Butter Cake With Butter Cream Icing

This basic butter cake recipe is simple, delicious and versatile.

The ingredient of Butter Cake With Butter Cream Icing

• melted butter to grease
• 250g butter chopped at room temperature
• 315g 1 1 2 cups caster sugar
• 2 tsp vanilla essence
• 4 eggs at room temperature
• 190g 1 1 4 cups self raising flour sifted
• 190g 1 1 4 cups plain flour sifted
• 185ml 3 4 cup milk
• 250g butter at room temperature
• 380g 2 1 2 cups icing sugar mixture
• 60ml 1 4 cup milk

The Instruction of butter cake with butter cream icing

• preheat oven to 180u00b0c place an oven shelf in the second lowest position brush a 3 5cm deep rectangular 24 x 30cm base measurement cake pan with melted butter to lightly grease line the base and sides of the pan with non stick baking paper
• use an electric beater to beat butter sugar and vanilla in a large bowl until pale and creamy add eggs 1 at a time beating well after each addition use a large metal spoon to fold the combined flour and the milk into the butter mixture until well combined spoon the mixture into the prepared pan and use the back of a spoon to smooth the surface
• bake in oven for 35 40 minutes or until a skewer inserted into the centre comes out clean set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely
• to make the butter cream icing use an electric beater to beat the butter until pale and creamy gradually add the icing sugar and beat until well combined gradually add the milk and beat until light and fluffy
• spread icing over the cake to serve

Nutritions of Butter Cake With Butter Cream Icing

fatContent: 551 373 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 66 grams carbohydrates
fibreContent: 48 grams sugar
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: n a

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