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9
Butter Cake
Serves: 8-10
Cooking: 1 hour
175g butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
2 ¼ cups self-raising flour
¾ cup milk
1. Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line a 20cm round
cake pan with baking paper.
2. Place all ingredients into a large bowl.
Using the beaters, beat on speed 1-2 until
combined. Increase speed to 4-5 and beat
for about 1 minute or until smooth.
3. Spoon mixture into pan. Bake for about
1 hour or until a skewer inserted into the
centre comes out clean. Stand cake for 5
minutes then turn onto a wire rack to cool.
Serving suggestion: Ice and decorate your
cake with Fluffy Butter Frosting recipe on
Page 9.
Fluffy Butter Frosting
100g butter, softened
4 cups pure icing sugar
¹⁄
³
cup milk
1 teaspoon vanilla extract
1. Place all ingredients in a bowl. Using the
beaters, beat on speed 1-2 until smooth.
Tip: Add a few drops of food colour while
beating to achieve the desired colour.
Variations:
Cupcakes
Line a 12-hole muffin pan with patty cases.
Spoon ¼ cup mixture into each case. Bake
for about 12-15 minutes or until skewer
inserted into the centre comes out clean.
Lemon or Orange Cake
Replace the vanilla extract with the finely
grated rind of 1 lemon or orange.
Marble Cake
Divide batter into 2 portions, leave one plain,
and add pink food colour to the second
portion. Drop spoonfuls of alternate colours
into prepared pan. Use a skewer or knife to
swirl slightly and create a marbled effect.
Berry Cake
Fold 1 cup of fresh or frozen mixed berries
through the cake batter.
Recipes