Swirl Chocolate Butter Cream Cheese Cake

Seriously this is so delicious! It is that buttery flavour of creamy buttery cake mix with bites of cream cheese hmmm....nothing gets better than this! so far is the best combination ever for butter cake i suppose.  For this bake, i created a simple swirl pattern with dollops of cream cheese on top.  Looks so much beautiful and adding a deliciousness to our eyes before we taste it! yeah!

SWIRL CHOCOLATE BUTTER CREAM CHEESE CAKE

Ingredients (A)
250g Cream Cheese ( room temperature )
60g Granulated Sugar
1 Egg
1tbsp Corn Flour
* Beat all ingredients until double volume and set aside.

Ingredients (B)
250g Golden Churn Butter
130g Granulated Sugar
4 large whole eggs ( or 5 medium eggs )
1tsp vanilla
200g cake flour ( reduce 4tbsp replace with 4tbsp coco powder )
5tbsp milk
1tsp chocolate paste

METHOD:
* Grease and line base & side 8" square pan.
* Pre-heated oven 160c ( i preheated my oven at 180c )
* Beat Ingredients (A) set aside.
* Ingredients (B) - Beat butter & sugar until double volume, add in egg one at a time follow with vanilla, mix and mix well.  Fold in sifted flours ( cake flour, coco powder ) into butter mixture mix well, batter might be little lumpy and its normal.
* Pour half of chocolate batter into pan, follow by 80% cream cheese layer on top of chocolate batter,  and pour the remaining chocolater batter on cream cheese layer. Last 20% cream cheese dollops on chocolate layer and use a toothpick swirl both cheese & batter together.
*  Bake at 180c 1hour 10 minutes in middle rack. Another 10 minutes moved to lower rack. ( Please note that if use a lower temperature to bake remember to longer the duration of baking )

Butter Chocolate Cheese Cake

14.12.2014 - I remember this cake go gaga on the food blog and internet! everyone was trying out this cake and so do i.  It was really damn good!! i seriously love it!! i bake for myself as my Birthday Cake!! :) delicious indeed and rich.

Forget the fats after all gone into your stomach! because it really that yummy and you can't stop eating.  ENjoy!!

Recipe adapted and modified by Enne Tay, member of Baking’s Corner FB group (original recipe by Kitchen Capers)

A - BUTTER CAKE INGREDIENTS
230-250g butter, soften ( i used 250g golden churn ) 
160g caster sugar ( i reduced sugar to 130g, perfect sweetness of the cake ) 
4 large eggs/5 small eggs
1 tsp vanilla essence
200g self rising flour, sifted (replace 4 tbsp of flour with cocoa powder for chocolate flavour) ( i used cake flour added 1tsp baking powder )  
5 tbsp milk/whipping cream ( i used fresh milk )

B- CREAM CHEESE INGREDIENTS
250g cream cheese, soften
60g caster sugar
1 egg
1 tbsp corn flour/self rising flour/all purpose flour * i used self rising flour


Directions

– grease and line an 8 inch square pan. preheat oven to 160c

– beat ingredients B till fluffy and set aside

– from ingredients A, beat butter and sugar till pale and fluffy. add in eggs one at a time and mix well. add in vanilla essence and milk. mix well

– fold in sifted flour (together with cocoa powder ) into butter mixture. mix well

– spread half portion of batter into pan, then spoon in cheese mixture (B). cover cheese mixture with the remaining portion of cake batter (total of 3 layers)

– bake at 160c for 60-70 mins or until cake is done ( i baked at 180c for 1 hour 20 minutes, 1hr on middle rack, 20mins removed to bottom rack oven ) 

- If making cupcakes, bake for about 30-35 mins

- Removed cake to wire rack to cool.

Butter Cake

07.06.2014 - Nongsa. Batam.  Its been awhile not having my buttery butter cake...here i am, missing it like crazy...and immediately i bake myself one all for my greedy tummy!! :)  Recipe by Cooking Crave.

Ingredients:

250g Butter - Soft (Golden Churn canned) 

85g Caster sugar

1 tsp Vanilla paste

1/8 tsp salt (if prefers less salty just a pinch will do)

4 Egg yolks

1 tbsp Milk

200g Plain flour

1 tsp Baking powder

4 Egg whites

85g Caster sugar

Method:

Preheat oven at 170C. Line a 8" square baking pan. ( i preheat my oven at 180c and with round pan )

1. Cream butter, sugar, salt and vanilla untill light and fluffy.

2. Add in egg yolks one at a time and beat till creamy. Add in milk and mix well.

3. Sift in flour and baking powder and mix well. Set aside.

4. Whisk egg white and sugar till soft peak in another bowl. ( i used electric hand egg whisk panasonic not with hand mixer )

5. Fold 1/4 of egg white mixture into butter mixture (3). Mix well and fold in the rest.

6. Pour batter into lined baking pan and bake for 40-45 mins or until cooked.

My son so hungry after he saw this fresh from oven!! :) heheee....

Butter Cake with Chocolate Buttercream Frosting

14.01.2014 - Nongsa, Batam.  I had kept this Old Fashion Butter Cake recipe of mine for a very long time and always loving it and use it all over again.  This butter cake of mine it was the first cake i learned to make and thats the only cake our family make all over again during any occasion.  The recipe consist of quite a number of eggs.  But i have never complain about it..till..these days, I been reading so many type of Butter Cake recipes with less eggs ingredient, i have tried a few butter cake recipes too.

Anyway i found this one quite similar to my old fashion butter cake recipe and i love it.  The cake wasn't dry and thick! Its very smooth and light.

