Butter Cake Recipe

5 from 3 votes

A simple and classic butter cake recipe, perfect for birthday cakes.

Prep Time20

Cook Time50

Course: Dessert

Cuisine: American, Australian, British

Servings: servings

Calories: 345kcal

2 cups SR flour, sifted (280 grams) (or 2 cups plain/all purpose flour + 4 teaspoons baking powder)
pinch salt
125 grams butter
1 teaspoon vanilla extract
⅔ cup caster sugar (superfine sugar)
2 eggs
½ cup milk (125 ml)

Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit, fan-forced)
Grease the cake tin and line with baking paper.
Cream the butter and vanilla extract.
Add the sugar gradually and beat again.
Add the eggs one at a time, beating after each addition.
Add half of the flour and fold into mixture.
Add all of the milk and fold into the mixture.
Add the rest of the flour and fold into the mixture.
Spoon mixture into the tin.
Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
Cool for 10 minutes before turning cake out onto a wire rack to cool completely before icing.

Cream butter before gradually adding icing sugar and continuing to beat.
Add milk and beat again until light and fluffy.
Use a spatula to spread buttercream over cooled cake. Add sprinkles, if desired.

Storing: Store at room temperature – iced or uniced – for up to 3 days.

Freezing: Wrap and freeze for up to 2 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.