Classic Butter Cake
A tender, golden butter cake with a delicate crumb. Perfectly simple on its own or dressed up with fresh fruit and cream.
20
Prep
45
Bake
65
Total min
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 225g self-raising flour, sifted
- 2 tbsp whole milk
- Pinch of fine salt
- Icing sugar, to dust
Instructions
Prepare
Preheat oven to 170°C (340°F). Grease and line a 22 cm round cake tin with parchment paper.
Cream Butter and Sugar
Beat the softened butter and caster sugar together using an electric mixer on medium-high speed for 5–7 minutes until very pale, light, and fluffy. Scrape down the bowl halfway through. Don’t rush this step — the aeration is what makes the crumb tender.
Add Eggs
Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of flour. Mix in the vanilla extract.
Fold in Flour
Reduce mixer speed to low. Add the sifted flour and salt in three batches, alternating with the milk. Fold the last addition by hand with a spatula until just smooth. Do not overmix or the cake will be tough.
Bake
Pour the batter into the prepared tin and gently level the top. Bake for 40–48 minutes, or until a skewer inserted in the centre comes out clean and the top is golden. If the top browns too quickly, cover loosely with foil after 30 minutes.
Cool and Serve
Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Dust generously with icing sugar before serving. Pairs beautifully with fresh berries and softly whipped cream.