Easy vanilla cake

Easy vanilla cake

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(138 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins

Easy

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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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
    Eggs

    Egg

    egg

    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

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.

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Comments, questions and tips

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cupcake1971
8th Sep, 2012
5.05
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.
sallyf246
5th Sep, 2012
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.
kpsaila
21st Aug, 2012
Any ideas for the quantities for a square tin (25cm x 25cm)? Trying to make a wedding cake with it.
lbignell2004
19th Aug, 2012
5.05
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.
littledelly
13th Aug, 2012
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 .
babswhelan
13th Aug, 2012
5.05
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 :)
kalsutcliffe
12th Aug, 2012
Has anyone used this recipe for a coffee and walnut cake? Thanks
mdej123
29th Jul, 2012
5.05
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.)
suebarnes
25th Jul, 2012
5.05
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.
daffers
22nd Jul, 2012
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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