Easy vanilla cake

Easy vanilla cake

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(138 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins


Serves 12
A moist cake drenched with vanilla syrup. Use as the basis for a range of fabulous celebration cakes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal399
  • fat21g
  • saturates12g
  • carbs48g
  • sugars27g
  • fibre1g
  • protein6g
  • salt0.31g
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  • 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



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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


  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.

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Comments, questions and tips

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24th Oct, 2012
Sorry forgot to rate the recipe when making my comment!!
24th Oct, 2012
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
23rd Oct, 2012
REALLY sweet!
13th Oct, 2012
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.
8th Oct, 2012
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.
2nd Oct, 2012
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?
16th Sep, 2012
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?
16th Sep, 2012
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!
16th Sep, 2012
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!
12th Sep, 2012
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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