This classic Thermomix Butter Cake recipe is soft and delicious and best of all it's super easy to make! It's also freezer friendly and can be adapted to feed a crowd.
Why you will love this recipe:
When I was growing up my Mum used to make a Butter Cake each year for our birthday and it's a tradition I've continued with my own kids. This Thermomix Butter Cake is my 'go to' recipe when it comes to my kids birthday cakes as it's truly so simple to make and can easily be doubled if I need to make a bigger cake.
- Budget friendly - you don't need any fancy or expensive ingredients to make this classic Butter Cake.
- Versatile - this cake can be doubled or halved.
- Freezer Friendly - you can store this cake in the freezer for up to three months.
Ingredients:
- Butter - it's important to use butter which is at room temperature for this recipe, as if it is too firm it will take longer to mix.
- Self-raising Flour - if you don't have self-raising flour you can also use plain flour and add 1 & ½ teaspoons of baking powder
How to Make a Butter Cake in the Thermomix:
- Mix the butter and caster sugar together until light and creamy.
- Add the eggs and self-raising flour and mix.
- Add the remaining ingredients and combine well before transferring to your prepared cake tin.
- Bake until golden and cooked through when tested with a skewer. Allow the cake to completely cool before icing with our Thermomix Buttercream.
Tips for Making Butter Cakes:
- This cake recipe can be doubled, you will need to increase the mixing time.
- It's important to ensure the butter is at room temperature, if it has come straight from the fridge or is still hard it will be difficult to mix and will require additional mixing time.
- You can use larger or small cake tins for this recipe, however the cooking time will vary.
- To avoid the top of your cake from browning too much, place a piece of foil over the top half way through the cooking time.
Can you freeze Butter Cake?
Yes, Butter Cakes are freezer friendly. Store in a freezer safe container or wrap in foil and store for up to three months.
What is the best icing for Butter Cakes?
We believe topping your Butter Cake with a Buttercream Icing is the best option. You can find our Buttercream Icing recipe here.
More Thermomix Recipes you might also enjoy:
- Buttercream Icing
- How to Make Chocolate Buttercream in a Thermomix
- Thermomix Orange Butter Cake Recipe
- Lemon and Poppy Seed Cake
- Simple Thermomix Chocolate Cake
- Carrot Cake
- Thermomix Pound Cake Recipe
- Easy Thermomix Lemon Cake
Thermomix Butter Cake Recipe
This classic Thermomix Butter Cake recipe is just like the cakes you grew up with! It's versatile and can be baked in a variety of cake tins and the mixture can also be doubled or even halved.
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Servings: 10 people
Calories: 300kcal
Equipment
- Thermomix
- 20cm round cake tin
Ingredients
- 160 grams butter softened
- 175 grams caster sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 250 grams self raising flour
- 125 grams milk
- pinch of salt
Instructions
- Line the base and grease the sides of a 20cm round cake tin and preheat your oven to 180 degrees celsius (fan forced).
- Place the butter and caster sugar into your Thermomix bowl and mix for 30 seconds on speed 3. Scrape down the sides and mix on for a further 20 seconds on speed 4 or until it's pale and creamy.
- Add the eggs and 100g of the self raising flour and mix for 10 seconds on speed 4.
- Scrape down the sides and add the remaining ingredients and mix for 10 seconds on speed 4 or until your mixture is smooth and creamy.
- Pour the mixture into your prepared cake tin and place in the oven to bake for 35 minutes or until the cake is cooked through when tested with a skewer.
- Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This cake recipe can be doubled, you will need to increase the mixing time.
- It's important to ensure the butter is at room temperature, if it has come straight from the fridge or is still hard it will be difficult to mix and will require additional mixing time.
- You can use larger or small cake tins for this recipe, however the cooking time will vary.
- To avoid the top of your cake from browning too much, place a piece of foil over the top half way through the cooking time.
- This cake is freezer friendly.
Nutrition
Calories: 300kcal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 139mg | Potassium: 64mg | Fiber: 1g | Sugar: 18g | Vitamin A: 492IU | Calcium: 29mg | Iron: 1mg
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What's your go to cake recipe for birthday cakes?
