Buttery Easter Cake

March 7, 2018

This naked style butter cake with vanilla cream frosting is a great Easter treat. It is best made the day  before you plan to serve it. Decorated with fresh flowers in season it has the wow factor. You can also add sliced raspberries or strawberries between the layers for extra colour and taste - just be sure to push them flat down and firmly in place so your layers remain level.


250 g Nuttelex

1 cup castor sugar

3 eggs (room temp)

2 cups self raising flower

1/2 cup milk (room temp)

Buttercream Frosting

1 1/2 cups Nuttelex

5 cup icing sugar

75 ml heavy cream

1 tsp pure vanilla extract

1/4 tsp salt

Optional: berries in season to be embedded in the layers of frosting

Fresh flowers from the garden or a posy of seasonal flowers from a florist.


1Grease and flour 2 x 20 cm cake pans and preheat oven to 180C.

2Use an electric beater to mix the butter, sugar and vanilla until fluffy, pale and creamy. Add eggs, one at a time, working completely into the mixture.

3Slowly mix in one part flour, then one part milk, until both ingredients are used up and mixture is all combined.

4Next, spoon mixture evenly across the two prepared pans and smooth each cake surface so it is even.

5Bake for 20-25 minutes or until a knife tip inserted in the centres comes out clean.

6Remove from oven and cool cakes in their pans for 12 minutes.

7Next, turn both pans onto cooling rack. Then once cakes are cooled chill in fridge. Note: before cutting, it is best to wrap a cooled cake in a double layer of cling wrap and then chill it in the fridge for about two hours. Chilling the cake will help keep the cake from crumbling and/or splitting.

Buttercream Frosting

1Beat Nuttelex, icing sugar, cream, vanilla extract, and salt with a mixer - running on low setting. Increase to high speed and beat for 3 full minutes. Add 1/2 cup more icing sugar if mix is looking too thin, if looking too thick, add 1 more tablespoon cream.

2Next, using a large serrated knife, or cake top slicer, remove cakes from fridge and slice a thin layer off the tops to create a flat surface. Discard the tops. Note: If cake looks too delicate/crumbly, re-refrigerate overnight before cutting so cake is firmer.

3Place 1 cake layer on your cake stand or serving plate and spread 1 and 1/2 cups of the cake frosting evenly on top.

4Top with 2nd cake layer and evenly cover the top with another 1 and 1/2 cups of frosting

5Spread the remaining frosting on top and all around the sides using a spatula or a bench scraper to smooth out the frosting on the sides of the cake.

6Refrigerate the cake for 2-3 hours before slicing and serving. If chilling for more than a few hours, loosely cover with plastic wrap after 1 hour of refrigeration.

7Garnishes right before serving with fresh a flower posy or flowers from garden