Fearless Butter Cake

Braving Baking

Fearless Butter Cake

Course Cake
Cuisine Filipino



  • 1/2 cup butter softened
  • 1 1/3 cup sugar
  • 2 1/4 cups MAYA Cake Flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup milk

Italian Meringue Buttercream Frosting:

  • 1 cup egg whites
  • 1 3/4 cups sugar
  • 1/2 cup water
  • 3 1/2 bars unsalted butter
  • Food gels


Prepare the cake:

  • Preheat oven to 350°F/177ᵒC. Grease and line an 8 x 8 square pan. Set aside.
  • Sift the flour, baking powder, and salt together. Set aside.
  • Cream butter until soft. Add in sugar and beat until light and fluffy. Add egg yolks, one at time, beating well after each addition.
  • Add the dry ingredients alternately with the vanilla and milk. Blend well. Pour into the prepared pan.
  • Bake for 40-45 minutes or until done.

Prepare frosting:

  • In a small saucepan over medium heat, bring sugar and ½ cup water to a boil.
  • Heat up to 230 degrees on a candy thermometer.
  • Whip egg whites until stiff. Do not over beat.
  • When the sugar temperature reaches 240 degrees, remove from heat immediately and with the mixer running, add it to your egg whites in a stream. Beat on high speed.
  • Continue to whip until no heat remains in the bowl.
  • With the mixer still running, add butter bit by bit, beating until spreadable consistency, approximately 3 to 5 minutes. Beat in vanilla.
  • Set aside until ready to use.
  • Color as desired using food gel.

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