Easy Butter Cake

Easy To Mix

Easy Butter Cake myfavouritepastime.com_1204I baked this easy butter cake sometime in April. Somehow, I always seem to cook faster than I post and now I’m totally backlogged. I’m not sure I’ll ever catch up this year. That reminds me. Did you have a new year’s resolution or a bucket list for 2013? How did it go for you? Are you on course? Have you achieved what you planned for? My New Year resolution was to start a blog and here I am, nine months later. I haven’t done everything I planned to do but I am happy with the little progress I’ve made so far..

Easy Butter Cake myfavouritepastime.com_1171Now, back to the butter cake. I made this cake on a day I felt I must bake but didn’t feel quite up to it. So I searched and searched for something easy. And easy for me literally means combining all ingredients in a bowl and beating for a few minutes then throwing it in the oven and calling it a day (phew). Even whipping the cream, took a lot of effort…but I finally did, took photos and called it a day. The day turned into weeks, and then months and finally, it’s being posted. The cake was very nice, as far as I can remember. I served it with lots of whipped cream and fruits, for dessert. I would make this cake again. I hope if you ever feel lazy and decide to make it, you’ll also enjoy it, too. Wish you a fabulous week. And thank you for reading this post. Now for the recipe…

  • Ingredients
  • 190g (1½ cups, 7oz) self-raising flour (I used all-purpose flour + 1½ teaspoons baking)
  • 65g (½ cup, 3oz) custard powder
  • 185 g (¾ cup; 1½ sticks, 6½oz) butter
  • 2 teaspoons vanilla essence
  • 300g (1¼ cups, 10½oz) castor sugar
  • 3 eggs
  • 120ml (½ cup, 4fl oz) milk
  • Grated rind of one lime (optional)

Easy Butter Cake myfavouritepastime.com_0952Please always remember to assemble all ingredients before you start

Easy Butter Cake myfavouritepastime.com_0953Preheat the oven to 350°c (180°F). Grease and double line an 9” (23cm) square cake tin (pan) with parchment (greaseproof) paper. Sift flour and custard powder.

Easy Butter Cake myfavouritepastime.com_0957Combine sifted flour, butter, essence, sugar, eggs, milk and zest (rind), if using, in a bowl.

Easy Butter Cake myfavouritepastime.com_0960Beat with an electric mixer on slow speed until combined, then beat on medium speed for about 3 minutes until smooth and changed in colour.

Easy Butter Cake myfavouritepastime.com_0963I added a cup of chocolate chips but they all sunk to the bottom of the cake. Maybe I should have coated them with flour before adding? It wasn’t such a great idea…

Easy Butter Cake myfavouritepastime.com_0965Spread in the prepared tin (pan). Bake at 350°c (180°F) for about 50 minutes or until a skewer inserted into the cake, comes out clean. (I baked the cake at 350°F (180°C) for 55 minutes.)

Easy Butter Cake myfavouritepastime.com_0966Stand 5 minutes before turning on a wire rack to cool. Trim the edges, brush with warmed and sieved jam of your choice and then sprinkle with desiccated coconut or just dust with icing sugar.

Easy Butter Cake myfavouritepastime.com_1201 Cut into 9-12 squares, fill with whipped cream or butter cream and decorate with glace cherries, strawberries or any other available fruit.

Easy Butter Cake myfavouritepastime.com_1202I served mine with whipped cream and fruits, for desert. I really enjoyed eating it. I hope you do too. 

Easy Butter Cake

Preparation Time: 20 minutes; Baking Time: 50-55 minutes; Serves: 9-12 slices

Ingredients

  • 190g (1½ cups, 7oz) self-raising flour (I used all-purpose flour + 1½ teaspoons baking)
  • 65g (½ cup, 3oz) custard powder
  • 185 g (¾ cup; 1½ sticks, 6½oz) butter
  • 2 teaspoons vanilla essence
  • 300g (1¼ cups, 10½oz) castor sugar
  • 3 eggs
  • 120ml (½ cup, 4fl oz) milk
  • Grated rind of one lime (optional)

Instructions

  1. Preheat the oven to 350°c (180°F). Grease and double line an 8” (20cm) square cake tin (pan) with parchment (greaseproof) paper.
  2. Sift flour and custard powder. Combine sifted flour, butter, essence, sugar, eggs, milk and zest (rind), if using, in a bowl.
  3. Beat with an electric mixer on slow speed until combined, then beat on medium speed for about 3 minutes until smooth and changed in colour.
  4. Spread in the prepared tin (pan). Bake at 350°c (180°F) for about 50 minutes or until a skewer inserted into the cake, comes out clean. Stand 5 minutes before turning on a wire rack to cool.
  5. Trim the edges, brush with warmed and sieved jam of your choice and then sprinkle with desiccated coconut or just dust with icing sugar. Cut into 9-12 squares and decorate with glace cherries, strawberries or any other available fruit.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350°F (180°C) for 55 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

107 thoughts

  1. the cake looks so scrumptious, definitely trying this in the near future! my resolution was just to be more outgoing, so i guess blogging kind of helps with that,lol :).

