“This is a very quick recipe for butter cake that never fails. You can ice it with any frosting you desire - I will post frostings for butterscotch and chocolate cream ripple which go well with this cake.”
READY IN:
50mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar until light and fluffy.
  2. Add eggs one at a t ime beating well after each addition. Add vanilla essence. Beat.
  3. Fold flour into creamed mixture alternating with milk, beginning and ending with flour.
  4. Spoon into greased 20cm square cake tin.
  5. Bake in moderate oven (180 degrees C) for 35 to 40 minutes until skewer inserted into centre comes out clean.
  6. Allow to cool in tin 5 minutes before turning out. Cool completely before icing.

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