INGREDIENTS
- 250g butter, softened, chopped
- 1 cup (220g) caster sugar
- 1 teaspoon vanilla bean paste
- 3 Coles Australian Free Range Eggs, at room temperature
- 2 cups (300g) self-raising flour
- 1/2 cup (125ml) milk
- Coles Rainbow Confetti sprinkles, to decorate
VANILLA BUTTERCREAM
- 190g butter, softened
- 2 1/4 cups (360g) icing sugar mixture
- 2 tablespoons milk
- 1 teaspoon vanilla bean paste
- Pink liquid food colouring
STEP
- Preheat oven to 180C. Grease two 18cm (base measurement) round cake pans and line the base and side of each pan with baking paper.
- Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk, in alternating batches, stirring until just combined. Divide between the prepared pans. Smooth the surface.
- Bake for 30 mins or until a skewer inserted into the centres comes out clean. Cool in pans for 5 mins before turning onto a wire rack to cool completely.
- To make the vanilla buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar in batches, beating well after each addition. Add the milk and vanilla. Beat until combined. Tint pink with food colouring.
- Trim the top of 1 cake and place on a serving plate. Spread with one-third of the buttercream. Top with remaining cake. Spread the top and side with remaining buttercream. Decorate with sprinkles.
Go to full recipe https://www.taste.com.au/recipes/classic-butter-cake/5rglnq5k
source vickymoos.blogspot.com/search?q=classic-butter-cake
