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Vanilla Cake

Vanilla Cake
Cooking Method ,
Prep Time: 20 min Cook Time: 35 min Total Time: 55 mins
  • 250 grams Butter
  • 400 grams Sugar ((500ml))
  • 4 Large Eggs
  • 400 grams Cake Flour
  • 15 milliliters Baking Powder
  • 5 milliliters Salt
  • 250 milliliters Full Fat Milk
  • 15 milliliters Vanilla
  • Frosting:
  • 350 grams Butter (softened at room temperature)
  • 700 grams Icing Sugar
  • 1 pinch of Salt
  • 15 milliliters Vanilla Extract
  • 30 milliliters Full Fat Milk (optional)
  1. 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.
  2. 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.
  3. Add the eggs, one at a time, beating well after each addition.
  4. 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.
  5. Finally, add the vanilla essence and mix well.
  6. Divide the batter evenly between the prepared pans. Bake for 30 - 35 minutes.
  7. Cool for 5 minutes in the tins. Transfer the cakes onto a wire rack and cool completely before frosting.
  8. Frosting:
  9. Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment.
  10. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
  11. 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.
  12. Add vanilla and a pinch of salt and combine until well incorporated.
  13. Mix the buttercream for a further 5 minutes.
  14. Note: Add milk until the frosting has reached the preferred consistency (optional).
Nutrition Facts

Serving Size 12

Lukas Coetzee

Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.