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Vanilla Cake on a plate
35Total Time
130Prep Time
135Bake Time

Easy Vanilla Cake

Our favourite

3 Reviews

  • Vegetarian

About the bake

Who doesn't love a vanilla cake? We sure do and we guarantee that after trying our easy Vanilla cake recipe no other cake will compare. 

3 dreamy layers of vanilla sponge cake, flavoured with Nielsen-Massey Vanilla Extract, infused with a dreamy vanilla syrup and coated in the fluffiest vanilla bean buttercream. We dare you to resist sneaking a bit before sharing with your family and friends. 

Once iced, the cake is a blank canvas for you to let your creativity free; sprinkles, melted chocolate or leave it plain and simple. This cake is sure to be a crowd pleaser.

35Total Time
130Prep Time
135Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 5). Put some water in a cake tin or roasting tin and set in the bottom of the oven. Prepare three 7" sandwich tins by lining with baking parchment.

  2. Step 2:

    Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.

  3. Step 3:

    Add the eggs in 3 parts, beating well after each addition so that the egg is well incorporated. Add the vanilla. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk and mix.

  4. Step 4:

    Spoon the mix into tins and bake for 20 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack.

  5. Step 5:

    Whilst the cake is cooling make the vanilla syrup by heating together the sugar and vanilla in a pan until all of the sugar has dissolved. 

  6. Step 6:

    Carefully poke holes in the top of your sponges and pour over some of the syrup allowing the sponge to soak it up.

  7. Step 7:

    To make the buttercream; beat together the butter, icing sugar and vanilla bean paste until soft and fluffy. You can add a drop of milk to loosen the buttercream if needed.

  8. Step 8:

    Layer the sponge with buttercream, then coat the whole cake in buttercream. Pop in the fridge to chill before adding an additional layer of buttercream. To get a smooth finish, run a pallet knife under boiling water before smoothing round the cake. 

  9. Step 9:

    Once your cake is smooth, decorate with your desired toppings such as melted chocolate and spinkles or leave plain & serve.


  • For the Sponges

    • 400g Unsalted butter (softened)
    • 400g Billington's Unrefined Golden Caster Sugar
    • 6 Free range large eggs
    • 400g Allinson's Self Raising Flour
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 3 tbsp Whole milk
  • For the Vanilla Syrup

    • 100g Billington's Unrefined Golden Caster Sugar
    • 1.5 tsp Nielsen-Massey Vanilla Bean Paste
  • For the Buttercream

    • 300g Unsalted butter (softened)
    • 600g Silver Spoon Icing Sugar
    • 1.5 tbsp Nielsen-Massey Vanilla Bean Paste


  • 3x 7in sandwich tin
  • Mixing bowl
  • Paintbrush

Nutritional Information

per 148g
  • 725cal Energy
  • 38g Fat
  • 23g of which Saturates
  • 88g Carbohydrates
  • 70g of which Sugars
  • 5.6g Protein
  • 0.33g Salt

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