Righto, so you’ve got your Thermomix but you’re still working your way around it or maybe you haven’t got your favourite recipes converted. Or maybe you just buy packet mixes when it’s birthday cake time because the decorating alone is enough to worry about. I must admit that I still love using my KitchenAid for cakes and icing but have done a couple of butter cakes in the thermomix recently and knew it would make a great blog post. What am I saying, I’ve been making lots of cakes in the thermomix lately……………..
A good old fashioned butter cake that tastes like your mum used to make (or reminds you of parties when you were little or perhaps for some of my more mature readers you were the mum making the butter cake back in the day). This one is for you. Made from scratch and absolutely delicious. Not too heavy either.
Here is what you need for your birthday cakes. You will notice lots of home brand for this post. Retro daddy did the shop this week. King of the home brand and keeping the shopping bill down!
Oh I did buy the vanilla paste. That is not homebrand and actually comes from Williams-Sonoma and is just gorgeous and gives you those little black vanilla bits in your baking. About $11 and lasts for ages………..plus it’s a great reason to ‘have’ to pop out there.
Now if you’re making this without a thermomix then use caster sugar and icing sugar. The thermomix processes the raw sugar into caster sugar and also icing sugar which is why I just have the raw sugar bag there. It’s great for saving money and pantry space.
and this is what happens when you put the cakes on the table but turn your back……..
This recipe makes 2 cakes………………….if you’re after a fabulous chocolate cake in the thermomix then try my simple chocolate cake which is just delicious and lots of readers have been enjoying it lately.
- 250g unsalted butter, room temperature
- 1Tbsp vanilla (essence/extract/paste)
- 1½ cups /320g raw sugar (or caster)
- 4 eggs
- 3 cups/450g SR flour
- 1 cup/250mls milk
- 3 cups icing sugar (or raw sugar if you like)
- 2 Tbsp margarine
- dash of milk
- lollies to decorate
- Place raw sugar in TM bowl and process for 10 seconds on speed 9 to make caster sugar.
- Add in chopped butter and vanilla and process for 30 seconds on speed 5, scrape down the bowl halfway.
- Take out the measuring cup and with the machine running on speed 4 pour in the eggs one at a time through the lid. Takes about 20 seconds max.
- Now add in half the flour and half the milk. Process 10 seconds speed 5 and remaining flour and milk and 20 seconds speed 5. The mixture is heavy so scrape down the bowl and make sure the flour and milk are mixing in. I just did this with a spatula.
- Give it another 20 seconds if it needs it. Then pour into lined cake tins. This mixture makes 2 cakes but you could also use a large rectangular cake tin and then cut your cakes from the one big cake.
- Bake in a preheated oven at 180C/350F for about 40 minutes until cooked right through.
- If your oven tends to get hot or the top is browning too quickly and the cake is still wobbly just turn down the heat by 10 degrees or so.
- Now you can make your icing sugar in the Thermomix and do this you would put 3 cups of raw sugar into the TM bowl in 2 batches and process for about 30 seconds on speed 9. I do it in 2 batches and then place it in a large bowl ready to make my icing.
- Place the margarine in your TM bowl and process for 20 seconds speed 5. Now add in about 1 cup of the icing sugar and a dash of milk. Process at speed 5 until it all comes together
- Add another cup of icing sugar and a dash of milk if needed and process again...then add in remaining icing sugar. You want a nice spreadable consistency. Use your spatula to help the icing sugar that is sticking at the top of the bowl.
- If it's too thick add a bit more milk and if it's too runny add more icing sugar. If you want to colour your icing then get it all out of your TM bowl FIRST and place in a bowl and colour using a toothpick to add colour to the icing! Don't tip the bottle near the icing or you'll get too much colour in the icing