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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 81-100

  • Binder photo tinysparkles*

    20 June 2011

    tinysparkles* commented on this recipe

    i was really excited to try this cake after reading everybody's reviews but when i made it, the mix curdled in the mixing bowl and i knew that something went wrong. i baked it anyway, the taste was great but the texture far too heavy. i think 5 large eggs is alot of egg, would 5 medium eggs would work?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Louirons

    02 July 2011

    Louirons commented on this recipe

    AMAZING cake....I filled with lemon curd and it was fab! went down a storm at daughters first birthday party.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lorraine

    04 July 2011

    Lorraine commented on this recipe

    I have made this cake (for the first time) for my sister's 50th birthday, it's now waiting to be filled and iced will let you know how it's rated once it's been eaten.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo AJR

    19 July 2011

    AJR commented on this recipe

    What a fantastic cake, I made this for a friends 40th, I'm male & relatively new to baking and found it so simple to follow but with a great result!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Polly Cupcake

    06 August 2011

    Polly Cupcake commented on this recipe

    I'm going to make this cake for my daughter-in-law's baby shower. I want to cover it with sugar paste & decorate. Can I put the sugar paste straight on the cake. Also ready made sugar paste or make my own? Not made it before-be grateful for any advice as I want to make a good impression!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Coralia

    06 August 2011

    Coralia rated and commented on this recipe

    5 stars

    covered it with pink Punchglasur from Manner and used blackberry jam, one delicious cake

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Hanjimani

    07 August 2011

    Hanjimani rated and commented on this recipe

    5 stars

    Fantastic cake. Very easy and tasted amazing filled with buttercream and raspberry jam. Everyone at my daughter's 6th birthday party loved it. I will definitely be making it again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo cupcakelover81

    10 August 2011

    cupcakelover81 commented on this recipe

    Not sure if I am reading it wrong but do you have to slice the cake into 3 slices as it shows in the picture? They do not mention any cake cutting??

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo JayLau

    17 August 2011

    JayLau commented on this recipe

    Made this cake twice now an I just find it so tasty an versatile! Making my brother a guitar shaped cake for his 18th birthday using this recipe. Fingers crossed it's as tasty as I remember x

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo JayLau

    17 August 2011

    JayLau rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Polly Cupcake

    29 August 2011

    Polly Cupcake rated and commented on this recipe

    5 stars

    Made this cake for my daughter-in-laws baby shower. I froze it as I had made it ten days before. I was really nervous as I had not made it before & was not sure how it would turn out. I took it out the night before I was going to decorate it. Once at room temperature I cut the cake in two using invisible cotton (someone suggested dental floss but didn't have any to hand). I filled it with butter-cream & put a thin coating on the outside. I then covered it with fondant icing & decorated with shop bought accessories & ribbon. This is the first time I have made a 'celebration' cake & like others have mentioned I also will be using this recipe in the future. Pleased to say it went down very well, in fact too well-I only had one slice! Good excuse to make another one! :-)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Benjamin

    31 August 2011

    Benjamin commented on this recipe

    Sorry if I am being dim, but where do you use the yogurt? Do you mix it in at the same time as the milk? Or is it used as a topping/filler?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo darkchocchic

    02 September 2011

    darkchocchic commented on this recipe

    Benjamin - see point 2!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jannine

    06 September 2011

    Jannine rated and commented on this recipe

    5 stars

    Super moist cake and easy to prepare. Used it for a celebration cake and got lots of compliments. Will definately be the recipie of choice for future celebration cakes.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Anna

    20 September 2011

    Anna commented on this recipe

    I have made this cake twice before, and am going to make it again this weekend. I've made it for special occasions, and each time tripled the recipe and baked it in a 30cm square tin. Fantastic taste. Filled and covered with a thin layer of buttercream then covered in fondant icing. Everyone was very impressed!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sabzi

    20 September 2011

    sabzi commented on this recipe

    I have tried many vanilla (yellow cake recipes) this one is the best...firm enough to stack fondant cakes and yet moist enough because of the sugar syrup...i tired this with milk instead of the 100gm of yogurt ...i used 140 gm of milk...secondly when i cut the layers and added the frosting i added more sugar syrup with a pastry brush...it becomes really moist esp on the sides where its difficult to get syrup into...

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Luisa

    05 October 2011

    Luisa rated and commented on this recipe

    5 stars

    Made this for a celebration cake for a party. The cake was 13 x 9 (inches) and 3 layers so I used 1 x the recipe for each layer and 1 1/2 x the recipe for the base layer of the cake. It was a big cake! It turned out perfectly and everyone absolutely loved it and it was still delicious 6 days after I had made it. It was moist and very tasty. I used one of those edible photos on the top and it looked fantastic - like a professional cake. Icing a cake that size is tricky so I would suggest some practise runs first.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo whosforapokeyhat

    08 October 2011

    whosforapokeyhat commented on this recipe

    I've made this cake for my children's birthday cakes for several years now and it has never let me down. The quantities double easily and other than needing slightly longer in the oven the recipe is perfect. This freezes well and is easy to mould into Star Wars characters, Littlest Pet Shop shapes or anything else you might fancy. I fill it with jam and buttercream (2 parts icing sugar to 1 part butter/Stork with plenty vanilla extract) but wait until absolutely cold and if sandwiching two cakes to create a tall one use skewers until iced because they slide with the filling. The cake also lasts well in the fridge when iced for a week. I have made this without the syrup, simply because I forgot to add it and the cake was fine but it lasts longer with the syrup and is sticky moist. Highly recommend this one.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Dinks

    12 October 2011

    Dinks commented on this recipe

    Going to try this cake tonight in my giant cupcake pans.. really been hunting for a lovely cake recipe. How do I avoid making a heavy cake.. how do I know if my butter and sugar is creamed enough? Really hope this recipe will be the last one i try...

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Dinks

    12 October 2011

    Dinks commented on this recipe

    Going to try this cake tonight in my giant cupcake pans.. really been hunting for a lovely cake recipe. How do I avoid making a heavy cake.. how do I know if my butter and sugar is creamed enough? Really hope this recipe will be the last one i try...

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

PER SERVING

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close