Who doesn’t love a tasty slice of vanilla cake? It is one of the best memories of childhood – a thick slice slathered with buttercream for tea or breakfast; a glorious birthday cake with pink or blue buttercream; slices deliciously layered amidst a decadent trifle; a dainty cupcake with swirls of vanilla buttercream… are you getting the picture? Mmmmmm…
It may be simple, some may even call it humble, but it is never plain. It is the little black dress of cakes. My recipe is so simple – a one-bowl method. And it is delicious! Quick to bake, it stays fresh for days and makes a beautiful celebration cake. Makes 12 fluffy cupcakes or a delicious loaf cake.
Ingredients (one portion of batter for a loaf cake)
- 125g of butter/margarine (at room temperature)
- 3/4 cup (165g) castor sugar
- 1C (150G) self-raising flour
- 1tbsp cornflour
- 1tbsp vanilla essence/1tsp vanilla extract
- 1/4 cup full cream milk
- 2 large eggs
Method
- Heat oven to 180 degrees celsius.
- Grease and a line a small loaf pan, or a 12-cup muffin pan, or a 20cm round cake pan. (See quick batch of cupcakes.)
- Place all ingredients in a bowl and mix with an electric mixer. Alternatively, add to a mixing bowl of a stand mixer and beat until the batter pales in colour (around 3 minutes as a guide).
- First beat on medium speed to combine all ingredients and then medium-high speed to completely mix the batter into a smooth mixture. (see tips for cake mixing and baking here)
- Add batter into pan and bake for 25 – 30 minutes.
- Cool the cake in the pan for about 5 minutes before removing and placing on a cooling rack.
- Slice and eat!
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Variation #2: Cupcakes
- Use the same recipe and divide into 12 cupcakes.
- Bake in a 180 degrees celsius oven for about 20-25 minutes.
- Once cooled, decorate to your heart’s content.
Variation #3: Celebration vanilla cake (serves 10-12) Double The Recipe
- 250g butter/maragrine
- 1.5c of castor sugar
- 2c of self raising flour
- 2TB of cornflour
- 4 large eggs
- 2TB of vanilla essence/1TB vanilla extract
- 1/2c of full cream milk
Follow the same method as when making the loaf. Grease and line the bottom of 2 X 20cm cake tins or 3. I sometimes use 3 X 18cm tins as well. Divide mixture into tins and bake for 25 – 30 minutes until a deep golden and springy to the touch. Cake will come away from the sides of tin. Cool, turn out on cooling rack. When cake is ready, dress up for the party. (see frostings and icings)
Variation #4: Afternoon tea cake (topped with apricot jam
and desiccated coconut)
Use one portion of cake mixture and bake in a 20cm round cake pan – 180 degrees celsius for about 25-40 minutes. While cake is cooling, spoon about 5 TB of apricot jam into a little bowl and beat a little with a spatula or fork, until smooth. Once done, remove cake after a 5 minute cooling down period.
While warm liberally slather the smoothed apricot jam over the cake and add a sprinkling of dessicated coconut. It is delicious served for tea, or even doubles up just fine as dessert. Maybe add some whipped cream.
Variation #5: Sheet cakes
Double or triple the recipe depending on the size of your tray. A sheet cake is very versatile and works out great for a picnic, party, having many people over, sending cake for a bake sale or children’s birthday cake for school. And just a few simple decorations make a fabulous cake. These cakes can be baked in foil containers and decorated in the same container once cooled.
Variation #6: Trifle
When I say ‘trifle’ I am talking about a simple
layering of the vanilla cake cut into slices, spread with some jam, layered with some whipped cream and fruit. Of course the sky is the limit as to what you can add – custard, jelly, chocolate, nuts, caramel, marscopone etc.
Variation #7: Other mentions
Don’t be limited by my 6 suggestions… Some honourable mentions are cake pops, Lamingtons, mini slices, cake-in-a-jar… The baking world is your oyster – have some fun!
