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Vanilla Cake – Back To Basics!

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A Delicious Two Layer Vanilla Cake with Vanilla Buttercream and Strawberry Jam!

Back in 2018, I thought I would start a new series on my blog – Back to Basics. As much as I hope that all my recipes are simple and doable by anyone of any baking ability, I know that some are not! Or, some people do just want to learn the basics – and I want to help with that!

I thought that I would go for an absolute classic for my fourth instalment, a Vanilla Cake. This beauty is a two layer Vanilla Sponge cake, with Vanilla Buttercream frosting, and one of my favourite Jam flavours… Strawberry!

Okay, so Back to Basics has potentially gone a little bit too basic now, with a Vanilla Cake.. but I’ve had endless requests. I do have a Victoria Sponge recipe on my blog already, but this a two layer beauty and potentially explained in a much better way. I hope.

My first part of the Back to Basics series was my Triple Chocolate Brownies, followed by my No-Bake Vanilla Cheesecake, and then thirdly the Chocolate Cake. I figured doing a Vanilla recipe would fit with the system and alternating between the two flavours!

But anyway… this is basically the most simple yet most scientific of cakes. It only really takes four ingredients to make something DELICIOUS, but you have to get it right. It doesn’t really matter whether you use a two egg recipe, three egg, four egg etc… as long as the ratios are equal.

There are obviously other factors that are involved with getting the perfect cake – but really the ratio, how you mix it, and the oven being the correct temperature is so important! I use a Fan oven, so I bake my cake at 160 degrees! As my oven is new, it helps so much, but with other ovens I have used an Oven Thermometer to make sure my oven is correct before baking – as ovens can be drastically out!

I’ve mentioned this before, but I’ve heard (this could be incorrect), that the ovens on The Great British Bake off are tested each day before the contestants start by baking a Victoria sponge – as it’s the most classic and scientifically easy bake! If the bake doesn’t bake correctly, but you know its weighed and mixed correctly, then usually it means it’s the oven.

If you know your oven is at the right temperature – just make sure you mix it correctly. I personally switch between the all in one method, and the beating sugar and butter first method – but in general, I find the beating the sugar and butter together method is better for the most.

If the butter is too cold for the cake, it can make the cake mixture a little lumpy. I usually use room temperature unsalted butter (the kind you get in foil), or Stork for cake sponges. Either work absolutely fantastically! However, for the Buttercream, you must NOT use Stork. Only use Unsalted Butter for the Buttercream – otherwise it can split or taste horrible!

I personally use my Kitchenaid Mixer with the scraper paddle attachment for a majority of my baking – and all my cake mixes and buttercreams. I don’t use a whisk, as that creates too much air, and can be quite faffy – but if you have just a handheld mixer, then the whisk attachments for those are fine.

You can easily make a cake mix and such with just your hand, a bowl and a spatula, but for buttercream it does take a bit more welly to get it just perfect! You could go the whole hog and make your own Homemade Jam if you want, but I just thought I would stick with this recipe being about the actual cake!

I hope you all love this recipe, and no I am not claiming I created it, because it’s been around for centuries and centuries – it’s just science! But honestly, enjoy! x

Vanilla Cake - Back To Basics!

A Delicious Two Layer Vanilla Cake with Vanilla Buttercream and Strawberry Jam!
5 from 16 votes
Print Pin Rate
Category: Cakes
Type: Cake
Keyword: Vanilla
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 14 Slices
Author: Jane's Patisserie

Ingredients

Cake!

  • 250 g Unsalted Butter/Stork
  • 250 g Caster Sugar
  • 250 g Self Raising Flour
  • 5 Medium Eggs
  • 1 tsp Vanilla Extract

Buttercream!

  • 200 g Unsalted Butter (room temp)
  • 400 g Icing Sugar
  • 1 tsp Vanilla Extract

Extras!

