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.
Use good butter and vanilla for this recipe and you will be awarded with a rich, heavenly and moist cake. Delicious!
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. 😛
Chester, You better DON’T lick it!!!
Recipe from Flavours magazine (March-April 2009)
Yields 23cm round cake (9″)
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
Note: For a light & moist cake, use milk. For light and airy cake, use buttermilk. For denser cake, use sour cream.
1. Preheat oven to 170oC. Grease and flour a 23cm (9″) round cake pan.
2. Beat butter and sugar until light and creamy. Add vanilla and mix until combined.
3. Add eggs in 3-4 batches. Beat well after each addition. After the last addition, beat for 1 minute.
4. Add 1/3 of flour and salt. Mix until combined. Add remaining flour and milk in two batches (ends with milk).
5. Pour batter into pan and smooth the top with spatula.
6. Reduce oven temperature to 150oC for 60 minutes.
7. Remove cake and let it cool completely in upside down position on the wire rack.
8. Once cool, remove the cake and decorate with your desire frosting or you can just serve as it is.
Have a woofy butter cake!