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Classic butter cake
Classic butter cake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in a timeless favorite - a moist vanilla butter cake topped with creamy vanilla buttercream and vibrant rainbow sprinkles.
Ingredients:
  • 250g butter, softened, chopped
  • 220g caster sugar
  • 2.00 tsp vanilla bean paste
  • 3 Free Range Eggs, at room temperature
  • 300g self-raising flour
  • 125ml milk
  • Coles Rainbow Confetti sprinkles, to decorate
  • 190g butter, softened
  • 360g icing sugar mixture
  • 41.20 gm milk
  • Pink liquid food colouring
Instructions:
  • Preheat your oven to 180C. Grease two 18cm round cake pans and line them with baking paper on the base and sides.
  • With an electric mixer, whip the butter, sugar, and vanilla in a bowl until light and creamy. Incorporate the eggs one at a time, beating thoroughly after each addition. Alternate adding flour and milk in batches, stirring until just mixed. Evenly distribute the batter into the prepared pans and level the top.
  • Bake for 30 minutes, or until a skewer inserted into the centers comes out clean. Allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  • To create the vanilla buttercream, use an electric mixer to whip the butter in a bowl until pale. Gradually mix in the icing sugar, ensuring it's well blended each time. Stir in the milk and vanilla. Beat until fully incorporated, then add a touch of pink food coloring for a lovely hue.
  • Trim the top of the cake and place it on a serving plate. Spread with one-third of the delicious buttercream. Top with the second cake layer and generously spread the top and sides with the rest of the scrumptious buttercream. Sprinkle some colorful decorations for a beautiful finishing touch.

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