My mother used to make birthday cakes for all my siblings and I when we were little and I have continued the tradition by making our children’s cakes using her recipe. It is a great recipe for cupcakes or for large cakes. Its dense enough to allow them to be carved and decorated but light enough that you don’t feel weighed down after eating it. One reason I love this recipe is how versatile it is, what starts as a basic butter cake can become chocolate or banana or rainbow with just a simple addition of ingredients. This cake can also be made ahead of time and will still be moist and delicious when you’re ready to party.
¾ Cup Sugar
1tsp Vanilla Essence
2 Cups Self Raising Flour
1 ½ Cups Milk
Preheat oven to 180°C
Cream butter and sugar
Add vanilla essence and eggs then beat for 2 minutes
Slowly add flour and milk, alternating between the two and beating until all is well combined
Beat for a further 3 minutes
For cupcakes ¾ fill patty pans and bake in the oven for 15-20 minutes until a skewer comes out clean
For whole cakes grease the tin and bake in the middle of the oven for 40-50 minutes, until a skewer comes out clean. Allow to cool in the pan before removing.
For both cupcakes and whole cakes allow the cake to cool completely before decorating or the icing will melt, ruining your hard work.
Store in an airtight container for up to 5 days…if it lasts that long!
Chocolate – add 1/2 Cup of cocoa. For a richer version also add melted chocolate
Banana – add 2 over ripe mashed bananas
Vanilla – add 1tsp vanilla extract
Rainbow – Portion out the cake mix and add food colouring to each bowl
Lemon – Add 2 Tbs lemon juice and the zest of one lemon