  • 200 g Strawberry Jam
  • Sprinkles

Instructions

  • Preheat your oven to 180C/160C Fan and line two 8"/20cm tins with parchment paper, and leave to the side. 
  • Beat together your Butter and Sugar for 3-4 minutes until light and fluffy!
  • Add in your Self Raising Flour, Eggs and Vanilla and beat again for a a couple of minutes till smooth.
  • Try not to over beat - mix until it comes together and is smooth
  • Split the cake mix between the two tins. I weigh it to make sure its even - each mix should weigh 500g each (roughly)
  • Once in the tins, bake in the oven for 30-35 minutes, or until baked through. I check my cake is baked by using a skewer, and listening carefully to see if it bubbles!
  • Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to finish cooling. 
  • To make the Buttercream, make sure your butter is at room temperature. 
  • Beat the Butter on its own for 3-4 minutes, I use the paddle attachment. 
  • Once the Butter is nice and supple, add the icing Sugar in 1/2 at a time, and beat fully before adding any more in. 
  • Add in the Vanilla, and beat again for 3-4 minutes until it's all come together. 
  • Carefully pipe or spread half of your Buttercream onto the first cake, and then top with some Jam.
  • Add the second sponge on, and then spread the rest of the Buttercream on top. 
  • Decorate with your favourite sprinkles, and enjoy!

Notes

  • This cake will last for 3 days at room temperature, in a cake box. 
  • You don't have to use the vanilla, but obviously that is the theme of the cake!
  • You should always use Vanilla Beans/Pasta/Extract over Essence as its much more natural!
  • The Jam is optional - or you can swap to whatever flavour you prefer!
Nutrition Facts
Vanilla Cake - Back To Basics!
Amount Per Serving
Calories 488 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 127mg42%
Sodium 33mg1%
Potassium 60mg2%
Carbohydrates 62g21%
Sugar 45g50%
Protein 4g8%
Vitamin A 810IU16%
Vitamin C 1.2mg1%
Calcium 22mg2%
Iron 0.5mg3%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

91 Comments

  • Natalie
    July 13, 2020 at 9:17 am

    5 stars
    Hello!
    I’m looking to make this for my daughters birthday, could you tell me please if there’s any type of confectionary/sprinkles etc that I could add to the sponge before baking to make it a confetti style cake? I wish to keep the light colour of the sponge so want to avoid adding food colouring. Thank you for your help!

    Reply
    • Jane's Patisserie
      July 13, 2020 at 11:36 am

      Hey! Have a look at my funfetti cake as I link to good sprinkles on there! xx

  • Gillian
    July 10, 2020 at 8:04 pm

    Hi Jane, I’m keen to make this using a 9” tin so I know to increase the ingredients by a third. I wanted to ask if I could add some desiccated coconut to make it a coconut cake or would that make it too heavy? Thanks 🙂

    Reply
    • Jane's Patisserie
      July 11, 2020 at 7:47 pm

      Hey! You could definitely add some desiccated coconut – it shouldn’t be that heavy as I have done this in other recipes before and it’s been lovely!

  • Nicki
    July 8, 2020 at 3:08 pm

    Hi Jane
    Any tips to stop it curdling when using the creaming method. I add the flour with the eggs but it still seems to happen.
    Thank you
    Nicki

    Reply
    • Jane's Patisserie
      July 8, 2020 at 6:28 pm

      When you add the eggs, add a little flour at the same time. I cream the butter and sugar, beat till fluffy, and then add all of my eggs and flour and it doesn’t curdle x

  • Kevin
    July 2, 2020 at 6:27 pm

    5 stars
    Hi Jane, recipe sounds exactly what I’m looking for. Can you kindly tell me how thick are the cake layers?. Would this stand up to being covered in ganache and sugarpaste? I normally have 4 x 1″ layers in my cakes.

    Reply
    • Jane's Patisserie
      July 2, 2020 at 7:32 pm

      Hey! Honestly I am no completely sure – but maybe they’re 1.25-1.5″ roughly?! And yet they should do if chilled first to make them slightly firmer! x

  • Elizabeth Fowler
    June 29, 2020 at 9:53 am

    Hi Jane,

    if I made this in to a 3 tier cake using 2 tins (baking 2 then baking 1 on its own) how would you adjust the cooking time?

    thanks!

