The ultimate classic butter cake recipe with buttercream frosting. A moist and fluffy cake that's perfect for special occasions or a simple treat to enjoy with a cup of tea.
| Ingredients | Weight (kg or L) |
|---|---|
| CAKE | |
| Classic Universal Utility Cake Mix 15KG | 1.000kg |
| Egg | 0.200kg |
| Water | 0.350kg |
| Butter, melted | 0.100kg |
| BUTTERCREAM | |
| Butter (room temperature) | 0.600kg |
| Icing Sugar | 1.000kg |
| Thickened Cream | 0.100kg |
| Vanilla | 0.020kg |
102060 Classic Universal Utility Cake Mix 15kg
Combine cake mix, egg and water in a bowl.
Using a paddle, blend on slow speed for 1 minute. Scrape bowl.
Blend on high speed for 3 minutes.
Blend on medium speed for 2 minutes.
Blend through the melted butter on slow speed for 1 minute.
Deposit into a paper lined baking tin.
Bake at 175°C until baked through.
Transfer to wire rack to cool.
Place butter into a bowl.
Using a paddle, blend on high speed, until butter is light and pale in colour.
Add the icing sugar and blend on low speed for 2 minutes.
Add cream and vanilla, blend on high speed until the mixture is light.
Place one cake top side down onto a cake board.
Evenly spread a layer of buttercream over the first cake.
Repeat with the remaining layers of cake, applying buttercream between each layer.
Decorate as desired with the remaining buttercream.
