• 225g caster sugar
  • 225g self rising flour
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 225g butter


  • STEP 1
    Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
  • STEP 2
    Simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
  • STEP 3
    After that, take your cake tin and pour the mixture in. Make sure (if you are doing this with youngsters) that your mixture is even.
  • STEP 4
    When all the mixture has been used up, tap the bottom on your work surface to ensure that there aren’t any air bubbles.
  • STEP 5
    Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months. ENJOY!!!!! :)

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