Most Basic Recipe

Traditional Moist Buttercake 

Butter 300gm - Cold

Fine Sugar 250gm

Vanilla Essence 1 1/2 tsp

Eggs 5 ( Grade B ) - Cold

Self Raising Flour 265gm 

Milk 50ml ( Cold )

 ( I use the same recipe for my cupcakes ...... )

Method

Cut the cold butter into smaller cubes

Cream Butter & Sugar till light & fluffy - high speed

Add eggs one by one - slow speed

Stir in dry ingredients alternating with milk 

8-9inchs tray

160C -50-60mins 

Optional For Marbel Cake 

Cocoa Powder 15gm

Choco emulco 1 tsp 

Above is my basic Buttercake recipe. Its really moist.



You can use the same recipe to bake a rainbow cake .......
you just need to double the recipe......

Once you have finished preparing the cake batter 

divide them into 6 each 450gm .

Afterwhich add food colouring ie 

red, orange, yellow, green, blue and purple....

I usually use Wilon food colouring.....

available at all baking shops.....

Once that is done pour it the pie aluminium foil, 

picture below .... ( I got it at Jaya Grocer )

6 of it......& bake for 20-25 mins on 160-170C 

I could only bake two at a time because I have a small oven ...

Oh yah remember to rub butter or 

shortening onto the surface of 

the foil before pouring the batter onto it......

Baked let it set for 5 mins & let it cool. 

once all cool even all the cakes with a 

knife or cake even cutter whichI usually use that .....

Assemble them layer by layer with buttercream......

Here's my own buttercream recipe :

250gm butter

350gm shortening

450gm icing sugar

1 tbsp vanilla powder 

Pinch of salt

Above recipe is less sweet if you want it sweeter you can 

add more icing sugar ......

I used the buttercream to sandwich the 6 layers ,

as for the outer layer I added 100gm cream cheese 

into 350 gm buttercream mis will and spread it evenly.

With this recipe you may have extra 

buttercream for storing & future use 

ie cupcakes.

I use this recipe for all my cupcakes ....

because its less sweet .....

Happy trying....;-)