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.
Method
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.
Step 2:
Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.
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.
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.
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.
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.
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.
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.
Step 9:
Once your cake is smooth, decorate with your desired toppings such as melted chocolate and spinkles or leave plain & serve.
Ingredients
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
- 100g Billington's Unrefined Golden Caster Sugar
For the Buttercream
- 300g Unsalted butter (softened)
- 600g Silver Spoon Icing Sugar
- 1.5 tbsp Nielsen-Massey Vanilla Bean Paste
Utensils
- 3x 7in sandwich tin
- Mixing bowl
- Paintbrush
Recipe Reviews
Oh my god, This is so good. I can't believe it has took me so long to actually try this.
Made this for Mother’s Day. It was such a lovely sponge. Light and vanilla-ery this is my new go-to sponge I think.
My very first cake! It turned out so good. Thank you Baking Mad. I'll be making this again for sure.
Ingredients
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
- 100g Billington's Unrefined Golden Caster Sugar
For the Buttercream
- 300g Unsalted butter (softened)
- 600g Silver Spoon Icing Sugar
- 1.5 tbsp Nielsen-Massey Vanilla Bean Paste
Utensils
- 3x 7in sandwich tin
- Mixing bowl
- Paintbrush