Tag Archives: Butter Cake

Gula Melaka Butter Cake

Gula Melaka Butter Cake

A viewer of mine recently requested me to share a Gula Melaka cake recipe through an email letter. She told me that she have been waiting to try out how to make Gula Melaka recipes but have no idea how to start with. So in this article, I am sharing my Gula Melaka Butter Cake recipe.

 During the recipe creation process, I asked myself if I should develop it into a Chiffon Cake recipe or just a plain old good Butter Cake recipe. Since, I have always been craving for buttery cakes, I decided that I’ll be taking that path instead. What do you guys think? Let me know if you guys want a Gula Melaka Chiffon Cake recipe, I’m sure it will be just as good!

Gula Melaka Butter Cake

 The addition of Pandan extract was just to compliment with the aroma of Gula Melaka. Feel free to omit it, replace with Vanilla Extract, or even just freshly squeezed Pandan juice. I am lazy to go that mile. But, if you are a hardworking baker, go ahead and be my guest. Replace milk with your freshly squeezed homemade Pandan juice. 

I suggest you guys to grate your Gula Melaka instead of chopping them up. It makes it easier for the sugar to dissolve when creaming with butter later on. If you are lazy and just chop it up, there will be uneven wet chucks of melted gula melaka on your finished goods. 

Gula Melaka Butter Cake

It is a very rich buttery, and sweet cake. Go with a nice cup of black coffee or tea as you munch on. It can get very heavy so make sure to share with the people around you!

Gula Melaka Butter Cake

Gula Melaka Pandan Butter Cake

Makes 1 8-inch square pan cake


  • 200 grams salted butter softened
  • 160 grams gula melaka grated
  • 60 grams fine sugar or Gavia Natural Sweetener
  • 3 eggs
  • 1/2 tsp pandan extract
  • 170 grams plain flour
  • 1/2 tsp baking powder
  • 60 ml milk


  • Preheat your oven to 180C.
  • In a mixing bowl, cream together softened butter, sugar and grated gula melaka until the gula melaka is well dissolved and the mixture is fluffy.
  • Crack in eggs, one at a time. Then, drizzle in pandan extract. Make sure all the ingredients are in room temperature to prevent the mixture from curding.
  • Fold in half of the dry ingredients which consist of plain flour and baking powder. 
  • Then, slowly drizzle in milk while the mixer is running. Fold in the rest of the dry ingredients and mix until it is well-combined. Stop mixing once there are no visible flour pockets.
  • Transfer into a 7-inch square pan that greased and lined with parchment paper. 
  • Bake it in the oven for about 55 minutes to an hour. 
  • Let it cool for awhile and invert onto a rack to cool completely.
  • Slice accordingly to your preference and serve. The cake can store well in room temperature for up to 5 days, or a week in the fridge.
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Marble Cake 大理石蛋糕

Marble Cake 大理石蛋糕

Marble Cake 大理石蛋糕

I love marble cake and always finding ways to improve it! The swirl turns out beautifully and the secret to that deep black chocolate batter is actually charcoal powder. It really stands out and bring the beauty of the two swirls. Of course, charcoal powder is totally optional but I highly recommend you to incorporate it if you want to impress your family and friends with this recipe.

Marble Cake 大理石蛋糕

It’s been a while since I came out my marble bundt cake recipe and I have improved upon it.  This recipe is much more buttery and uses just cocoa powder. Although you may question why I didn’t use melted chocolate for the chocolate batter, I really like this recipe as it is fuss-free. I don’t have to melt chocolate anymore, no more double boiler or standing in front of the microwave. The cocoa powder in this recipe gives quite a strong chocolate aroma to it. Hence, I don’t see the need for melted chocolate. I want the cake in my mouth ASAP!

Marble Cake 大理石蛋糕

As usual for most of my loaf cake recipe, I used the same pan I got from Daiso. The dimension is about 7.9″ x 4.3″. Cheap pan but it is my beloved. I have used it for many years and it is still working well.

