Sometimes you just need a simple and delicious Vanilla Cake, and this is the perfect recipe. It's two layers of fluffy vanilla cake, filled and topped with smooth vanilla buttercream. I've simply decorated it with some sprinkles, but this cake is so versatile and can be decorated however you want for any occasion. It would make a brilliant birthday cake, or a celebration cake.
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- You can decorate this cake with anything you like! If it is for someone's birthday, perhaps their favourite chocolates on top. Fresh strawberries or raspberries would also look fabulous!
- I recommend using a good quality vanilla extract and/or paste, and not an essence. Extract is real vanilla, whereas essence is synthetic.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Vanilla Cake
To make the sponges, mix the baking spread (or butter) and sugar together for about three minutes until fluffy, then mix in the eggs and vanilla extract (or vanilla paste).
Add the self raising flour and mix in gently. Divide the mixture between the cake tins. Bake for 35-40 minutes or until a thin skewer inserted in the centre comes out clean.
To make the buttercream, mix the butter on it's own, then add icing sugar, milk and vanilla extract (or vanilla paste). Mix together until smooth. Once the cakes are fully cool, decorate with the buttercream.
For the full recipe with measurements, head to the recipe card at the end of this post.
How long does the cake last for and can you freeze it?
The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the appearance of the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Can this cake be made in different size cake tins?
If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
Can you make the cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 additional teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this cake be made gluten free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 3 additional teaspoons baking powder. You may also like to add ½ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Can this cake be made dairy free?
For a dairy free version, use a dairy free baking spread and dairy free milk for both the cake and buttercream. I recommend Flora Plant or the Stork Baking Block for the buttercream, as they give the best texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Do you need an electric mixer to make this recipe?
While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!
More tips for making the Vanilla Cake:
- You can decorate this cake with anything you like!
- I used an Ateco 848 piping nozzle to pipe the buttercream onto the cake.
- You can spread the buttercream onto the cake if you don't want to pipe it.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- 8" cake tins
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Round cake tin liners
- Vanilla extract
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More vanilla recipes...
Vanilla Cake
Ingredients
For the cake
- 350 g Butter or baking spread softened, unsalted
- 350 g Caster sugar
- 6 Eggs large
- 2 tsp Vanilla extract or vanilla bean paste
- 350 g Self raising flour
For the buttercream
- 225 g Butter softened, unsalted
- 450 g Icing sugar
- 2 tsp Vanilla extract or vanilla bean paste
- 3 tbsp Milk
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
- Make the sponge by mixing the butter (or baking spread) and caster sugar together in a mixing bowl until fluffy (around 3 minutes), ideally using an electric mixer
- Add the eggs and vanilla extract, and whisk until fully incorporated
- Add the self raising flour and mix or fold in gently until you can't see any flour anymore
- Divide the mixture between the tins, use scales for accuracy if you like
- Bake them for 35-40 minutes or until a thin skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
- To make the buttercream mix the butter on it's own until it's smooth and creamy. Use an electric mixer with the paddle attachment for best results
- Add the icing sugar, vanilla extract and milk. Mix until smooth. If the buttercream is too stiff then you can add a little more milk
- If the cakes have domed on top, level them off with a cake leveller or a sharp knife
- Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it
- Add the other sponge on top and pipe or spread the remaining buttercream on top
- Decorate with your choice of chocolates, sweets, sprinkles or fresh fruit
- Leftovers will keep in an airtight container in a cool place for 3 days
Video
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- You can decorate this cake with anything you like! If it is for someone's birthday, perhaps their favourite chocolates on top. Fresh strawberries or raspberries would also look fabulous!
- I recommend using a good quality vanilla extract and/or paste, and not an essence. Extract is real vanilla, whereas essence is synthetic.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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