Vanilla Cake – Back To Basics!
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A delicious two layer vanilla cake with vanilla buttercream and strawberry jam!
Back to basics
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!
Vanilla cake
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.
Other ‘back to basics’ recipes
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!
Its all in the science
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.
Method/mix
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.
Butter
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!
Handy equipment!
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!
Ingredients
Cake!
- 250 g unsalted butter
- 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 until 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 could always use vanilla beans/paste/extract over essence as its much more natural!
- The jam is optional - or you can swap to whatever flavour you prefer!
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J x
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Hi, if I was to adapt this to a 4inch 2 layer cake – how much of each ingredients will I require? thanks xx
Hi Jane,
I’m thinking of making this a 3 tier and cover in buttercream, can you advise what measurements of the ingredients that would be required to do all of this?
Also is stork okay to used for the cake sponge only?
This was the best, lightest most fabulous sponge I have ever had and I couldn’t believe I made it. I have used lots of your recipes for my childrens birthday cakes and honestly they never go wrong…..they are fantastic recipies! Your a genious. Well done and thank you for turning me from a disaster baker to a pretty damn good one x
Hi Jane
If I want to do an 8” 4 layer would this recipe be okay to double? And then split cakes when cool.
So 500g sugar, butter flour, double vanilla and would I weigh eggs in shells or is it 10 medium eggs
I’m appalling at maths
Hi, I made this cake but made a few amendments. I added a pinch of salt and took the cakes out of the oven after 23 mins (instead of 30-35 mins) at 180 degrees C. The knife came out clean and the cake is bouncing back. Can’t wait to ice it in the morning and decorate it! This is a surprise cake for my boyfriend who is taking a big exam tomorrow. I can’t wait to surprise him with it and try it!! It smells so yummy, so thanks for the recipe!
Hi Jane,
Quick question- I’m using a 12″x12″x4″ deep square tin and need to convert this recipe to fit the tin. Does this sound right to you:
715g- flour
715g-butter
715g-sugar
I’m guessing eggs should wright near enough the same weight too??..
TIA
X
Hi, did this work out for you? I’m hoping to do this sponge in an 11’ tin but need to work out the ratios
Hi Leann
How did your cake turn out? I need to make a double layer 10” square cake for my sons birthday and wanted to use this recipe. If your measurements worked out ok it might be easier for me to adapt from those.
Thanks, Liana
I have to make an enormous cake – 14inch square tin. How would I scale up this recipe?
I have tried a few of your recipes and am now feeling brave enough to make my sons birthday cake 🤞he has asked for a vanilla sponge but wants it covered in icing. Would this recipe work?
Hiya! Take a look at my ‘Blog’s 7th Birthday Cake’ recipe. Hope this helps, enjoy! x
Hi Jane,
Absolutely love this recipe!
I’m wanting to make this into a 3 tier 6″ cake – would the quantities be the same or would they need to be slightly more?
Thanks x
Hi Jane
Can I bake the mixture in one deeper tin, I don’t have two tins( the ones you recommend) to divide the cake mix into two. I presume if yes, I’ll have to keep an eye on the cooking time as it’ll probably be longer.
Thanks a million, love your recipes
Hiya, yes you can but you’d need to bake at 150ºc Fan, and bake for 50-60 minutes. Hope this helps! x
please help – why in your victoria sponge do you use baking powder but this one you dont?
Hiya! These are two completely different recipes, and I like to show different examples in my recipes. Hope this helps! x
Hi Jane. Is it possible to freeze the sponge once cooked until I’m ready to decorate it? I’m catering for my nieces christening in two weeks and wanted to make as much beforehand as possible.
Hi Jane, what butter do you use? Your butter cream comes out pretty white.
Thanks
Hiya! I use supermarket own! I always beat the butter on it’s own for five minutes first! Hope this helps! x
I freeze my cakes loads to prep early just wrap in cling film as soon as its cool enough and I bring out the night before or the morning of if decorating later in afternoon. Hope this helps
Hello Jane,
How many eggs would you use if they were large?
Thank you
Greatttt recipe!!!! I just made it, and they came out so soft and perfectly flat!!! It did brown a bit too much on some spots of the cake but maybe my oven just runs too hot. I’m making a birthday cake for tomorrow and can’t wait to see what it tastes like!!!
Thank you Jane for a great foolproof recipe
Hi Jane
Love your recipes!
Any idea why my sponge has come out lumpy? It’s cooked but looks like bubbles of lumps on the cake. Is it just I haven’t put it into the tins evenly?
Thanks!
Do you mean it looks bubbly on the top? Sometimes this can be too much air in the mixture but it shouldn’t cause a problem! x
Hi Jane how can I stop the buttercream from running on the sponge when adding the jam on top?
Hi Jane, I love your recipes! I tried this one using 8inch Pans and they came out delicious and we’ll risen.
I want to do this in 10 inch pans 2 layers so am increasing all the weights to 400g , but would I need to lower the temp and increase cooking time above 30 mins? Or just keep as it is in the recipe as it’s bigger tins?