Butter Cake

    (254)
    1 hour 10 min

    This butter cake is as basic as they get, but it is oh so delicious. You could also add about 150g of currants, sultanas, chopped nuts, chopped dates, raisins or chopped dried figs if you wish. But a slice of this mid-afternoon, simply as is, is heaven!


    261 people made this

    Ingredients
    Serves: 12 

    • 200g plain flour
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 110g butter
    • 200g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 175ml milk

    Method
    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease one 20cm square baking tin. Line bottom with greaseproof paper or dust lightly with flour.
    2. Sift together the flour, salt and baking powder.
    3. Cream the butter and blend in the caster sugar, eggs and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour cake mixture into prepared tin.
    4. Bake at 180 C / Gas 4 for 50 to 55 minutes or until cake springs back when lightly touched.

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    Reviews & ratings
    Average global rating:
    (254)

    Reviews in English (217)

    by
    194

    I have to say that this is the recipe I was looking for! A yellow cake made from scratch. I followed the recipe to a T except I did what others suggested - cream the butter and sugar well (for about 5 minutes). I mixed everything with the electric mixer and at the end my batter looked like yellow Cool Whip. The flavour is buttery and the sweetness is just right. Just make sure to frost it light because it doesn't need a lot of it. The texture of the cake (both times I made it) was in between a pound cake and a fluffy cake. Mine was NOT like cornbread at all. Thank you for this great recipe.  -  24 Feb 2008  (Review from Allrecipes US | Canada)

    by
    182

    Mixed properly and not overbaked, this is a fine, moist butter cake. I used Penzey's double strength vanilla and, for extra richness and moistness, I added an egg yolk in addition to the two eggs called for. This cake has a coarse crumb which I'm sure would be great for cakes where it's important they are sturdy and hold their shape. If you're looking for a more delicate cake with a fine crumb this would not be the recipe to use. I baked this in an 8" round pan, then split it into two layers. I filled it with seedless raspberry jam, frosted it with "Butter Cream Frosting 1," also from this site, and coated the sides in coconut. Delicious combination of flavors, perfectly suited for this cake.  -  14 Dec 2008  (Review from Allrecipes US | Canada)

    by
    137

    I have used this recipe on two occasions. I found the texture of the cake to be perfect for shaping it into themes. It holds together very , very well. Everyone who had the cake at the two birthday parties commented on its good taste . I will use the cake again - that is why I am back at this site. To print it out once again!  -  21 Feb 2003  (Review from Allrecipes US | Canada)

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