I have make a creamy buttercream frosting to go with it.  It so reminds me of my childhood days!! Mom used to order butter cake with buttercream frosting for me and my siblings birthdays.

Next time when i have limited eggs while crave for butter cake, i can consider use this recipe instead of my old fashion butter cake.

Ingredients:
250g Butter - Soft (Golden Churn canned)
85g Caster sugar
1 tsp Vanilla paste
1/8 tsp salt (if prefers less salty just a pinch will do)
4 Egg yolks
1 tbsp Milk
200g Plain flour
1 tsp Baking powder

4 Egg whites
85g Caster sugar

Buttercream Frosting:-
200g Dark Chocolate, double boiled.
280g Salted Butter
1/4cup x 2 Confectioner's Sugar
3 tbsp Coco Powder
2 tbsp Cream


Method:
Preheat oven at 180c. Line a 8" Square tin.
1. Cream butter, sugar, salt and vanilla untill light and fluffy.
2. Add in egg yolks one at a time and beat till creamy. Add in milk and mix well.
3. Sift in flour and baking powder and mix well. Set aside.
4. Whisk egg white and sugar till soft peak with electric hand egg whisk.
5. Fold 1/4 of egg white mixture into butter mixture (3). Mix well and fold in the rest.
6. Pour batter into lined baking pan and bake for 40-45 mins or until cooked.

Make Chocolate Buttercream Frosting:
1. Double Boiled, Melt chocolate, add in cream, melted and set aside till slight cool.
2. Beat Butter and confectioner's sugar until creamy and fluffy.
3. Sieve coco powder and melted chocolate to creamy butter beat for another 1-2 minutes until all incorporates. Immediately refrigerate to use later.
4. Once the cake has cool down.  Decorate the cake as desire.

Butter Cake Recipe

03.05.2013 - Batam.  I always love the traditional Butter Cake.  I used to make a traditional butter cake with 9 eggs, a recipe from our cousin who loves baking until today.  I have not been busy searching for a great butter cake recipe since i know i have the best in hand.

One day, i was out of 9 eggs and was thinking to bake myself a butter cake! Nah!! problem comes!! how to make a butter cake without 9eggs in my mind. so i search high and low for a less egg butter cake. and finally after reading and watching so many types of butter cake recipes from so many good bakers, which they use less eggs.  So i give it a try without using so many eggs. Here i come to modify one! my 4 eggs recipe taste just as good as 9 eggs. Save us a lot of eggs!!

Tell you, is not easy to modify the recipe, i have to test my comment sense and baking skill...hehe...Anyway, the cake came out perfectly good.   Im using the same old steps for this recipe.  Anyone can bake this. It is easy.

Note : To make a delicious butter cake is to use a good quality butter, such as i recommend to use

Wood Dunn Dairy Maid Pure Creamery Butter ( if you use this butter,  i guarantee your butter cake can smell a mile away!! this is highly recommended ) , Golden Churn Pure Creamery Butter, Elle & Vire Unsalted Butter, PRESIDENT Butter, LURPAK Butter, Anchor unsalted Butter. 

BUTTER CAKE RECIPE

230g butter, softened
230g self raising flour / cake flour
140g caster sugar
4 eggs seperated
100ml fresh milk
1 tbsp vanilla extract
2 tsp baking powder


METHOD

* Grease pan with butter.  I used rectangle aluminium cake pan instead of loaf pan.  You can use 2 butter loaf pans or a round aluminium pans for this cake.

*Separates 4 eggs yolks and white.  in a bowl egg yolks are gently mix with a fork and put aside

* Beat butter till pale yellow, add in sugar beat till pale and double volumn. Add in egg yolk one at a time into 8-10 times slowly to the butter mixture.  Beat and scrap the side of the bowl, beat & scrap method to finish it off.

* Sift in flour, baking powder and vanilla and mixed well with a hand mixer until almost combined and stop. Do not over mixed it.

* Add milk and mix this finale stage with a spatula.

* A grease free bowl, beat 4 egg whites until soft peak. Mixed in 2 spoonful beaten egg whites with spatula into batter mix well and fold in the batter into the balance egg white bowl. This way the batter very well combined.

* Fold in batter to pan and Bake 180c, 45mins.

*Inserted a skewer / satay stick into the centre comes out clean means cooked. Turn out onto a cooling rack and leave to cool.

My son is busy with his share! hehehe :P

Marble Butter Cake

10.09.2013 - Today is my son 3 years 7 months birthday.  We celebrate our son's birth-date every 10th of the month.  So i thought of making him a cake instead. An old fashion Marble butter cake comes to mind. so i make this marble cake which the recipe is my old time butter cake recipe.  I just do some modification and add coco powder and done the work. It taste as good as it looks. Enjoy

• 230g butter, softened
• 140g caster sugar
• 3 eggs
• 230g self-raising flour
• 100ml fresh milk
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 2 tsp baking powder

• METHOD
• If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. 
• If you prefer to mix by hand, beat the butter till pale yellow and added in sugar beat till double volumn. 
• then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
• beat 3 eggs in a bowl, add in egg into batter gradually 8-10 times slowly to batter.  Beat and scrape and beat and scrape that is the way! :)
• Add in shifted flour & baking powder to batter, mix well with hand mixer.
• Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. 
• Make a well, from white batter, fold in the chocolate batter in the center and wrap with white batter.  To create Marble pattern by folding 3 times only.  Or simply use a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles. 
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

• To decorate, i used some left over chocolate glaze from my previous chocolate cake.