- 15 mins
- 1 hr
Vanilla Butter Cake
- 300g unsalted butter, softened
- 400g caster sugar
- 6 eggs, room temperature
- 1.5 tbsp Queen Organic Vanilla Extract
- 440g plain flour
- 3.5 tsp baking powder
- 1 tsp fine salt
- 320ml full cream milk, room temperature
- 200g unsalted butter, room temperature
- 410g icing sugar, sifted
- 20ml full cream milk
- 1 tablespoon vanilla bean paste
- 1/4 tsp fine salt
Method - Vanilla Butter Cake
Preheat the oven to 160C and line two 8 inch (20cm) round cake tins with baking paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed for a good 5-6 minutes or until pale and fluffy. Add in the eggs, one at a time, until well combined followed by the vanilla extract.
In a separate bowl, combine the plain flour, baking powder and salt and whisk to thoroughly combine. Sift the dry ingredients into the butter mixture and mix together on a low speed until just starting to mix together. Slowly add in the milk and continue mixing slowly until the cake batter is just combined - do not over mix to avoid developing any gluten in the flour.
Divide the cake mix evenly between the two cake tins and bake for 50 minutes or until a skewer inserted into the middle comes out clean. Allow the cakes to cool completely, inverted, before icing.
Method - Vanilla Buttercream
In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter until it is - almost white in colour, this will take 4-5 minutes to achieve. Add in the Icing sugar and begin to whisk slowly until the sugar is incorporated (we don't want to cover the kitchen with icing sugar!)
Increase the speed of the mixer and mix for a further 2-3 minutes or until the icing is beautifully light and fluffy and the sugar has dissolved. Add in the cream, vanilla paste and salt and continue to mix together to incorporate.
The icing is now ready to use!
To ice the cake, place one of your cake halves, bottom side down onto your cake plate and top with ⅓ of the buttercream. Top with the second layer of cake, this time bottom side facing up - so that you get a perfectly flat top to your layered cake - and spread the remaining icing around the sides and top of the cake. Use an offset spatula to create rustic swirls.
Allow the cake to set for 15-30 minutes in the fridge to firm up the icing - this will leave you with neat slices.