butter cake

This butter cake recipe yields a rich butter cake flavored with vanilla. The proportion of flour to butter and sugar is slightly higher than the butter pound cake recipe, but the taste and texture of the cake is simply rich and delicious. This recipe is excellent for novelty cakes. 

Ingredients and cake tin sizes:

Round tin sizes	6 inches	8 inches	10 inches	12 inches
Square tin sizes	5 inches	7 inches	9 inches	11 inches
Butter	75g	150g	300g	600g
Castor sugar	75g	150g	300g	600g
Self raising flour	85g	170g	340g	680g
Salt	a pinch	a pinch	a pinch	a pinch
Baking powder	1/4 tsp	1/2 tsp	1 tsp	2 tsp
Eggs	2	4	8	16
Milk	1 tbsp	2 tbsp	4 tbsp	8 tbsp
Vanilla essence	3/4 tsp	1 1/2 tsp	3 tsp	6 tsp

Method:

Preheat oven to 170 degrees Celsius.

Beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition. Add salt.

In a separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour. 

Finally add in vanilla essence and combine well. Pour batter into a greased and floured cake tin and bake for 35 to 40 minutes until a skewer inserted in the centre of the cake comes out clean. 

Remove cake from oven and let it cool completely before decorating it.