Easy Butter Cake

    Easy Butter Cake

    (250)
    27saves
    1hour10min


    239 people made this

    This cake is practical and can be used as a base for other cakes, e.g. you can add fruit to it if you wish.

    Ingredients
    Serves: 12 

    • 1 1/2 cups (185g) plain flour
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 125g butter
    • 1 cup (220g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 3/4 cup (190ml) milk

    Directions
    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Lightly grease one 20cm square cake tin. Line bottom with baking paper or dust lightly with flour.
    2. Sift together the flour, salt, and baking powder.
    3. Cream the butter and blend in the white 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 batter into prepared tin.
    4. Bake at 180 degrees C for 50 to 55 minutes or until cake springs back when lightly touched. Remove from tin and allow it to cool.

    Variation: Blueberry Cake

    Add 1/4 teaspoon nutmeg to your dry ingredients and stir in 1 cup fresh blueberries into the batter before you bake it. Cut it into squares while it is still hot.

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    Reviews and Ratings
    Global Ratings:
    (250)

    Reviews in English (248)

    Pookienic40
    1

    Great basic cKe to use over and over again  -  15 Jan 2014

    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 USA and 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 USA and Canada)

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