Vanilla Butter Cake | Classic Plain Cake Recipe (2024)

• ▢ 160 grams butter softened
• ▢ ¾ cup caster sugar 175 grams
• ▢ 1 teaspoon vanilla extract
• ▢ 3 eggs
• ▢ 1 & ⅔ cups self raising flour 250 grams
• ▢ ½ cup milk 130 grams
• ▢ pinch of salt

Buttercream Icing

• ▢ 125 grams butter softened
• ▢ 2 cups icing sugar 350 grams
• ▢ 1 teaspoon vanilla extract

• Preheat your oven to 170 degrees and line the base and grease the sides of a 20cm non stick cake tin with baking paper.

• Sift the flour and salt into a small bowl and set aside until needed.

• Using an electric mixer, cream the butter and sugar until pale and fluffy.

• Gradually add the vanilla extract and combine.

• Add the eggs one at a time, making sure the each egg is combined before adding the next.

• Remove bowl from mixer stand and fold the flour and milk alternatively into the creamed mixture.

• Spoon the mixture into your cake tin and gently smooth the top.

• Bake for 40 – 45 minutes or until the cake is golden on top and cooked through.

• Leave cake in the tin for 10 minutes, before carefully turning out onto a wire rack to cool completely.

  See Also

  Slovak Ginger Cookies(Zazvorniky)Recipe

Thermomix Instructions

• Place the butter and caster sugar into your Thermomix bowl and mix for 30 seconds on speed 2.5. Scrape down the sides and mix on speed 4 for a further 20 seconds until it’s pale and creamy.

• Add the eggs and 100g of the self raising flour and mix for 10 seconds on speed 4.

• Scrape down the sides and add the remaining ingredients and mix for 10 seconds on speed 4 or until your mixture is smooth and creamy.

• Pour the mixture into your prepared cake tin and place in the oven to bake for 40 – 45 minutes or until the cake is cooked through when tested with a skewer.

• Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Buttercream

• To make the buttercream, sift the icing sugar into a small bowl and set aside until needed.

• In an electric mixer, beat the butter until it is pale and creamy.

• While the mixer is going, gradually add half of the icing sugar and the vanilla extract and beat until combined.

• If colouring your icing, add a couple of drops of the colouring until your have your desired colour.

• Add the remaining icing sugar and continue to mix until combined.

• Spread the buttercream over the top of the cake and decorate as desired.

• This cake recipe can be doubled, you will need to increase the mixing time.
• It’s important to ensure the butter is at room temperature, if it has come straight from the fridge or is still hard it will be difficult to mix and will require additional mixing time.
• You can use larger or small cake tins for this recipe, however the cooking time will vary.
• To avoid the top of your cake from browning too much, place a piece of foil over the top half way through the cooking time.
• This cake is freezer friendly.