Basic Butter Cake

by | Jul 13, 2017

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Everyone needs a fast basic butter cake recipe in their collection. A yellow butter cake is so handy and versatile. From the simple butter cake recipe, you can build in different flavour variations. The flavour of the butter cake is mild enough to suit most flavours of frosting and fillings too. What makes this easy butter cake recipe even better is that it’s mixed in just one bowl.

Everyone needs a fast basic butter cake recipe in their collection. A yellow butter cake is so handy and versatile. From the simple butter cake recipe, you can build in different flavour variations like chocolate, orange or lemon. The flavour of the butter cake is mild enough to suit most flavours of frosting and fillings too.

Butter cakes are perfect to dress up or down depending on the event. Add sprinkles and bright frosting for a kid’s birthday cake or layer them with sophisticated fillings for an adult’s special occasion cake.

What makes this easy butter cake recipe even better is that it’s mixed in just one bowl. Hooray! This is the cake recipe I use inside my decorated birthday cake tutorials. Bookmark this recipe for a future date if you need to whip up a cake in a hurry.

HOW TO MAKE A BUTTER CAKE


Click to watch how to make a One Bowl Butter Cake

BASIC BUTTER CAKE

Makes: one 20 – 23cm cake, serving 8-12 wedges

Difficulty: Easy

EQUIPMENT:

20 – 23 cm round cake tin

INGREDIENTS:

125g (4.4 oz) Unsalted Butter, softened to room temperature
275g (9.7 oz) Caster Sugar
1 teaspoon Vanilla Extract
3 large Eggs, lightly beaten, room temperature
150g (5.3 oz) Plain Flour
75g (2.7 oz) Self Raising Flour
1/4 teaspoon Bicarbonate Soda
125ml (4.2 fl oz) Full Cream Milk, room temperature

METHOD:

  • Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line the base of the cake tin with baking paper and grease the sides with non-stick spray.
  • Add the softened butter, sugar and vanilla to a large mixing bowl. Whisk them together until fluffy. Add the eggs and beat until thick and smooth. (It’s ok if the batter looks curdled).
  • Add the plain flour, self-raising flour, bicarbonate soda and milk. Beat on medium speed for about 2 minutes until the batter is pale, smooth and fluffy.
  • Scoop the batter into the prepared cake tin. Smooth the top.
  • Check the oven has reached the correct temperature. Place cake tin on the middle rack of the oven. Bake 50-60 minutes. The cake is done when the top is golden brown, the top springs back when lightly touched, and a skewer inserted into the middle comes out clean. The cake will start to come away from the sides of the pan.
  • Remove cake from the oven. Let it cool for 10 minutes in the pan, before inverting it onto a wire rack to cool.

BAKING TIPS:

  • Ensure your eggs, butter and milk are at room temperature before using. If not, the cake batter curdles at the “creaming” stage when you add the eggs. It’s not a big deal if it does curdle, but that’s why.
  • This is a great base recipe to customize with flavours, top with any frosting or sandwich layers together with fillings.
  • Unfrosted cake can be frozen. Wrap tightly in plastic wrap and freeze for up to 3 months.

Recipe adapted from Australian Women’s Weekly Quick-Mix Cakes and Deliciously Easy Muffins.

Basic Butter Cake
Basic Butter Cake
A fast and versatile one-bowl butter cake perfect for adding any flavours or frostings to.
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Servings Prep Time Cook Time Passive Time
12slices 10mins 50mins 30mins
Servings Prep Time
12slices 10mins
Cook Time Passive Time
50mins 30mins
Ingredients
  • 125 g Unsalted Butter softened to room temperature
  • 275 g Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 3 Eggs lightly beaten
  • 150 g Plain Flour
  • 75 g Self Raising Flour
  • 1/4 teaspoon Bicarbonate Soda
  • 125 ml Full Cream Milk
Servings: slices
Units:
Ingredients
  • 125 g Unsalted Butter softened to room temperature
  • 275 g Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 3 Eggs lightly beaten
  • 150 g Plain Flour
  • 75 g Self Raising Flour
  • 1/4 teaspoon Bicarbonate Soda
  • 125 ml Full Cream Milk
Servings: slices
Units:
Instructions
  1. Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line the base of the cake tin with baking paper and grease the sides with non-stick spray.
  2. Add the softened butter, sugar and vanilla to a large mixing bowl. Whisk them together until fluffy. Add the eggs and beat until thick and smooth. (It’s ok if the batter looks curdled).
  3. Add the plain flour, self-raising flour, bicarbonate soda and milk. Beat on medium speed for about 2 minutes until the batter is pale, smooth and fluffy.
  4. Scoop the batter into the prepared cake tin. Smooth the top.
  5. Check the oven has reached the correct temperature. Place cake tin on the middle rack of the oven. Bake 50-60 minutes. The cake is done when the top is golden brown, the top springs back when lightly touched, and a skewer inserted into the middle comes out clean. The cake will start to come away from the sides of the pan.
  6. Remove cake from the oven. Let it cool for 10 minutes in the pan, before inverting it onto a wire rack to cool.
Recipe Notes
  • Ensure your eggs, butter and milk are at room temperature before using. If not, the cake batter curdles at the “creaming” stage when you add the eggs. It’s not a big deal if it does curdle, but that’s why.
  • Unfrosted cake can be frozen. Wrap tightly in plastic wrap and freeze for up to 3 months.
  • Baking times will vary slightly depending on the size and shape of your pan.
Nutrition Facts
Basic Butter Cake
Amount Per Serving
Calories 386 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 115mg 38%
Sodium 75mg 3%
Potassium 80mg 2%
Total Carbohydrates 57g 19%
Dietary Fiber 1g 4%
Sugars 35g
Protein 6g 12%
Vitamin A 11%
Calcium 4%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

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