About the Recipe
This classic vanilla sponge cake is light, fluffy, and with a tender crumb that simply melts in your mouth. Each slice is a taste of heaven, with a subtle sweetness and rich vanilla aroma that fills the air. It’s the perfect canvas for a variety of toppings, from fresh berries to a drizzle of chocolate ganache. Whether served at a celebration or enjoyed as a simple treat, this cake is sure to bring smiles to everyone’s faces
Ingredients
Cake Ingredients
200g self-raising flour
200g unsalted butter, softened
200g caster sugar
4 large eggs
2 tsp vanilla extract
2 tbsp milk
Buttercream Frosting
1 cup unsalted butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons whipping cream
Preparation
Instructions for Cake
Preheat your oven to 180°C (160°C fan) and grease two 20cm round cake tins.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, adding a spoonful of flour with each to prevent curdling.
Stir in the vanilla extract.
Fold in the remaining flour with a spatula until the batter is smooth.
Divide the batter evenly between the prepared tins.
Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.
Let the cakes cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Instructions for Buttercream Frosting
In a large bowl, beat the softened butter until smooth and creamy.
Gradually add the confectioners’ sugar, one cup at a time, beating well after each addition.
Stir in the vanilla extract.
Add the whipping cream and beat on high speed until the frosting is light and fluffy about 3 minutes.
This buttercream is versatile and can be easily colored or flavored as you like.