Vanilla Cake
Made from scratch with simple pantry ingredients, this easy Vanilla cake delivers bakery-style results with a rich vanilla taste. Paired beautifully with a smooth, slightly sweet cream cheese frosting.
Servings 12
Calories 390kcal
Ingredients
Vanilla Cake
- 200 grams / 1 cup superfine/caster sugar
- 282 grams / 1 ¾ cups plain flour
- 8 grams / 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 150 grams / 5.3 ounces butter softened
- 83 grams / ⅓ cup whole milk
- 123 grams / ½ cup buttermilk
- 3 teaspoons vanilla extract
- 135 grams / 3 medium eggs room temperature
Cream Cheese Frosting
- 60 grams / 4 tablespoons + 1 teaspoon butter room temperature
- 82 grams / ¾ cup + 1 tablespoon confectioner/icing sugar
- 187 grams / 6.6 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
Instructions
Vanilla cake
- Preheat your oven to 180C/350F and line a cake tin with greaseproof paper.
- Place the sugar, flour, baking powder and salt into a bowl.
- Add the butter and beat on low until the mixture has a wet sand appearance and no butter portions remain that are larger than a pea (the smaller the better), approximately 2 minutes.
- Pour the milk, buttermilk and vanilla extract into a small jug and stir together until smooth, pour into the dry ingredients and combine on low until no dry portions remain in the bowl.
- Scrape down the sides of the bowl and add in one egg and beat on low until it is fully combined, approximately 40 seconds.
- Repeat with the remaining egg and beat until combined.
- Pour evenly into the cake tin and spread out evenly.
- Place in the oven until golden, approximately 45 minutes or until a skewer comes out clean.
- Remove and allow to cool in the tin for 5 minutes before turning upside down onto a cooling rack.
- Set aside to cool completely.
Cream Cheese Frosting
- Place the butter into a bowl and whip until pale, approximately 3 minutes.
- Toss in the sugar and whip until it's well combined and smooth, at least 1 minute.
- Add the cream cheese and whip a further 30 seconds before adding in the vanilla extract and combine.
- Spoon on the top of your loaf and smear out over the entire loaf.
- Slice and serve.
- Dig in!
Notes
- Vanilla extract: Pure vanilla extract helps give our cake it's signature and depth of flavor here. You could also add fresh vanilla bean seeds into the batter to really enhance the flavor.
- Cream cheese: The core of our creamy frosting is room temperature full fat cream cheese, this helps to ensure the frosting is spreadable.
- Cake tin: A spring form tin that is 20 cm or 8 inches was used, however, a standard cake tin of similar size would also work.
Nutrition
Calories: 390kcal