My daughter-in-law loves the movie Ratatouille so I thought it only fitting to make a Ratatouille cake for her birthday.  A cute little chef stealing cheese.  The cake is marbled inside so when she cuts it, it will look like blue vein cheese.
The cake recipe I use for most of my decorated cakes is my go-to basic butter cake.   The flavour is delicious, easy to alter if I wish and so beautifully easy to carve if needed.  Most people can’t believe the recipe could be simple, but it is.  My trick is to up the vanilla flavour.
There’s a whole lot of people out there that don’t like chocolate cake or strawberry cake, but do you know anyone that doesn’t like vanilla?
Here’s my conventional recipe for my favourite butter cake.  I haven’t added my Thermomix method because I noticed once I started Bake Club there were quite a few bakers that didn’t like using their Thermomixes for making butter cakes.  I have however designed a course that explains the science.  It really isn’t hard but you do have to do somethings differently if you want consistent results.  In fact, I wouldn’t make a butter cake in anything but the Thermomix these days.

Basic Butter Cake

Easy Butter Cake
Prep time
Cook time
Total time
Basic Butter Cake
Serves: 8-12 slices
  • 320 g Castor sugar
  • 250 g soft butter, cut into pieces
  • 2 tsp. vanilla essence or more if you like
  • 4 eggs
  • 450 g self-raising flour
  • 250 g milk
  1. Set your oven to 160°c then collect all your ingredients as follows.
  2. Add your butter and castor sugar to the bowl of a stand mixer and set aside.
  3. Crack the eggs into bowl or jug and add the vanilla. Give them a little whisk with a fork to break them up a bit and set aside.
  4. Weigh the flour into a bowl and set aside.
  5. Start to cream the butter and sugar with the creaming paddle until it's light and fluffy. Once the butter and sugar mix has been creamed add the eggs a little at a time until incorporated.
  6. Alternate adding the flour then milk in 3 additions mixing as you go until the cake batter is smooth. Don't over mix though.
  7. Pour the batter into a prepared tin and bake till cooked through. Timing will depend on what size and shape of your cake tin.


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  1. Hello Bec.
    One of my client saw a photo of this cake and ask me to make the same design for her sister’s birthday.
    I’d like to ask for permission to re-create the same design.
    I can honestly say that it’d be so much diifferent from yours as I’m just an amateur baker.

    All the way from Malaysia.

    • Hi Maranca,

      I was silly and didn’t take any, but I poured 1/2 the cake batter into the prepared tin, then I swirled a little green and blue mixed batter with a piping nozzle, so it looked like thin ribbons of colour. After that, I used a skewer and pulled it through a little (not too much) to make the blue cheese effect. Then I poured the remainder of the batter on top in dollops and baked. It was a fun cake to make.