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Butter Cake with Cream Cheese Icing

Difficulty rating 1/5 Serves 10 Takes 01:30

Follow these simple steps:


  • g of Butter
  • tsp of Vanilla extract
  • g of Icing Sugar
  • Eggs
  • g of Self-Raising Flour
  • g of Plain Flour
  • ml of Milk
  • tsp of Vanilla extract
  • g of Cream cheese
  • tbsp of Water
  • g of Icing Sugar


  • 2 Bowls
  • 1 Hand MIxer
  • 1 Baking Tray


  • Preheat oven to moderately slow (160C/140C fan-forced).
  • Grease a deep 20 cm square cake pan, line base and sides of pan with baking paper, bring paper 5 cm above the sides of the pan.
  • Beat the butter, 3 tsp of vanilla extract and 330g of sugar in a small bowl with an electric mixer until light and fluffy.
  • Add eggs one at a time, beating until just combined between additions.
  • Transfer mixture to a large bowl; fold in combined sifted flours and milk in two batches.
  • Spread mixture into prepared pan.
  • Bake for about 1 hour and 10 minutes or until skewer comes out clean when tested.
  • Stand cake in pan for 5 minutes before inverting onto a wire rack for cooling.
  • Mix together the last 4 ingredients for the cream cheese icing and spread accordingly over the cake.

Get in some of this good stuff in your tummy.


Top with any kind of icing you'd like - add some strawberries or any berries if you want it to be fruity.

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