. EmmyW says:

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

    1. Serdar Yener says:

      Butter cake need short texture so all-purpose is okay but cake flour is better.

      1. EmmyW says:

        Thank you. I always make my own self-raising flour. For cakes like your mud-cake, should I be making the self-raising flour with cake flour as well?

        1. Serdar Yener says:

          Yes , It will be no problem.

  29. RaeAnn Velarde says:

    Is the butter in the recipe salted or unsalted?

  30. annapurna addanki says:

    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.

    1. Serdar Yener says:

      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)

      1. annapurna addanki says:

        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.

  31. Toyin Ilufoye says: are doing a great job.can someone keep the batter in the fridge before baking it .if yes for how long.thanks

    1. Serdar Yener says:

      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

  32. Toyin Ilufoye says:

    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.

  33. anakiss says:

    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

  34. melgray09 says:

    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

    1. Serdar Yener says:

      I always use this recipe to make my cup cakes. 10 %. Thanks

      1. melgray09 says:

        Hi Chef,
        I made cupcakes using this recipe but my cupcake wrappers peeled off. Please advice.
        Thank you

        1. BonnynotBonnie says:

          I find removing the cupcakes from the tins immediately after taking them out of the oven does stop the papers coming away.

  35. FaAdams says:

    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.

    1. Serdar Yener says:

      Thanks for your kind words. Freezer please .250 gr zip plastic bags goes in an airtight box.

  36. melgray09 says:

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

    1. Serdar Yener says:

      Of course. Thanks

  37. klteif says:

    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?


    1. Serdar Yener says:

      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.

      1. klteif says:

        Thanks so much for your great explanation!

    2. Heather McDonald-Hamilton says:

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



      1. Serdar Yener says:

        This recipe is for 3 X 25cm ( 10″) cake . These cakes will be end up 4-5 cm height after baking. Thanks

  38. Ricci says:

    hi .i mix butter and sugar until sugar dissolved?

  39. Veniece says:

    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

    1. Serdar Yener says:

      You can skip the lemon . But I will never do that even with more vanilla . Just reduce it . Thanks

  40. Rafooh says:

    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

    1. Serdar Yener says:

      Hi, sorry I do not understand your question

      1. Rafooh says:

        Hello Serdar
        Thank you for your quick answer … now it becomes know the answer when I read more comments
        Thanks again

  41. gigi99 says:

    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

    1. Serdar Yener says:

      Hi with this link you have few recipe quite similar. I do not use homemade SRF .Look at all variations and stay in the middle.Thanks

  42. Nyl_87 says:

    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

    1. Serdar Yener says:

      Yes, it is the same thing. Thanks

  43. 05trish says:

    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.

    1. Serdar Yener says:

      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.

  44. nicky42 says:

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

  45. Kamiry says:

    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.

    1. Serdar Yener says:

      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

      1. Kamiry says:

        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.

        1. Serdar Yener says:

          Absoulitly. When you start beating butter it must be not too soft . Thanks

          1. Kamiry says:

            Thank you for your help.

  46. Kathleen Carcione says:

    Thank you for sharing your expertise so generously chef!!

  47. cremefraichie says:

    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?


    1. Serdar Yener says:

      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 .

  48. Olasimbo Popoola says:

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

    1. Serdar Yener says:

      Yes as long as the total weight is the same amount as only milk. Fruit juice must replace the milk, not added. Thanks

  49. Grisel Borgos says:

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

    1. Serdar Yener says:

      yes corn starch make the cake finer in texture.

  50. Grisel Borgos says:

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

  51. Grisel Borgos says:

    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!

  52. Grisel Borgos says:

    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

    1. Serdar Yener says:

      just add some lemon zest

  53. angie scott says:

    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 ?

    1. Serdar Yener says:

      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

      1. angie scott says:

        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?

        1. Serdar Yener says:

          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

          1. Elena Choy says:

            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!!!

          2. Serdar Yener says:

            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

          3. Serdar Yener says:

            Eggs are weigh after cracking. Thanks

          4. Elena Choy says:

            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!!!!!!

          5. Maria Marinou says:

            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

          6. Serdar Yener says:

            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???

  54. Sommer White-Cooper says:

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

    1. Serkan Yener says:

      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).

  55. Dr Asheena Batra says:

    can i hv an eggless version of this recipe

      1. Dr Asheena Batra says:

        Thanku so much for a prompt reply. I cant take my eyes off from the computer….. Everything u hv shared is just out of the world…. thanks a lot for sharing ur skills with us. I feel blessed as I got to learn from u. U r a GOD GIFT for me. Thanks again…. God Bless U :-))

        1. Dr Asheena Batra says:

          Can i use this recipe to make the 3-D Digger cake?

  56. Meena bhatt says:

    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.

    1. Serdar Yener says:

      1 cup (125 g) flour
      1 teaspoon (3 g) baking powder
      a pinch to ½ teaspoon (1 g or less) salt

      10 percent flour replaced with cocoa powder

  57. Meena bhatt says:

    Hello chef can we use margarine in place of butter ?

    1. Serdar Yener says:

      yes but you have to change the name of the cake. thanks

  58. Gloria says:

    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.

    1. Serdar Yener says:

      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.

  59. Grace Duran says:

    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!!!!

    1. Serdar Yener says:

      You are welcome

  60. rebecca westman says:

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

    1. Serdar Yener says:

      if you using 50 gram eggs. large eggs are 60-70 take care

  61. glen fields says:

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

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

  62. Alina Garyantesiewicz says:

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

    1. Serdar Yener says:

      1) To convert plain flour into self-raising flour, add two teaspoons of baking powder to each cup of plain flour.

      2) Adding one teaspoon of cream of tartar and half a teaspoon of bicarbonate of soda to one cup of plain flour gives the same result.

      1. Alina Garyantesiewicz says:

        Thank You very much for quick reply.:)

      2. Nrubio1125 says:

        Your comments say we can use cake flour instead of self rising flour, but should baking powder be added when substituting and of so how much? Thank you

  63. Alina Garyantesiewicz says:

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

  64. Alina Garyantesiewicz says:

    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.

  65. Something Sweet to Eat says:

    is the lemon paste just for “flavour”??

    1. Serdar Yener says:

      Yes it is and for also for colour

  66. Bunny Gaudiello says:

    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

  67. Grisel Borgos says:

    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.

    1. Serdar Yener says:

      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.

  68. Grisel Borgos says:

    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.

  69. Grisel Borgos says:

    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.

  70. Paula Nichols says:

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

    1. Serkan Yener says:

      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

  71. Audine Coveney says:

    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.

  72. Kim Oborne says:

    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?

    1. Serdar Yener says:

      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.

  73. F. A. Watson says:

    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.

    1. Serdar Yener says:

      >>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

  74. Strudel says:

    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.

    1. Serdar Yener says:

      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.

      1. Tatenda Chivhunga says:

        Hi Chef Yener
        Thank you so much will try it at home

      2. Strudel says:

        Hi Chef

        Thanks for your reply. I’ll try making the lemon paste again with new instructions from you. I hope you had a great vacation in China, you deserve! Did you bring back some good recipes, haha?!! 🙂

        1. Serdar Yener says:

          Yes I am going to try Nasi Lemak for my self

  75. Yeyet Firma says:

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

  76. lara adeyemi says:

    this is truly amazing

    1. glen fields says:

      How do I calculate the recipe for different pan sizes

      1. Serdar Yener says:

        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 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

        1. glen fields says:

          Thank you for the Technical reply I will try to work it out.

          Calculating Tool “This feature is only available for paid subscribers”

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