Vanilla Butter Cake
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How to Make Vanilla Butter Cake (Traditional & Healthy Version)
Vanilla Butter Cake is a beloved snack across India, often gracing the tables during tea time or festive gatherings. While cakes have gained popularity in India over the last century, the Vanilla Butter Cake stands out for its simplicity and comforting flavour profile. With its soft crumb and delicate vanilla aroma, this cake is a favourite among both children and adults. Traditionally, Indian households use 'atta' (whole wheat flour) for a wholesome twist, making it a healthier choice than refined flour variants. This cake is perfect for celebrations like birthdays, anniversaries, or even festivals such as Diwali where sweets are exchanged and shared. The use of easily available pantry staples like makhan (butter), dahi (curd), and vanilla essence ensures the cake retains its authentic Indian touch. Its golden hue and soft texture make it an inviting treat, reflecting India’s love for sweet snacks enjoyed with a cup of chai.
Ingredients(for 1 thick slice (approx. 100g))
- 1 cup Whole wheat atta (atta (गेहूं का आटा))
- 1/4 cup Butter (unsalted) (makhan)
- 1/4 cup Plain curd (dahi)
- 1/2 cup Organic cane sugar (shakkar)
- 1 tsp Baking powder (baking powder)
- 1/4 tsp Baking soda (baking soda)
- 1 tsp Vanilla essence (vanilla extract)
- 1/4 cup Milk (low fat) (doodh)
- a pinch Salt (namak)
- 2 tbsp Chopped nuts (badam, akhrot (optional)) - optional
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a small cake tin with butter and dust lightly with atta.
5 minutes
Use parchment paper for easy removal.
- 2
In a bowl, whisk butter and cane sugar until light and creamy. Add dahi and vanilla essence, whisking until smooth.
5 minutes
Butter should be at room temperature for best results.
- 3
Sift together whole wheat atta, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture.
5 minutes
Do not overmix to keep the cake fluffy.
- 4
Add milk and mix gently to achieve a smooth, pourable batter. If desired, fold in chopped nuts for texture.
2 minutes
Adjust milk for consistency; batter should not be runny.
Why This Dish is Healthy
Switching to whole wheat atta from maida adds fibre and essential minerals, making this cake more nutritious. The use of dahi instead of cream or condensed milk reduces fat content while increasing protein and probiotics. Moderating sugar and using nuts as optional add-ins further enhance health benefits, making the Vanilla Butter Cake suitable for those watching their calorie and sugar intake.
This Vanilla Butter Cake offers a balanced profile of carbohydrates from whole wheat atta, healthy fats from butter, and protein from dahi and milk. Using whole wheat flour increases dietary fibre, supporting digestion and sustained energy release. The addition of nuts boosts micronutrient intake, providing vitamin E, magnesium, and healthy omega fatty acids. Choosing organic cane sugar lowers the glycemic load compared to refined sugar, making this cake a smarter snack option for calorie-conscious individuals.
Pro Tips
- 💡Tip 1: Ensure all ingredients are at room temperature for a smoother batter.
- 💡Tip 2: Sift dry ingredients to achieve a light, fluffy cake.
- 💡Tip 3: For extra moistness, brush the cooled cake with warm milk before serving.
Storage & Serving
Store the cooled cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slices slightly before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 290.0 kcal |
