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Classic butter cake

  • 0:15 Prep
  • 0:30 Cook
  • 12 Servings


  • 250g butter, softened, chopped
  • 1 cup (220g) caster sugar
  • 1 teaspoon vanilla bean paste
  • 3 Coles Australian Free Range Eggs, at room temperature
  • 2 cups (300g) self-raising flour
  • 1/2 cup (125ml) milk
  • Coles Rainbow Confetti sprinkles, to decorate

Vanilla buttercream

  • 190g butter, softened
  • 2 1/4 cups (360g) icing sugar mixture
  • 2 tablespoons milk
  • 1 teaspoon vanilla bean paste
  • Pink liquid food colouring


  • 1
    Preheat oven to 180C. Grease two 18cm (base measurement) round cake pans and line the base and side of each pan with baking paper.
  • 2
    Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk, in alternating batches, stirring until just combined. Divide between the prepared pans. Smooth the surface.
  • 3
    Bake for 30 mins or until a skewer inserted into the centres comes out clean. Cool in pans for 5 mins before turning onto a wire rack to cool completely.
  • 4
    To make the vanilla buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar in batches, beating well after each addition. Add the milk and vanilla. Beat until combined. Tint pink with food colouring.
  • 5
    Trim the top of 1 cake and place on a serving plate. Spread with one-third of the buttercream. Top with remaining cake. Spread the top and side with remaining buttercream. Decorate with sprinkles.

Source: taste.com.au


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