Recipe

Basic butter cake and basic butter creme

Basic butter cake and basic butter creme

Sep 07, 2015 8:22am
  • 1 hr cooking
  • Makes 10 small_piece
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Ingredients

  • 125 gram butter, chopped, room temperature
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cup self-raising flour, sifted
  • 2/3 cup milk
BASIC BUTTER CREAM
  • 125 gram butter, chopped, at room temperature
  • 1 1/2 cup icing sugar, sifted
  • 2 tablespoon milk

Method

  • 1
    Preheat oven to moderate, 180°C. Lightly grease a deep 20cm round or square cake pan. Line base and sides with baking paper.
  • 2
    In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • 3
    Lightly fold in flour and milk alternately, beginning and ending with flour. Spoon mixture into pan, smoothing top.
  • 4
    Bake 40-45 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes, then turn onto a wire rack to cool completely.
  • 5
    In a bowl, using an electric mixer, beat butter until very pale.
  • 6
    Gradually add half icing sugar until combined. Beat in milk and remaining icing sugar until smooth.

Notes

Replace basic butter cake recipe with a 340g packet butter cake mix. BASIC BUTTER CREAM MAKES 1½ CUPS PREP 10 MINS TOP TIP Use a little butter cream to secure cakes to serving plates. If cakes are very fresh, freeze for a few hours before icing to prevent crumbs from sticking to butter cream.

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