The Ultimate Butter Cake Recipe with Buttercream Frosting - Conventional Method

The ultimate classic butter cake recipe with buttercream frosting... the perfect cake for birthdays, school lunch box treats, cake stall fundraisers or delicious morning teas. 
5 from 3 votes
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Course: birthday cakes, Cakes, celebrations, Dessert, lunch box recipe
Cuisine: Baking, Cake
Keyword: butter cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12
Author: Bake Play Smile

Ingredients

  • 200 g unsalted butter, softened
  • 200 g caster sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 4 eggs
  • 200 g self raising flour
  • Icing:
  • 185 g butter, softened
  • 2 1/4 cups (300g) icing sugar mixture
  • 2 tablespoons milk
  • 1 tsp vanilla extract
  • 1 drop pink food colouring

Instructions

  • Preheat oven to 175 degrees celsius.
  • Grease and line a round 20cm cake tin with baking paper and set aside. 
  • Place the butter, caster sugar, salt and vanilla extract into a bowl. Beat together with a stand-mixer or hand-held beaters until pale and fluffy.
  • Slowly add the eggs while continuing to beat through until completely combined. 
  • Sift in the self raising flour and stir with a spoon until just combined (don't over-mix).
  • Pour the mixture into the prepared tin and bake for 25-30 minutes or until tested with a skewer (see notes). 
  • Leave the cake to cool in the tray for 15 minutes before moving to a wire rack to cool completely.
  • To make the icing, beat the butter in a bowl until pale and fluffy (approximately 5 minutes).
  • Slowly add the icing sugar mixture, milk, vanilla extract and food colouring and continue to beat until smooth and creamy.
  • Spread the buttercream frosting over the cooled cake and serve.
  • Keep any leftover cake in an airtight container at room temperature for up to 4 days. 

Notes

If you find that your cake is browning too much in the oven, simply place a sheet of foil loosely over the top and continue cooking.