Butter Cake

Dietary Requirements:      

Items Needed

  • Mixing bowl

  • Measuring cups (or some other measuring device, just convert cup measurements to e.g. mL)

  • Spoon and knife

  • Two loaf or lamington tins (for reference, I have these ( product link))

  • Oven

  • (Optional) Microwave

  • (Optional) Sifter

  • (Optional) Electric hand mixer


3 cup self-raising flour
250g softened butter
3 eggs
1 cup milk
2 cup sugar


  1. Preheat oven to 160deg fan-forced
  2. Grease inside of loaf tins with butter or line with baking paper
  3. Cream together the sugar and butter with an electric mixer on slow speed, or using the back of a fork, until light and fluffy
  4. Add eggs one at a time, beating between each addition
  5. Add in the flour and milk in two halves, mixing between each addition
  6. Spread mixture into tins
  7. Bake for 50 minutes or until an inserted knife comes out clean
  8. Leave to cool for 5 minutes before turning the cakes out of their tins.
  9. (Optional) Dust with icing sugar or cover with a buttercream icing

Baking tips

  • You don’t need scales to get 250g of butter! The supermarket will probably sell butter in sticks of 250g.
  • You can use the wrapper from the butter stick, and its buttery residue, to grease the inside of your tins.
  • If you’re unsure of the time needed, cook for the originally specified length and then check at 5-10 minute intervals. Don’t leave it unattended, just to be safe. Remember every oven and dish is different, and will react differently to cook times and temperatures.