betty's double vanilla butter cake (from scratch)
A rich buttery cake that is an explosion of vanilla. Heavier than a sponge, yet lighter than a mud cake. This is a one bowl wonder - wack everything into the mixing bowl and beat. Butter is recommended, not cooking margarine or shortening (as butter plays such a vital role in this cake). We like vanilla or chocolate frosting. Custard powder can be found in most stores where they have an English food section.
►
serves
about 18 slices
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For betty's double vanilla butter cake (from scratch)
-
1 cbutter, very soft
-
2 1/2 cself raising flour
-
1/2 ccustard powder (the english type, not pudding mix)
-
5eggs, at room tmep
-
1 3/4 cmilk, slighly warmed
-
2 csugar
-
1 Tbspvanilla extract
-
1 tspbaking powder
How To Make betty's double vanilla butter cake (from scratch)
-
1Pre-heat oven to 375oF/180oC and grease either a large 12 cup bunt tin or a sheet tin (lined if using too).
-
2Place all the ingredients into a large bowl and beat until thick and creamy, about 5 minutes.
-
3Pour into the prepared pan and bake for 55 - 65 minutes, or until cooked. A toothpick should come out clean and free of batter or crumbs.
-
4Cool in tin for 15 minutes and turn out on to a wire rack. Cool completely before frosting, we like either vanilla or chocolate.
-
5Can be made into 3 loaf tins or 24 jumbo muffins as large cup cakes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Betty's double vanilla butter cake (from scratch):
ADVERTISEMENT
ADVERTISEMENT