How to make a butter cake

Everybody needs a foolproof butter cake recipe in their baking repertoire, and we’ve got the perfect one for you. Learn all the tricks to making a classic butter cake (RECIPE BELOW) with Coles magazine food editor, Sarah Hobbs.
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Classic Butter cake
Serves 12 Prep 15 mins (+ cooling time) Cooking 30 mins
250g butter, softened, chopped
1 cup (220g) caster sugar
1 tsp vanilla bean paste
3 Coles Australian Free Range Eggs, at room temperature
2 cups (300g) self-raising flour
½ cup (125ml) milk
Coles Rainbow Confetti sprinkles, to decorate
Vanilla buttercream
190g butter, softened
2¼ cups (360g) icing sugar mixture
2 tbs milk
1 tsp vanilla bean paste
Pink liquid food colouring
1 Preheat oven to 180°C. Grease two 18cm (base measurement) round cake pans and line the base and side of each pan with baking paper.
2 Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk, in alternating batches, stirring until just combined. Divide between the prepared pans. Smooth the surface.
3 Bake for 30 mins or until a skewer inserted into the centres comes out clean. Cool in pans for 5 mins before turning onto a wire rack to cool completely.
4 To make the vanilla buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar in batches, beating well after each addition. Add the milk and vanilla. Beat until combined. Tint pink with food colouring.
5 Trim the top of 1 cake and place on a serving plate. Spread with one-third of the buttercream. Top with remaining cake. Spread the top and side with remaining buttercream. Decorate with sprinkles.
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