My mum's butter cake with fudgy frosting
This cake is bursting with buttery goodness! It's very moist and good with whatever icing you want to put with it! Fudgy frosting is my favourite!
Ingredients
Serves: 9
- Butter cake
- 150g softened butter
- 200g caster sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 2 eggs
- 300g plain flour
- 250ml full fat milk
- Fudgy frosting
- 75g softened butter
- 2 teaspoons of pure vanilla extract
- 1/2 of a 500g box of icing sugar
- 4 tablespoons baking cocoa powder
- dash of salt
- cream or milk to thicken
Method
Prep:15min ›
Cook:35min ›
Ready in:50min
- Preheat oven to 180 C / Gas mark 4.
- Grease a 9"by9"by2" square cake tin with butter, then flour it.
- Cream together the butter, sugar, salt and vanilla. Add the baking powder, eggs, and mix well. Add some of the milk, alternately, with the flour and beat by hand for two minutes. Pour into prepared pan and bake 35 minutes. It will be moist, so don't overbake this one. Cool.
- For frosting, add all ingredients in a small bowl and mix very well.
- Frost top of cake when cool.
Cook's note
This makes one 9"x9"x2" cake. If you want to make a full double layer cake, you will need to double the cake and frosting recipe and use no smaller than two 9" cake tins.
Editor's note
This recipe has been edited by Allrecipes.co.uk editors to reflect measurements familiar to British and Irish cooks.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (4)
I had never made butter cake before and this recipe was fantastic. Nothing but compliments from everyone. Love it. The fudge icing was a hit all round too! Thanks for sharing! - 11 Jun 2016
Make sure to use the size of tin described or it takes a long, long time to cook! Perhaps mention to sieve the icing sugar for the frosting. Delicious, soft sponge, great recipe! - 29 Sep 2013
Hi I made this yesterday as double-layer, with lemon-cream filling and butter icing. The buttercake recipe was great - lovely and rich and moist. A real treat thanks for sharing the recipe. - 08 Sep 2009