Vanilla cake for beginners

Ingredients

What you need.

• 250g (about 2 cups) plain flour
• 250g (about 1 and a quarter cups) caster sugar
• 250g (1 cup plus 2 tbsp) softened salted butter
• 4 large eggs at room temperature
• 2 tsp baking powder
• 2 tsp vanilla extract
• 4 tbsp milk
• Pinch of salt

Method

How to bake it.

1. Step 1. Preheat the oven to 175°C (gas mark 4). Grease and line two 8 inch round tins with baking paper.
2. Step 2. In a large bowl, beat the butter and sugar together until pale and fluffy. This usually takes about 5 minutes with a stand mixer or 8 with a hand whisk.
3. Step 3. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour to bring it back together.
4. Step 4. Sift the flour, baking powder, and salt over the bowl. Fold in gently with a spatula. Add the vanilla and milk and stir until the batter is smooth and dropping consistency.
5. Step 5. Divide the batter between the two tins, level the tops, and bake for 30 to 35 minutes. The cakes are done when a skewer in the centre comes out clean and the sides are pulling away from the tin.
6. Step 6. Cool in the tins for 10 minutes, then turn out onto a wire rack. Let them cool completely before frosting.

Tips for Harare bakers

A few things we have learned.

• Harare sits at altitude. If your cakes sink in the middle, reduce the baking powder by half a teaspoon and add an extra tablespoon of flour next time.
• Cold butter does not cream properly. Take the butter out of the fridge at least an hour before you start.
• Eggs at fridge temperature can split the batter. Sit them in a bowl of warm water for ten minutes before using.
• For a richer flavour, swap one teaspoon of vanilla extract for vanilla bean paste.

Want to learn it in person?

Take a baking lesson at the studio.

Cake basics, buttercream finishing, fondant, sugar flowers. Small group lessons in the studio. Beginners welcome.

See lessons →