Over the years I have made many many birthday cakes, in all shapes and sizes. Every year my kids pick a cake from the Women’s Weekly birthday cake book (sometimes months in advance) and making and decorating special cakes has become a lovely tradition. I almost always use butter cake as the actual cake base, this recipe is perfect as it makes a big quantity. Depending on the cake I either make two separate cakes, or one big slab to cut the shape from. This recipe is lovely and buttery and is very reliable (I have not had many fails!)
Of course I always ice with buttercream (you can find the recipe here)
You don’t have to be baking a birthday cake to use this recipe though. Recently I wanted to bake two cakes to give away, one as a housewarming gift for a friend, and one as a welcome home gift for my parents-in-law. So this recipe was great, two cakes from one batch. The batch of icing makes enough to cover both cakes also.
- 250g butter at room temperature
- 1 vanilla pod
- 200g milk
- 250g SR flour
- 60g cornflour
- 350g caster sugar (you can make your own in the Tmx)
- 4 eggs
- Grease and line two round cake tins. Pre heat oven to 180 degrees.
- If you are making your own caster sugar mill the sugar (for this quantity mill in two batches, 3 seconds, speed 9)
- Add butter to Tmx and melt, 100 degrees, 1 minute, speed 1.
- Add milk, vanilla and eggs (in that order - do not put eggs straight onto warm butter mix!). Combine speed 4, 10 seconds.
- Add flours and sugar, mix speed 5, 30 seconds.
- Pour batter into prepared tins and bake at 180 degrees.
- If cooking two cakes cook time will be 40 minutes.
- If cooking one large slab the cooking time is slightly longer; 50 minutes.
Instead of making two cakes you can also make one large cake with this recipe. Which is often what I do when making birthday cakes that have to be cut into shapes. I use a large rectangular casserole dish when I need one slab cake.