Thermomix Butter Cake

There is something about a simple Butter Cake that I just can’t resist, so naturally I’m in love with this Thermomix Butter Cake!

Thermomix Butter Cake

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.

Thermomix Butter Cake

While this Thermomix Butter Cake tastes great on it’s own, when it’s topped with Buttercream it becomes even more delicious and I can never resist eating a piece – ok maybe two!

Thermomix Butter Cake Recipe

Thermomix Butter Cake

This easy Thermomix Butter Cake recipe is my go to recipe for birthday cakes. It's simple to make and also freezer friendly.
Print
Course Cakes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1

Ingredients

  • 160 g of butter - softened
  • 175 g of caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 250 g of self raising flour
  • 125 g of milk
  • pinch of salt

Instructions

  1. Line the base and grease the sides of a 20cm round cake tin and preheat your oven to 180 degrees (fan forced)
  2. Place the butter and caster sugar into your Thermomix bowl and mix for 30 seconds on speed 5. Scrape down the sides and mix on speed 4 for a further 20 seconds until it's pale and creamy.
  3. Add the eggs and 100g of the self raising flour and mix for 10 seconds on speed 4.
  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.
  5. 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.
  6. 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.

What’s your go to cake recipe for birthday cakes?

You might also like

Comments 40

    1. 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. 🙂

      Reply

  2. Thank you for all your recipes. Since I found your page, it’s become my go to for pretty much everything.

    Reply

  3. 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?

    Reply
    1. Post
      Author

      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

      Reply

  4. 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?

    Reply
    1. Post
      Author

      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

      Reply

  5. 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!

    Reply
    1. Post
      Author

      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

      Reply

  6. 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.

    Reply
    1. Post
      Author

      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

      Reply
    1. Post
      Author

  13. 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?

    Reply
    1. Post
      Author

      Hi Sasha, I’d suggest doing it in two batches as I think it may go over the ‘max’ line of your bowl 🙂

      Reply

  14. 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

    Reply
    1. Post
      Author

  16. I’m going to make this for my daughters birthday this week. How many serves (for kids) would this recipe make please?

    Reply
    1. Post
      Author
    1. Post
      Author

      Hi Keryn, I haven’t tried it in a lamington tin before but you certainly can bake it in one instead. I’d suggest checking it after 20 mins or so as the cooking time will vary x

      Reply

  18. I doubled the mixture and am still waiting on it baking …….. it’s almost been double the bake time & the top is looking rather dark 🙁 I wouldn’t reccomend this !

    Reply
    1. Post
      Author

      Hi Jill. Whenever I make a double mixture I do always split it into two tins. You can also cover the top of the cake with some foil if you are concerned about the cake going too dark

      Reply

  19. I think i did something wrong, i made it in a loaf tin as i’m making my boys 1st birthday cake next week and thought i would do a trial. It all fell apart, was this because i took it straight out of the tin?

    Reply
    1. Post
      Author

      Hi Melissa, Was it still warm when you tried to take it out of the tin? I try to wait until it’s cool before transferring it to a wire rack xx

      Reply


  20. I made two batches of this recipe and layered the cakes and it was enough for about 25 young kids. It was delicious and very popular but not enough for the adults sadly! I split the batter in two and used food dye to make marbled/rainbow cake, and used lemon buttercream icing.

    Reply


  21. Made this fit my daughter’s birthday cake and it was a huge hit with all our family!! Thanks for sharing this great recipe.

    Reply
    1. Post
      Author

      Hi Jean, I’m sure it can be adapted to make a funfetti cake, however I haven’t actually tried to do this before xx

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge