Moist Buttercake with Cream Cheese Frosting

Hello friends!

I am sharing a moist buttercake recipe today. Last weekend I bake two cakes and one of them was moist buttercake layer cake. It was for a birthday party. The cake was soft and moist, paired with cream cheese frosting in the layer. It was a yummy cake!

To make it, it is quite simple. Only few products used, but if you want a very buttery butter cake, I would recommend you to use pure butter. There are many brands for pure butter and among the most expensive ones in Malaysia are The President & Golden Churn Butter. In the recipe, I used Unsalted pure butter from Lurpak. I paired my buttercake with cream cheese frosting, and the outer layer of the cream was American Buttercream & chocolate ganache drip on top.

I am sharing only the buttercake and cream cheese frosting recipe in this entry. I will share how to make the other creams in a different post. By the way, my 2 year old daughter loves the cake even on its own, so yeah, I give this recipe a full stars!

Here's the recipe:

Moist Buttercake
Original recipe from The Culinary Corner

Ingredients
125g pure butter
175g castor sugar
2 large egg
1 tsp vanilla extract
100g sour cream
150g self raising flour

Method
Prepare 6 inch x 6 inch x 5 inch height baking tin, lay baking paper on the tin with overhang on four sides. Preheat oven to 170c.

1. Whisk together pure butter and castor sugar. Batter will be crumbly at first but continue mixing until its pale in colour and fluffy.
2. Add in vanilla essence while mixing.
3. Once the batter is pale and fluffy, add in 1 egg and mix well. Repeat for another egg.
4. Add in sourcream to the batter. Mix well.
5. Add in sifted self raising flour to mixture. It is important to not over mix the batter therefore you will need to use spatula first to gently combine the wet and dry ingredient. Afterwards, use electric mixer for 10-15 seconds to mix the batter so that there is no lump remaining. Do not overmix.
7. Divide batter into two separate 6inch cake tins
6. Bake buttercake for 18-25 minutes. My oven (SHARP) bakes for 20 minutes only. The cake is done when inserted a toothpick at the center and comes out clean.
8. Let the cake cool before taking out from the tin and layer it.

Cream cheese frosting
Original recipe from Chef Sarah Ariffin

Ingredients
150g cream cheese, soft
1/4 cup icing sugar, sifted
40g butter, soft

200ml non dairy whipped cream, chilled
1/4 cup icing sugar
1 tbs cornstarch
1 tsp vanilla essence

Method

1. Beat cream cheese and butter together. Add in sifted icing sugar.
2. In another bowl, beat non dairy whipped cream until a streaks-like form or soft peaks.
3. Add in icing sugar and cornstarch, mix well. Add in vanilla essence.
4. Beat whipped cream on high speed until stiff peak is formed. Do not over beat.
5. Add in cheese mixture, mix until combine.
7. Chill cream cheese frosting before using

Cake assembly/ layering
1. Take cooled cake out from the tins.
2. Scrape off the cake tops, you will only want to use the soft part inside.
3. Spread a little frosting on cake board. This is to stick your cake onto it.
4. Take first cake and put on the board.
5. By using a piping bag, pipe cream cheese frosting on the cake in circle motion
6. Spread frosting evenly by using an offset spatula
7. Repeat for 2nd cake.
8. By using piping bag, fill in balance frosting on the cake side.
9. Smooth cake side and top by using cake scraper and an offset spatula.
10. Chill cake in fridge for 30 minutes before enjoying.
11. You may also decorate the cake with more piped flowers, sprinkles, chocolates, fresh flower, fresh fruit, in your own creative way.

Additional Info
In original butter cake recipe, the recipe was used in 6x6x5inch square cake tin. The baking temperature was 180c and bake for 50 minutes to 1 hour. However, I split my batter into two tins therefore my baking time is lower. If you are not planning to make a cake layer, you can pour all the batter into one 6 inch cake tin. The tin need to be high, at least 5 inch high.

For BUTTER, I would recommend to use pure butter in this recipe. Butter selection is quite important to get that soft and buttery taste of the butter cake. I would recommend to use Golden Churn, The President, Lurpak, Tatura, Anchor and SCS butter.

For CREAM CHEESE, there are many brands out there and any brand should work fine. I am using Anchor cream cheese in this recipe.

For NON DAIRY WHIPPED CREAM, there are many brands out there and any brand should work fine. I am using Gold Label brand in this recipe. Non dairy whipped cream need to be melted but still chilled when using. The bowl and paddle attachment also need to be refrigerated before using. Cold utensils help to stabilize the whipping cream as whipping cream melts easily.

For ICING SUGAR, I would recommend you to sift first before using. This is to avoid any stubborn sugar lumps to mix in your frosting. And this is also important to ensure that the frosting is smooth and lump-free.

CORNSTARCH is one of the agent that helps to stabilise whipping cream in room temperature. You can use other agent like halal gelatin if you dont like to use cornstarch.

For SOUR CREAM, I would recommend you to use Paul's brand. However if there is no stock, you can option for other brands like the one I used. As long it is for baking, I think it's fine.

That's all I guess, I hope you will try it. And if you do, do tag me on instagram @schonebacker or on my Facebook page. I'm looking forward to it!! I hope you will love this recipe as much as I do.  Any questions just drop on the comment below, or email me at schonebacker27@gmail.com . I'm happy to help.