butter cake recipe

What I love the most about this recipe, besides how good it tastes is that:

  • it is a one bowl recipe, not need for creaming sugars and all that stuff.
  • it makes a large cake, that makes it through most of the week for school lunches.
  • it doesn’t need icing (although it is extra tasty with it!).

Butter Cake Recipe

I scribbled this recipe down from a Donna Hay magazine years ago and it is a favourite with the kids.

Ingredients:

  • 2 1/2 cups plain flour
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups caster sugar
  • 250 grams unsalted butter, melted
  • 4 eggs
  • 3/4 cups milk
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 160 degrees Celsius.
  2. In a large bowl mix flour, sugar, baking powder, milk, eggs, butter and vanilla. I use a hand beater for a quick minute or two.
  3. Grease and line a round cake tin with baking paper. Pour the mixture into tin. The original recipe called for a 22cm tin, but I only have a 25cm one which works out fine.
  4. Cook for approx an hour. Check at this point with a skewer and cook for further five minute increments if the skewer doesn’t come out clean.
  5. Allow the cake to cool in the tin for a few minutes, before moving to a wire rack.

In the photo above, to have the cake sit nicely on the plate, I sliced the top of the cake off and turned it upside down. Then the 3 year old helped me dust it (quite heavily!) with icing sugar.

Do you have a tried and tested butter cake recipe?

Butter Cake Recipe
 
Author::
Recipe type: birthdays
Ingredients:
  • 2½ cups plain flour
  • 1½ teaspoons baking powder
  • 1¾ cups caster sugar
  • 250 grams unsalted butter, melted
  • 4 eggs
  • ¾ cups milk
  • 1 teaspoon vanilla extract
Method:
  1. Preheat oven to 160 degrees Celsius.
  2. In a large bowl mix flour, sugar, baking powder, milk, eggs, butter and vanilla. I use a hand beater for a quick minute or two.
  3. Grease and line a round cake tin with baking paper. Pour the mixture into tin. The original recipe called for a 22cm tin, but I only have a 25cm one which works out fine.
  4. Cook for approx an hour. Check at this point with a skewer and cook for further five minute increments if the skewer doesn’t come out clean.
  5. Allow the cake to cool in the tin for a few minutes, before moving to a wire rack.
  6. In the photo above, to have the cake sit nicely on the plate, I sliced the top of the cake off and turned it upside down. Then the 3 year old helped me dust it (quite heavily!) with icing sugar.

The Family Menu Plan For This Week

More simple and easy family fare to make life a little easier for myself this week.

Baking: Rice Bubble Slice

Monday: Mexibake

Tuesday: Baked Tomato and Basil Gnocchi

Wednesday: Left Overs

Thursday: Spicy Chutney Chicken With Mixed Rice

Friday: Homemade Pizza

Saturday: 11 Year Old’s Birthday Party!

Sunday: Roast Chicken and Vegetables

For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.

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16 comments...read them below or add one

  • Fiona November 22, 2009 at 4:05 pm

    Have you used it for cupcakes? Cos I just bought a mini cupcake tin to make pretty cakes for December parties, and want to make vanilla bases for them :)

  • planningqueen November 22, 2009 at 4:20 pm

    I haven’t tried this recipe in cupcakes, no sure how it will go. :) Let me know how they go, if you give them a try!

  • Lightening November 22, 2009 at 6:52 pm

    There’s no reason why it wouldn’t work just as well for cupcakes – I always interchange my recipes.

    This looks great. Might have to give it a try. I usually make the buttercake recipe from the kids birthday cake book (which is delish by the way) BUT I like the idea of a simpler recipe. I can’t see where the butter gets added in the method but I’m guessing it gets chucked in with everything else?

  • planningqueen November 23, 2009 at 10:41 am

    Thanks to Lightening and Max (via email)who let me know that I omitted to say when the butter should be added, I have updated the post now. Thanks again!

  • Rona November 24, 2009 at 2:57 am

    Looks delicious.

  • Fiona December 10, 2009 at 5:04 pm

    seem to need about 15 mins in the over at 160 for mini muffin sized cupcakes.

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