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Classic Butter

Milk bottle illustration
Square block of butter on a tray
Illustration of two eggs sitting side by side

You will need:

160ml Milk

(150ml for Mix + 10ml for icing)

2 Eggs

(50g Each)

110g Softened Butter

(70g for Mix + 40g for Icing)

classic butter loaf on cooling wrack


Preheat oven to 160°C fan-forced or 180°C conventional. Lightly grease a round cake tin.


Place contents of the cake mix into a bowl. Add measured amounts of butter, milk and eggs. Using an electric mixer, mix on low to medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Pour the cake batter into the prepared cake tin.


Bake for 40-45 minutes. The cake is baked if it springs back lightly when touched in the centre or when a inserted skewer comes out clean. Allow the cake to cool in the pan for 5 minutes before transferring onto a wire rack to cool completely.


Empty the contents of the icing mixture sachet into a small mixing bowl with the softened butter and milk. Using an electric mixer, mix on low speed until ingredients are well combined. Mix on medium speed for 2 minutes. Spread prepared icing over the cooled cake.

cake ingredients in bowl
combined mixture in baking tray
cooked cake with vanilla icing on white surface
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