What do you do with good quality vanilla? Bake a simple butter cake to enjoy the aromatic vanilla flavour of course! This butter cake recipe is way better than the Chocolate and Vanilla Marble Cake recipe from Rachel Allan, Bake.
It’s so good that even my dog can’t wait to eat it. He came into view while I was trying to photograph this cake. Haha And when I took a little too long, he scolded me by barking. I think he’s trying to say “Quick Amy quick!”.
I’ve baked this cake twice and both times I used buttermilk and Queen’s vanilla bean paste which I got hold of in Melbourne. I’m a happy person now as buttermilk is easily available at Jaya Grocer and baking supplies shops. Alleluia. Expensive though; RM9~RM11.
This cake come with vanilla butter cream recipe. As I do not have the right tool (thermometer) and ingredient (liquid glucose) to make it, I’ll save it for another day. Also I’ve yet to tried this recipe with vanilla bean. I’m so ‘ulu’ as I have never handle vanilla bean before. 😛
recipe from Flavours magazine (March-April 2009)
300g butter, softened
250g caster sugar
1 tablespoon pure vanilla extract (I used 2 tablespoon Queen’s vanilla bean paste)
5 grade A eggs, lightly beaten
375g self-rising flour (or replace with 375g cake flour with 19g baking powder), sifted
1/2 teaspoon salt
250ml milk, buttermilk or sour cream
The use of milk produces a light and moist cake, for a light and airy cake, replace the milk with buttermilk, and for a denser cake, use sour cream.
1. Preheat oven to 170oC. Grease and line two 23cm (9″) round cake pans or a 25cm (10″) round cake pan. Grease and flour the lined cake pans. I used one 23cm cake pan which was fine.
2. With an electric mixer, beat butter until creamy. Then add sugar and vanilla, and beat until combined.
3. Add eggs in batches, beating well after each addition. Beat for 1 minute after the last addition.
4. On low speed, add 1/3 of the flour together with the salt, and mix until combined. Add remaining flour and milk in two batches.
5. Turn batter out into pan and smooth the surface with a spatula.
6. Reduce oven temperature to 150oC. Bake 25 minutes for the 23cm pans and 60 minutes for the 25cm pan. Baked mine for 60 minutes + additional few minutes.
7. Remove cake from oven and cool completely, upside down, on the wire rack before removing from pan.
Have a woofy butter cake!