Prep 15 mins
Cook 35 mins
This is a very quick recipe for butter cake that never fails. You can ice it with any frosting you desire - I will post frostings for butterscotch and chocolate cream ripple which go well with this cake.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a t ime beating well after each addition. Add vanilla essence. Beat.
- Fold flour into creamed mixture alternating with milk, beginning and ending with flour.
- Spoon into greased 20cm square cake tin.
- Bake in moderate oven (180 degrees C) for 35 to 40 minutes until skewer inserted into centre comes out clean.
- Allow to cool in tin 5 minutes before turning out. Cool completely before icing.
I've made this cake dozens of times but never got around to reviewing it - sorry! This is a fabulous cake; I make mine using my stick blender in a big bowl and bake in a 9" round cake tin. It is wonderful if you substitute the vanilla for some grated lemon or orange peel and a teaspoon or two of the juice. Also wonderful if you substitute a quarter of a cup of the flour for a quarter cup of cocoa (add a pinch of baking powder to make up for it if you feel like it) or sometimes I throw in some chocolate chips. It keeps well for at least a couple of days - it's never survived long enough to know just how long it will keep! Excellent cutting/lunchbox cake which is firm enough to ice or transport without worry. We love it!
Very easy recipe. The only change I made was to substitute half the castor sugar with brown sugar (I ran out of castor sugar) and the cake turned out brilliantly. Delicious and light. Can't wait to use this recipe as a base for light fruit cake or lemon and poppyseed cake.