    Reply
    • Jane's Patisserie
      June 29, 2020 at 9:55 am

      Have a look at my Victoria sponge celebration cake as that’s a 3 layer one x

  • Susie
    June 9, 2020 at 11:13 pm

    Is this similar to your Victoria Sponge cake but 2 tiers? Thank you

    Reply
  • Elena
    June 7, 2020 at 2:46 pm

    Hi Jane,

    Can I ask what depth your 8 inch tins are please?

    Reply
  • Loni Knott
    June 5, 2020 at 7:58 pm

    Hi,

    If I only want to use buttercream just for the middle of the cake and not on top, can I halve those ingredients?

    Thanks

    Reply
  • Sarah
    May 30, 2020 at 12:18 pm

    Hi Jane. This might be a silly question, but how do you get the edges of the sponge to be smooth/straight? I get indents from the parchment paper and it looks untidy x

    Reply
    • Jane's Patisserie
      May 30, 2020 at 12:23 pm

      So for cakes I often don’t line the sides, but always the bottom as that’s the bit that can get stuck – for very deep cakes (like for my wedding cake) I lined the sides! x

  • lyanne
    May 26, 2020 at 7:12 pm

    Hiya Jane! If I made this is it essentially a Victoria Sponge cake but 2 tiers? I’m dyslexic so reading the Victoria Sponge cake recipe on your old layout is hard whilst the new layout on your vanilla cake is much easier to process. Thank you.

    Reply
  • Amanda Weston
    May 23, 2020 at 1:14 pm

    Hi jane love your recipes unfortuneately I only have a 6inch tin available. How would I alter the recipe for a 6inch cake with 3 layers please x

    Reply
    • Jane's Patisserie
      May 24, 2020 at 1:38 pm

      Hey! It depends on the depth that you want – but you could increase everything to 300g (rather than 250g), and then split between three 6″ tins! x

  • Sumayyah
    May 23, 2020 at 1:04 am

    Hi I only have large eggs at home and not medium, do I still make the recipe with 5 eggs or do I use 4 eggs instead?

    Reply
    • Jane's Patisserie
      May 23, 2020 at 9:45 am

      Hey – you need to use 4 large eggs, and 240g of the rest of the ingredients!

  • Neelam
    May 22, 2020 at 7:21 pm

    Hi, I’d like to bake this cake using a 9inch baling tin. What measurements would I need for the ingredients?

    Reply
    • Jane's Patisserie
      May 22, 2020 at 7:46 pm

      You need to use 1/3 more! I would use a 400g mix!

  • Katie
    May 21, 2020 at 7:55 pm

    5 stars
    I made this cake last weekend and OH MY GOD it was AMAZING!! Everyone I gave a slice to said how amazing it was <3

    Reply
  • Becky
    May 19, 2020 at 9:17 pm

    I’m going to try this for my daughter’s birthday next week and attempt to butter cream round it , if I’m going to make it 3 tiers I understand I need to add on half the ingredients but how many eggs would you use? As 5 are in the recipe?

    Reply
    • Jane's Patisserie
      May 20, 2020 at 1:24 pm

      I would use a 400g mix for three tins, and use 8 medium eggs! X

  • Laura
    May 19, 2020 at 8:59 am

    Hi Jane! Thanks for always replying to my never ending questions about 6 inch tins!!

    So I made this today and split between three 6 inch tins, didn’t get the rise I wanted, would you say split between two 6 inch tins? They are deep ones. Or should I make a bigger mix and split between the three? If so, how much more would I add? Sorry for all the questions!!

    Laura xxx

    Reply
    • Jane's Patisserie
      May 20, 2020 at 8:56 pm

      Hey!! So you could definitely do just two, but bake for longer instead!! That would make them definitely Depp enough!! xx

  • Amy
    May 18, 2020 at 5:26 pm

    Would I be able to use salted butter or will that effect the flavour / consistency of the cake?

