Classic Butter Cake

INGREDIENTS

• 1 cup (220 g) butter – salted

• 1 cup (220 g) caster sugar – regular white granulated sugar okay too

• 1 tbsp unflavoured vegetable oil – I use canola

• 5 eggs

• 1¾ cups (220 g) all purpose flour – cake flour okay too

• 3 tsp baking powder

• ½ cup (112 g) buttermilk

• 1½ tsp vanilla essence/extract

INSTRUCTIONS

• All ingredients must be at room temperature before starting 

• Preheat your oven to 150 °C (302°F) with the fan on (see note 1 if you don’t have a fan function) and grease and line an 8 inch square cake tin (round okay too).

• Sift your flour and baking powder together in a bowl and mix it together. Set aside.

• Combine your buttermilk and vanilla together in a separate bowl and set aside.

• Cream together your butter, sugar and oil for about 5 minutes until it’s light and creamy. If using a stand mixer, use the whisk attachment on a medium high speed.

• Add in your eggs one at a time on a medium speed, mixing well in between each egg. Scrape your bowl down as needed.

• Turn your mixer down to the lowest speed, and add in half of your dry ingredients until it’s almost combined. Then add in your buttermilk/vanilla mixture and mix that until it’s almost combined. Add in the remaining dry ingredients and mix until just combined. Do not over mix.

• Pour the batter into your prepared cake tin and then bake for 1 hour, or until a toothpick comes out clean.

• Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool further. You can eat it while it’s still warm, or if you’re going to frost it, let it completely cool before adding any frostings on top.