Simple Butter Cake recipe


We had another birthday cake here today. 

The first one, on the actual birthday, didn't include her best friend.  So we made another one. 

Any excuse for butter cream.



Amidst story-reading (all by himself, gulp), and crafting, we all made a butter cake. 

That's what I love most about this cake. It can be made by a four year old (with a six year old who can read a recipe card.)








Simple Butter Cake

125g butter, softened

1 cup sugar

2 eggs

2 cups self-raising flour (or all-purpose and add 4 tsp baking powder)

1 cup milk


Cream the butter and sugar. Add the eggs and beat. Add one cup flour and mix. Then half a cup of milk. Then the other cup of flour. Then the other half cup of milk.

Cook on 180 deg C for approx 25 mins. 

I baked this one in two 20cm tins for 20 mins only. But it makes one larger cake or ring tin or bundt or cupcakes or whatever you fancy!

It's a recipe you need to memorise. It's so quick to make and as cakes go, foolproof. Or four-year-old proof. 

This recipe works with gluten-free flour too, if you need to. 


Butter Cream

100g butter, softened

2.5 cups icing sugar

1 tblsp milk

food colouring, a few drops. 


To make icing, I actually don't tend to use pure icing sugar. I don't use enough of it, it goes hard and lumpy in the pantry. Too much sifting required. I tend to buy "icing mixture" (sold right next to the icing sugar) which has 96% sugar and the rest is tapioca starch which keeps the sugar very soft and super easy to use. No hard lumps to beat out. 

For the butter cream, mix the butter and the sugar well then add the milk. Add the colouring last and blend evenly. 

Spreads best on a cold cake with a metal butter knife.

Best eaten with friends. And licked off fingers. Life's too short not to eat cake. 




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