Butter cake Traditional (Traditional one bowl
125 g (4 oz) butter, very well softened
1 teaspoon vanilla extract
1 cup caster (superfine) sugar
1 1/2 cups plain (all-purpose) flour, sifted
1/2 teaspoon baking powder, sifted
1/4 teaspoon bicarbonate of soda (baking soda), sifted
1/2 cup (4 fl oz) milk
* We used the one bowl, quick, or blending method to make and
produces this melt-in-your-mouth texture. This cake is denser with
less volume and extremely moist than a
normal cake made with creaming method.
1. Preheat oven to 150° C (300° F). Grease a 20 cm (8 in) round cake
tin and line with non-stick baking paper (sides and bottom).
2. Mix all the dry ingredients flour, sugar, baking powder. baking
soda in a large mixing bowl.
3. Add in the softened butter. Beat on low speed of an
electric mixer (fitted with the paddle attachment). Slowly add in
beaten eggs, milk and vanilla extract. Mix until combined .
4. Increase the speed to high and beat the mixture until it is just
Spoon mixture into baking tin and bake for 1 hour 5 minutes or until
a cake tester inserted in centre comes out clean.
5. Allow to cool in cake tin on a wire rack for 5 minutes. Turn out
onto the wire rack and cool completely.
Serve plain or spread with basic icing.
Butter Cake Variations
To make coffee butter cake
- Dissolve 2 tablespoons instant coffee granules or powder in 1
tablespoon boiling water and add in step 2 before mixing.
To make orange butter cake
- Add 1 tablespoon finely grated orange rind in step 2 before
To make lemon butter cake
- Add 1 tablespoon finely grated lemon rind in step 2 before mixing.
To make spiced butter cake
- Add 1 teaspoon either cinnamon or mixed spice in step 2 before
Makes 3/4 cup
1˝ cups confectioners’ sugar,
2 tablespoons water or 2 tablespoons lemon juice with 1 teaspoon
grated lemon rind or 2 tablespoons orange juice and 1 teaspoon
grated orange rind
Using a fine-mesh sieve, sift confectioners’ sugar into a small
Mix through water or lemon juice and rind or orange juice and rind
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