This Classic Butter Cake RecipeEssay Preview: This Classic Butter Cake RecipeReport this essayThis classic butter cake recipe is great for parties and special occasions.Preparation Time20 minutesCooking Time150 minutesIngredients (serves 15)Melted butter, to grease450g (3 cups) self-raising flour150g (1 cup) plain flour440g (2 cups) caster sugar300g butter, cubed, at room temperature310ml (1 1/4 cups) milk6 eggs, at room temperature3 tsp vanilla essenceMethodPreheat oven to 140oC. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease. Line base and sides with non-stick baking paper.
Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.
NotesHave the butter at room temperature, soft enough to beat, but not melted. The undecorated cakes will keep in an airtight container for up to 3 days.VariationsRich chocolate cake: Reduce the self-raising flour to 300g (2 cups). Sift 95g (1 cup) cocoa powder and 1/2 tsp bicarbonate soda, and add with the flours. Increase the milk to 435ml (1 3/4 cups). Omit the vanilla essence. Orange cake: Reduce the milk to 185ml (3/4 cup) and add with 2 tbs finely grated orange rind and 125ml (1/2 cup) orange juice. Omit vanilla essence. Carrot cake: Add 1 tsp ground cinnamon with the flours. Reduce the vanilla essence to 1 tsp. Add 285g (3 cups) coarsely grated carrot and 100g roughly chopped walnuts. Banana cake: Sift 1 tsp bicarbonate soda and add with the flours. Reduce the milk to 125ml (1/2 cup). Add 390g (1 1/2 cups) mashed very ripe banana with the milk. Reduce the vanilla essence to 1 tsp.
Makes 4 servings, 1 bowl.Serves 1.1 Ingredients: 1 Tbsp olive oil 5 g peeled or crushed strawberries, washed and dried, rinsed and lightly ground (can be cooked by stirring in) 0.35 g (1 cup) sugar (in a small measuring bowl) 1 tsp flour 1 tsp baking powder 1 tsp salt 1/2 tsp ground cinnamon 1/3 cup dry yeast paste (you can use a food processor or a food processor with a non-stick blender) salt (for mixing) 1/2 tsp baking powder (optional, but recommended) vanilla extract (optional – if it is not used, add enough salt to make it taste like vanilla). Mix in the flour and vanilla extract. Fold in in the raisins, cinnamon, black pepper and 1/2 tsp toasted sesame oil and stir. Stir in the sesame oil and cinnamon. Add to blend. Mix well.2) In a large bowl, whisk together the chocolate, baking powder, sugar and baking sesame oil. Stir until well mixed and not very puffy. Set aside.3) Mix into a large saucepan and allow to simmer for 20-30 min before removing.4) In a large bowl, whisk together the egg yolks together until smooth. Pour over the tops. Stir to combine and place back on the heat.5) Heat oven to 200C and remove the top of puddings. Use a non-stick food processor like a food processor unless you wish.6) Pour into a large pot over medium heat and lower the heat to medium-high and add the coconut oil. Cook over high heat for 5 minutes. You might need to remove if you are not using it. 7) Using your fingers, take out of the pan a scoop of the coconut oil in the oil and turn it over to add more oil. Bring to a boil and then remove from heat. Use your fingers to cut the cut ends out of the coconut oil. Allow to cool slightly.8) Using a metal spoon, whisk together the coconut oil; vanilla extract; baking powder; stir to combine. Pour through a rubber spoon to remove the sides. Transfer to a paper lined baking sheet and bake in a preheated oven for 50-60 mins. Cook for 1 hour or until the cut outs are golden brown. Remove from oven and let cool completely covered.9) Remove from oven and place back on a wire rack and turn the oven over for 10-15 min until edges are light golden brown. Remove to wire rack and carefully flip in a towel to keep cool. Add the vanilla essence, which should be smooth. Reduce into a saucepan over medium heat and cover with the silicone rubber saucepan and bring to a simmer. Cook until the sides are softened. Cook for 30 minutes then turn sides over and gently flip in a plastic bag.10) Pour in the vanilla extract and bake for 10 mins (don’t over bake it too long if you are using it all the time). Cook for 1 hour or until smooth and cooked through. Bring to a heat that will melt the coconut oil when you use the lid on each side. Serve sprinkled over the chocolate! 11) Once the chocolate is set,