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VANILLA BUTTER CAKE

Ingredients

Cake

2 1/4 cups flour

1 1/2 cups sugar

3/4 cup butter at room temperature

3/4 cup milk

3 large eggs at room temperature

2 1/2 teaspoons of double acting baking powder

Pinch of salt

1 teaspoon vanilla extract

Frosting

1lb or 500g confectioners/icing sugar

1/2 cup/1 stick or 125g butter at room temperature

1 teaspoon high quality vanilla extract

3-5 tablespoons milk

Method

Cake

Preaheat the oven to 375 F or 190 C.  Grease and flour 2 8 inch or 20 centimeter cake pans.  Place all the ingredients in a large bowl and beat with an electic mixer for 5 minutes until well blended.  Pour the mixture into pans, dividing evenly.  Spread it in each pan with a slight indentation in the middle and raised slightly at the sides.  Bake for 25 minutes or until the cake springs back when pressed lightly with your finger and shrinks slightly from the sides of the pan.  Cool the pans on wire racks for 5 minutes and then turn out the cakes onto the racks and cool completely.

Frosting

Mix the sugar, butter and vanilla with an eletric mixer or in a food processor.  Gradually add the milk until the mixture is a spreadable consistency.  Be careful not to add too much milk.  Sandwich the two cake layers together with the frosting and then frost the sides and top.

Serves 10

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  1. Glenn
    March 10th, 2009 at 05:47 | #1

    This is known to occasionally taste of lemon – not sure where that comes from.

  2. Struan
    March 19th, 2009 at 17:34 | #2

    Serves 10, or 4 Robertsons…

  3. Kay
    March 21st, 2009 at 19:00 | #3

    Hey Jen – what is double acting baking powder?

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