Betty's double vanilla butter cake (from scratch)

Betty Bramanis


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.


☆☆☆☆☆ 0 votes

about 18 slices
10 Min
1 Hr


  • 1 c
    butter, very soft
  • 2 1/2 c
    self raising flour
  • 1/2 c
    custard powder (the english type, not pudding mix)
  • 5
    eggs, at room tmep
  • 1 3/4 c
    milk, slighly warmed
  • 2 c
  • 1 Tbsp
    vanilla extract
  • 1 tsp
    baking powder

How to Make Betty's double vanilla butter cake (from scratch)


  1. Pre-heat oven to 375oF/180oC and grease either a large 12 cup bunt tin or a sheet tin (lined if using too).
  2. Place all the ingredients into a large bowl and beat until thick and creamy, about 5 minutes.
  3. Pour 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.
  4. Cool in tin for 15 minutes and turn out on to a wire rack. Cool completely before frosting, we like either vanilla or chocolate.
  5. Can be made into 3 loaf tins or 24 jumbo muffins as large cup cakes.

Printable Recipe Card

About Betty's double vanilla butter cake (from scratch)

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Australian
Dietary Needs: Vegetarian Low Sodium Soy Free

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