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Cakes

Quick and Easy Birthday Cake

Name: Quick and Easy Birthday Cake
Prep time: 20 min
Cook time: 30 min
Yield: 12
Ingredients: 3 cups Edmonds Standard Grade Flour; 3 tsp Edmonds Baking Powder; ¼ tsp salt; 250g butter, softened; 1 ¾ cups Chelsea Caster Sugar; 4 eggs; 1 tsp vanilla extract (or essence); 1 cup Meadow Fresh Original Milk; Vanilla Buttercream Icing; 150g butter, softened; 2 cups Chelsea Icing Sugar (300g); 1-2 Tbsp hot water; ½ - 1 tsp of vanilla essence

4.2

Preparation

20 mins

Bake

30 mins

Difficulty

Easy

Servings

Whip up a delicious homemade cake in no time with this simple recipe. With just a few basic ingredients, you can create a cake that's sure to impress.

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Ingredients
Method

Ingredients

3 cups Edmonds Standard Grade Flour
3 tsp Edmonds Baking Powder
¼ tsp salt
250g butter, softened
1 ¾ cups Chelsea Caster Sugar
4 eggs
1 tsp vanilla extract (or essence)
1 cup Meadow Fresh Original Milk

Vanilla Buttercream Icing

150g butter, softened
2 cups Chelsea Icing Sugar (300g)
1-2 Tbsp hot water
½ - 1 tsp of vanilla essence

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Method

Preheat oven to 180°C conventional bake or 160°C fan bake. Grease and line 2 x 20cm cake tins.

In a medium-sized bowl, sift together the Edmonds Standard Grade Flour, Edmonds Baking Powder and salt.

In a separate larger bowl, cream Tararua Butter and Chelsea Caster Sugar until pale and fluffy. Add eggs one at a time, together with a tablespoon of the flour mixture to prevent curdling, and beat well after each addition. Stir through the vanilla extract.

Add a portion (around ¼) of the remaining flour mixture to the creamed mixture, followed by a portion of the milk and stir in with a wooden spoon or spatula until combined. Repeat until all of the Edmonds Standard Grade Flour and Meadow Fresh Original Milk has been added.

Divide batter evenly between the prepared cake tins (you can weigh the mixture to ensure even layers). Hold the filled tins slightly above the kitchen bench and drop onto the bench a couple of times. This helps to release the air bubbles and make the cakes more level.

Bake for 30 minutes in pre-heated oven, until cakes are a light golden colour and spring back when pressed lightly in the middle. Cool in pans for 5-10 minutes, then remove and place on a wire rack to cool. You can wrap each layer in plastic wrap to help seal in the moisture. Once cooled, sandwich the layers together with half of the buttercream icing and use the other half to ice the top of the cake.

Vanilla Buttercream Icing
Beat the butter until smooth, pale and fluffy. Gradually beat in the Chelsea Icing Sugar, half a cup at a time. Add the vanilla essence, with enough of the hot water to make a creamy mixture, beating between each addition until light and fluffy.