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?
Pippa says
How many cups of batter does this recipe yield? I need to adapt for a 10" tin! Thank you
Lauren says
Hi ☺️ Do I use salted or unsalted butter in this recipe?
Thank you!
Lucy says
Hi Lauren, - it's up to you. You can use either.
Emma says
Hi,
I just made this for my daughter’s first birthday which is in 2 days time. I made a sample cupcake to try out of the batter and the kids and I loved the flavour 😀
Just wondering if it will be ok in 2 days (as I’m at work tomorrow and the day after is the big day) or if I am better to freeze it?
Thank you for such a tasty easy recipe !
Lucy says
Hi Emma, personally I would freeze it as butter cake is at it's very best in the first 1-2 days.
Sally says
Hi thanks for sharing your recipe. It looks lovely but I don't own a thermomix. Can it be made without one?
Tash says
Hi Sally, you could easily use a stand-mixer or handheld beaters to make it 🙂
Julia says
Hi, do you insert the butterfly into the thermomix?
Lucy says
Hi Julia, there's no need to use the butterfly in this recipe!
Carly says
Hi, do you have a recipe for the icing used on this cake? I’m a beginner with all things Thermomix so I need all the help I can get ha!
Lucy says
Absolutely! It's a classic buttercream: https://thermobliss.com/how-to-make-buttercream-in-a-thermomix/
Danielle says
My mix curdled... what did I do wrong? Does that happen if the butter is not left out long enough?
Tash says
The batter can look curdled either if the eggs or milk were too cold, or if the butter was too warm, which probably seems contradictory! It shouldn't make much of a difference to the cake itself though 🙂
Lucinda says
I find whizzing the end too fast can do that too
Kelly says
I have made this recipe for all my kids cakes over the last few years. Everyone loves it! This year my son has requested a chocolate cake, just wondering if I can sub out some flour for cocoa? Thank you
Alison O'Connor says
Has anyone ever made this cake gluten free by subbing out the self raising flour with gluten free self raising flour? Thanks!!
Lucy says
Hi Alison, I personally haven't but I'll leave your comment here in case someone else has and can help!
Courtney says
I have! It works really well. And you can still freeze it for if you need to make it ahead of time and ice later (I do this with almost all of the cakes I make as I find icing a frozen cake SO much easier!)
Barbara says
Very delicious cake and nicely done!
Sarah says
I just made this and it barely rose and was really high in the middle! What could I have done wrong?
Lauren Matheson says
Hi Sarah, I would suggest if it was high in the middle (like a peak with cracks) that your oven may be too hot?
Ella Giles says
Very nice and easy to make
Lucy says
Fantastic!!