Butter Cake frosted with Bettercreme


Butter Cake Recipe adapted from here
For the cake:
355g plain flour
1 tbsp baking powder
1/2 tsp salt (omitted as I used salted butter)
225g milk
2 tsp vanilla extract
250g caster sugar
225g unsalted butter, softened
4 medium eggs



1.Preheat oven to 170°C. Line bottom and grease the sides of two 8″ round pan.

2. Combine flour, baking powder and salt in a medium bowl and set aside. Mix milk and vanilla together.

3. In a stand mixer,  beat sugar and butter until creamy (2 minutes). Reduce speed to medium low, add eggs 1 at a time, beating well after each addition. Scrap down when necessary.

4.Alternately add flour mix and milk mixture, beginning and ending with flour mixture. Divide mixture evenly into the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.

5. Remove and allow to cool a few minutes before unmoulding and leave to cool completely on a rack before frosting.

I used Bettercreme to do the frosting, just beat up 400ml of the cream, divide into 2/3 and 1/3 portions and add some red colouring to the 1/3 portion and mix until even before using.

You can sandwich the cake layers with jam but I just use the white portion of the whipped cream.





  1. Such a pretty cake, is it for Mother’s Day?


    • jeannietay said

      Yes, made for my colleague.


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