Butter cake is a basic cake that is fantastic on its own or serves as the basis for a wide variety of cake variations through the addition of different flavours. This recipe is one version of a butter cake - if you wish to add you own, please do so as either a variant here or start your own article (you will need to distinguish the variant in the title).
Ingredients
- Pinch of salt
- 1 1/2 cups (300g) sugar
- 300g / 10 oz butter or margarine, softened
- 3 eggs
- 3 teaspoons vanilla essence/extract
- 1 3/4 cups (415 ml) milk
Steps
1 Preheat the oven to 190ºC/375ºF. Cover the baking pan in baking paper.
2 Sift together the flour, baking powder and salt. Put to one side.
3 Beat together the sugar, butter, eggs and vanilla. Beat until light and fluffy. (If using an electric mixer, use high speed.)
4 Combine the flour and liquid mixtures. Beat until the mixture is smooth.
5 Pour the batter into the prepared baking pan. Smooth over using a spatula.
6 Bake for 25–30 minutes, or until the centre springs back when pressed.
7 Remove from oven and leave to cool on a wire cooling rack, still in the pan.
8 Place a topping of choice on the cooled cake. Some ideas include:
- Plain icing
- Icing plus glazed cherries
- Icing plus berries
- Icing plus citrus peel
- Icing plus sprinkles
- Jam and chocolate piped lines
- Dollops of cream with chocolate drops atop the cream
- Lemon curd and cream
- Streusel topping
9 Cut the cake into approximately 24 squares. It is now ready for serving.
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