04/05/2026
Prep & Details
• Prep time: 20 mins
• Bake time: 45–55 mins
• Temperature: 170°C (340°F)
• Pan: 8-inch round cake tin
Ingredients
For the Cake:
• 250g Unsalted butter (softened at room temperature)
• 200g Granulated sugar (fine)
• 4 Large eggs (room temperature)
• 250g All-purpose flour
• 1 tsp Baking powder
• 1/4 tsp Salt
• 60ml Full-fat milk
• 1 tsp Vanilla extract
For the Buttercream Frosting:
• 150g Softened butter
• 300g Powdered sugar (sifted)
• 1–2 tbsp Milk or heavy cream
• Fresh berries (for garnish)
Instructions
1. Cream the Base: In a large bowl, beat the softened butter and sugar together until the mixture is pale, light, and fluffy. This step is crucial for a soft texture.
2. Incorporate Eggs: Add eggs one at a time, beating well after each addition. If the mixture looks like it's curdling, add a tablespoon of your measured flour.
3. Dry & Wet Fold: Sift the flour, baking powder, and salt together. Gently fold half of the dry ingredients into the butter mixture, followed by the milk and vanilla, then the remaining flour. Do not overmix.
4. Bake: Pour the batter into a greased and lined tin. Bake at 170°C for 45–55 minutes, or until a skewer inserted into the center comes out clean.
5. Cool: Let the cake sit in the tin for 10 minutes before transferring it to a wire rack to cool completely.
6. Frost: Whip the frosting ingredients together until smooth. Spread generously over the cooled cake and top with fresh raspberries and blueberries as seen in the image.
Pro Tips for Success
• Room Temp Matters: Ensure your eggs and milk aren't cold; otherwise, the butter will seize, and the cake won't rise evenly.
• Sifting: Always sift your flour and powdered sugar to avoid lumps and ensure a professional, smooth finish.
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