
Vanilla Butter Cake with Whipped Vanilla Icing
1 hr 55 mins total time
35 mins active time
Easy
Serves 6-8
Ingredients
Measurements:
For the cake:
- 4 oz unsalted butter
chopped, at room temperature
- 1 cup (7 oz) superfine sugar
- 1 tsp pure vanilla extract
- 2 large eggs
- 2 cups (10½ oz) self-rising flour
sifted
- ⅔ cup (5½ fl oz) whole milk
For the whipped vanilla icing:
- 1½ cups (7¼ oz) powdered sugar
- ½ oz butter
at room temperature
- 2 tbsp hot water
- 1 tsp pure vanilla extract
Instructions
- 1Grease and line the bottom and side of a 8-inch round cake pan with parchment paper.
- 2Insert the wire rack into the middle shelf position. Preheat the oven. Set the oven BAKE/350°F/CONVECTION/45 minutes.
- 3To make the cake, put the butter, sugar and vanilla in the bowl of a stand mixer with the paddle attachment. Beat on medium speed for 2-3 minutes until mixture is pale and creamy.
- 4Add the eggs one at a time, beating well after each addition, and occasionally scraping down the side of the bowl.
- 5Turn the mixer to low speed, add half the flour, and then half the milk and mix until just combined. Repeat with the remaining flour and milk until incorporated.
- 6Scrape the batter into the prepared pan and level the top.
- 7Once preheated, put the cake in the oven and bake for 45 minutes until a skewer inserted into the center of the cake comes out clean.
- 8Cool the cake in the pan on a wire rack for 10 minutes, then turn the cake out onto the rack to cool completely.
- 9To make the whipped vanilla icing, sift the powdered sugar into the bowl of a stand mixer. Add the butter, water and vanilla. Beat with the whisk attachment on medium speed until well combined. Increase the speed to high and beat until a smooth, spreadable consistency is achieved.
- 10Spread the icing over the cooled cake. Slice and serve.