Nicoletta and her Mom have used this recipe for all sorts of birthday cakes, Neapolitan cakes, cupcakes and tray bakes. Her family know it as the “1-2-3 cake” and are happily sharing this no-flop recipe with everyone:
250g butter (room temp.)
1 cup milk
2 cups sugar
4 eggs (room temp.)
1 tsp. vanilla extract
3 cups flour
1½ tsp. baking powder
Cream the sugar and butter in an electric beater until the mixture is light and fluffy. Add the eggs, one at a time, beating till the eggs are incorporated after each addition. Mix in the milk and flavouring. Add the sifted cake flour and baking powder and mix well (scrape the bottom to make sure it’s all mixed together). Spoon the batter into a tray and bake at 180°c for 20 minutes, or until golden and the cake tester/knife comes out clean.
Allow to cool while you prepare your fluffy buttercream frosting:
- 185g butter (room temperature, and cut into cubes, do not heat! It’s called “butter-cream” for a reason people, don’t be afraid)
- 200g icing sugar (icing sugar loves to be sieved)
- 1 Tbs. Milk
- 1 Tbs. Vanilla essence / ½ Tbs. Vanilla extract
- a pinch of salt
Whip butter in a mixer till it becomes very pale & very creamy, the more you beat, the creamier it gets. Add the remaining ingredients and mix slowly. Frost your cake and cut into squares, decorate using Soft Pearls and Flower Icing Shapes.