Vanilla Butter Cake These problems can be avoided altogether simply by paying attention to the temperature of your butter, milk, and eggs. Combine the buttermilk, eggs, vegetable oil and vanilla in a bowl or large measuring cup and whisk until smooth. This Vanilla Butter Cake recipe was the basis for most of the cakes I sold at Cake Art Studio.

Ingredients of Vanilla Butter Cake

  1. It's 1 of Melted butter (to grease).
  2. Prepare 450 grams of (3 cups) self-raising flour.
  3. You need 150 grams of (1 cup) plain all purpose four.
  4. Prepare 440 grams of (2 cups) caster sugar.
  5. It's 300 grams of Room temperature butter.
  6. You need 310 ml of (1 1/4 cups) milk.
  7. You need 6 of eggs at room temperature.
  8. It's 3 tsp of Vanilla essence.
  9. You need 2 cup of Icing sugar.

Vanilla Butter Cake instructions

  1. Preheat oven to 140*C.
  2. Spray a ring-shaped tin with cooking spray.
  3. Place the self-raising flour,plain flour,sugar,butter,milk,eggs and vanilla essence into a large bowl.
  4. Use a electric beater on high speed for about 40 seconds or until thoroughly mixed.
  5. Spoon mixture into pan and tap pan on hard surface until all bubbles rise and disappear.
  6. Bake in oven for one hour.
  7. Once cake is cooled spread icing sugar on top to decorate.

This vanilla cake recipe uses both butter and oil because it gives it the best possible taste while still preserving the soft, fluffy texture that you want. Using all butter will actually likely make your cake more dense and dry. Add flour, baking powder and salt to butter mixture alternately with half & half. Begin and end with the flour mixture. Beat each addition at low speed just until blended.

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