Updated: Apr 24
I've turned my nose up at vanilla cake in the past- but let's be honest, it's a kid crowd pleaser. It's become my go-to for birthday cakes. And y'know what, I've actually grown to love it in all its simplicity. This cake is light, moist and but perhaps most importantly is versatile- it can easily have a bit of chopped fruit or a scattering of frozen raspberries through it to make it that bit extra. I've written the instructions for 2 round cake tins, however it can be baked in a larger tin with extra cooking time.
200g butter, softened
125g /3/4 cup caster sugar
4 egg whites
1 tsp vanilla
200g / 1 3/4 cups flour
2 tsp baking powder
2 Tbsp sour cream
1.Preheat oven to 180°C / 165°C fan bake / 350°F
2. Grease and line two 8" round cake tins
3. Cream butter and sugar in a stand mixer until light and fluffy, scraping down sides so mixture is all combined.
4. Sift dry ingredients together. Mix milk and sour cream together- and then set aside
4. Beat in egg whites until combined, you might need to scrape the sides again at this step
5. Add dry ingredients alternately with milk and sour cream
6. Once mixture is combined, split mixture between the 2 cake tins and smooth them out
7. Place in the oven and bake for approximately 35 minutes or until cakes are springy in the middle. The sour cream makes this cake quite moist, so if you're sitting on the fence as whether to pull it out, give cake a little bit of extra time.
8. Scrape around the edge of tins before leaving for 5-10 minutes and then turning out onto cooling rack.
9. Once cool, ice and decorate.
200g / 2 cups icing sugar
1 tsp vanilla essence
1 1/2- 2 Tbsp milk (or you can use cream, sometimes I use sour cream).
1. Beat butter until light and creamy
2 Turn beater to a slow speed and add icing sugar by the spoonful, until all mixed in.
3. Add vanilla
4. Add milk (or whatever milk you decide on using).
5. At this point, you can add any flavouring or colouring as you wish (this cake has raspberry juice mixed through the icing).