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Recipe

Basic butter cake

Nov 29, 2012 1:00pm
  • 15 mins preparation
  • 45 mins cooking
  • Serves 12
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Ingredients

Basic butter cake
  • 125 gram butter, chopped, at room temperature
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 2 cup self-raising flour, sifted
  • 2/3 cup milk
Vanilla icing
  • 2 cup icing sugar
  • 15 gram butter
  • 1 tablespoon hot water
  • 1 teaspoon vanilla extract

Method

Basic butter cake
  • 1
    Preheat oven to 180°C. Lightly grease a deep, 20cm round cake pan. Line base with baking paper. Beat butter, sugar and vanilla together in a large bowl using an electric mixer, until pale and creamy.
  • 2
    Add eggs one at a time, beating well after each addition, scraping down sides of bowl.
  • 3
    Lightly fold flour into creamed mixture alternately with milk, beginning and ending with flour.
  • 4
    Spoon mixture into prepared pan, smoothing top. Bake for 40-45 minutes, or until cooked when tested. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.
  • 5
    Sift icing sugar into a bowl. Add butter, water and vanilla. Beat well with a wooden spoon until a smooth, spreadable consistency. Spread over cooled cake. Decorate if desired.

Notes

Make sure butter is well creamed before adding sugar. This incorporates air and makes for a lighter cake. Use unsalted butter at room temperature, if preferred. For a richer cake, use 185 grams unsalted butter, 3 eggs and reduce milk to 1/4 cup. Continue as directed.

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