Ever looking for that super simple vanilla butter cake? One that you can easily use for making the base of any decorated cake? A recipe that will work every time and is guaranteed to be delicious? Well, here is my favourite and it is always a winner…
Unfortunately I didn’t take step by step pictures for this one as I got carried away. That said, it is so simple you really don’t need them! Just follow the steps in the recipe below.
Mix all your wet ingredients and put aside. Then mix all your dry ingredients separately. Combine the wet ingredients with the dry ingredients. Here is what the cake mixture should look like once you have combined it all together.
This cake mix is great if you want to make different types of cakes especially for kids’ decorative birthday cakes.
On this particular day, I was making my son’s first birthday cake and made 2 x 18 cm (7 inch) round tins. This mix can also work for 18 large cupcakes, 2 x 20 cm x 30 cm ( 8 inch x 12 inch) rectangle/slab tins. Sometimes I just make the mix as is and then use what I need in whatever shaped tin I like. As the cake mixture is large I just discard what I don’t use or make a few mini cupcakes with the left over mix.
Can’t go past a chocolate cream filling… yum!
Here was the end result! Topped with delicious butter cream icing/frosting. Click on this link if you want to learn how to make The Very Hungry Caterpillar Cake Topper.
- 3 cups of plain flour
- 2 tablespoons baking powder
- 1½ cups of caster sugar
- 300 grams (10.5 ounces) unsalted butter
- 1½ cups of buttermilk
- 4 large eggs
- 3 teaspoons of vanilla extract
- Grease your chosen cake tins and preheat oven to 170 degrees Celsius (340 Fahrenheit)
- Beat softened butter and sugar together
- Add vanilla to butter mixture and combine well
- Add each egg to mixture one at a time until well combined
- Combine baking powder and flour together in seperate bowl, then add gradually along with buttermilk into butter and sugar mixture
- Once well combined pour evenly into cake tins
- Cook time will vary depending on cake tin size start with checking at 25 mins but don't remove cake until the skewer comes out clean
- Allow cake to cool in tin for 10 minutes before removing.