Vanilla buttercake

15 mins
To Prep
45 mins
To Cook


  • 125 g ballantyne cooking butter, softened
  • 3/4 cup caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 2 cups self-raising flour, sifted
  • 1/2 cup milk
  • sliced strawberries, to serve, if liked
  • Vanilla icing
  • 2 cups icing sugar
  • 15 g ballantyne spreadable butter
  • 2 tbsp hot water
  • 1 tsp vanilla essence

Vanilla buttercake

Recipe courtesy of Food to love and The Australian Woman’s Weekly


Make sure butter is well creamed and pale before adding sugar. This allows for incorporation of air which gives a lighter end product.

Use unsalted butter at room temperature if preferred. Also, if liked, for a richer cake use 185g unsalted butter, 3 eggs and reduce milk to ¼ cup. Continue as directed.


Step 1
Preheat oven to moderate, 180C. Lightly grease and line a deep 20cm, round cake pan.
Step 2
In a bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy.
Step 3
Add eggs one at a time, beating well after each addition, scraping down sides of bowl.
Step 4
Lightly fold flour into creamed mixture, alternately with milk, beginning and ending with flour.
Step 5
Spoon mixture into pan, smoothing top. Bake 40-45 minutes or until cooked when tested. Cool in pan 5 minutes, before turning onto a wire rack to cool completely.
Step 6
Make vanilla icing: Sift icing sugar into a bowl. Add butter, water and vanilla. Beat well until a smooth, spreadable consistency. Spread over cooled cake. Top with sliced strawberries if liked. Store in an airtight container.