buttercake + butter cream = blissfully delicious cake

I was so wanting to share the recipe for the buttercake from yesterday's post with you - it is absolutely the best and moistest buttercake, and the one recipe I turn to again and again for its reliability, and the flavour.  The recipe is from the 2005 'Australian Women's Weekly Kid's Party Cakes book'.

Basic Buttercake

125g butter, softened

1/2 ts vanilla extract

3/4 cup caster sugar

2 eggs

1 & 1/2 cups (225g) self raising flour

1/2 cup (125ml) milk

Preheat oven to moderate.  Grease and line pan(s).

Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. 

Beat in eggs, one at a time, until combined. 

Stir in flour and milk, in two batches.

Spread mixture into prepared pan(s).

Bake in moderate oven (180C) until cake is cooked.  (skewers are fine here)

Stand cake in pan 5 - 10 minutes, then turn onto wire rack to cool.

(If you are using just one cake tin, you can double the quantity for a nice high cake.)

Butter cream

 (also known as vienna cream)

125g butter, softened

1 & 1/2 cups (240g) icing sugar mixture

2 Tbs milk

Beat butter in small bowl with electric mixer until as white as possible.  Gradually beat in half of the icing sugar, milk, then remaining icing sugar.  Flavour and colour as required.  I added some lemon rind to the last cake I made...heavenly.

Chocolate variation:  sift 1/3 cup (35g) cocoa powder in with the first batch of icing sugar.

Happy baking.

xo