This butter cake recipe is from The Australian Women’s Weekly Children’s Birthday Cake Book and is exactly what you need to help make the important birthday cake a great success! It always turned out really well for my mum at birthday time (well I thought it did growing up!) and I’ve also had success with it for my little ones…thus far! Big smiles all round!
- 125g butter, softened
- 1/2 tsp vanilla extract
- 1/2 cup caster sugar
- 2 eggs
- 1 & 1/2 cups self-raising flour
- 1/3 cup milk
- Ensure Butter and Eggs are at room temperature
- Preheat oven to 180ºC
- Beat butter with vanilla until light and creamy
- Add sugar and beat until light and fluffy
- Add eggs 1 at a time, beating well after each addition
- Stir in half the sifted flour with half the milk, stir until combined
- Add remaining milk and flour, stir in lightly, then beat until mixture is smooth
- Grease and flour, or line, the cake tin
- Spread mixture in prepared tin
- Bake for approximately 40-45 minutes, or until a skewer comes out clean
- Remove from oven and allow cake to stand in tin for 3 minutes
- Turn onto a wire rack to cool
This recipe is for a deep 15cm/6″ round, shallow 20cm/8″ round, 18cm/7″ square tin, cooked for 40-45 minutes.
For a 22-23cm/9″ round or square, double the mixture and cook for 50-60 minutes.
For a 20cm/8″ x 30cm/12″ lamington tin doulbe the mixture and for cook 35 minutes.
For 30cm/8″ square, treble the mixture and cook 1 hour, 15 mins
Cakes are best made the day before the party as they are much easier to cut, ice and decorate when 1 day old; if they are too fresh crumbs from the cake will stick to the icing. In fact the best tip is to make the cake up to a month in advance and freeze. Allow to thaw in the fridge for 12 hours before decorating.