    Reply
    • Jane's Patisserie
      May 19, 2020 at 8:18 am

      Hey – it can make the cake salty, but otherwise, it should bake the same!

  • Moneek
    May 18, 2020 at 1:12 pm

    Hi, I want to use this recipe to make a 4 layer cake, using 6 inch tins. What would the ratio for ingredients be?
    Thanks x

    Reply
    • Jane's Patisserie
      May 19, 2020 at 3:04 pm

      Hey! I would actually keep it the same – a 6″ tin is about 2/3 in size, so you could bake it into four 6″ tins easily! Or you can reduce it down more if you don’t want them as deep! x

  • Amy
    May 17, 2020 at 12:31 pm

    Hi, what could i replace the jam with please as we arnt the biggest fans of it? Thanks

    Reply
    • Jane's Patisserie
      May 17, 2020 at 12:43 pm

      You can just leave it out, use fresh fruit, use any other spread and so on!

  • Sonal
    May 15, 2020 at 1:35 am

    5 stars
    Hi Jane

    I baked your Nutella cake yesterday and it was a HIT!
    I was to bake this vanilla sponge cake but with 3 layers instead of two.
    How much would I have to increase my ingredients by in grams?
    Thank you!x

    Reply
    • Jane's Patisserie
      May 15, 2020 at 9:23 am

      Hey! Ahh yay! I would increase the ingredients to 400g (8 medium eggs) and bake into three tins! x

  • Hannah
    May 12, 2020 at 11:12 pm

    5 stars
    Hey I noticed you said this cake will last ya room temp in a cake box, is this including the buttercream on top? Or will it have to be refrigerated? Thank you x

    Reply
    • Jane's Patisserie
      May 13, 2020 at 8:54 am

      Buttercream does not need to be refrigerated – room temp is best!

  • lucy fishleigh
    May 12, 2020 at 10:56 pm

    5 stars
    Could you replace the unsalted butter/Stork in the cake mixture for dairy free spread? Would this effect the bake at all?

    Reply
    • Jane's Patisserie
      May 13, 2020 at 8:54 am

      In the cake mixture it’s absolutely fine – but dairy-free buttercream is always softer!

  • Saniya
    May 9, 2020 at 3:02 pm

    I don’t have an 8inch tin can I use a 9 or 7? I can’t find any 8inch tins. Thank you x

    Reply
    • Jane's Patisserie
      May 9, 2020 at 7:06 pm

      I would personally use 7″ tins and bake for a bit longer! 9″ may make them too thin!

  • Paige
    May 6, 2020 at 5:01 pm

    Hey,

    Hope you’re well. I hope you don’t mind me asking, I cannot for love nor money find SR flour in ANY shop. I do have plain flour, Will this be an OK substitute with baking powder / bicarb soda. If so, what quantity do you recommend please?

    Thank you.

    Reply
    • Jane's Patisserie
      May 6, 2020 at 5:03 pm

      You use 2 level teaspoons of baking powder per 150g of plain flour – you whisk this in very well before using in any recipe! Sometimes its easier to multiply up and make a bigger batch!

  • Ashleigh
    May 4, 2020 at 4:56 pm

    5 stars
    This recipe is super easy to follow and tastes AMAZING!

    Reply
  • Louise
    May 4, 2020 at 9:11 am

    Clear step by step method. Delicious end result. I used dusted icing sugar over the top as opposed to buttercream but the whole thing was just perfect! Recipes are always just on point… not too much or lack of anything and i always get lots of compliments. Thank you 😊

    Reply
  • caitlin
    March 26, 2020 at 5:18 pm

    5 stars
    Great recipe which was very easy to follow. Its looks great and cant wait to taste it.

