A golden top, a soft buttery crumb, and one square pot. This KNEVA Recipes guide makes butter cake in the 1.6-litre KNEVA Little Black Pot, using cake flour and an electric mixer.
Watch the recipe
1 minute 33 seconds · Sound on for the kitchen effects
The key step: Beat the eggs and sugar for 4–5 minutes until thick, pale and fluffy. This helps give the cake some lift, even with the butter added afterward. The butter should be softened, and added gradually while mixing gently.
Ingredients
For one 1.6-litre square KNEVA Little Black Pot.
| Ingredient | Amount |
|---|---|
| Salted butter, softened | 250g |
| Cake flour | 250g |
| Caster sugar | 195g |
| Large eggs, at room temperature | 4 |
| Full cream milk | 55g |
| Baking powder | 7g |
| Vanilla extract | 7g |
Preparation
- Butter the pot. Lightly coat the base and sides with butter. No baking paper is needed. Do not preheat the oven or the empty pot.
- Beat the eggs and sugar first. Using an electric mixer, beat the eggs and caster sugar for 4–5 minutes until thick, pale and fluffy. This helps give the cake some lift, even with the butter added afterward.
- Add the softened butter gradually. Add the softened salted butter in small pieces while mixing gently until combined. Scrape the bowl.
- Add the milk and vanilla. Mix gently until combined, then stop the mixer.
- Fold in the dry ingredients. Sift the cake flour and baking powder together, then fold gently into the batter, scraping from the bottom. Stop when no dry flour remains.
- Fill, level and gently tap. Transfer all the batter into the buttered square pot and level the surface. Before baking, gently tap the pot on the countertop a couple of times to release trapped air bubbles. Leave the lid off.
- Bake from a cold oven at 160°C. Place the pot in an unheated oven, set to 160°C using conventional top-and-bottom heat, and bake uncovered. Start checking at 30 minutes. A skewer inserted into the centre should come out clean or with a few moist crumbs. If it has wet batter on it, continue baking and check again. The cake will rise and dome; fine cracks can form on top.
- Cool completely inside the pot. Use dry oven mitts to move the hot pot onto a heatproof surface. Leave the cake in the pot until completely cool, then cut into squares and serve.
A few details that matter
- Cake flour: this recipe uses 250g cake flour.
- Softened butter: add it gradually after the eggs and sugar have been beaten until thick, pale and fluffy.
- Check the centre: 30 minutes is the first check, rather than a guaranteed finishing time. Oven heating rates vary; use the skewer test to judge when it is baked through.
- Cool in the pot: there is no need to take the cake out to cool.
See the KNEVA Little Black Pot · Explore more KNEVA Recipes
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