One Handed Baker

Vanilla Cake with Chocolate Buttercream 

The following recipe makes two cakes which can sandwich together to make a substantial birthday cake. Alternatively, halve the recipe below to just make a single cake which you can ice, rather than fill. 

Ingredients

• 2 cups white sugar
• 250g Westgold unsalted butter
• 4 eggs (room temperature)
• 4 tsp vanilla essence
• 3 cups plain flour
• 3.5 tsp baking powder
• 1 cup milk

Directions

1. Preheat oven to 180°C. Grease and line 2 x 22cm cake tins. 
2. Cream together the sugar and butter. Beat in the eggs (one at a time), then mix in the vanilla essence. 
3. Sieve together the flour and baking powder. Add this to the mixture, along with the milk. Gently mix until there are no lumps.
4. Pour into the two prepared tins. Bake for 35-40 mins, until the middle springs back when lightly touched. 
5. Leave in tin for 10 mins, turn out onto racks to cool. Decorate when cold.  

Chocolate buttercream

• 230g Westgold unsalted butter, at room temperature
• 3 cups icing sugar
• 1/2 cup cocoa powder
• 1 tsp vanilla essence
• 1-2 tbsp milk

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth.
2. Add the icing sugar one cup at a time, making sure to mix well after each addition. Scrape down the sides of the bowl, then add the cocoa powder and mix until fully combined.
3. Add the vanilla essence and beat again. Then sdd enough milk to get the desirable consistency and ice or fill your cold cakes.

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