• Zeek Ashraf

This Classic Butter Cake Recipe Will Transport You Back to Your Childhood



Close your eyes for a second and come with me on a journey. The year is 1999 and you’re dressed in your best birthday suit, a garment especially stitched at the tailor’s a week prior. Strings of balloons, of all sizes and all shapes, drape the living area walls in a marvelous display. Flash photography ensues, followed by the gambol of merry children, as Sameeu’s infamous happy birthday song plays festively in the background. Your mother hands you a knife, made complete with shiny ribbon, and an aroma fills the room: sweet, buttery and delicious.


FOR THE CAKE:

200g butter

200g sugar

200g eggs

1 tbsp vanilla essence

200g flour

1 tsp baking powder

1/4 tsp baking soda

100ml milk


FOR THE FROSTING:

150g butter

350g icing sugar

2 tsp vanilla essence

1 tbsp milk


DIRECTIONS:

  • Preheat the oven at 160'C.

  • Prepare two 7-inch cake pans by covering them with parchment paper and greasing the sides lightly.

  • In a medium sized bowl, sift and combine the flour, baking powder and baking soda together.

  • In a separate larger bowl, whisk the butter and sugar at high speed until pale yellow and creamy.

  • Slowly beat in the eggs one at a time, along with the vanilla essence.

  • Begin to fold in your dry ingredients alternating with the milk, about three rounds of this process.

  • Once the mixture is folded in and there are no more lumps, pour your batter into the pans and stick them in the oven to bake for 25-30 minutes. Remember, timings may vary depending on your oven, so always keep an eye out to make sure they don’t burn.

  • In the meantime, whisk some butter at high speed until pale and fluffy.

  • Sift in the icing sugar a few tablespoons at a time, mixing until fully combined. If you don’t like your buttercream too sweet, you don’t need to use all of the icing sugar. Feel free to adjust the recipe accordingly.

  • Add in vanilla and milk.

  • Whip up until nice and stiff.

  • Once your cakes are out of the oven and has cooled to room temperature, place one of them on a cake board or flat plate.

  • Spread the prepared frosting evenly in the center.

  • Top with the other cake layer, and spread the remaining frosting all over the cake.

  • Decorate the cake in any way that you’d like.

  • Enjoy with a generous serving of nostalgia, and steaming hot tea.


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