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.
prep time
10 Min
cook time
1 Hr
method
Bake
yield
about 18 slices
Ingredients
- 1 cup butter, very soft
- 2 1/2 cups self raising flour
- 1/2 cup custard powder (the english type, not pudding mix)
- 5 eggs, at room tmep
- 1 3/4 cups milk, slighly warmed
- 2 cups sugar
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
How To Make betty's double vanilla butter cake (from scratch)
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Step 1Pre-heat oven to 375oF/180oC and grease either a large 12 cup bunt tin or a sheet tin (lined if using too).
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Step 2Place all the ingredients into a large bowl and beat until thick and creamy, about 5 minutes.
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Step 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.
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Step 4Cool in tin for 15 minutes and turn out on to a wire rack. Cool completely before frosting, we like either vanilla or chocolate.
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Step 5Can be made into 3 loaf tins or 24 jumbo muffins as large cup cakes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Heirloom
Diet:
Vegetarian
Diet:
Low Sodium
Diet:
Soy Free
Method:
Bake
Culture:
Australian
Ingredient:
Flour
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