    Reply
  • Ashton Jarratt
    March 14, 2020 at 10:27 am

    Hi Jane,

    I always use your recipes they are awesome and I never ever have a fail!!!! So thank you for sharing all these, my family love them, you really inspire me.

    I was wanting to make a 6 tier rainbow cake and want to use a standard vanilla sponge- what measurements would you use?

    Thank you xx

    Reply
  • Lyn
    March 6, 2020 at 11:02 am

    Hi Jane
    In the vitoria sponge baking powder is used and in the vanilla cake there is none. Why is this different?

    Reply
    • Jane's Patisserie
      March 6, 2020 at 4:18 pm

      Because they are two different recipes – This is a post about a basic vanilla cake.

  • Jess
    February 28, 2020 at 3:52 pm

    Hello! I’ve made this cake a few times now – always gone down a treat and tastes lovely, but I find it to be a bit more dense than I would like. How do I get it to be more light & fluffy? Thank you 🙂

    Reply
    • Jane's Patisserie
      February 28, 2020 at 6:04 pm

      It shouldn’t be dense – but it depends on what you consider dense. How are you mixing it? are you definitely sure the oven is on the right setting/temp? are you using stork/butter?

  • T H
    February 25, 2020 at 5:43 pm

    5 stars
    Hi Jane,
    I’m really trying to improve my baking game and looking into your platform is a great start for me. I’m always getting my maths wrong in baking so wanted to ask, if I wanted to make a 9inch/23cm cake using a round sandwich tin, what would I alter the ingredient measurements to?

    Thank you

    Reply
  • MA
    February 5, 2020 at 10:23 pm

    5 stars
    Hello Jane
    Thumbs up Your cakes look sooo tasty and attractive am in Love with the cake texture.I really want to try but my problem is In my country is difficult to get selfrising flour , please can you help me how much baking powder can I add if am not using selfrising flour

    Reply
    • Jane's Patisserie
      February 6, 2020 at 8:29 pm

      For this I would use 1.5-2tsp baking powder!

  • Sarah
    January 16, 2020 at 12:34 pm

    Hi Jane,
    What quantities would you recommend for a 7” tin?

    Reply
    • Jane's Patisserie
      January 16, 2020 at 2:18 pm

      A 200g mix would be the best – 200g flour, sugar, butter and 4 medium eggs! x

  • Caroline Litteboy
    November 23, 2019 at 6:19 pm

    Hi Jane,
    I bought the oven thermometer through the link above. Please can I ask when you put the thermometer in the oven and do you bake your goodies in centre?
    Many thanks
    Caroline

    Reply
    • Jane's Patisserie
      November 24, 2019 at 9:05 am

      I have a fan oven, so I happily spread the bakes across two layers with no issues!

  • LizZy
    November 19, 2019 at 2:08 pm

    5 stars
    I made this for the first time at weekend – winner!! All your recipes are amazing and easy to follow – thanks so much for sharing them !

    Reply
  • isma
    November 17, 2019 at 12:22 am

    hi jane do u remember which piping nozzle u used to pipe on buttercream? looks great!

    Reply
  • Nilly
    October 24, 2019 at 7:17 am

    5 stars
    Hiya jane, what jam would you recommend if u dont make homemade jam xx

    Reply
    • Jane's Patisserie
      October 24, 2019 at 9:01 am

      Any that you fancy – I love Bonne Maman or Tiptree!

  • Sian
    October 21, 2019 at 5:03 am

    5 stars
    Hi Jane! I was wanting to adapt this recipe to make a firmer cake like a Madeira type sponge for a wedding cake. I noticed you replied to a comment on another recipe which said to add in 75g plain flour. Is this to replace the self raising flour? Thanks

    Reply
    • Jane's Patisserie
      October 21, 2019 at 9:46 am

      Hey! No, you add that in as well!

    • Sian
      October 23, 2019 at 9:48 am

      5 stars
      Thanks for replying Jane! Sorry to be silly but just want to make sure before I start baking. If I was to increase the recipe size would you increase the amount of plain flour too?
      So is the 75g extra based on the above recipe size.
      Thanks!

