Basic Essence Cake

    1 hour 30 minutes

    This cake is absolutely simple and absolutely delicious. The batter should look like smooth whisked butter, don't overmix it. You can use another kind of essence if you can't find butternut.

    23 people made this

    Serves: 16 

    • 3 cups (435g) self raising flour
    • 1 teaspoon baking powder
    • 570g butter
    • 3 cups (600g) white sugar
    • 5 eggs
    • 1 1/2 teaspoons vanilla essence
    • 1/2 teaspoon butternut essence, optional
    • 1 cup (235ml) milk

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Grease and flour a 25cm ring tin.
    2. Sift together the flour and baking powder. Set aside.
    3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla and butternut essence.
    4. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared cake tin.
    5. Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
    6. Let cool in the cake tin for 10 minutes, then turn out onto a wire rack and cool completely.

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    Reviews in English (19)


    I really cant cook. There I said it. I was skeptical making this because everything else I make will sit there until I eventually throw it away or my toddler decides he'd rather eat SOME. This cake was GONE within two days. TWO days. I couldn't believe it came out of my kitchen. If you really want to show off, add a tablespoon of lemon extract, rum extract, butter extract, vanilla extract and coconut extract. I still can't believe this cake tasted that dayum good. And I can't cook (which my husband reminds me of in subtle ways)  -  04 Oct 2002  (Review from Allrecipes USA and Canada)


    I didn't use cake flour (simply because I didn't have it.) and I used powwdered sugar instead. I also increased the baking powder to 2 tsp and added 1 tsp of salt. It was really moist and just perfect.  -  05 Mar 2008  (Review from Allrecipes USA and Canada)


    I enjoy vintage recipes and whether or not you are aware of it - this is as close as you to get to the old "one pound of all ingredients" found in old recipe books. Thank you, Arvilla, for reminding me to make this cake once again! Wonderful flavor.  -  22 Mar 2005  (Review from Allrecipes USA and Canada)