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 Tararua 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 Tararua Butter, softened; 375g (1 packet) Chelsea Vanilla Flavoured Icing Sugar; 2-3 Tbsp hot water

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Cakes

Quick and Easy Birthday Cake

4.2

Preparation

20 mins

Bake

30 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

3 cups Edmonds Standard Grade Flour
3 tsp Edmonds Baking Powder
¼ tsp salt
250g Tararua 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 Tararua Butter, softened
375g (1 packet) Chelsea Vanilla Flavoured Icing Sugar
2-3 Tbsp hot water

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Reviews

38

What did you think of this recipe?

Yo yo

So easy but not the instructions

Heidi

Have made this cake before and it was amazing so i tried it again but with a twist i put 1 tsp of cinnamon in it and 1/4 tsp of nutmeg it is the best tasted great

Brianna

I'm so sad that mine didn't work! I followed the instructions - don't know why it didn't work. The cake top is cooked but not the whole thing. I will have to throw it away. What was wrong?CHELSEA SUGAR: Hi there, sorry to hear that! If the top is cooked but the rest of the cake isn't, it sounds like the cake may have been placed too high in the oven (in the centre or just below is ideal). Otherwise it might just have needed a bit longer in the oven.

Madi

Hi Chelsea,This cake recipe is awesome it tastes and looks delicious and I will definitely be making this cake again. Thanks for the help.

Kam

Not tried it yet-Can I use oil instead of butter? As per my experience cakes with oil last longer and are not dry. Whereas the butter cakes dry out after 24hrs if not iced or frosted, my family is not a fan of frosting /icing anyway.

CHELSEA SUGAR: Hi there, butter contributes a lot of flavour to this cake. We wouldn't recommend substituting oil in this recipe. It will keep well if stored in an airtight container.

Mari

Hai. Can I use margarine instead of butter would that be same? I've been baking using so many butter recipes but it turns out very oily and flaky. Help

Janelle

Too hard to assemble. The instructions on adding flour and milk were poor. It blew up my electric beater. It didn't cook correctly and took BBCan hour instead of 30 minutes. I won't make this recipe again or recommend it.

Melanie Boon

Beautiful versatile cake.

Toni

I made this for my baby's 1st birthday, turned out beautifully! Especially as my processor is broken so used electric beaters for the whole thing and it was very easy. They weren't quite cooked at 30mins, ended up being about 45mins. Just used plain icing sugar for the buttercream, and sandwiched with a layer of raspberry jam and buttercream. I will be making this again for future birthdays:)

Vanessa

Loved making it for my 2 year old's birthday. How can I make it dairy free for my nephew's first birthday? Thanks

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 add the Chelsea Vanilla Flavoured Icing Sugar, half a cup at a time, with enough of the hot water to make a creamy mixture. Beat between each addition until fluffy.

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Reviews

38

What did you think of this recipe?

Yo yo

So easy but not the instructions

Heidi

Have made this cake before and it was amazing so i tried it again but with a twist i put 1 tsp of cinnamon in it and 1/4 tsp of nutmeg it is the best tasted great

Brianna

Madi

Hi Chelsea,This cake recipe is awesome it tastes and looks delicious and I will definitely be making this cake again. Thanks for the help.

Kam

CHELSEA SUGAR: Hi there, butter contributes a lot of flavour to this cake. We wouldn't recommend substituting oil in this recipe. It will keep well if stored in an airtight container.

Mari

Hai. Can I use margarine instead of butter would that be same? I've been baking using so many butter recipes but it turns out very oily and flaky. Help

Janelle

Melanie Boon

Beautiful versatile cake.

Toni

Vanessa

Loved making it for my 2 year old's birthday. How can I make it dairy free for my nephew's first birthday? Thanks

How to Choose SugarFor Baking?

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Quick and Easy Birthday Cake

Ingredients

Chelsea Products in Recipe

Reviews 38

What did you think of this recipe?

Method

Chelsea Products in Recipe

Reviews 38

What did you think of this recipe?

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Reviews

38

Reviews

38