The perfect cake

Claire Tansey has been making this cake recipe since she was a child, and she gratefully shared her secret with us!


Easiest frosting

Chocolate cake


For the cake:

  • Preheat oven to 350F. Line or spray a 12-cup muffin tin, an 8×8-in square pan or an 8-in. round cake pan.
  • Stir flour with baking powder and salt in medium bowl.
  • Beat butter with granulated sugar in large bowl until fluffy. Stir in egg and vanilla until combined.
  • Stir in one-third of flour mixture, then add half the milk. Repeat, ending with flour mixture.
  • Scrape into prepared pan.
  • Bake in the centre of the oven until a cake tester inserted into the center of the cake comes out clean, 15 to 20 minutes for cupcakes and 20 to 25 minutes for pans.
  • Cool in pan on a rack for 10 minutes, then turn out onto rack. Cool completely before frosting.

For the frosting:

  • Beat butter in a large bowl.
  • Add vanilla.
  • Gradually beat in icing sugar until totally combined.
  • Mix in milk. Tint with food colouring if desired.

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Hi Claire, Thank you so much for sharing your recipes. They look so good. But how much icing sugar do you use for the frosting?

November 24, 2017 at 12:52 am

Love this recipe, I’ve made it up a few times. But, it has changed, there used to be an option for a cherry cake. In the chocolate option above should there of being a break for a citrus spice option, or do I just keep dumping and call this a chocolate orange d’lite? Thanks for the recipe it’s a keeper Barb

June 17, 2018 at 6:25 pm

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