Another year older for my nephew. He celebrated his birthday twice, one with his classmates and second with our family. He asked for his cake to be decorated with Monte Carlo biscuits, M&M mini chocolates, and colourful rainbow sprinkles. I made cream cheese frosting and added a number eight candle on top.
Google:” Butter cake is made with key ingredients like butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda, making it a quintessential cake in American baking.” The key is to ensure the butter is at room temperature, neither melting nor cold. Leave it out of the fridge for a few hours on hot days or overnight on cold days. Use fresh castor sugar and sift the flour, baking powder, and bicarb soda twice. Always use fresh large eggs. For the liquid, use full-fat milk or sour cream. Sour cream will result in a slightly softer crumb. Using both milk and sour cream will make the texture moist with a slight tangy flavour. Additionally, orange juice has been added.
I’m happy my butter cake turned out moist, with a slightly softer texture, deliciously glazed with cream cheese frosting and colourful rainbow sprinkles. Everyone loved it! He asked for more Monte Carlo biscuits, rainbow-colour sprinkles, and M&M mini chocolates for his next birthday cake. Then he wanted frosting all around the cake next time, not just on top. I told him to show me an excellent school report card, and then he will get what he wants. Let’s bake!
Ingredients
300 g pl flour
1 1/2 Tsp baking powder
1/2 Tsp bicarb soda
1/4 Tsp salt
250 g butter
220 g castor sugar
4 large eggs
1 Tsp vanilla extract
150 ml sour cream
150 ml milk
75 ml orange juice, bought
Cream cheese frosting
150 g butter, melted
125 g cream cheese
150 g icing sugar
100 ml milk
Garnish
3 monte carlo biscuits
m & m mini chocolate
rainbow coloured sprinkles
number 8 candle
Method
Preheat oven 160 degrees C. Grease and line 20 cm round pan (8×8 inches). Set aside. Mix flour baking powder, and bicarb soda together and sieve twice. Add salt and mix well. Set aside. Beat butter until it becomes very creamy about 2 minutes. Gradually add 1 big ladle sugar at a time and continue beating well for 4 minutes until finished sugar and until fluffy and light. Add egg one at a time, beating well each addition and remember scraping down the sides.
Scraping down the sides for even mixing. Add vanilla and sour cream mixing well. Fold in flour mixture and mixed well. Now add in milk and orange juice, mixed well again. Spoon batter into prepared pan. Lightly shakes the pan to distribute evenly or use spatula to smooth the top.
Bake until golden browned and cooked about 40-60 minutes. Put in the oven for 40 minutes first, check with skewer inserted in and out; if still wobbly and wet on the skewer put back in further for about 20 minutes, cover with a tent foil or use a big metal basin to cover it. Once cake top is set; removed the basin, test with skewer; in and out clean, cake is cooked. Leave cake in with door close and switch off oven for 30 minutes.
Removed to rack to cool for 30 minutes before flipping onto cake plate. Let it cool for a further 30 minutes.
Meanwhile, make cream cheese frosting. Beat 150 g butter until light and smooth about 1 minute. Add cream cheese, beat until light and smooth about 4 minutes. Next add icing sugar until incorporated.
Now add in milk beating again until increase in volume about 5 minutes to make spreadable consistency.
Note: I cut down sugar by 30 g. You can omit sour cream just use milk about 1 cup. You can use thickened cream instead of milk for cream cheese frosting. I run out of thickened cream. This is my trial and error making cream cheese frosting. You can search cream cheese frosting on Google.
You can decorate with fruits or jam or icing your cake instead of frosting or glazing.
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