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 6g, carbohydrate 48g, fat 21 g, saturated fat 12g, fibre 1g, sugar 27g, salt 0.31 g

Recipe from Good Food magazine, June 2009.

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Latest comments and suggestions

Results 201-220

  • Binder photo Gaynor

    19 January 2013

    Gaynor rated and commented on this recipe

    5 stars

    I wasn't at all sure about the syrup but went with it and it was lovely - I would probably omit this step if icing the cake however. I also thought the cooking time might be a little long but it did need it. I'm a coeliac and replaced the flours with the same amount of gluten free flour (I used Doves Farm) and added just a little more milk. Fab cake, will be one of my regulars from now on :o)

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  • Binder photo emmawilki

    27 January 2013

    emmawilki rated and commented on this recipe

    4 stars

    I used the recipe sized up for the giant cupcake but made a 35x25cm tray bake. It baked in 45 mins and I just wish I hadn't put the syrup on as it is soooo sweet (with jam filling and thin layer of vanilla buttercream with smarties on top). It made 30 squares and the kids like it but the sugar headache is a bit much for me.

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  • Binder photo cakeboy

    31 January 2013

    cakeboy commented on this recipe

    I have been searching for a recipe for a good celebration sponge for a long time. This was absolutely perfect. I followed the recipe to the letter but doubled the quantities for a 24cm square tin. I cooked it for 1hr 40mins at 165 and it was perfect. Would heartily recommend it and I will definitely be using it for all my celebration cakes from now onwards!

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  • Binder photo Kathjb66

    07 February 2013

    Kathjb66 rated and commented on this recipe

    4 stars

    I made this cake for a friends 40th Birthday,I followed the recipe exactly and it came out perfect.I managed to get vanilla paste easily from Tesco and am glad I did, it really made the cake stand out from others I've made.It tasted delicious and was really moist, I'm sure the vanilla syrup made it. Everyone thought it was delicious and was made professionally .I used the dental floss tip which was great (thanks) although I only had mint flavour!! Made the buttercream as per the recipe and also put jam inside, there was enough buttercream to put on the top and sides to hold on the fondant icing too. I make a lot of cakes for kids birthdays etc... And will definately use this from now on, far better than Madeira cake !!

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  • Binder photo Beckyboo

    16 February 2013

    Beckyboo rated and commented on this recipe

    5 stars

    This was an amazing cake, really easy to follow instructions and lasted well when put in tin. Went down a treat with family and friends. Would definitely do this again.

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  • Binder photo ladyinred

    18 February 2013

    ladyinred commented on this recipe

    Hi. This cake is obviously good by the great comments. Has anyone made it in two sponge tins like a Victoria sandwich please. Thank you x

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  • Binder photo Rozaling

    24 February 2013

    Rozaling rated and commented on this recipe

    5 stars

    This is my new favourite recipe for a vanilla cake. Have made it several times now and everyone loves it! I forgot to add the yoghurt last time and it turned out just the same.

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  • Binder photo mom3

    03 March 2013

    mom3 rated and commented on this recipe

    5 stars

    Made this 3 times and always turns out just right.

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  • Binder photo harribo

    10 March 2013

    harribo commented on this recipe

    has anyone made this recipe for a 30cm/12" round cake tin? if so how shall i scale up the recipe? i want to make this for a wedding in a month and need to practice. Thanks!

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  • Binder photo pipertj

    11 March 2013

    pipertj commented on this recipe

    Can anyone tell me whether this rises all the way up the sides of the cake tin? i.e. so it's 3" deep?

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  • Binder photo Rmiah

    01 April 2013

    Rmiah commented on this recipe

    Can someone please help me on this question? I am going to make a three tier wedding cake. Will this be sturdy enough for the bottom tier? Or would I need to do a fruit/carrot/madera cake? Need an answer asap. Thanks in advance xxx

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  • Binder photo Francesca

    15 April 2013

    Francesca commented on this recipe

    Rmiah, in answer no cake can withstand the weight of two tiers on top of it! You must use dowelling rods and cake boards for each tier - it's easy once you've seen it done. Use the instructions in the creating your wedding cake recipe here http://www.bbcgoodfood.com/recipes/4578/ or watch the BBC video here http://www.bbc.co.uk/food/recipes/simple_two-tiered_04281. Good luck :)

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  • Binder photo igivegoodcake

    18 April 2013

    igivegoodcake rated and commented on this recipe

    5 stars

    Lovely cake - really good texture and the vanilla syrup keeps it moist and enhances the flavour. I wanted to make it into more of a traybake so used 3/5 of the recipe and baked it in a 9inch square tin that was approx 1.5inch deep. Covered with one quantity of the good, basic vanilla buttercream as listed above - this was probably slightly too much icing, as it was quite a thick layer on top!

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  • Binder photo Elles Bells

    23 April 2013

    Elles Bells rated and commented on this recipe

    5 stars

    I made this recently for a quick-sponge cake(without the syrup) and it was apparently yum! I couldn't eat it but my family really liked it and went back for seconds.

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  • Binder photo cuppycake3

    26 April 2013

    cuppycake3 commented on this recipe

    If I half this mix can I make into cupcakes? Trying to find the perfect cupcake recipe. Humming bird is lovely but too light thanks

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  • Binder photo Ellie

    26 April 2013

    Ellie rated and commented on this recipe

    5 stars

    I changed the flour to cocoa, 1/2 the sugar to brown sugar and it makes a brilliant chocolate cake Thank you so much it's taken the pain out of finding the right recipe for my son's wedding cake

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  • Binder photo cuppycake3

    26 April 2013

    cuppycake3 commented on this recipe

    I halved it and worked well filled 12 cases.

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  • Binder photo Traceym123

    04 May 2013

    Traceym123 commented on this recipe

    I've used this recipe for 5 celebration cakes so far and it turns out great every time. Easy, basic mix that gives a robust cake that will hold up well to carving or sugar paste decorations. Highly recommended

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  • Binder photo Traceym123

    04 May 2013

    Traceym123 rated and commented on this recipe

    5 stars

    Forgot to rate!

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  • Binder photo Tania

    04 May 2013

    Tania rated and commented on this recipe

    5 stars

    Best vanilla cake ever!! Moist delicious cake

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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 6g, carbohydrate 48g, fat 21 g, saturated fat 12g, fibre 1g, sugar 27g, salt 0.31 g

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