Simple Butter Cake to Save the Day
This was the very first thing I learnt to cook. Ever. I think I was eight.
But I also have a memory of a moment in time when this was more than a cake: it was how we held out-of-control days together with small children and out-of-control days, a new farm business and building a commercial kitchen, and sometimes Sundays were a struggle.
You could call it Butter Cake. Or perhaps it could be Grumpy Cake. Three-Three-Year-Old-Tears Cake. Cracking-It-Big-Time Cake. When there's nothing left to do but save the day with cake.
Ingredients 7
125 g butter, softened, plus extra for greasing
220 g white sugar
2 free-range eggs
300 g self-raising flour
250 ml full-cream milk (whole milk)
buttercream icing, optional
Butter Cream Icing
125 g butter, softened
180 g pure icing sugar (confectioners’)
1 tbsp full-cream milk (whole milk)
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Method 7
Preheat the oven to 180°C (360°F).
Prepare a 20 cm (8 in) round or square cake tin by greasing well with then lining with baking paper. You can split the cake between two smaller tins and sandwich together with jam and cream. You can make it in a loaf (bar) or a ring (bundt) tin – whatever you like.
Cream the and together until light. Add the , one at a time, and mix well. Beat in the first cup of , followed by half of the . Beat in the second cup of flour, then the rest of the milk.
Scrape the cake batter into your prepared tin and bake immediately for approximately 30 minutes, or until golden and a skewer inserted in the centre of the cake comes out clean.
Cool in the tin for 15 minutes, then carefully remove and cool on a cake rack before icing (if you like).
Butter Cream Icing
Mix together the and , ideally with an electric mixer if you have one.
Add in the while mixing until you get a soft and creamy consistency. Add a few drops of natural food colouring if you like, or a whole capful if you’re six and very determined that happiness is bright-pink icing on fresh cake. You’re right, it is.
Buena Vista Farm's tips
If your icing (confectioners’) sugar is hard and lumpy, break the lumps up first. either whiz in a food processor or thump the bag with a rolling pin.
