The perfect cake

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

INGREDIENTS

Easiest frosting

Chocolate cake

METHOD

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.

Join the conversation

What do you think?

2 comments

Please read our commenting policies

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

Hide the conversation