How to make a basic vanilla cake (and 2 ways to eat it)
A basic vanilla cake is a must-have recipe in any baker's repertoire. It's a treat that's loved by all, and makes a fantastic base for decorating and fancying up with other flavours. Here you can see how to make a fluffy vanilla cake and turn it into two great desserts: Vanilla Layer Cake with Passionfruit Curd, or classic Australian Pink Jelly Cakes.
Master this vanilla cake recipe and you’ll have a cake ready to be dressed for any occasion.
How do you make vanilla cake from scratch?
- 125g (½ block) Fairy margarine, chopped, at room temperature
- 165g (¾ cup) caster sugar
- 2 tsp vanilla extract
- 2 eggs, at room temperature
- 125ml (½ cup) milk
- 200g (1 ⅓ cups) self-raising flour
Preheat oven 180°C/160°C (fan forced) and grease a 20cm round cake pan, or 20cm x 30cm lamington pan if making the Pink Jelly Cakes. Line base and sides with baking paper, extending paper 3cm above pan edges
To make cake, beat Fairy margarine, sugar and vanilla in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture may look curdled at this stage
Add milk and sifted flour, in two batches, folding until combined. Spoon into prepared pan. Smooth over top
Cook 45-50 minutes in the round cake pan, 25 minutes in the lamington pan, or until lightly golden and a skewer inserted into the centre comes out clean. Remove. Stand in pan 10 minutes. Transfer to a wire rack to cool
Now you have a fluffy vanilla cake! It's delicious on its own, but to really make the most of it take it a bit further with one of these recipes.