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!
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.
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
This easy Thermomix Butter Cake recipe is my go to recipe for birthday cakes. It's simple to make and also freezer friendly.
Print Pin Rate 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
- Line the base and grease the sides of a 20cm round cake tin and preheat your oven to 180 degrees (fan forced)
- 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.
- 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.
What’s your go to cake recipe for birthday cakes?
Comments 51
If you double the recipe, do you just double the cooking time? Thanks
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. 🙂
Thank you for all your recipes. Since I found your page, it’s become my go to for pretty much everything.
Thank you so much! That’s really made our day!
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?
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
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?
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
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!
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
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.
Is this batter quite thick? I had to smooth it into the cake tin?
This is a delicious cake!!
Can you freeze this then decorate on day of the party?
Absolutely!
Can you use this recipe for cupcakes? I also remember my mum cooking me a butter cake every birthday!! Thank you
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
Could someone please help me with an icing recipe??
We went to a birthday party yesterday and the cake was this recipe. it was divine! Perfect birthday cake, cake.
Author
Thats fabulous, you’ve made my day!
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?
Author
Hi Sasha, I’d suggest doing it in two batches as I think it may go over the ‘max’ line of your bowl 🙂
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
Hi Jacqui, that should be fine! I hope he has a great birthday!
Can I make this gluten free by just substituting the flour with gluten free flour? Thanks!!
Author
You sure can!
I’m going to make this for my daughters birthday this week. How many serves (for kids) would this recipe make please?
Author
Hi Kristin, I find it serves around 15 – 20 kids (a very small piece though xx)
Could I make this in a lamington pan to make a slab cake? I want to make a “number” cake for my daughters birthday
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
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 !
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
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?
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
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.
Fantastic!!!!
Made this fit my daughter’s birthday cake and it was a huge hit with all our family!! Thanks for sharing this great recipe.
That is so wonderful to hear! Thank you xx
Hi. Can this be adapted to make a funfetti cake, if so how please? Thank you
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
Made this today and it was so light and delicious. I doubled the vanilla for an extra bit of flavor. Yum. Thanks! I’ll keep this on hand for future birthdays.
Author
That’s so lovely to hear xx
Hi, can I add in raisin or mix fruit to this recipe? My mom prefer fruit cake. Thx
Sure thing!
I think this shall be the cake for my 30th in 3 days time that I haven’t planned at all.
Happy birthday!!! I hope you have a great 30th!!
Did you need to put in the whisk?
Author
Hi Sharon, no you don’t xx
Gluten Free version – just made as below, is less sweet and divine.
Ingredients
160 g of butter – softened
100 g of caster sugar
2 tablespoons vanilla extract
3 eggs
250 g of gluten free flour
1 teaspoon gluten free baking soda
125 g of milk
pinch of salt
20min oven, fan forced, 180deg C
Hi Yelena, thank you so much for this info!
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