Butter Cake with Butter Glaze

    45 min

    This cake is a as simple and sweet as they come. It's a simple sponge with a lovely buttery glaze. Perfect with a cuppa.

    25 people made this

    Serves: 14 

    • 250g plain flour
    • 275g caster sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 250ml milk
    • 110g butter
    • 1 1/2 teaspoons vanilla extract
    • 3 egg whites, beaten
    • 50g butter
    • 250g icing sugar
    • 2 tablespoons evaporated milk
    • 2 tablespoons hot water
    • 1 1/2 teaspoons vanilla extract
    • Icing

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour one 20x30cm baking tin.
    2. Sift the flour, caster sugar, baking powder and salt together. Mix in the butter, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the cake mixture into the prepared tin.
    3. Bake at 180 C / Gas 4 for 20 to 25 minutes. Let cool then ice.
    4. To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the icing sugar, evaporated milk, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!

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    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    If you are old enough to remember the "Pillsbury" Butter Brickle cake from the 70's, you know that this cake tastes nothing like it. The cake was dry and the icing too rich. Even with Heath bars crumbled up in the icing...it just didn't taste like the Butter Brickle cake I remembered when I was much younger.  -  21 Aug 2005  (Review from Allrecipes US | Canada)


    This was my first experience baking a cake from scratch and it was great! I made it for my husband's birthday & he loved it!!!  -  08 Aug 2000  (Review from Allrecipes US | Canada)


    This is GREAT! I've made this several times for different occassions and its always a hit! -I cut it into bite sized pieces and put them into little cupcake cups on a tray -that way none gets wasted b/c some people think its too sweet. I've also ground up some hazlenuts and pecans and sprinkled them over the top when it is still warm.  -  06 Jul 2001  (Review from Allrecipes US | Canada)

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