This is an amazing, soft, moist and fluffy vanilla cake. Ideal for any tea-party.

Vanilla Cake
Ingredients
Instructions
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Preheat your oven to 160°C and prepare 2x20cm cake rounds by lining the bottom with parchment paper and greasing the sides with non-stick spray.
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In the bowl of an electric beater or stand mixer, beat the butter & sugar together until very light in color and creamy, about 5 minutes.
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Add the eggs, one at a time, beating well after each addition.
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Sieve the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk, beating well after each addition.
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Finally, add the vanilla essence and mix well.
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Divide the batter evenly between the prepared pans. Bake for 30 - 35 minutes.
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Cool for 5 minutes in the tins. Transfer the cakes onto a wire rack and cool completely before frosting.
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Frosting:
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Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment.
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Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
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Add icing sugar, 1/2 a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 30 seconds to lighten the frosting.
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Add vanilla and a pinch of salt and combine until well incorporated.
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Mix the buttercream for a further 5 minutes.
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Note: Add milk until the frosting has reached the preferred consistency (optional).
Serving Size 12