Simple butter cake

This classic butter cake, smothered in butter cream icing, will satisfy your sweet tooth. Best served with a cup of tea or coffee for a simple afternoon treat.

  • 1 hr cooking
  • Serves 8
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Simple butter cake
  • 250 gram unsalted butter, softened
  • 1 cup (220g) caster sugar
  • 1 teaspoon vanilla bean paste
  • 3 eggs, lightly beaten
  • 2 cup (300g) self-raising flour, sifted
  • 1/2 cup (125ml) milk
  • pinch salt
Butter cream icing
  • 100 gram butter, softened
  • 1 1/4 cup (200g) icing sugar, sifted
  • 1 tablespoon lemon juice


Simple butter cake
  • 1
    Preheat oven to moderate, 180C° (160°C fan-forced). Grease and line base of a 20cm round cake pan.
  • 2
    Beat butter, sugar and vanilla bean paste in a medium bowl with an electric mixer until pale and creamy.
  • 3
    On a low speed, add beaten egg, a little at a time, alternating with a spoonful of flour. Gradually add milk, then remaining flour and salt.
  • 4
    Spread batter into prepared pan; smooth top. Bake 50-60 minutes, or until cooked when tested (a skewer inserted into the centre should come out clean). Turn onto a wire rack to cool completely.
  • 5
    Meanwhile, to make butter cream icing, beat butter in a small bowl with an electric mixer until light and fluffy. Gradually add sifted icing sugar and enough lemon juice until smooth and spreadable.
  • 6
    Spread cake with butter cream icing and serve.