Easy vanilla cake

Easy vanilla cake

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

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 20 mins

Freezable

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.
Try

A good, basic vanilla buttercream

Put 175g soft unsalted butter into a large bowl. Beat with electric beaters for a few secs until pale. Gradually add 300g sifted icing sugar, a spoonful at a time. Keep beating until mixture is pale and creamy. Beat in seeds from 1 vanilla pod or 1 tsp vanilla paste. Makes enough to cover a 20cm cake. Will keep in fridge for 1 week. Bring back to room temperature and beat well before using.

PER SERVING

399 kcalories, protein 6.0g, carbohydrate 48.0g, fat 21.0 g, saturated fat 12.0g, fibre 1.0g, sugar 27.0g, salt 0.31 g

Recipe from Good Food magazine, June 2009.

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Latest comments and suggestions

Results 161-180

  • Binder photo nazia

    03 July 2012

    nazia commented on this recipe

    if i wanted to use this recipes to make cupcakes would it work? how long will i bake for

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  • Binder photo Monie

    05 July 2012

    Monie rated and commented on this recipe

    5 stars

    I made this cake for my birthday cake as I wanted to make my own this year. I filled it with raspberry jam and vanilla butter cream, covered it in vanilla butter cream tinted green and made fondant icing daisies for the top. My first attempt at the sponge didn't work as I used a square tin but forgot that a square tin should be 2cm smaller than a round one so it sank once I took it out of the oven (I still iced it and it actually tasted lovely, just didn't look as impressive) but my second attempt in the round tin was fabulous! I forgot to put the milk in so I'm sure it could have been better, if that's possible, but the result I got was a huge, very moist gorgeous sponge - everybody thought it had been made for me by a professional! I will be using this recipe for all celebration cakes now.

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  • Binder photo Trina

    17 July 2012

    Trina rated and commented on this recipe

    5 stars

    I was going to ask what quantities to use for giant cupcake but then see a comment above. How do you work out the quantities for each tin size if anyone knows please?x

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  • Binder photo lucy18

    17 July 2012

    lucy18 commented on this recipe

    do you use the greek yougurt in the recipe as it does not say in the method?

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  • Binder photo Trina

    19 July 2012

    Trina commented on this recipe

    Can you change the flavouring of this cake to say lemon?

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  • Binder photo daffers

    22 July 2012

    daffers commented on this recipe

    Made this cake a couple of weeks ago for my mother-in law's birthday and it was a big hit, so used it to make and decorate for my daughters friend who was celebrating her 30th birthday. Again it was enjoyed by all. It is so easy to make and I made the buttercream for the centre and used a thin layer on the outside to help the icing to stick. I would recommend this cake to everyone, especially if you are looking for an easy make.

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  • Binder photo Dollymixture

    25 July 2012

    Dollymixture rated and commented on this recipe

    5 stars

    The best sponge recipe I have made, really moist, tasty cake, I have made this cake twice now, for birthday cakes and both times it has been complemented by everyone who ate it.

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  • Binder photo Ilovefood123

    29 July 2012

    Ilovefood123 rated and commented on this recipe

    5 stars

    The most delicious cake I have ever eaten and made. Made the cake for my sister's 40th birthday party and everyone commented on how moist and flavoursome the cake was. A real hit and will now only ever make this cake for parties. Wow. (Shame my sister took the cake away with her so no seconds for me.)

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  • Binder photo Kal

    12 August 2012

    Kal commented on this recipe

    Has anyone used this recipe for a coffee and walnut cake? Thanks

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  • Binder photo Barbie-Doll

    13 August 2012

    Barbie-Doll rated and commented on this recipe

    5 stars

    great cake - use it all the time - have made different variations of it - adding choc chips and topping with choc buttercream, also use as cupcakes 180C for 18 mins, blueberries added....i could go on - so so versatile!! and dead easy :)

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  • Binder photo Juju burger

    13 August 2012

    Juju burger commented on this recipe

    Am thinking of using this as a middle tier for friends wedding cake which is on Friday . If I made it tomorrow would it still be fresh on Friday and if I iced it, would it need to be kepted in the fridge .

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  • Binder photo lbignell2004

    19 August 2012

    lbignell2004 rated and commented on this recipe

    5 stars

    My cakes never usually turn out that well - they usually sink in the middle or their too dry or too heavy - but this recipe is ace. I made it these weekend as a birthday cake for my other half, it tasted amazing and it went down well with everyone. I followed the recipe exactly, the syrup really kept the cake moist. I had to cook it for an extra 15 mins on top of the recommended time, but that was probably due to my oven. The cake rose to about three inches and didn't sink. It did have a slight peak so I was only brave enough to cut it once rather than twice. I filled it with butter cream and jam, and put the top layer on upside down to get a nice flat top. I put a thin coating of butter cream over the outside, covered with fondant icing and then decorated. I be using this recipe again and highly recommend.

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  • Binder photo k_psaila

    21 August 2012

    k_psaila commented on this recipe

    Any ideas for the quantities for a square tin (25cm x 25cm)? Trying to make a wedding cake with it.

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  • Binder photo sallyf246

    05 September 2012

    sallyf246 commented on this recipe

    I made this for the Jubilee Party in June and everyone loved it, then for my mums birthday, it is so moist and so easy to make.

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  • Binder photo jlh

    08 September 2012

    jlh rated and commented on this recipe

    5 stars

    This was a great cake I upped the ingredients a further 20% from LoobyLoos recommendations and it was perfect for my silcone giant cupcake tin - great texture and nice and stable for shaped cakes - my new giant cupcake recipe of choice. Going to try a chocolate version soon by substituting some of the plain flour for cocoa.

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  • Binder photo Mounses2

    11 September 2012

    Mounses2 rated and commented on this recipe

    4 stars

    I'm making this for my sisters birthday I've practiced it a few times and it works out great every time. I find the buttercream icing suggested a bit too sweet though so I'm using an italian meringue buttercream instead. I divided the batter in two and coloured one with fuscia pink food paste and the other with bright orange food paste, and filled 4 round cake tins. I then sandwiched the alternating layers, and covered in the white frosting, so that it looks plain on the outside and surprises once cut into slices. (I made two test cakes so I then froze the individual slices so they can be eaten at a later date)

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  • Binder photo Leanne

    12 September 2012

    Leanne commented on this recipe

    I have been using this recipe for the last 3 cakes I have made and found it works a treat! Never fails and is a hit with everyone I make it for! Very moist and tasty! Tip, if any cake mix is left over (I make 25cm cake version) then bake the remaining to make a smaller cake. This goes down well with clotted cream and strawberry jam on the side. Its a real hit in my house as everyone just slices of a bit of cake and adds the clotted cream and jam as they wish.

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  • Binder photo numnums

    16 September 2012

    numnums commented on this recipe

    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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  • Binder photo numnums

    16 September 2012

    numnums commented on this recipe

    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!

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  • Binder photo Jante

    16 September 2012

    Jante commented on this recipe

    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?

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Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 20 mins

Freezable

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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PER SERVING

399 kcalories, protein 6.0g, carbohydrate 48.0g, fat 21.0 g, saturated fat 12.0g, fibre 1.0g, sugar 27.0g, salt 0.31 g

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