Butter cake recipe
Prep time 15 minutes
Cooking time 30 minutes
kJ 1065 fat 12g sat fat 7g
250g butter, at room temperature
1 1/2 cups (330g) caster sugar
3 cups (450g) self-raising flour, sifted
1 cup (250ml) milk
Preparation1. Preheat oven to 180°C. Grease and line bases of two 20cm flat-based ring pans.
2. Using an electric beater, cream butter. Add sugar gradually and continue to beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour and milk alternately, beginning and ending with flour. Divide mixture between prepared pans.
3. Bake for 30 minutes, until a skewer inserted comes out clean. Cool in pans for 5 minutes, before turning onto a wire rack to cool completely.
Tips: For a chocolate version, replace 2/3 cup of self-raising flour with cocoa and add 1/2 cup extra caster sugar.
In pictures: party cakes step-by-step
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