Marble Cake 大理石蛋糕

Trust me, this recipe is perfect to go with your morning cup of coffee. I also like to have a slice in the afternoon while I catch up with my drama in the office. I have used Gavia Natural Sweetener this time instead of regular white sugar to cut down my sugar and calorie intake. Gavia is a natural sweetener made from the Stevia plant. It is zero calorie and zero glycemic index sweetener which works well in both baking and cooking. The reason why I like Gavia is that it doesn’t have a bitter after taste as compared to other sugar substitutes.

Marble Cake

One 7.9" x 4.3" loaf cake


  • 200 grams of unsalted butter soften
  • 180 grams of white sugar or Gavia Natural Sweetener
  • 3 eggs beaten
  • 1 tsp of vanilla extract
  • 170 grams of plain flour
  • 3/4 tsp of baking powder
  • 3 tbsp cocoa powder
  • 1 ½ tsp charcoal powder


  • Preheat your oven to 180C.
  • In a mixer or mixing bowl, cream softened butter and sugar until light and fluffy. I’m using Gavia Natural Sweetener which is made from Stevia.
  • Crack in an egg one at a time.
  • Then, drizzle in vanilla extract.
  • Gently stir in plain flour and baking powder.
  • You would want to mix cocoa powder, charcoal powder and hot water in another bowl into a paste in between.
  • Once your batter is well combined, portion out a third of the batter into another mixing bowl. Mix in your chocolate paste with the batter thoroughly.
  • Transfer half of the vanilla batter into the loaf pan. Then, transfer all of the chocolate batter for the second layer. Cover it with the rest of the vanilla batter as the third layer.
  • Using a fork, swirl the batter, go back and forth for a few times to make sure that the two batter are well marbled.
  • Bake it in the oven for about 1 hour and 15 minutes, toothpick inserted into the centre comes out clean.
  • Let cool completely before slicing it up. It can keep well for up to 5 days in room temperature.



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Madeleine (French Butter Cake)


You guys should know how much I adore butter cake! A classic butter cake of any kind is my most favorite of all! Today, I will be showing you how to make French Butter Cake, a.k.a Madeleine.


Some say that it is very hard to get that iconic bump at the back of the Madeleine. But, it is actually very very easy! With few of my tips and trick, I’m sure you will get it in no time!


Key to perfect Madeleines,

  • Enough time to let the batter chill to relax the gluten
  • Only adding fat after the chilling period
  • Well-preheated oven
  • Well-greased pans


Beautiful, Perfecto’! I got my pans from Daiso, it took awhile to restock and I was so happy when I managed to get some on my hands. Be sure to grease well so that it won’t stick. They are well-known to stick onto its pan.


I never liked dusting my pans, it leaves white marks onto my cake. Which, made my cake looked ugly. What’s my trick? Combine equal amount of oil and flour to make a runny paste. Brush against the pan to grease it in place of oil and dusting flour. Problem solved.



Made whole lot for my friends. They loved it! 

Makes 25
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  1. (1/2cup) 120 grams of white sugar
  2. ¼ tsp. of salt
  3. 4 eggs
  4. 1 tsp. of honey
  5. 1 tsp. of vanilla extract
  6. (3/4 cup) 100 grams of plain flour
  7. (2 tbsp.) 20 grams of corn starch
  8. 1 ½ tsp. of baking powder
  9. (1/2 cup) 120 grams of butter, melted
  1. In a bowl, whisk whole eggs, salt and sugar until well combined.
  2. Drizzle in vanilla extract and honey.
  3. Sift in plain flour, corn starch and baking powder. Mix well.
  4. Leave it to rest for an hour in the fridge.
  5. Preheat oven to 200C or 180C fan-forced.
  6. For easy release, mix 1 tbsp. of flour and 1 tbsp. of oil to make a paste to coat the pans.
  7. Grease madeleine pans well with the paste.
  8. Fold in melted butter with chilled batter. Transfer into a piping bag.
  9. Pipe the batter onto the greased pan until full.
  10. Bake it in the oven for 5 to 7 minutes.
  11. Remove from pan immediately after baking. Let it cool completely.
TheZongHan https://thezonghan.com/

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Grilled Butter Cake with Fresh Strawberry Sauce | Summer Party Series


 For 3rd episode of Summer Party, I will sharing this simple recipe to you guys! It’s my Grilled Butter Cake with Fresh Strawberry Sauce. You could use homemade Butter/Pound Cake (Check out my recipe here) or store-bought ones.