    1. Hi Shantay,
      I’m sorry I took so long to respond. I hope you enjoy trying the cake. It’s so easy to make. I love your resolution…I hope you’ve made some good progress towards it. Thanks so much for sharing and I wish you a fabulous week!
      Liz

  2. – Just exquisite looking cakes with colorful berries!
    – I could not leave you a comment for the pesto… Fresh baby arugula by itself has delightful taste. Combined with walnut, can pesto get any better than that? 😀

  3. Liz – For some reason, the arugula-walnut pesto isn’t allowing comments on my end. Just wanted to say that it looks FABULOUS. Yum. I never met a pesto that I didn’t like. This creative interpretation of the classic looks heavenly. The arugula and sharp cheese has me hungry. 🙂

    1. Hi Shanna,
      It’s so cold here. Our roofs are white with some snow…I woke up and thought it was christmas. I loved that pesto very much. I make it once a week. Great stuff and that cheese makes it awesome. Thanks so much for being here many times over. I appreciate. Xoxo to the kids. It’s a grey cold day here. Have a lovely weekend!
      Liz

      1. Well, I do happen to have some arugula in the fridge. I am feeling inspired by your recipes – as always. 🙂 Your pesto might be the perfect match for the pumpkin sitting on my counter. YUM. What a cool recipe!

        Snow? Oh my! ! ! Doesn’t that give you a warm, winter feeling inside… for just a second, then you realize it’s cold. haha. There is snow on the mountains above the city but not in our town. I hope that some of our sunshine comes your way for the weekend. 🙂

        Enjoy your day! Shanna

        1. Hi Shanna,
          I am sitting squarely on a hard chair trying to clear my backlogged mail…I always have some arugula in my freezer yum. We have really had a mixed weather this week..rain, snow, hail, wind gusts and today is so calm and cold. The sun has gone down. Thanks so much for the many many comments. I appreciate your motivation and friendship. Wish you a lovely evening.
          Liz
          P/S corrected, AGAIN….OOOPS!

        2. Hi, Liz,
          Ah, yes – there is always so much to done! It is nice to work inside when the weather is so cold and dark. I do hope that you stay warm – and happy – all winter long. I appreciate your many comments and kindness, as well! 🙂 We have a great “blogging” connection – I am grateful.
          Warmly,
          Shanna

        3. Hi Shanna
          LOL I’ve used the name Shannon again….I’ve just glimpsed it up there…oops…I think I just love the sound of Shannon. Thanks for being my blogging buddy. I appreciate you always. Best wishes!
          Liz

        4. Liz – Oh, dear – please don’t worry about such little things! I completely understand! 🙂 Shannon is close enough – and is a beautiful name, as well. 🙂 Have a wonderful day. Best wishes, Shanna

        5. Still trying to finish posts…worst part of blogging. I’d rather cook and have some fairy post them on my behalf…that would be awesome!

        6. Liz – Maybe just keep the upcoming posts short, sweet and no pressure for you? We are thrilled with everything you post. Keep it fun for yourself. And, of course, keep cooking – that is the best part: developing the recipe. Best – Shanna

  4. Hello,
    Looks delicious, thanks for doing weights in grams, makes things really convenient for those of us living in countries where it is the norm!
    Resolutions were to start a blog and to start running, both going well so far!

    1. Hi there,
      I’ve just been browsing your blog. Very interesting and lovely recipes and great sense of humour. I love weighing in grams too, and anyway the internet is a global tool and grams are absolutely international. My other resolution was to walk one hour a day but since the blog started the walking has been sort of side stepped….Thanks for visiting me and have a lovely week!
      Liz

        1. Hi,
          Thanks for making me laugh and for jolting me back to reality. I shall remember what you said about walking…when I get lazy. Have a lovely week too!

  5. My 2012 New Years Resolution was to start my blog. I did, but didnt blog as much as I would have liked. My 2013 resolution was to blog more – and I have. Still not where I want to be, but slowly getting here. I am soo backlogged too. This cake looks amazing! Come and visit! I will be back soon.

    1. Hi Shari,
      I visited and saw this great chilli recipe that I’ve bookmarked and will be trying soon. Thanks so much for sharing.
      We never seem to accomplish things the way we want but at least we get to do them. I would like to blog more in 2014, as well, and I hope it will be smoother than this year. Thanks so much for visiting and wish you a fabulous week!
      Liz

    1. Hi dedy,
      It was very soft and delicious. Thanks. I just saw some unique soup…with green papaya and ginger. I bet it tastes delicious. Have a wonderful week!
      Liz

  6. You’ve only been blogging for 9 months Liz? I am amazed! From the looks of your lovely blog and the copious recipes you’ve posted, I would have thought you were an old-timer! 😉 Lovely butter cake by the way! And I know what you mean by being back-logged. I’ve put posts aside until next year!

