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betty's double vanilla butter cake (from scratch)

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

A rich buttery cake that is an explosion of vanilla. Heavier than a sponge, yet lighter than a mud cake. This is a one bowl wonder - wack everything into the mixing bowl and beat. Butter is recommended, not cooking margarine or shortening (as butter plays such a vital role in this cake). We like vanilla or chocolate frosting. Custard powder can be found in most stores where they have an English food section.

yield serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For betty's double vanilla butter cake (from scratch)

  • 1 c
    butter, very soft
  • 2 1/2 c
    self raising flour
  • 1/2 c
    custard powder (the english type, not pudding mix)
  • 5
    eggs, at room tmep
  • 1 3/4 c
    milk, slighly warmed
  • 2 c
    sugar
  • 1 Tbsp
    vanilla extract
  • 1 tsp
    baking powder

How To Make betty's double vanilla butter cake (from scratch)

  • 1
    Pre-heat oven to 375oF/180oC and grease either a large 12 cup bunt tin or a sheet tin (lined if using too).
  • 2
    Place all the ingredients into a large bowl and beat until thick and creamy, about 5 minutes.
  • 3
    Pour into the prepared pan and bake for 55 - 65 minutes, or until cooked. A toothpick should come out clean and free of batter or crumbs.
  • 4
    Cool in tin for 15 minutes and turn out on to a wire rack. Cool completely before frosting, we like either vanilla or chocolate.
  • 5
    Can be made into 3 loaf tins or 24 jumbo muffins as large cup cakes.
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