Basic butter cake

The simple things are often the best.

  • 1 hr cooking
  • Serves 12
  • Print
Dusted with icing sugar, a simple butter cake never fails to please. Enjoy by itself or as the base for your favourite birthday cake creation.


Basic butter cake
  • 250 gram (8 ounces) butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/4 cup (275g) caster sugar
  • 3 eggs
  • 2 1/4 cup (335g) self-raising flour
  • 1/4 cup (35g) plain flour
  • 3/4 cup (180ml) milk
  • 2 teaspoon icing sugar


Basic butter cake
  • 1
    Preheat oven to 180°C/350°F. Grease a deep 20cm (8-inch) square cake pan; line base and sides with baking paper.
  • 2
    Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.
  • 3
    Bake cake about 1 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Dust with sifted icing sugar before serving.


You can also use a 22cm (9-inch) round cake pan for this recipe. This cake will keep in an airtight container for up to 3 days. It can be frozen for up to 3 months.

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