Classic butter cake

Whip up a timeless favourite with this fluffy cake topped with buttercream frosting. It's guaranteed to be your new go-to.

12

15m

Note: + 5 mins cooling time

30m

Ingredients

  • 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

Method

STEP 1

Preheat oven to 180°C. Grease two 18cm (base measurement) round cake pans and line the base and side of each pan with baking paper.

STEP 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.

STEP 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.

STEP 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.

STEP 5

Trim the top of 1 cake and place on a serving plate. Spread with one-third of the buttercream. Top with the remaining cake. Spread the top and side with the remaining buttercream. Decorate with sprinkles.

Dietary information

Vegetarian
Nut-free
Peanut-free
Sesame-free
Soy-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.