Wow your mother with this delicious dessert cake, topped with pure icing sugar.


  • 1 1/2 cups plain flour

  • 3 tsp baking powder

  • 1 cup caster sugar

  • 180 g butter chopped, at room temperature

  • 1/2 cup sour cream

  • 2 tbsp milk

  • 1 tsp vanilla essence

  • 2 eggs

  • Icing

  • 2 cups pure icing sugar

  • 1-2 tbsp boiling water

  • 1 tbsp butter

  • pink food colouring


  • 1.

    Preheat oven to 160°C or 140°C fan. Grease and line a 20cm round cake pan.

  • 2.

    Sift together flour and baking powder.

  • 3.

    Place eggs and sugar in a food processor and process until smooth. Add butter and process until mixture is creamy. Add sour cream, milk and vanilla and pulse until just combined. Add flour mixture and pulse, in short bursts, until batter just comes together; do not overmix. Fill prepared pan and bake for 50 mins, until a skewer inserted comes out clean. Cool on wire rack.

  • 4.

    To make Icing: Sift icing sugar into a bowl. Combine 1 tbsp boiling water and butter, stirring until butter has melted. Add to icing sugar and mix well, adding more boiling water if needed. Add food colouring a drop at a time, until desired colour has been reached. Drizzle over cooled cake.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 295kj
  • Fat Total 13g
  • Saturated Fat 8g
  • Protein 2g
  • Carbohydrate 41g
  • Sugar 30g
  • Sodium 93mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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