This butter cake recipe has become quite famous amongst Thermomix users and cake lovers everywhere. If you haven't tried it yet, it is time to put it on your permanent list. We use it in probably dozens of recipes now and it has become the standard, easy, go to, best cake for most base recipes involving cake! Thanks to Gina from The Passionate Pantry, who used to work with me, for this OG recipe, though somewhat tweaked over the years!
It has been the wedding cake amongst my family and friends, upon request, and never disappoints! Paired with the also famous and fabulous Ermine Frosting (a combo that goes together better than some couples) you will be amazed and delighted and so will your cake eaters! Rustic is the key word here and there is no wrong way to frost it. We know you will love it.
Check out some of these other ideas for this recipe:
Chocolate Sweetheart Cake with Roses
Pretty in Pink Raspberry Buttercake with Ermine Frosting
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Need
-
Cake
- 250 Grams butter (room temperature) BUY
- 150 Grams plain thin style yoghurt, room temperature
- 200 Grams whole milk room temperature BUY
- 2 Teaspoons vanilla bean paste BUY
- 4 eggs room temperature
- 420 Grams raw caster sugar BUY
- 400 Grams self raising flour
- 40 Grams cornflour or cornstarch or custard powder
-
Icing
- 1-2 Batches Ermine Frosting Recipe
Do
- 1
Preheat oven to 170ºC (fan forced), with rack in the middle of the oven. Grease and line 24 cm round cake tin.
- 2
Place butter into Thermomix bowl and mix 40 sec/50ºC/speed 4 (this will loosen up the butter, but not melt it completely which you don’t want to do … if it is completely melted the cake will be heavier).
- 3
Insert butterfly, then add yoghurt, milk, vanilla and eggs and mix 10 sec/speed 3.
- 4
Add sugar, flour and custard powder. The bowl will be very full so use the spatula to stir though some of the batter to bring liquid from the bottom to the top before continuing. Replace lid and mix 10 sec/speed 3.
- 5
Scrape around sides with spatula then mix 30 sec/speed 3.
- 6
Pour batter into cake tin smoothing the top when you have finished.
- 7
Bake for 1 hour, or when a skewer inserted into centre comes out clean.
- 8
Cool for 15 minutes before removing to a cooling rack to cool completely before icing.
- 9
This will make a double or even triple layer cake when sliced. Or you can bake it in two or three tins.
More
This is a large cake, so perfect for birthdays and other family celebrations.
