Vanilla Butter Cake
Introduce the kids to this classic
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Ready Time
55 mins
55 mins
Preparation
10 mins
10 mins
Cooking
45 mins
45 mins
Serves
Makes 1 x20cm round cake
55 mins
Ready Time
Ready Time
10 mins
Preparation
Preparation
45 mins
Cooking
Cooking
Makes 1 x20cm round cake
Serves
Serves
Ingredients
- 125g butter chopped, at room temperature
- 3/4 cup caster sugar
- 1 tsp vanilla essence
- 2 eggs
- 2 cups self-raising flour, sifted
- 2/3 cup milk
Vanilla Icing
- 2 cups icing sugar
- 15g butter
- 1-2 tbsp hot water
- 1 tsp vanilla extract
Method
- Preheat oven to 180˚C. Lightly grease a deep, 20cm round cake tin. Line base with baking paper.
- Place the butter, sugar and vanilla into a mixing bowl. Using the hand mixer with the beaters attached, beat on speed 3 until pale and creamy.
- Add eggs one at a time, beating well after each addition, scraping down sides of bowl.
- Alternate lightly folding the milk and flour through the creamed mixture, using speed 2.
- Spoon mixture into prepared tin and spread evenly. Bake for 40 - 45 minutes, or until cooked, use a wooden skewer to test. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.
- Vanilla Icing: Sift icing sugar into a bowl. Add butter, water and vanilla. Using the hand mixer with the beaters attached, beat until combined on speed 3. Once combined, increase to speed 4 and mix until a smooth spreadable consistency. Spread over cooled cake.
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