As promised yesterday, today I am sharing my (very close) second favourite cake recipe with you. A little bit different to yesterday’s Chocoholic Choccie Cake but still every bit as good in its own right.
Today’s cake is a simple ‘Butter Cake’.
Personally I think this butter cake is delicious! It is denser than a sponge cake yet, lighter and fluffier than a meidra cake. It has a subtle buttery flavour which is (as it suggests) not over powering, allowing for fancy icing / decorating choices, if you so wish. And it makes a great option for kids parties due to its subtle flavour and light texture, I recently made one for Sebastian’s 2nd Birthday.
My good friend Maria from over at Pastels and Macarons recently used this recipe and made a Farmyard Cake for her son Locky’s 2nd Birthday. So what did she think of it…? “The flavour of this cake was amazing. I’m talking mouthwatering, I want more! amazing. Everyone at the party had nothing but good things to say about this cake.” So clearly I am not the only one who thinks it tastes good (unless she is just being super nice – haha…).
On this particular occasion (above), I went for a simple butter cream (using two colours) and let the decorating speak for itself. You could always flavour the butter cream with cocoa or chopped strawberries; top with lemon syrup while the cake is still warm for a lemon version; layer with fresh cream and strawberries; or even top with cream cheese icing. The options are endless, the only barrier is your imagination and of course what’s in your pantry.
Speaking of pantry, that’s another reason I love this cake.. everything is in your pantry already. No need to go out and buy any special ingredients, it is all there. Just simple butter, sugar, eggs, flour etc..
One thing to note.. The recipe instructions say to sift and fold the flour. If, I am totally honest with you, I miss out those steps. Life is too short. I leave it in the cake mixer on low and add it in slowly. To this day I haven’t had an issue and I am pretty sure if you were to put two cakes together one sifted and folded and the other not, well there’s nothing in it, personal preference.
- 150 grams butter, softened
- 1 teaspoon vanilla essence
- 3/4 cup sugar
- 2 eggs
- 1 1/2 cups plain flour
- 3 teaspoons baking powder
- 3/4 cup milk, approximately
- Preheat oven to 180 degrees Celsius; Grease and line a 20 cm round baking tin
- Cream butter, vanilla and sugar together until light and fluffy
- Add eggs one at a time, beating well after each
- Sift flour and baking powder together; Fold into creamed mixture
- Add enough milk to give a 'soft dropping consistency'
- Pour into cake tin and bake for 35 - 40 minutes or until cake springs back
- Leave in tin for 10 or so minutes before turning out on to wire rack to cool
- Ice and decorate
Now that I have shared the recipes to my two favourite cakes, which one will you be trying? A simple butter cake or the Chocoholic Choccie Cake. What is your favourite cake?