Soft, tender and full of fragrant vanilla, this is our go-to butter cake recipe that turns out perfectly, every time. Dress it up with sprinkles or keep it simple with a swirl of vanilla buttercream.

If you want to turn this recipe it into cupcakes or mix it up with choc chips or berries, scroll to the bottom of the method section for ingredient conversions.

Prep:
20 min
Cook:
60 min
Serves:
12

Ingredients

Cake
  1. 220g butter, softened
  2. 1 cup (220g) caster sugar
  3. 3 large eggs, room temperature
  4. 2 tsp Queen Celebrating 120 Years Vanilla Extract
  5. 1 ½ cups (225g) self-raising flour
  6. ¾ cup (180ml) milk
Buttercream
  1. 125g butter, room temperature
  2. 1 ½ cups (225g) icing sugar, sifted
  3. 2 tsp Queen Vanilla Bean Paste

Method - Cake

  1. Step 1

    Preheat oven to 180°C (fan forced). Grease and line a 20cm round cake tin.

  2. Step 2

    In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and Vanilla Extract until light and fluffy - be patient as this will take about 5+ minutes.. Add eggs one at a time and beat well after each addition.

  3. Step 3

    Add flour and milk, mixing until combined.

  4. Step 4

    Pour into prepared cake tin and bake for 55-60 minutes or until an inserted skewer comes out clean. Allow to cool for 10 minutes in the tin, before transferring to a wire rack to cool completely.

Method - Buttecream

  1. Step 1

    Place butter and vanilla in bowl of a stand mixing and beat on medium-high speed for 6-8 minutes until pale and fluffy.

  2. Step 2

    With mixer off, sift in icing sugar folding to combine. Return to mixer and beat until combined, approximately 2-3 minutes.

  3. Step 3

    Spread buttercream over top of cooled cake and decorate as desired.

Convert this recipe

1 x Loaf tin
Make recipe as above. Grease and line a 21cm x 11cm loaf tin and bake for 60-65 minutes.

 

To make 12 standard size cupcakes:
Make recipe as above. Fill cupcake cases ¾ full (approx. 1/4 cup – 60ml of batter per standard size cupcake case) and bake for 18-20 minutes or until cupcake bounces back when pressed.

 

Buttercream note: If wanting to spread buttercream over cupcakes, make buttercream recipe as above. If wanting to generously pipe onto cupcakes, double the recipe.

Recipe additions/alterations:

  • Choc chips – ½ cup of chocolate chips folded through batter.
  • Raspberries, Strawberries or Blueberries – ½ cup fresh or frozen (thawed, drained), folded through batter.
  • Spread with Chocolate Buttercream Icing, recipe here.
  • Make a zesty Lemon, Orange or Lime Butter cake, 2 tbsp of zest to your cake batter.
    • Make a citrus butter cream to match by making buttercream as above and adding 2 tsp of zest and 1 tbsp of juice from either lemon, lime or orange.

 

For flavoured buttercream:
For warmer flavours such as Natural Almond Extract, Rosewater Essence, Lemon Extract and Strawb’ry & Cream Flavour for Icing, we like to keep the Vanilla Bean Paste in the recipe to enhance the flavour and add additional flavours at 1-2 tsp to taste.

For brighter flavours such as Peppermint Extract, Unicorn Dream and Bubble Gum Flavour for Icings, simply replace the Vanilla Bean Paste for 2-3 tsp of these flavours – adding more flavour if desired or for larger batches

Buttercream Tutorial

Did you know there are actually several different types of buttercream? Follow our step-by-step tutorial for four delicious varieties – Basic, Ermine, French and Swiss Meringue. Mix things up with Queen Food Colour Gels and a splash of something delicious from our Flavour for Icing range!

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