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Easy Fairy Bread Butter Cake With Spelt Flour & Buttercream

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Easy Fairy Bread Butter Cake With Spelt Flour & Buttercream
Easy Fairy Bread Butter Cake with Spelt Flour and buttercream

Here is my recipe for an easy butter cake with spelt flour and buttercream. It is called a Fairy Bread Cake as it reminds me of Fairy Bread which was a staple at every Aussie child's birthday party.

What is Fairy Bread? White bread, butter and 100's and 1000's sprinkled on top. I made a version of this Fairy bread cake a while ago inspired by a colourful creative Australian baker Katherine Sabbath.

I wanted to revise my recipe with a new Fairy Bread Cake this version with less sugar and a buttercream frosting instead of the original cream cheese. This fairy bread cake is a perfect celebration cake, sweet treat or even a special lunch box snack.

Takes = 15 minutes
Bakes = 30 to 35 mins
Makes = 12 small triangles

Cake Ingredients

  • Unsalted butter – 125g
  • Caster sugar – 215g (1 cup)
  • White Spelt flour (or your choice) – 310g (2 + 1/4 cups)
  • Baking powder – 1+1/2 teaspoons
  • Bicarbonate of soda – 1/2 teaspoon
  • Salt – 1/4 teaspoon
  • Milk –  250ml (1 cup)
  • Large Eggs – 3
  • Vanilla extract – 1 1/2 teaspoons

Buttercream Ingredients

  • Unsalted butter – 125g
  • Vanilla extract – 2 teaspoons
  • Sifted Icing sugar – 230g (about 2 cups less 2 tbsp)
  • Sprinkles (100s and 1000s) – 75g (about 1/2 cup)

Method

Step 1
OVEN - preheat 170˚C fan, Gas Mark. Grease the base and side of a 23cm (9inch) square cake tin, then line the base with baking paper.

Step 2 Reverse creaming method
MIX butter, flour, baking powder, baking soda, salt and sugar.

Step 3
WHISK eggs, milk and vanilla in a small bowl or glass jug.

Step 4
POUR in half the liquid and mix for about 1 minute to combine. Then stop and scrape. Pour in balance and mix on medium for 30 seconds then stop and scrape. Mix for another 30 seconds to ensure you have a smooth batter. Be careful not to over-mix.

Step 5
SCOOP out into your prepared cake tin, and tap a few times to remove any air bubbles. Bake in your pre-heated oven for 30 to 35 minutes, on the middle shelf until golden and the skewer comes out clean. Transfer to a wire rack and cool in the tin for 10 minutes then remove and cool completely before adding the icing.

Step 6
WHIP the butter until slightly softened (skip this if your butter is already soft), then sift the icing sugar on top, add in the vanilla and beat for about 3-5 minutes until light, white and fluffy. Spread on top of the cooled cake leaving a slight edge of 2-3mm around the outside. Scatter the sprinkles on top. In my video I mentioned 150g, I think that's too much I only needed 75g (about 1/2 cup). Slice in triangles and enjoy.

Sue Maree P Baking Tips

  • Flour – you could swap out the spelt flour, use self-raising flour, and leave out the baking powder and baking soda.
  • Milk – you can use regular whole milk if that's what you prefer.
  • Sugar – now in Sweden I can't buy castor sugar so I use white sugar. I haven't tested with any other sugar alternatives.
  • Additions – add a little lemon juice and zest to the batter and buttercream.
  • Butter – sometimes don't have unsalted butter in the fridge so I use salted butter and don't add any extra salt. It still turns out fabulous!