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Best Birthday Cake Ever


4 oz Breton soft butter, first churn
8 oz white caster sugar, sifted
4 large fresh free-range eggs, beaten
6 oz self-raising flour
6 oz plain flour
1 cup fresh milk
1 tsp vanilla essence

Ingredients for the icing
4 oz Breton soft butter, first churn
16 oz icing sugar
1 tsp vanilla essence
2 oz milk
2 tsp essence of roses


Grease three small cake pans. Cream the butter until as smooth as a child’s cheek.

Add sugar very gradually. No dumping like you normally do, Isabel. This has to be fluffy; properly fluffy. Add a grain at a time through the whisk.

Add the eggs slowly. Beat well at all times.

Mix the sifted flours and add a little milk and vanilla; then some flour, then some milk and vanilla and so on. Do not rush. This is your birthday cake for you, and you are very special. You deserve a little time.

Bake for 20 minutes at 350F/gas mark 4.

For the icing, add half the icing sugar to the butter. Add milk, vanilla and essence of roses. Beat thoroughly, adding sugar till the icing reaches the desired consistency.

Ice layers and top of cake. Add candles. Not too many.

Add friends. As many as you can.

Blow candles out while making a happy wish. Do not tell anyone a) your wish, b) your recipe. Some things, like you, are special, my darling.

Love, Gramps


Recipe taken from Meet Me at the Cupcake Café.