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Butter cake with butter cream icing
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Classic butter cake: easy, tasty, and adaptable.
Ingredients:
  • 250g butter, chopped, at room temperature
  • 315g (1 1/2 cups) caster sugar
  • 8.80 gm vanilla essence
  • 4 eggs, at room temperature
  • 190g (1 1/4 cups) self-raising flour, sifted
  • 190g (1 1/4 cups) plain flour, sifted
  • 185ml (3/4 cup) milk
  • 250g butter, at room temperature
  • 380g (2 1/2 cups) icing sugar mixture
  • 60ml (1/4 cup) milk
Instructions:
  • Preheat your oven to 180°C and position a shelf on the second lowest rack. Lightly grease a 3.5cm-deep rectangular cake pan (24 x 30cm base) by brushing it with melted butter, then line the base and sides with non-stick baking paper.
  • In a large bowl, use an electric beater to whip together butter, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Gently fold in the combined flour and milk using a large metal spoon until fully incorporated. Transfer the batter to the prepared pan and level the top with the back of a spoon.
  • Bake in the oven for 35-40 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • For the butter cream icing, use an electric beater to whip the butter until it's light and creamy. Slowly add the icing sugar and continue beating until fully mixed. Slowly pour in the milk and beat until the icing is fluffy and smooth.
  • Frost the cake before slicing and serving.

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