Cake Recipe 50g Butter: Deliciously Light Sponge Cake with Minimal Butter
Why You’ll Love This 50g Butter Cake Recipe
Running low on butter but still craving homemade cake? This incredibly light and fluffy sponge cake uses just 50g of butter while delivering maximum flavor and texture. Perfect for those watching their fat intake, on a budget, or simply caught short on butter when the baking mood strikes!
This recipe proves you don’t need loads of butter to create a moist, tender cake. By using the right technique and complementary ingredients, you’ll get a delicate crumb that’s perfect for afternoon tea, casual desserts, or as a base for fresh fruit and cream. Plus, with less butter, the vanilla and other flavors really shine through.
The secret lies in proper mixing technique and the addition of extra eggs and milk to maintain moisture without relying heavily on butter. You’ll be amazed at how this economical recipe rivals much richer cakes.
Quick Recipe Info
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 10 mins | 25 mins | 35 mins | 8 | Easy |
What You’ll Need
For the Light Butter Cake:
- 50g unsalted butter – softened (about 3½ tablespoons)
- ¾ cup caster sugar – finer texture works best
- 2 large eggs – room temperature for better volume
- 1 teaspoon vanilla extract – pure vanilla preferred
- 1½ cups self-raising flour – or plain flour with 2 tsp baking powder
- ½ cup whole milk – room temperature
- 2 tablespoons vegetable oil – helps maintain moisture
- Pinch of salt – enhances overall flavor
For Simple Dusting (Optional):
- 2 tablespoons powdered sugar – for dusting
- Fresh berries – for serving
- Whipped cream – optional accompaniment
Substitution Notes:
- No self-raising flour: Use 1½ cups plain flour + 2 teaspoons baking powder
- Dairy-free: Replace milk with almond milk and butter with vegan butter
- Oil alternatives: Use melted coconut oil (cooled) or additional 2 tablespoons milk
- Sugar reduction: Use ⅔ cup sugar minimum (cake will be less sweet but still delicious)
Step-by-Step Directions
- Prep your pan and oven. Preheat oven to 180°C (160°C fan/350°F). Grease a 20cm round cake tin with butter and line the base with baking paper. Light dusting of flour optional.
- Cream butter and sugar efficiently. In a large bowl, beat the 50g softened butter with caster sugar for 2-3 minutes until pale and fluffy. Don’t worry if it’s not as voluminous as full-butter cakes – this is normal.
- Add eggs for structure. Beat in eggs one at a time, ensuring each is fully incorporated. The mixture might look slightly curdled – this is fine. Add vanilla extract and mix briefly.
Pro Tip: Since we’re using minimal butter, the eggs provide crucial structure and moisture. Make sure they’re at room temperature for best results.
- Combine dry ingredients. In a separate bowl, sift together flour and salt. This ensures even distribution and adds air to the mixture.
- Alternate additions carefully. Add flour mixture in three parts, alternating with milk in two parts. Start and end with flour. Gently fold in the vegetable oil last – this replaces some of the missing butter fat.
- Mix minimally but thoroughly. Mix just until ingredients are combined. Don’t overmix – this creates tough cake, especially important with lower fat content.
Texture Check: Batter should be smooth and pourable but not too thin. It will be lighter than traditional butter cake batter.
- Bake with precision. Pour batter into prepared tin and smooth top gently. Bake for 22-28 minutes until golden and a skewer inserted in center comes out clean.
- Cool properly. Cool in tin for 5 minutes, then turn onto a wire rack. Cool completely before dusting or serving – about 45 minutes.
How to Serve
This delicate cake shines with simple, fresh accompaniments:
Light & Fresh Options:
- Dust with powdered sugar and serve with fresh strawberries
- Layer with whipped cream and seasonal berries
- Drizzle with lemon glaze for citrus brightness
- Serve warm with custard for comfort dessert
Afternoon Tea Style:
- Cut into squares and serve with tea or coffee
- Top with a dollop of jam and cream
- Pair with fresh fruit salad
- Serve alongside scones for variety
Special Occasion Ideas:
- Use as base for trifle layers
- Soak with flavoured syrups (rum, orange, or vanilla)
- Top with cream cheese frosting (keep it light)
- Serve with poached fruit
Expert Tips for Success
Maximizing Flavor with Minimal Butter:
- Room temperature ingredients mix better and create smoother texture
- Don’t skip the oil – it provides moisture that butter would normally give
- Sift flour to add air and lightness to compensate for less fat
- Proper creaming – even with just 50g butter, cream well for best texture
Storage & Make-Ahead:
- Day of baking: Best served fresh, stores covered at room temperature
- Next day: Still delicious, wrap in cling film to maintain moisture
- Freezing: Wrap well and freeze for up to 2 months
- Batter prep: Make batter and bake immediately – don’t let it sit
Troubleshooting Low-Butter Baking:
- Dry texture: Add extra tablespoon of milk next time
- Dense result: Check baking powder is fresh, don’t overmix
- Lacks flavor: Increase vanilla to 1½ teaspoons or add lemon zest
- Doesn’t rise: Ensure eggs are room temperature and oven is properly preheated
Flavor Variations:
- Lemon version: Add zest of 1 lemon and 1 tablespoon lemon juice
- Coconut twist: Replace 2 tablespoons flour with desiccated coconut
- Spiced cake: Add ½ teaspoon cinnamon and pinch of nutmeg
- Orange delight: Add orange zest and replace 2 tablespoons milk with orange juice
Common Questions
Will this cake be as moist as a full-butter cake?
While different in texture, this cake is surprisingly moist thanks to the combination of eggs, milk, and a touch of oil. It has a lighter, more delicate crumb that many people actually prefer.
Can I double this recipe?
Absolutely! Use 100g butter and double all other ingredients. Bake in two 20cm tins for 20-25 minutes, or one larger tin for 35-40 minutes. Watch carefully as baking times vary.
What if I only have salted butter?
No problem! Use salted butter and omit the pinch of salt from the recipe. The cake will have a slightly different flavor profile but will still be delicious.
Can I make this into cupcakes?
Yes! Divide batter among 12 cupcake cases, filling each about ⅔ full. Bake at the same temperature for 15-18 minutes. Perfect for portion control and individual servings.
Why add oil when trying to reduce fat?
The small amount of oil (2 tablespoons) helps maintain moisture and tenderness that would normally come from more butter. It’s a worthwhile trade-off for texture, and the total fat is still much lower than traditional recipes.
How do I know if my butter is properly softened?
Softened butter should give slightly when pressed but not be melted or oily. If too hard, cut into cubes and leave at room temperature for 30 minutes, or microwave for 10-15 seconds.
Final Thoughts
This 50g butter cake recipe proves that delicious baking doesn’t always require excessive amounts of fat. By understanding how ingredients work together, you can create wonderfully light, flavorful cakes that are both economical and health-conscious without sacrificing taste.
The beauty of this recipe lies in its simplicity and versatility. Whether you’re watching your budget, managing dietary preferences, or simply trying to bake with what you have on hand, this cake delivers consistent, satisfying results. The delicate crumb and subtle sweetness make it an ideal canvas for fresh fruits, light creams, or simple dustings.
Don’t let a shortage of butter stop you from baking! This recipe will become your go-to for those moments when you want homemade cake without the richness of traditional recipes. It’s proof that sometimes less really is more – happy baking!
