how to make birthday cakes in your thermomix

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……… 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.

4.8 from 10 reviews
butter cake in your thermomix
Prep time
Cook time
Total time
Serves: 24
What you'll need
  • 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
  1. Place raw sugar in TM bowl and process for 10 seconds on speed 9 to make caster sugar.
  2. Add in chopped butter and vanilla and process for 30 seconds on speed 5, scrape down the bowl halfway.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in a preheated oven at 180C/350F for about 40 minutes until cooked right through.
  7. 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.
  8. 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.
  9. 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
  10. 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.
  11. 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



  1. Had a chuckle to myself when you said maybe we hadn’t got around to converting our recipes to the Thermomix. I don’t need to I’ve got you.
    The fingers in the cake. Haha. I used to hold back a little icing because if your own kids didn’t do it chances are a little visitor would.
    Thanks for another lovely recipe. Will do this one on the weekend. Your. GF lemon cake was a big hit for our coeliac friend this past weekend.
    PS Did you know Queen make a vanilla paste too. Made right here in Brisbane. I’ve been using it a bit lately because I’ve “hidden” my beans in the pantry.

    Just worked out the stars.

    • oh wow I didn’t know they were based in Brisbane! I do love making recipes in the thermomix but just wish I had a fancier test kitchen and more time to get in there!

  2. Mmmm yummy. Made your tea cake and it hit the spot. Will have to try the butter cake too.

  3. Will try this one for the next birthday in our house!!!

    Just to let you know – your jam drops are the biggest hit in our place!!! So simple but super yummy. I don’t know what it is but they have a really “home-cooked” taste about them.

  4. Thanks Corrie. I have been disappointed lately with my cakes made from scratch even in the Kitchen Aid . Just can’t get them light and fluffy like I used to years ago. Have been using packet cakes instead. Well give this recipe a try in the Thermie.

    • do you use the scraper or the beater attachment. I actually do cakes and frosting with the beater attachment (the silver one) as I find it gets them light and fluffy!!! This cake was definitely light and fluffy and just perfect:) AND we all use packet cakes sometimes!

  5. Thanks! Perhaps you can clear up some confusion I have with the measurement of a ‘cup’. I note you have three cups of flour = 450gr but one cup of milk at 250ml/gr. I was told for the Thermie grams equals Mls. I tried to make some biccies the other week using about 220gram = cup and it was far too much. When I google it all the measurements seem to vary? For the record, I thought one cup – 250ml. Seems that may be too much?

    • yep when I do my recipes I stand there with the cup and do the weight from that cup measurement rather than just a calculation! With the milk it does weigh it as 250g but I would always weigh from a cup measurement if I was converting a recipe or using a recipe that has cup measurements or I would just use the cup measurement and not weight it if it’s all cups and teaspoons/tablespoons and you are not converting.

    • Grams equals mls for LIQUIDS with same consistency as water. Things like flour are much lighter but take up more volume therefore a cup of flour is going to weigh less than a cup of water or milk. Then other foods will weigh different amounts (eg, a cup of nuts, or oats etc.) also when going from cups/mls to grams. So the first time you convert, do as Corrie does and weigh the amount the cup takes for each ingredient. But you will know that 250mls of water or milk will always weigh 250gr. Hope that helps!

  6. Ok… this recipe just saved the day! And also made me list my kitchenaid on ebay… unfortunately you’ve been overtaken by a thermomix. such are the times :)

  7. Thanks for a great recipe. The butter cake is delicious…and works! Even for this non-baker. I’ll have to try making the icing with icing sugar next time…or get some food colouring. I tried grinding raw sugar to make icing sugar and ended up with raw sugar coloured icing. Didn’t look so great, but still tasted good!

    • hi there
      some people don’t like icing sugar in the TM as it is still a bit gritty. I find doing it in 2 batches for at least 60 seconds works for me but as soon as the bowl starts to heat up then it’s time to take it out

  8. Well actually, my daughter added the flour and just told me it was PLAIN flour, not SR! No wonder! The mixture looked so great! Will try again… I. Sure it will work now!

  9. Oh this was so yum! Thankyou for sharing and it will most definitely be our go to cake from now on.

  10. Hi, i was just wondering if I could use butter in the icing instead of margarine?
    Cant wait ti make this tomorrow

  11. Mel Wright says:

    Hi Just wondering if this cake will be ok to bake Thurs, Ice friday ready for a party on Sat?.
    Is it ok in the fridge?.


    • If it were me I would ice it saturday as it just tastes fresher but the plain cake won’t need to be in the fridge so you could bake thursday and ice friday then refrigerate then use on saturday. I usually bake the night before then ice that morning but it does put pressure on to get it right on the day:) we are still eating the cake from sunday today (wednesday) and still tastes great:) Just take it out of the fridge at least 1-2 hours before the party so it’s not too cold.

  12. Hi there can this mixture be made into cupcakes as well? I’m going to give this recipe a go but I need to make a cake with cupcakes so was hoping to use the same recipe for both. Thanks

    • yes of course! very easy just make as usual, put about 2 tablespoons full in each cupcake wrapper and bake for about 15 minutes until have risen and slightly golden and spring back when you touch them. You’ll get loads from the recipe!

  13. I made this as a slab cake for my daughters 7 th birthday, I had so many people comment about how amazing it was and asking me for the recipe, and how did I make it. They were all so surprised when I told them I made it in the thermomix. I even had people coming back for seconds and thirds! I think I may have even convinced a couple of people to look into buying a Thermomix! Ha ha. Thank you so much for best birthday cake recipe!

  14. This would have worked better for me if I had used self raising flour instead of plain flour Aaaargh! The second attempt is looking beautiful and I’m sure will taste just as lovely

  15. Evveryone loves what you guys are usually up too.
    This sort of clever work and exposure! Keep up the very good works guys I’ve included
    you guys to blogroll.

  16. This is a great recipe, my go to for kid’s parties. I have made cakes and cupcakes and people always think it is a lovely cake!

  17. Apologies, I just read the recipe again and saw it makes two round cakes, awesome!

  18. Thanks so much!! Awesome recipe lovely and moist!! I used Gluten free flour, almond milk and nuttelex to make it gluten and dairy free and it turned out perfect. One cake gone already -one to go!! :)


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