Easy Vanilla Cake. We have a cake recipe for almost any occasion, and if you love this vanilla cake you'll also love Mint Chocolate. Simple ingredients and preparation make this vanilla cake an easy, flavorful dessert for entertaining or when you're craving something sweet. This buttery vanilla layer cake is covered in a simple, creamy vanilla buttercream, making it perfect It's taken me years to get it just right.
This is one of those easy, homemade cake recipes that everyone.
My vanilla cake recipe yields a very tender and moist cake with just the right amount of sweetness and vanilla flavor!
This easy cake recipe can be made with all egg whites or whole eggs.
You can have Easy Vanilla Cake using 9 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Easy Vanilla Cake
- It's 200 g of self raising flour - sifted.
- It's 125 g of granulated white sugar(seperated in 2 bowls, you can eyeball it, it does not have to be exactly half).
- It's 150 g of unsalted butter - room temperature.
- You need 4 of large eggs - room temperature.
- You need 1/4 teaspoon of salt.
- You need 1 tablespoon of vanilla essence.
- It's of For the Icing:.
- It's 100 g of Icing sugar.
- It's of Few tablespoon of boiling water.
Moist Vanilla Cake Recipe With Easy Buttercream. How to make the best vanilla cake with the reverse creaming method. Super moist, delicate texture and unforgettable flavor. This vanilla cake recipe is so easy, just mix ingredients in one bowl and bake!
Easy Vanilla Cake instructions
- Preheat oven to 200 degrees C (400 degrees F). Butter and line your baking pan with baking paper..
- Mix the sifted self raising flour and salt in a bowl using a spoon or whisk..
- In another bowl, crack the 4 eggs carefully, making sure there's no shell in the bowl. Add half of the sugar and the vanilla essence and beat until creamy and frothy - about 5 mins..
- In another bowl, add the softened butter and rest of the sugar. Cream until the sugar has incorporated well with the butter - about 5 minutes..
- Add the egg mixture in 3 batches and mix after each addition..
- Fold in the flour and salt mixture, until just combined..
- Fill baking pan with batter. This batter is a thick batter. Flatten the top using a slanted spatula..
- Put the baking pan on the medium level shelf in the oven and decrease the temperature to 170 degrees Celcius..
- Bake at 170 degrees Celcius for about 25 mins. Cake is fully cooked when a toothpick inserted in the middle of the cake comes out clean..
- Leave cake to cool down in the pan for 5-10 mins and then turn onto a grill rack..
- Let cake cool completely before adding any icing..
- Preparing the icing: - Add sifted icing sugar to a bowl. Add water, 1 tablespoon at a time. - Mix vigorously with a spoon or whisk until well combined and a thick icing is obtained. - For coloured icing, you can add few drops of your favourite colouring, one drop at a time until desired colour is achieved.
- Using a slanted spatula, pour 1 tablespoon of the icing mixture at a time on the cake and spread evenly. You just want a few millimetres of icing.
- Let icing cool until firm and cut using a sharp knife into desired shapes and serve..
- Can be stored in an airtight container for 2-3 days at room temperature. Or pop in the fridge for it to last just over 1 week. - It is recommended to eat the cake at room temperature to enjoy the buttery cake together with the melt-in-your-mouth icing.
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