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butter vanilla cake
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Vanilla Butter Cake

This amount makes 1 Single deep dish 20cm(8")round cake.  I doubled this quantity to make a very large deep cake made in 2 x 20cm cake pans. 

Course: Baking
Servings: 24
Author: Butter cake recipe from The Australian Women's Weeklly
Ingredients
  • 185g (6oz) butter
  • 1 1/2 tsp vanilla extract or essence
  • 1 cup superfine castor sugar
  • 3 (60g/2oz) eggs
  • 2 1/4 cups self raising flour
  • 3/4 cup milk
Instructions

  1. Preheat your oven to 180ºC (350ºF)


  2. Line either one or two cake tins (depending on whether you are doubling the recipe or not) with baking paper on the bottom

  3. Beat your butter, vanilla and sugar in a bowl with electric mixer until light and fluffy.

  4. Beat eggs in , one at a time.

  5. Stir in sifted flour and milk, alternatively, starting with flour and ending with flour. Flour, milk, flour, milk, flour.

  6. Spread the mixture in the baking pans and bake for 45mins - 1 hour depending on your oven.  I bake for 30 mins and if the cake is starting to brown too much on top I will cover the pans with foil for the next cooking period.  Never open your oven before half way through the cooking process 

  7. Test cake by inserting a skewer into the centre.  If it comes out clean then the cake mixture is ready.

  8. Cool cake in the tin for 10 mins before turning out onto a baking rack.

Recipe Notes

This recipe is great for cakes that are going to be topped with fondant ie. wedding cakes as the finished cake is dense and able to hold up the weight of the fondant.