Easy vanilla cake

Easy vanilla cake

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(108 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Serves 12

A moist cake drenched with vanilla syrup. Use as the basis for a range of fabulous celebration cakes

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
399
protein
6g
carbs
48g
fat
21g
saturates
12g
fibre
1g
sugar
27g
salt
0.31g

Ingredients

  • 250g pack unsalted butter, softened, plus extra for greasing
  • 250g golden caster sugar
  • seeds scraped from 1 vanilla pod or 1 tsp vanilla paste
  • 5 large eggs, cracked into a jug
  • 85g plain flour
  • 100g full-fat Greek yogurt (I used Total)
  • 250g self-raising flour
  • 3 tbsp semi-skimmed milk

For the syrup

  • 50g golden caster sugar
  • seeds ½ vanilla pod or ½ tsp vanilla paste

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Method

  1. Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
  2. Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.
  3. Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk. Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden – a skewer inserted into the middle should come out clean.
  4. Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap the cake well or fill and ice it. If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month.
  5. For ideas on how to decorate the cake and to try out some variations on this basic cake mixture, have a look at the 'Goes well with' recipes for Simple elegance wedding cake, Birthday bug cake and Summer celebration cake.

Recipe from Good Food magazine, June 2009

Comments, questions and tips

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Comments

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e10309's picture
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Filled this with jam and butter cream. I don't think this really needs the syrup if you are using frosting. Lovely cake though, would certainly make again.

lisajo29's picture
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Absolutely amazing cake. I used this recipe to make my son a cake for his 2nd birthday, I also made the vanilla buttercream. The cake is quite time consuming to make but is very much worth all the effort in the end. This is the only cake recipe I will use to make all my special occasion cakes.

tabithatwitch's picture
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I made this cake for my daughters first birthday. I used a number one mould and decorated it as the suggested ladybirds and butterflies.

Ive never baked before and It was delicious. Everyone was shocked at my creative little number one!!!

sarah333's picture

Absolutely delicious...very moist. I am not too keen on vanilla flavouring but bought the paste from Waitrose and once it was mixed and cooked, the flavour was yummy! I didn't fill it but covered thinly with butter icing....it went down a treat for my Dad's birthday. Everyone was impressed! It's very easy to make too..in fact, I'm making it again this week for my son's birthday! yum yum!

tashynadarling's picture
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Used this cake a few times and it's been a huge hit!

spongeali's picture

Really like the sound of this cake bit I have a few questions...I'm new at this cake stuff, I need to make double the amount, what size tin should I use and do I have to do layers or can I just make one cake in a deep tin. I've been speaking to my mum and she has confused me?!? :)

annekay3a's picture
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I made this cake as one of the tiers of my nephew's wedding cake. I'd also made a tester, which I found very useful as it let the bride and groom try the cake before the wedding and helped me to identify any problems I might encounter ahead of the big day.
This is one of the loveliest cakes I have ever made and I intend to use it whenever I need a really special cake in future.

jewlls's picture

Sorry have just answered my own question. Didnt read the receipe properly an 8" = 20cm

duhhh

jewlls's picture

Hi
I would like to use a 8 inch or 9 inch cake tin, could some kind person give me the correct quantities to use for these size tins,
Thank you

lisach08's picture
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Sorry forgot to rate the recipe when making my comment!!

lisach08's picture
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I have made this cake many times and it is the best I have ever used, would recommend it to anyone looking for a really good cake recipe. I would love to make a bigger cake for hubby's birthday, would anyone know the ingredients for a 10" square cake???

kasiakoczwara's picture
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REALLY sweet!

sgallie76's picture
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I have made this cake many times now, birthday, wedding or just nice cake to have for tea and its always spot on. Easy to make and tastes fab very moist per the blurb, even if you forget to do the syrup like me today! Would absolutely recommend for anyone wanting a good cake mixture with little time to faff.

mandbaby's picture

Flurfychicken - I've also made this recipe a couple of times and think it's delicious. Wonderfully moist and lasts ages. However, my (almost) 3yr old son has asked for a chocolate cake for his forthcoming birthday and I also want to try and adapt this recipe. Let me know if you've suceeded and what you did.

flurfychicken's picture

I have used this recipe twice recently to make celebration cakes for friends, I have had excellent feed back from both. I find it is light but strong enough to take carving in to shapes and heavy fondant icing toppers.
I need to make a chocolate cake next week, I wonder if I can adapt this recipe to a chocolate one?

castlescats's picture

I'm a little baffled, the Cake is supposed to be beked in a 'round' tin, the image of the Cake above looks as though, it was baked in a square tin, maybe it's mke being a little dense?

jenny_hall77's picture

Correction! I obviously have the recipe (this one, sounds yummy!) but wondered if anyone had already used it to make a cake that forms the dress of a dolly (Barbie, princess etc) that I could modify to make a Rapunzel cake? Am a bit daunted by the process!

jenny_hall77's picture

I'm planning to use this recipe for my daughter's 4th birthday party this Saturday. My cakes don't usually turn out that well, so I have high hopes for this one!

I was hoping to bake on Thursday evening, for Saturday. Will the cake keep moist until then, does anyone know?

Also, my daughter insists she wants a Rapunzel cake, with Rapunzel doll in the middle and the sponge as her dress. Does anyone have a great recipe to share? Thanks!

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