Butter cake

The last egg based recipe for today is my mother’s recipe for her delicious butter cake. My mother has used vegetable oil margarine instead of butter for a while now. Ingredients can be scaled down according to requirement. This was a large cake and I only managed to get a photo of the last two pieces before they too vanished.

Butter/ Margarine cake

Time taken: 40 – 45 mins

Makes around 24 pieces

Butter cake


  • Butter or vegetable oil margarine – 1 cup
  • Eggs – 4
  • Sugar – 1 cup
  • Wheat flour – 1 ½ cups
  • Baking powder – 2 tsp

For the butter cream:

  • Butter or vegetable oil margarine – ¼ cup
  • Icing sugar – ¾ cup
  • Lime juice – 1 tsp
  • Vanilla – ½ tsp


  1. Sift the wheat flour and baking powder. Keep aside.
  2. Whisk the sugar and margarine together in a bowl. Keep aside.
  3. Whisk lightly the eggs. Add the whisked eggs to the sugar and margarine bowl and continue to whisk.
  4. Gradually add the sifted wheat flour and baking powder to the wet ingredients bowl and stir them together.
  5. Pour the batter into a greased baking tray.
  6. Bake the cake for 25 to 30 minutes in a pre-heated oven at 140⁰C/284⁰F.
  7. Let the cake cool while you make the butter cream.
  8. Whisk together the butter cream ingredients – butter/ margarine, icing sugar, lime juice and vanilla – and then spread the cream evenly over the cake.

Recipe source: Raji Thillainathan.


7 thoughts on “Butter cake

    • Thank you, Nimmi… This butter cake is certainly one of my favourites of my mother’s cakes. Hope you enjoy exploring Sri Lankan cuisine through this blog and look forward to your feedback as you do so! 🙂

  1. If I could figure out how to use stevia, and gluten free flour, this would be a perfect recipe for a diabetic. All the butter, and eggs would keep the blood sugar stable. I’m going to try!

    • My husband has diabetes and we use a cane sugar – stevia blend. Basically, just cut the amount of sugar in half; otherwise the cake will be too sweet. Please let me know if you have any luck making this cake gluten-free!

    • Hi Hasha, I finally remembered to ask my mother about using gluten free flour for the butter cake. She suggested the use of 1/2 cup oats and 1/2 cup samaposha flour, mixed with a bit of vanilla. Do try and let me know how it turns out. Merry Christmas!

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