Christina says
Can I make this gluten free by just substituting the flour with gluten free flour? Thanks!!
Lauren Matheson says
You sure can!
Jacqui says
Hi, my sons 4 th birthday tomorrow and he wants a strawberry flavour cake. I've made a strawberry sauce already (just cooked down and pureed Strawberries) , do you think I could mix it through this batter to make it strawberry cake? thanks
Lucy Mathieson says
Hi Jacqui, that should be fine! I hope he has a great birthday!
Sasha says
Hi! I was just wondering if I doubled this cake can I do it in the one mixing or do I need to do it in two batches to avoid overspill in the thermomix?
Lauren Matheson says
Hi Sasha, I'd suggest doing it in two batches as I think it may go over the 'max' line of your bowl 🙂
Emily says
We went to a birthday party yesterday and the cake was this recipe. it was divine! Perfect birthday cake, cake.
Lauren Matheson says
Thats fabulous, you've made my day!
Renee Conroy says
Could someone please help me with an icing recipe??
Lyn says
Can you use this recipe for cupcakes? I also remember my mum cooking me a butter cake every birthday!! Thank you
Lauren Matheson says
Oh my Mum used to make me a butter cake on my birthday too, it was a treat! You sure can use it for cupcakes xx
Jackie says
Can you freeze this then decorate on day of the party?
Lucy Mathieson says
Absolutely!
Amber says
This is a delicious cake!!
Jade says
Is this batter quite thick? I had to smooth it into the cake tin?
Lisa says
Generally with butter cakes you can make 2 days before and ice day/ night before party, no need to refrigerate unless you don't have air con and it's a really warm night than you may wish to put in fridge otherwise I'd glad wrap well then put also in a cake or plastic air tight container. If you do put in fridge than you need to leave out to get ideally to too. Temp again before icing otherwise cake can sweat. I'm still learning this myself however I think that's about right.
Amanda says
Hello, I am making this for my Daughter's birthday and was wondering if I make it a day in advance should I keep it in the fridge and would it be ok to be iced the day before serving or should I ice it the morning of? (Using your delicious recipe for buttercream icing!!!)
Thank you!
Lauren Matheson says
Hi Amanda, I usually make my butter cakes for the kids birthdays a day or two in advance. If I ice it the night before I usually just cover it and leave it out, however if it's really hot where you are, I'd pop it into the fridge as the buttercream may go too soft. Also if you are decorating the cake with smarties etc, I'd add them just before serving (especially if you are storing int he fridge) as they can run. xx
Evelyn says
Hi.. did everyone follow the recipe on sugar amount to use for this cake? I was wondering if a reduction in sugar, can this recipe still work? Or using maple syrup to replace sugar? Any idea how much maple syrup to use for this recipe?
Lauren Matheson says
Hi Evelyn, You could try reducing the sugar slightly if you wanted to, however I wouldn't suggest using maple syrup instead of caster sugar as it will change the texture of the cake. Sorry I can't be of more help xx
Tayla says
Is the picture used pretty accurate on how high it is? I would like to use this recipe to make a rainbow layer cake but that cake looks quite high and wondering if I could separate the batch in half and make 3 different batches rather then 6?
Lauren Matheson says
Hi Tayla,
The cake in the picture was made using a 6 inch tin. However I recently made a tall layer cake using this recipe for my son's first birthday and made two batches of this cake using a 20 cm round tin which I then cut in half to create four layers - this gave a really good size layer cake. I hope that helps x
deedee says
Thank you for all your recipes. Since I found your page, it's become my go to for pretty much everything.
Lucy Mathieson says
Thank you so much! That's really made our day!
Alicia says
If you double the recipe, do you just double the cooking time? Thanks
Lucy says
Hi Alicia, no you wont need to double the cooking time. How much you increase the cooking time will depend a lot on the size of the pan you use and also your individual oven. 🙂
ana says
hi
where and when do we use the milk please?
thanks
Tash says
The milk gets added in Step 4 🙂