Simple vanilla cake

Simple vanilla cake

Danielle Wood

Everyone needs a classic vanilla cake in their recipe repertoire. This one is delicious, buttery and tender. This cake is so versatile, once you’ve got the baking part done you can dust it with icing sugar or go all out with buttercream and sprinkles.

For the cake:


Quantity Ingredient
225g unsalted butter
300g caster sugar
4 medium eggs, lightly beaten
300g plain flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
120ml whole milk
1 teaspoon vanilla extract

For the filling:

Quantity Ingredient
4 1/2 tablespoons raspberry jam


Quantity Ingredient
2 x 13cm round, deep cake tins
cake board or stand
How to level & split a cake


  1. Preheat the oven to 170°C and grease and line the cake tins. Using a stand mixer or electric hand mixer, beat the butter and sugar for 3–4 minutes or until the mixture is pale and fluffy. Add the beaten eggs a little at a time, beating after each addition until they’re well incorporated. If the mixture curdles add a tablespoon of flour to bring it back together.
  2. Sift the flour, baking powder and salt into a clean bowl. Add half of the flour mixture to the butter mixture and beat until just combined. Add the milk and vanilla extract, continuing to beat, and then add the remaining flour mixture and beat until just combined.
  3. Divide the mixture evenly between the prepared cake tins. Bake in the oven for 35–40 minutes, or until a skewer inserted into the centre of each cake comes out clean. Allow the cakes to cool for 10 minutes in their tins, then turn them out on to a wire rack to cool completely. Level the cakes with a cake leveller or a serrated knife and split each cake in half, making 4 layers. Fix the bottom layer to the cake board or stand with a teaspoon of jam or buttercream.
  4. Fill each layer with 1–2 tablespoons of jam and dust the top of the cake with icing sugar.
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