Given I am not much of a baker, this easy butter cake is truly one of my best baking triumphs. It’s soft and moist and full of sweet, buttery and vanilla-ry goodness. It’s a huge hit with both kiddies and adults…. And the best part? No fussy steps with sugar-creaming, egg beating, folding etc. Just all the ingredients in one bowl and whipped on high speed for a few minutes. My kind of baking!
At the start of every school year, my children’s school hosts a ‘Tea and Tissues’ morning tea to console the new kindy parents who are distraught about their babies starting big school. Looking at the nervous, sullen adult faces in the school hall this year, it did in fact make me wonder if it made me a bad parent that I was internally hi-fiving myself when my daughters first started school.
Anyway, the reason I was in the school hall despite not having any kiddies starting school this year, was because it was the Year 1 parents’ turn to host this gig. Armed with my 2018 New Year’s Resolution to become a better and more involved mum, wife, cook, and school community member (*insert eye-roll emoji*) – there was no way I was doing my usual 11.30pm Woolies dash the night before to grab the last, sad looking $4 chocolate mud cake off the shelf. I was determined to get myself organised and BAKE, not buy.
Only problem with that is…. I am a really, really lazy baker. When I look up recipes for cakes and there is hundreds of ingredients and intricate, complicated steps, I shut that sh*t down so damn quick. I don’t have the time, patience, tenacity or skill to make masterful baking creations. I wish I did!
So I decided to try my luck with what looked like a way-too-good-to-be-true Easy-Mix Butter Cake recipe* on bestrecipes.com.au.
I love this recipe so much. It’s easy – everything goes in one bowl and whizzed at high speed for a few minutes, it tastes delicious, AND I already had all the ingredients in my fridge and pantry #winning.
And to make it look pretty and festive and full of my new found school spirit – I slathered the cake with vanilla frosting and doused it in the cutest sprinkles I could find in the supermarket. Done!
- 2 room temperature free-range eggs
- 125g butter softened
- 1 cup raw sugar
- 2 cups self-raising flour
- 2/3 cup milk
- 1 tsp vanilla extract
- Place all ingredients in a mixing bowl.
- With a hand-held beater, beat on low speed until blended, then beat on high speed for 3 minutes.
- Grease a 20cm x 20cm square cake tin and line the base with greaseproof paper.
- Pour mixture into the cake tin and bake in a moderate oven (180 degrees celcius) for 30-40 minutes.
- Once cool, slather with icing of choice and cover with coloured sprinkles or coconut flakes.
Trust me when I tell you there were certainly no tissues or tears spent during the making or eating of this cake. Enjoy!
Mrs. Magic Pantry XO
*Link to original recipe source
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