Easy Butter Cake
This cake is delicious and is a breeze to make, perfect for any occasion and that includes festive occasions. It has all the taste with a lot less fat than a regular butter cake.
Let's face it: It is hard to say no to a butter cake and Easter is a great time to bake a quick and easy butter cake. The children can go crazy decorating this cake with their own Easter decorative ideas.
This is a light and delicious butter cake that you can serve as a mid week supper or dress it up with your favourite icing and serve it as a dessert for this Easter or for any birthdays if you are not up to preparing an elaborate and expensive cake that requires many trips to the shops.
I have dressed up this simple butter cake in two ways. The main image is decorated with some speckled Easter eggs in the centre of the cake and the image on the Recipe Card is decorated with my home made marsh-mallow flowers with the leftover marsh-mallows from my pantry and some mini Easter eggs for a festive touch. These festive touches will make it a perfect centre-piece for your Easter dessert table with very little cost and effort.
This cake takes me back to many Easter or Christmas celebrations as this was the only cake that was prepared by my mother when I was growing up, as we could neither buy good iced cakes nor the equipment to ice the cakes in the years gone by. My siblings, neighbours, friends and myself used to look forward to tasting a piece of my mum's delicious home made cake during festive occasions.
Because I wanted to keep my Easter breakfast table simple, I have a simple centrepiece with this light and simple butter cake because simple things in life are the best!
Happy Easter to you and your family. With love from the team at Deliciously Indian.
Easy Butter Cake
Ingredients
- 1½ cup self-raising flour sifted 200g
- 130 g butter at room temperature
- 1 tsp. vanilla extract
- ½ cup caster sugar 90g
- 2 eggs large
- 1/3 cup full cream milk
Instructions
- Preheat oven to 170°C-175°C. Grease and line a 20cm (8 inch) round cake pan with baking or parchment paper.
- In a glass bowl, cream butter and vanilla with an electric mixer (approximately two to three minutes).
- Add sugar and beat until light and fluffy.
- Add eggs one at a time beating well after each addition.
- Add half the sifted flour and half the milk and stir in lightly to combine. Add the remaining flour and milk. Stir to combine and then beat on a low speed until the cake batter is creamy and smooth. Do not over mix the batter.
- Spread batter into the prepared cake pan and gently smooth the top. Bake for 35-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Stand the cake in the pan for 5 minutes. Remove from pan and place on wire rack until completely cool.
- Serve it plain, or with a dusting of icing sugar or decorate with icing of your choice.
Notes
- Grease the cake pan with melted butter using a silicon brush. This ensures that the pan is evenly greased.
- I have decorated the cake with Double ‘D’ sugar free marsh-mallow flowers that I made myself with the leftover marsh mallows from my pantry and also with store bought speckled Easter eggs so the children in the family can enjoy the cake, marsh-mallow flowers and the Easter eggs.
- If you are icing the cake, allow it to cool overnight.
- This cake stays fresh at room temperature for up to 3 days.
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
My Favourites
Easy and perfect for Tea-Time on any day. I made the cake sans the decorations and the toppings. It came out so light and fluffy and of course delicious (that goes without saying).
Hi Astria
Thank you so much for your feedback and for posting a photo of the finished cake. It’s great to know that you found it easy to prepare and the cake turned out light, fluffy and delicious.