 Perfect for Summer Party and entertaining.~


 Butter cake is great. Buttery, sweet and delicious. When you grill, it brings the cake to a whole new level. You will get that crispy grilled-marks and it will be all so warm and special.


 Something like this, have to go with something refreshing. The Fresh Strawberry Sauce is a nice complement to the sweet and crispy warm Butter Cake. It has that tart and refreshing flavor that will sure to make you feel so oh-Summer.



Summer Party

If you have missed any Summer Party series, please click here to get all the recipes.

Grilled Butter Cake with Fresh Strawberry Sauce
Refeshing crispy butter cake with fresh tart strawberry sauce. Butter Cake recipe: http://wp.me/p5kmjX-dr
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  1. 1 Homemade Butter/Pound Cake
Fresh Strawberry Sauce
  1. 200 grams of strawberries
  2. 30 grams of icing sugar
  3. 1 tsp. of vanilla extract
To make Fresh Strawberry Sauce
  1. Blend everything in a blender.
  2. Strain it using a strainer.
  3. Serve.
Grilled Butter Cake
  1. Slice homemade Butter/Pound Cake into slices.
  2. Grill them on both side on a griller.
  3. Serve them warm with Fresh Strawberry Sauce and fruits.
  1. For quick and fuss-free grilled butter cake, you can use store-bought ones.
TheZongHan https://thezonghan.com/

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Old-Fashioned Butter Cake

IMG_9971_edited In my lifetime, the best cake I ever had was, my mum’s butter cake. For some reason, I have been always craving for it. That wonderful aroma, a good amount of yellow, and buttery taste. IMG_9912_edited Unfortunately, she had totally forgotten her recipe and my journey to quest the best butter cake recipe started.  I had to gather bits of instructions on how to make the best butter cake from her and went on that journey.  Happy to say that, I came up with the most wonderful, most aromatic old-fashioned buttery butter cake recipe. IMG_9950_edited Like all traditional recipes, eggs were beaten separately. This helps to create that fine crumbs that we all loved and an extra kick to rise the cake. Look at that beautifully well-risen butter cake above. IMG_9906_edited When they say if you know how to make the classic, you are gold (just like butter). When this was in my oven that afternoon, my parents immediately asked what I was baking when they scent that distinctive buttery smell.  IMG_9955_edited  So good that it was gone the next morning. I only had a sliced that day.  🙁  IMG_9956_editedServe this with a cup of tea or coffee when you have friends coming over in the afternoon and they will thank you for it. It makes people weak with gratitude. 

Old-fashioned Butter Cake
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  1. (6.6 oz) 200 grams of unsalted butter, soften
  2. (1/2 cup) 125 grams of fine white sugar
  3. 3 eggs, separated
  4. 1/4 tsp. of vinegar
  5. 1 tsp. of vanilla extract
  6. (1 1/3 cups) 170 grams of plain flour
  7. 1 tbsp. of corn starch
  8. 3/4 tsp. of baking powder
  9. ¼ tsp. of salt
  10. (1/4 cup) 65 ml of milk
  1. Preheat oven to 180C or 160C fan-forced.
  2. Lined loaf pan with parchment paper. (7.9" x 4.3")
  3. In a large bowl, sift in plain flour, corn starch, baking powder and salt. Set aside.
  4. In a clean mixing bowl, whisk egg whites and vinegar on medium speed until frothy.
  5. Then, turn your mixer to high speed while you slowly add half of your sugar. Whisk until stiff peaks.
  6. Set aside while you cream your butter.
  7. In a mixing bowl, cream butter and remaining sugar until pale and fluffy. Beat in egg yolks one at a time.
  8. Drizzle in vanilla extract.
  9. Turn your mixer down to low speed and stir in your flour mixture gradually. Once well combine, add in your milk.
  10. Using a rubber spatula, gently fold in egg white mixture.
  11. Transfer into your loaf pan and bake it in the oven for an hour.
  12. Let it cool in the pan for at least 15 minutes before moving it onto a wire rack to further cooling.
  13. Sliced and serve it with a cup of tea or coffee.
TheZongHan https://thezonghan.com/

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