Butter Cake

Preparation info

  • Difficulty


  • Makes



Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

My father particularly enjoyed this cake, which is also called “sponge cake” in Trinidad, with tea and so it was another of the cakes he made on his baking weekends. To produce the best results, it’s important to take the time to beat the butter and sugar until it is nearly doubled in volume.


  • 2 cups all-purpose flour
  • teaspoon coarse salt
  • 1 teaspoon baking powder
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup milk


  1. Preheat the oven to 350°F, and grease and flour an 8-inch round cake pan.
  2. Sift together the flour, salt, and baking powder. Set aside.
  3. Using an electric mixer, cream together the butter and sugar until light and fluffy and nearly doubled in volume. It should be pale yellow in color. Add the egg and vanilla. (The mixture may appear curdled but it will come together once the flour is added.)
  4. Add the dry ingredients to butter mixture in three additions, alternating with the milk. The batter should be thick but fluid; add a little more milk if necessary to achieve this consistency.
  5. Pour the batter into the prepared pan and bake for 1 hour, or until a cake tester comes out clean.