This fail-proof butter cake recipe is so yummy and easy to make. Butter cake is best consumed the day after, and you will love this. Give it a try, and you will like it. Start by preheating your oven to 175 degrees Celsius/347°F.
Grease, line an 8-inch square baking tin with parchment paper, and set aside. Add 250 grams of softened butter and 200 grams of caster sugar into the stand mixer or a large mixing bowl. Then, with the paddle attachment, beat the butter and sugar at medium-high speed.
Scraping the sides of the bowl to ensure everything is well mixed through. In a separate small bowl, crack 6 medium eggs and add them to the butter mixture one by one, mixing well after each addition. After the last addition, add a tablespoon of vanilla essence and mix well to ensure everything is well incorporated.
Then, remove the bowl from the stand mixer and add one tablespoon of milk powder and 5 tablespoons of cream of milk, mixing it with a spatula. On the side, sift 280 grams of self-raising flour, then add it to the butter mixture in batches and fold it with a spatula, mixing until combined before adding the next batch.
