Rich Brandy Butter Cake – Special

Rich Brandy Butter Cake – Special

When we were growing up, my sibling and I, the five of us enjoys my mother’s butter cakes and often we have to fight over the last few pieces. Now I can laugh about it but I remember then there were even tears! This is my 3 parts Rich Brandy Butter Cake.

I also recollect that my mother used both brandy and vanilla essence. My mother had forgotten which recipe she used. However I have over the years tweak this recipe a bit by bit and I am now satisfied with the taste. I used a good vanilla paste so I can use 50ml of brandy.

I am sure if I wait 24 hours before eating it, the brandy taste will matures a bit and I was going to wait for 24 hours before slicing but hubby came home from work and was giving me his best ‘I am hungry’ look.

Now half the cake is gone so I will bake another tomorrow to keep for 24 hours!

I actually love to eat cakes naked. I do not like icing, fondant and such. A good old school butter icing made with butter, icing sugar and ice cubes like how my mother used to make by hand is not too bad. since living in UK I am partial to fresh cream and crème anglaise on cakes. My repertoire of cakes is just about a dozen. I guess I am extremely fussy.

I bought a baking tin with a bit of groves at the sides the last time I was in Milan. It was made in Italy. Collecting baking tins and cookbooks is my ‘must do’ when I travel.

The best butter cake to me must be extremely buttery, extremely dense, sweet without being too sickly sweet but RICH. Above all else it must be perfumed with butter. Perfect with a cup of black freshly ground coffee or plain tea. This is such a recipe.

Note – Please use the best butter you can afford. It makes ALL the difference in my honest opinion. If you use a salted butter then omit the generous pinch of salt. If you are using unsalted butter then use at least a tsp of salt.

Rich Brandy Butter Cake


Flour Mixture

  • 320 g Cake flour (sieved)
  • Large pinch sea salt

Egg Mixture

  • 10 Eggs whites
  • 2 tsp baking powder
  • 300 g Castor sugar
  • 10 Eggs yolks

Butter Batter

  • 500 g Butter (saved 1 tbsp for pan)
  • 50 ml condense milk
  • 1 tsp Vanilla bean paste
  • 50 ml Good Brandy


  • Pre-heat oven to 200C, turn down to 170C and place cake batter in for 10 minutes. Then turn down to 130C for 70 minutes.
  • Separate the eggs whites and yolks
  • Lightly grease the base and sides of the cake pan with butter ( tbsp from your 500g butter), and sprinkle lightly with flour. Turn the pan upside down at the sink and knock off any excess flour (old school method is still the best!)

Egg Mixture

  • Whip the egg whites on medium-high speed until foamy and sprinkle in the baking powder. Continue mixing to a stiff soft peak adding in the sugar slowly.
  • Add in the beaten egg yolks and gently whip for a minute to combine until thick and creamy looking.

Butter Batter

  • Place butter and condensed milk in the bowl. Beat on medium speed until light and fluffy. Add in the vanilla essence and or brandy.
  • Add half the Egg Mixture to the Butter Batter. Whipped till well mixed. Gently fold in the Flour Mixture and fold lightly together with the rest of the Egg Mixture.
  • Reduce the heat of your oven from 200C to 170C and bake for 10 minutes. Then reduce oven temperature to 130C for a further 70 minutes or until cake is cook. (My oven is fan assisted)
  • When cake is done, remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for about 20 or so minutes, then turn out onto a cooling rack to cool completely. This can take about an hour!


TIP – I am using cake flour in all my bakes as I buy them in 10 packs of 1kg each. I like using cake flours because it gives my bakes a finer texture. I sieved my cake flours twice in the winter months because of the damp wet weather. 

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