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Butter Cake Recipe

This is one of the easiest cake recipes I’ve ever made, and for those interested I found it in Super Food Ideas Australia magazine.


125g butter, softened
1 teaspoon vanilla extract
¾ cup caster sugar
2 eggs, lightly beaten
1 ½ cups self-raising flour, sifted
½ cup milk

Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour and milk until combined.

For the chocolate version, replace the vanilla extract with ¼ cup cocoa power, sifted.

Cooking times:

  • in 25cm round tin, use 2 batches of this mix. Bake for 1 hr.
  • in 20cm round tin, use 1 batch of this mix. Bake for about 45 mins.
  • for cupcakes, bake for about 18-22 mins.

Buttercream icing

125g butter, softened
1 ½ cups icing sugar mixture
1 tablespoon milk

Using an electric mixer, beat butter in a bowl until pale. Gradually add in icing sugar mixture and milk, beating constantly until combined.

Icing can be stored at room temperature for up to one day.



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