Kitchen Recipe
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Sri Lankan Bakery Butter Cake
The classic, no-fuss Sri Lankan bakery staple. Incredibly soft, dense, and rich, featuring a dark golden crust and a distinct vanilla-butter aroma.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 10
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 10 servings
- butter
- sugar
- eggs
- flour
- baking powder
- vanilla extract
- milk
Equipment
- Oven
- Baking tin
- Electric mixer
Instructions
- 1
Cream
Whip the room-temperature butter and sugar together for at least 8-10 minutes until the sugar dissolves and the mixture is incredibly pale and airy.
- 2
Add Eggs
Add the eggs one at a time, beating well after each addition. Add vanilla extract.
- 3
Fold Flour
Gently fold in the sifted flour and baking powder using a spatula. Add a splash of milk if the batter is too stiff.
- 4
Bake
Pour into a lined square tin. Bake at 170°C (340°F) for 45-50 minutes until the top is a deep golden brown and crusty.
Cooking Tips
- Sri Lankan bakery butter cakes are known for having a slightly darker, crustier top than standard western sponge cakes.
- Do not under-cream the butter and sugar. That step creates the structure of the cake.
Variations
- Sultana Cake: Fold half a cup of flour-dusted raisins into the batter before baking.
Chef's Notes & Storage
- Usually served alongside a strong cup of plain Ceylon tea.
Nutrition Estimate
350 calories · 5g protein · 40g carbs · 20g fat · 1g fiber per serving
