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Vanilla cake
- Anna Glover
Published: August 3, 2022 at 11:29 PM
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Serves 10 - 12
Easy
Total time: 40 mins
+ cooling
A star rating of 5 out of 5.3 ratingsRate
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Make this easy vanilla sandwich cake with soft, fluffy sponge and silky buttercream. Our recipe uses a homemade vanilla sugar and is perfect for birthday parties
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Make this vanilla cake for an afternoon treat, then try our vanilla cupcakes, Oreo cake, school cake, angel cake, easy pound cake and more easy cake recipes.
Recipe tip: Seal a spent vanilla pod in an airtight container of sugar for a few weeks to create delicious vanilla sugar – it's perfect in coffees or vanilla-scented bakes such as this classic sandwich cake
Ingredients
Nutrition
-
200g unsalted butter
softened, plus extra for the tins
-
200g vanilla or golden caster sugar
-
4 eggs
-
2 tsp vanilla bean paste or extract
-
200g self-raising flour
-
½ tsp baking powder
BUTTERCREAM
-
250g unsalted butter
softened
-
500g icing sugar
sifted
-
2 tsp vanilla extract
Nutrition: Per serving (12)
- kcal600
- fat32.7g
- saturates20g
- carbs71.7g
- sugars58.7g
- fibre0.7g
- protein4.1g
- salt0.6g
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Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of two 20cm loose-based sandwich cake tins with baking paper.
-
step 2
Beat the butter and vanilla sugar with an electric whisk for 5 minutes until pale and fluffy. Add the eggs, one at a time, whisking in between, then fold in the vanilla, flour and baking powder, along with a pinch of salt. Divide between the tins and bake for 20-25 minutes or until risen and lightly golden – they should spring back when gently pressed. Cool in the tins for 10 minutes, then transfer to a cooling rack and leave to cool completely.
-
step 3
To make the buttercream, mash the butter with half the icing sugar in a bowl until it forms a paste, then add the remaining icing sugar and beat with an electric whisk until very pale and airy. Whisk in the vanilla and add 1 tbsp of just-boiled water to loosen, if needed.
-
step 4
Sandwich together the cooled cakes with a quarter of the buttercream and put on a plate or cake stand. Spoon the remaining buttercream onto the top of the cake, then work it down the sides using a palette knife. Smooth over the top and sides with a cake scraper or palette knife. Or, for a neater finish, use half the buttercream for a thin crumb coating, chill for 10 minutes in the fridge, then add a neater, second coating over the top for a smoother finish. Decorate with fresh flowers or sprinkles, if you like.
Check out our best fruity cake ideas
Authors
Anna GloverSenior food editor
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A star rating of 5 out of 5.3 ratings
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