Jo Hayes' Butter Cake with Ferrero Rocher & Vanilla Bean Frosting
Our newsreader Jo Hayes' is trying to decide what cake to bake for her father's 70th birthday next month, so we have taken the honours of helping her taste test!
This 4KQ approved recipe can be made by following the recipe below.
250g butter, softened
1 cup caster sugar
2 teaspoons vanilla essence
2 1/2 cups self-raising flour
2/3 cup milk
7 Ferrero Rochers, crushed.
Icing sugar mixture.
60 g Butter
Vanilla Bean Paste
Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Combine icing sugar, butter and half a teaspoon of vanilla bean paste into a bowl, beat until light and fluffy.
Carefully cut cake into two even layers. Spread one third of the icing onto one layer of the cake, top with crushed Ferrero’s.
Place second layer of cake on top and spread with remainder of icing.