Vanilla Butter Cake with Buttercream
This easy Vanilla Butter Cake with Buttercream icing is the perfect cake to make for your next birthday party, special occasion or just because you feel like a piece of cake! It's freezer friendly, can be doubled or halved and Thermomix instructions are also included.
Ingredients
- 160 g of butter - softened
- 3/4 cup 175g of caster sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 2/3 cups 250g of self raising flour
- 1/2 cup 130g of milk
- pinch of salt
- For the Buttercream
- 125 g of butter – softened
- 2 cups 350g of icing sugar
- 1 teaspoon of vanilla extract
Instructions
- Preheat your oven to 180 degrees and line the base of a 20cm non stick cake tin with baking paper.
- Sift the flour and salt into a small bowl and set aside until needed.
- Using an electric mixer, cream the butter and sugar until pale and fluffy.
- Gradually add the vanilla extract and combine.
- Add the eggs one at a time, making sure the each egg is combined before adding the next.
- Remove bowl from mixer stand and fold the flour and milk alternatively into the creamed mixture.
- Spoon the mixture into your cake tin and gently smooth the top.
- Bake for 35 minutes or until the cake is golden on top and cooked through.
- Leave cake in the tin for 10 minutes, before carefully turning out onto a wire rack to cool completely.
- To make the buttercream, sift the icing sugar into a small bowl and set aside until needed.
- In an electric mixer, beat the butter until it is pale and creamy.
- While the mixer is going, gradually add half of the icing sugar and the vanilla extract and beat until combined.
- If colouring your icing, add a couple of drops of the colouring until your have your desired colour.
- Add the remaining icing sugar and continue to mix until combined.
- Spread the buttercream over the top of the cake and decorate as desired.
Notes
This Butter Cake is Freezer Friendly