This vanilla plain cake will take you about 2 minutes to whip up (minus the cooking time).  It’s simply put everything in the bowl and mix for 10 seconds, scrape down the sides and mix again…  That’s it!

Once your cake has cooled, ice it with our basic icing recipe.  You can also search for our vanilla bean paste, which is super simple and what’s even better, you’re sure it’s preservative-free!

This cake will store well in an air-tight container for 3-4 days, but it freezes well iced and all.

TIP: Make sure the butter is soft before making it.
TIP: You can white or caster sugar in this recipe.

February 20, 2018
  • 5m
  • 40m
  • 45m
  • 1

Ingredients

  • 260 g self-raising flour
  • 130 g sugar
  • 120 g milk
  • 2 egg
  • 100 g butter
  • 3 tsp. vanilla bean paste

Instructions

Thermal Cooking Method

  1. Preheat oven to 160ºC. Grease and line a 20cm cake tin.
  2. Place all ingredients into the mixing jug and mix for 10 seconds/speed 4. Then scrape down sides and repeat for a further 20 seconds/speed 4.
  3. Pour batter into cake tin and bake for approx. 30-40 minutes or until a skewer inserted comes out clean.
  4. Leave to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.
  5. Ice with our basic icing recipe.

Traditional Cooking Method

  1. Preheat oven to 160ºC. Grease and line a 20cm cake tin.
  2. Place all ingredients into a bowl and mix with electric beaters until well combined.
  3. Pour batter into cake tin and bake for approx. 30-40 minutes or until a skewer inserted comes out clean.
  4. Leave to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.
  5. Ice with our basic icing recipe.

Nutrition

  • 8