Moist Butter Cake

I decided to bake something simple but satisfying today. After multiple projects of intensive decorating and fiddling, it was time to return back to the basics – a moist butter cake.Butter Cake

The recipe is basic and simple enough – as follows:

250g butter
250g caster sugar
4 eggs
1 tsp vanilla
250 self raising flour
60ml milk

1. Cream butter and sugar together with an electric mixer. Add eggs in one at a time as well as vanilla.
2. Fold in flour with milk.
3. Pour into a 8″ square cake tin lined with greaseproof paper and bake at 160 Celcius (fan forced) for around 45 minutes or until when skewer is inserted, it comes out clean.

I had it with a cup of French Earl Grey tea (my favourite) and it did not disappoint. Not one bit.

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4 thoughts on “Moist Butter Cake

  1. Many thanks, Evelyn, for this simple recipe – the cake turned out perfect. Despite some adjustments I made (temp in F + adding lemon zest + 3 eggs left in my fridge + buttermilk instead of milk kind of thing), it was delicious.
    Radhika ๐Ÿ˜€

    • Glad you tried it and liked it – I actually always wonder if people are even reading the recipes that I post up and if it’s worth the trouble but you’ve proved to me people actually are! ๐Ÿ™‚

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