Follow us on:


By admin
04 September 2013

Ingredients you will need

120g butter or margarine, at room temperature

200ml sugar

1t (5ml) vanilla essence

2 extra-large eggs

2 cups (500ml) cake flour

2t (10ml) baking powder

¼ t (1ml) salt

½ cup (125ml) milk

Butter icing

125g butter, softened

250g icing sugar

3-5t (15-25ml) milk

1t (5ml) vanilla essence


Cake: Preheat the oven to 190°Cand grease two 20cm cake tins.

Beat the butter or margarine until creamy. Gradually add the sugar, beating until light and creamy. Add the vanilla essence. Whisk the eggs well and gradually beat them into the butter mixture, beating until smooth. Sift together the dry ingredients and carefully add them to the butter mixture, alternating with milk. Mix carefully and well. Turn the batter into the prepared tins and bake for 20-25 minutes. Leave the cakes to cool in the tins before turning them out onto a wire rack to cool completely.

Butter icing: Cream the butter until smooth. Gradually add the icing sugar, beating until the mixture is light and fluffy. Add a little milk to give the mixture a thick, spreadable consistency. Beat in the vanilla essence.

Filling and icing: Prepare the butter icing as described and sandwich the cake layers together with a little icing. Decorate the cake with there maining icing.

Move! Tip The success of a butter cake depends on creaming the butter and sugar together very thoroughly.