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?
Yarnah says
Hello! Does anyone know how many cupcakes this recipe would make?
I want to use it for my daughters birthday cake for family (isolation birthday!) but I also want to send some cupcakes to childcare for her since I have to work on her actual birthday (high school teacher) and thought it’d be easier to make them all from the same recipe.
Xx
Lauren Matheson says
Hi Yarnah, I would actually use our vanilla cupcakes recipe instead or this one x
Jake Makris says
It was very good and it wasnt dry
Lauren Matheson says
thanks Jake!
Sue says
Oh my, this recipe just became my go to kids bday cake recipe. Mr 8 requested a rainbow unicorn cake for his birthday.
This was perfect, I made three batches and halved each mix for six colours for a six layer 20 cm cake.
Layered it with Cherry jam and buttercream and frosted with buttercream.
I also made it dairy free by subbing Nuttelex and Oat milk. It tastes great. It’s light and moist, but stable enough for stacking, and it was simple to make. What more could you ask for? Thank you!!
Lucy says
That's absolutely fantastic to hear! Thank you so much for the feedback.
Yelena says
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
Lucy says
Hi Yelena, thank you so much for this info!
Sharon says
Did you need to put in the whisk?
Lauren Matheson says
Hi Sharon, no you don't xx
Maggie says
I think this shall be the cake for my 30th in 3 days time that I haven’t planned at all.
Lucy says
Happy birthday!!! I hope you have a great 30th!!
Cheryl says
Hi, can I add in raisin or mix fruit to this recipe? My mom prefer fruit cake. Thx
Lucy says
Sure thing!
Chanti says
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.
Lauren Matheson says
That's so lovely to hear xx
Jean says
Hi. Can this be adapted to make a funfetti cake, if so how please? Thank you
Lauren Matheson says
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
Gillian Frette says
Made this fit my daughter’s birthday cake and it was a huge hit with all our family!! Thanks for sharing this great recipe.
Lucy Mathieson says
That is so wonderful to hear! Thank you xx
Natalie says
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.
Lucy Mathieson says
Fantastic!!!!
Meliss says
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?
Lauren Matheson says
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
Jill says
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 !
Lauren Matheson says
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
Keryn says
Could I make this in a lamington pan to make a slab cake? I want to make a “number” cake for my daughters birthday
Lauren Matheson says
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
Kristin says
I’m going to make this for my daughters birthday this week. How many serves (for kids) would this recipe make please?
Lauren Matheson says
Hi Kristin, I find it serves around 15 - 20 kids (a very small piece though xx)