    1. Oh Lidia,
      thanks for complimenting the butter cake. I am totally backlogged. I probably will follow suit and put mine aside as well. I look forward to my first Blogiversary. I’ll probably have a giveaway like you. Have a fabulous Sunday. Hope you enjoyed Halloween? best wishes!
      Liz

  7. Amazing that something so simple can look so beautiful! I do not really tend to make New Years resolutions. I make the resolution every day to be happy.I do take the time to look back at the previous year to think about what I was allowed to experience and learn. And I do have a buket list for life – but those are experiences rather resolutions (see the northern lights, drive a racing car etc). How about you?

    1. Hi Afra,
      I love the “be happy everyday resolution” how cool…I try to focus on now, on the moment, and things I have control over.I try not to worry about things I can’t change. “Can I change this? no…then stop thinking about it” and move on with life. Have a lovely Sunday and thanks for visiting me several times this month. I have an extra hour this night as the clock is moving back…Best wishes!

    1. Hi Catey,
      Thank you for complimenting. I also thought the chocolate chips looked nice at the bottom. I didn’t mind them, at all. Your blog is great too. I spent some time browsing and bookmarking. I’m glad I found you too. I wish you a happy blogging and a lovely weekend, The weather here is grey but pleasant. Best wishes!
      Liz

  8. Liz! This brings me back to the glory days of summer, which already feels so far away. So lovely and bright, especially with the berries and cream. I guess that’s the Brit in me speaking. Also, Happy belated Halloween!

    1. Hi Irina,
      Halloween was full of rain and gusts of wind but the trick and treating went on all the same. Everyone had more or less the same costume… huge rain jackets or umbrellas. I’m already visualizing spring. That helps me go through winter. Belated Halloween greetings to you too. Have a lovely weekend!
      Liz

    1. Hi,
      Thank you so much. You are very kind. Kind comments lift me up when I feel blogging was a bad idea, in the first place. Have a fabulous week.
      Liz

  9. This sounds like a cake easy enough to make that even I could make one — no small feat. You really have a knack, Liz, for styling your dishes for the camera. That opening photo is magazine-worthy and proof of your skill.

    1. Hi there John,
      I have been following your posts and will soon take a “flight” to Chicago…meanwhile thank you so much for never giving up on visiting my favourite pastime. Thank you for your kind comments. I wish you a fabulous week. My hugs to Max.
      Liz

  10. It looks awesome Liz. Everything here is on the back burner, my second great grandchild arrived yesterday afternoon….C-section….a boy. I’m looking after his 2 3/4 old sister….WHEW! I will catch up once she goes back home. See, that’s what happens when you no longer work!!! You are on gramma duty! LOL. Have a good one, talk soon!

    1. Hi Sandy,
      Congratulations on the new addition to the family. At least the c-section went on well and it’s a boy. Oh my you must be enjoying the spending time with the “older” sister. Isn’t she the one who was singing rhymes? Don’t worry. Just take your time and focus on more important things. Blogs can always wait. I’m glad you found time to live me a note despite your very busy schedule. I appreciate your effort Sandy. Have a wonderful week. Best wishes!
      Liz

    1. Hi Dorrie Anne,
      Hey what do you mean? the parcel didn’t arrive??? It was in a yellow box…I must call FeDEX right now.Will keep you posted.
      Liz

  11. reading your lovely post rang so true! don’t worry about it, it was worth the wait, liz. i know just how time consuming baking photography and blogging is and have great respect for everyone who gets involved and shares. my photography/travel blog is soooo much easier. my one year landmark is next month, you have given me impetus to keep going. anne

    1. Hi
      I look forward to celebrating your one year landmark. It really is amazing the way time flies. Oh yes cooking, photography and blogging is so damn time consuming…and hard but I just take it one step at a time and the most important part is am actually enjoying every moment of it. Thank you so much for your kindness.and empathy. I wish you a lovely week! Best….
      Liz

    1. Hi Ada,
      Thanks so much for complimenting. I am almost celebrating my first blogiversary. I am so excited. Thanks so much for the kind words. I wish you a wonderful week!
      Liz

    1. Hi Aruna,
      Thank you. I love it especially during lazy times when I want to eat but I don’t want to do too much work! Thanks for visiting.
      Liz

  12. LIZ! You’ve only been blogging for nine months? WOW! You are a natural. Now keep blogging. Who cares about back-log?

    If I had any resolutions, they have long ago fallen to the wayside. I don’t even know where the piece of paper is that holds the list.

    Beautiful looking cake.

    1. Hi Janet,
      At least you’ve made me have a good laugh. I had many resolutions, mostly I can’t remember them except this one. Don’t worry. I’m not worried about the backlogs. Thanks for stopping by. Have a lovely week!
      Liz

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