Basic butter cake


  • 375g butter
  • 15ml vanilla essence
  • 2½ cups castor sugar
  • 6 eggs
  • 4½ cups cake flour
  • 20ml baking powder
  • 1½ cups milk or buttermilk


  • Grease a 25cm round tin or a 23cm square tin
  • Beat the butter until light and creamy
  • Add the sugar and vanilla and beat until creamy, add the eggs one by one and beat well after each addition
  • Stir in the sifted flour and baking powder, add the milk and mix lightly
  • Spoon into prepared tin and bake in a moderate oven (180°C) for 1½ hours or until golden in colour
  • Stand cake in tin for 10min before turning out on a wire rack to cool completely
  • This cake will keep for 3 days in an airtight container or freeze for 3 months