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The celebration cake

Cake of the month /

butter-cake

Is it bad that I want to do a little dance of joy today? School goes back! Yay!

But of course I’ve still got those first day nerves. A new year. A new teacher. New friendships. And I’m not even the kid going to school.

But life returns back to a little normality from today forward. I’m welcoming the routine back, and not so enthusiastically embracing packing school lunches again.

To celebrate, butter cake. Deliciously naughty, and ever-so-indulgent butter cake. Never have you met a cake so melt-in-the-mouth good. I haven’t put it side by side with my other butter cake recipe, but this is very good. A friend gave me the recipe, told me to try it, and who am I to argue?

butter-cake-2

I smothered mine with buttercream icing. I just wing it; room temperature butter, some vanilla, a spoonful of boiling water and lots of icing sugar. Lacey and I decorated it together. It looked like a hot mess, but it was fun and it tasted like a sugar high. It tasted like school going back…

butter-cake-1

Butter Cake
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Ingredients
  1. 3 cups self-raising flour
  2. 1 cup plain flour
  3. 2 cups of caster sugar
  4. 300g room temperature butter, chopped
  5. 1 & 1/4 cups of milk
  6. 6 eggs
  7. 3 tsp vanilla essence
Instructions
  1. Preheat your own to 140℃. Grease and line a large spring-form cake tin. I used two smaller ones.
  2. Place all ingredients into a large bowl or Thermomix {it just fits inside the Thermomix bowl}. Mix until all ingredients are combined.
  3. Beat on high for 3 minutes.
  4. Pour the batter into your prepared tin and bake for 2 hours, or until a skewer comes out clean once placed into the centre of the cake. If you're using two tins cook for less time {test using the skewer}.
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