    • Jane's Patisserie
      October 24, 2019 at 9:00 am

      Yes it is, if you made different sized cakes it would decrease or increase! x

  • Louise Brookes
    October 13, 2019 at 6:45 pm

    5 stars
    General question about the buttercream. Can you make this the day before to save some time? If so, how would you have to store it?

    Reply
    • Jane's Patisserie
      October 15, 2019 at 9:19 am

      Do you mean to bake and decorate the cake and then store that? Or make the buttercream, and then decorate a different day?

  • Scarlett
    October 9, 2019 at 3:23 pm

    Hi jane, I was wondering if you had ever tried making this with half butter and half oil? I prefer cakes that use oil but have found when making a vanilla sponge cake, using only oil doesn’t work as well as other cakes. Let me know your thoughts!

    Reply
    • Jane's Patisserie
      October 9, 2019 at 9:12 pm

      I haven’t I’m afraid – this post is purely for the basic science of butter/sugar/eggs/flour!

  • Georgia Jade May
    September 29, 2019 at 6:07 pm

    Hi Jane for a child’s party could you adapt this and use fondant icing over the top? How would you adapt it?
    Thank you!

    Reply
    • Jane's Patisserie
      September 29, 2019 at 6:36 pm

      It would be fine as it is – but maybe double the buttercream so that you can do a crumb coat for the fondant to go on top of!

  • Nimmi
    August 28, 2019 at 10:48 pm

    Hey Jane

    Absolutely love your recipes! How much buttercream would I need to make if I’m coating the cake with it? Thank you x

    Reply
    • Jane's Patisserie
      August 29, 2019 at 7:05 pm

      For this size cake, I would typically double it!

  • Helena Mann
    August 23, 2019 at 8:54 am

    Hiya. If I wanted to make this a 3 tier what would you suggest regarding quantities? Is there a general rule of thumb I should follow if I want to make any 2 tier recipe into a 3 tier? Many thanks!

    Reply
    • Jane's Patisserie
      August 23, 2019 at 11:07 am

      Most of the time if you want to make a two tier, into a three tier, I would add another half of the recipe on, and bake into three tins for the same time! So you’ll just be adding another layer in! x

  • Asia
    August 13, 2019 at 11:11 am

    What if i want to make half the quantity of this cske… do i need to half all the ingredients?

    Reply
    • Jane's Patisserie
      August 14, 2019 at 9:03 am

      If you wanted to make one layer of cake, then yes!

  • Sophie
    July 8, 2019 at 11:36 am

    5 stars
    Hi Jane,

    I tried this recipe yesterday as a birthday cake and it went down a storm! Such an easy recipe to follow and it was as light as you could get, I swear by your recipes. I’ve never done a two layer cake before but this came out brilliantly! Thank you so much!

    Reply
  • Leanne
    May 30, 2019 at 10:20 pm

    Hi if I wanted to make this smaller (7”) but three layers how much would I need to reduce recipe by? Love your recipes by the way, always turn out amazing! X

    Reply
    • Jane's Patisserie
      May 31, 2019 at 8:10 am

      Have a look at my Victoria Sponge recipe, as that is already three layers, but use 0.8x that one for 7″!

  • Alexa
    April 15, 2019 at 8:56 pm

    Hiya do u ever happen to freeze any of your sponges prior to decorating?

    Reply
    • Jane's Patisserie
      April 15, 2019 at 9:27 pm

      I don’t personally as I never have the need, but I know a lot of my readers do! Best practice is to double wrap in clingfilm and then in foil to prevent any freezer burn!

  • Nu
    April 11, 2019 at 9:53 am

    Hi I want to make 3 layers to this cake using 8” cake tins how much more ingredients do I need ??

    Pleaseeeee!

    Thanks
    Nu

    Reply
  • Jackie Newark
    February 10, 2019 at 11:32 am

    Love all your recipes Jane – especially the cheesecakes! Thank you.

    Reply

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