This fail-proof butter cake recipe is so yummy and easy to make. Butter cake is best consumed the day after, and you will love this. Give it a try, and you will like it. Start by preheating your oven to 175 degrees Celsius/347°F.Grease, line an 8-inch square baking tin with parchment paper, and set aside. Add 250 grams of softened butter and 200 grams of caster sugar into the stand mixer or a large mixing bowl. Then, with the paddle attachment, beat the butter and sugar at medium-high speed.
Then, remove the bowl from the stand mixer and add one tablespoon of milk powder and 5 tablespoons of cream of milk, mixing it with a spatula. On the side, sift 280 grams of self-raising flour, then add it to the butter mixture in batches and fold it with a spatula, mixing until combined before adding the next batch.
Once done, pour the batter into the prepared baking tin and lightly spread and even the surface. Bake in the centre of the 175 °C preheated oven for 50 minutes or until golden brown and set. Once baked, remove the cake from the oven and set it on a wire rack to cool. Invert the cake onto a serving plate, slice, and serve.
Ingredients;
- 250 grams/ 8.8Oz (1 cup + 2 tbsp)butter
- 200 grams/7 oz (1 cup) caster sugar
- 6 medium-sized eggs
- 1 tsp vanilla essence
- 1 tbsp milk powder
- 5 tbsp full-cream milk
- 280 g/ 9.9Oz (2cups) self-raising flour ( sifted ) or 280g plain flour + 1 tablespoon baking powder ( sift together )
Bake in a preheated oven, 175 degrees Celsius, for 50 minutes, using top and bottom heat.
