How To Prepare Vanilla Cake Recipe Uk Quick

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Vanilla cake – a classic for a reason! This humble bake is a staple in British kitchens, perfect for afternoon tea, birthdays, or just a sweet treat. It’s incredibly versatile, delicious on its own or dressed up with frosting, buttercream, and sprinkles.

This recipe takes you back to basics, creating a light, fluffy vanilla cake that’s easy enough for baking beginners but impressive enough for seasoned bakers. With simple ingredients and straightforward instructions, you’ll be whipping up this crowd-pleaser in no time.

My very best Vanilla Cake - stays moist  days! - RecipeTin Eats
My very best Vanilla Cake – stays moist days! – RecipeTin Eats


175g unsalted butter, softened

  • 175g caster sugar
  • 3 large free-range eggs
  • 275g self-raising flour
  • 125ml milk
  • 1 tsp vanilla extract

  • Baking Essentials:

    20cm round cake tin (greased and lined)

  • Mixing bowl
  • Electric whisk or hand mixer (optional, but recommended for a smoother batter)
  • Sieve
  • Spatula

  • Instructions:

    1. Preheat the oven: Fire up your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. While it’s heating, get your cake tin ready. Grease it generously with butter and line the bottom with baking paper for easy removal later.
    2. Cream the butter and sugar: In your mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This step incorporates air into the batter, making your cake rise beautifully. Use an electric whisk or hand mixer for best results, but a good old-fashioned wooden spoon works too!
    3. Beat in the eggs: One by one, crack in the eggs and beat them well into the mixture after each addition. Make sure everything is fully incorporated before adding the next egg.
    4. Sift and fold in the dry ingredients: In a separate bowl, sift the self-raising flour. This removes any lumps and helps aerate the flour for a lighter cake. Gradually fold the sifted flour into the wet ingredients using a spatula. Be gentle – you don’t want to knock out all the air you incorporated earlier!
    5. Add the milk and vanilla: Pour in the milk and vanilla extract and continue to fold until just combined. Don’t overmix – a few streaks of flour are perfectly fine.
    6. Bake it! Pour the batter evenly into your prepared cake tin. Pop it into the preheated oven and bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
    7. Cool completely: Once baked, take the cake out of the oven and leave it to cool completely in the tin on a wire rack. This prevents the cake from collapsing. Resist the urge to dig in straight away – a good cake needs time to settle!

    Decoration Inspiration:

    While this vanilla cake is delicious on its own, it’s a fantastic base for all sorts of decorations. Here are a few ideas to get your creative juices flowing:

    Simple dusting: Dust the top of the cooled cake with icing sugar for an elegant touch.

  • Whipped cream and berries: Fresh whipped cream and a scattering of seasonal berries are a classic and refreshing combination.
  • Buttercream magic: Frost the cake with your favourite buttercream recipe. You can keep it simple or get fancy with piping techniques and sprinkles.
  • Chocolate ganache: Pour a rich chocolate ganache over the cake for a decadent treat.

  • Nutrition Facts (per slice):

    Please note that these are approximate values and can vary depending on the specific ingredients you use.

    Calories: 300 kcal

  • Fat: 15g
  • Saturated Fat: 8g
  • Carbohydrates: 35g
  • Sugars: 25g
  • Protein: 5g

  • Conclusion:

    This vanilla cake recipe is a keeper! It’s simple to make, uses readily available ingredients, and delivers a delicious result every time. Whether you’re a seasoned baker or just starting out, this recipe is a perfect introduction to the wonderful world of baking. So, preheat your oven, gather your ingredients, and get ready to enjoy a slice of pure vanilla perfection!

    Frequently Asked Questions:

    1. Can I use a different type of flour?

    Self-raising flour is ideal for this recipe as it already contains baking powder, making the cake rise nicely. However, if you don’t have any, you can substitute it with plain flour (all-purpose flour) mixed with 1 teaspoon of baking powder.