Vanilla Cake

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September 16, 2015

The lovely crumb and delicate vanilla flavour of this cake will go with any icing, to perfection.

  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 mins

  • Yields: 1 9" inch Cake


1 ½ cups All-Purpose Flour Mix

¾ cup caster sugar or very fine cane sugar

6 tbsp butter, softened

2 large eggs

½ cup room-temperature milk

1 ½ tsp baking powder

2 tsp pure vanilla extract


1Prepare a 9" cake pan (spring form, bundt, etc) by greasing with butter (or any other fat) and sprinkle with a small quantity of flour (all-purpose, rice, or other gluten-free flour) and shake to distribute.

2Preheat the oven to 350F.

3In the bowl of a stand mixer, fitted with a paddle or a medium bowl, using electric beaters, beat the butter on medium speed, until it is creamed (lighter colour and fluffy).

4Slowly add the sugar and continue beating on medium for 1 minute, scraping the sides halfway through.

5Add 1 egg and beat until fully incorporated (no yellow visible).

6Add the other egg and beat until fully incorporated and add the vanilla.

7Beat in until no longer visible, around 30 seconds.

8In a medium bowl, mix together the flour, baking powder and salt, with a fork.

9Slowly add the flour mixture, ½ cup at a time, to the butter mixture, with the mixer set to it's lowest setting and alternate with the milk, ¼ cup at a time.

10Beat well and scrape down the sides, in between additions, made in the following order: ½ cup flour, ¼ cup milk, ½ cup flour, ¼ cup milk, remainder of flour.

11Pour the batter into the prepared pan and spread to the edges.

12Smooth the top and set in the centre of the oven for 25-30 minutes until the top springs back when lightly touched.

13A wooden toothpick should come out clean when inserted into the centre of the cake.

14See our video for proper cake-making techniques.

For a double layer cake, simply double the amounts of all ingredients in the recipe and bake for the prescribed time.


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