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Simple Soft Vanilla Cake makes afternoon tea feel extra special. The fluffy crumb is lovely with icing or a dusting of sugar.
This Simple Soft Vanilla Cake is buttery, light and easy to make at home. It’s the sort of cake that fits perfectly beside a hot cup of tea.
Why You Will Love and Enjoy Simple Soft Vanilla Cake
- This is the kind of cake you can mix up without making a production of it, and it comes out soft, buttery and pleasantly vanilla flavoured.
- One bowl means less washing up.
- The ingredients are everyday staples you probably already have.
- It’s lovely plain but gives you plenty of room for icing, fruit or other toppings.
What happens when you beat a simple cake batter for a full 5 minutes?
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Simple Soft Vanilla Cake
- Prep Time: 10
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8–10 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This soft vanilla cake is one of those dependable little bakes that come together in one bowl and tastes lovely with a cup of tea. It’s light, buttery and simple enough for everyday baking, but you can dress it up when you feel like it.
Ingredients
- 1/2 cup plus 1 tablespoon – 125 g soft butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup milk
- 1 1/2 cups flour
- 3 tsp baking powder
- 1 tsp vanilla essence
Instructions
- Preheat your oven to 350⁰F (180⁰C). Lightly grease a round or square cake tin, about 20 cm, and line the base with parchment paper. This makes getting the cake out much easier.
- Add 125 g soft butter, 3/4 cup sugar, 3 large eggs, 1/2 cup milk, 1 1/2 cups flour, 3 tsp baking powder and 1 tsp vanilla essence to a mixing bowl.
- Beat everything together for about 5 minutes until the batter is noticeably lighter, smooth and fluffy. Don’t worry if it looks a little soft; that’s what you want.
- Pour the batter into the prepared cake tin and gently smooth the top.
- Bake at 350⁰F (180⁰C) for about 30 minutes, or until the top is lightly golden and a skewer inserted into the centre comes out clean or with a few moist crumbs attached. If the cake needs another few minutes, give it 3 to 5 minutes and check again.
- Let the cake cool in the tin for about 10 minutes, then carefully turn it out onto a wire rack and let it cool completely before cutting.
- Once cool, slice and serve as it is, dust with icing sugar, or add your favourite icing if you’re turning it into more of a celebration cake.
Notes
Prepared, tried, and tested by Rashida
Additional Information
- Why is the butter softened rather than melted? Soft butter blends properly with the sugar and helps create a lighter cake. Let 125 g butter sit at room temperature until soft but not melted.
- Why does the batter need to be beaten for 5 minutes? The longer beating time helps incorporate air into the batter, giving the finished cake a lighter, fluffier texture.
- What size cake tin works best? A 20 cm round or square cake tin works well. A larger tin will produce a thinner cake and may shorten the baking time.
- How do I know when the cake is baked? Insert a skewer into the centre. It should come out clean or with a few moist crumbs. Wet batter means it needs a few more minutes.
- Can I use salted butter? Yes. Salted butter works well and doesn’t require another adjustment to the recipe.
- Can I substitute the milk? Yes. Whole milk or 2% milk both work. An unsweetened plant-based milk can also be used.
- Can I substitute vanilla essence? Yes. Use 1 tsp vanilla extract instead.
- Can I add other flavours? Yes. Lemon zest, orange zest, chocolate chips or finely chopped nuts can be added to customize the cake.
- Can I make cupcakes with the batter? Yes. Divide the batter between lined muffin cups, filling each about two-thirds full. Start checking them after about 18 to 22 minutes.
- Can the cake be frozen? Yes. Cool it completely, then wrap the whole cake or individual slices tightly and place them in a freezer bag or airtight container. Freeze for up to 3 months and thaw at room temperature.
- How long can the cake be stored? An unfrosted cake can be kept in an airtight container at room temperature for up to 3 days. If it has a perishable icing or filling, refrigerate it and bring it to room temperature before serving.
- What happens if the cake is overbaked? It can become dry and lose some of its soft texture. Start checking around the 30-minute mark and remove it once the skewer shows the cake is done.
This Simple Soft Vanilla Cake offers a tender crumb, buttery flavour and gentle vanilla sweetness in every slice. It’s quick enough for an ordinary afternoon, versatile enough for celebrations and easy to finish with icing, fruit or a simple dusting of sugar
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