
Why This Recipe Works
- You solely want 6 primary pantry components!
- Tastes scrumptious as only a plain buttery vanilla cake
- It has an ideal texture and holds collectively properly so it is excellent for stacking and adorning
The components you’ll need
To make my plain cake recipe you’ll need simply 6 components: Butter, Sugar, Eggs, Vanilla, Milk and Self Elevating Flo

Ingredient Substiutions
That is one recipe the place I have never tried substituting the milk, butter, or wheat flour for different allergy-friendly options. If you’re in search of an allergy-friendly vanilla cake, my dairy free cupcakes recipe could also be excellent, you can also make it as one massive cake and it’s gluten, dairy, and egg-free.
- Caster Sugar: If you do not have caster sugar you possibly can substitute common granulated sugar on this recipe. I discover the feel is a little bit higher with caster sugar, however it’s nonetheless nice with common sugar.
- Self-raising flour: If you do not have self-raising flour you possibly can substitute for plain 4 plus 3 teaspoons of baking powder.
Lining a spherical straight-sided cake tin
For this cake I exploit a 17 cm straight sided cake tin. I discover utilizing a straight-sided cake tin is the perfect type to make use of in case you are planning on stacking these truffles right into a tower (which I typically do when making a birthday cake)

- Minimize a protracted strip of baking paper that’s as vast as your cake tin is deep (picture 1).
- Make a 1 cm fold alongside one fringe of the baking paper strip, use scissors to make cuts each 2-3 cm as much as the fold line alongside the strip of the baking paper (picture 2).
- Draw a circle round your cake tin (picture 3).
- Grease the tin with a little bit butter or oil (you do not have to do that step, however I discover it helps maintain the liner in place till you pour within the batter (picture 4).
- Prepare the lengthy strip to cowl the within sides of the cake tin, the folded edge will sit on the bottom of the tin (picture 5).
- End the liner off by inserting the round piece on the bottom of the cake tin (picture 6).
Step-by-step directions
- You have to: 1 massive mixing bowl, an electrical beater stand mixer a 17-20 cm lined cake tin, a set of kitchen scales (optionally available, however I discover it simpler to weight the components for this recipe)
- Weigh or measure out the softened room temperature butter and the sugar, and add the vanilla (picture 1).
- Beat the butter and sugar till properly creamed, the combo will get fluffy and can begin the color will change from yellow to nearer to white. (picture 2).
- Beat within the eggs, it’s best to do that one after the other, in any other case, the creamed combination can cut up (picture 3).
- Fold within the flour, I exploit a picket spoon or spatula for this step. I are inclined to weigh this straight into the bowl you possibly can see the scales within the picture (picture 4-5).
- Fold within the milk, once more I are inclined to weigh this in because it saves me dishes and was how my grandma taught me), however you need to use cups to measure in the event you want. (picture 6).
- Pour into your lined cake tin and bake at 180 levels Celsius (360 F) for 40 minutes or till when pierced with a skewer within the centre the skewer comes out clear. The cake must be golden in color (picture 7-8).
- Cool within the tin for round 10 minutes earlier than turning out on to a cake rack.




High Suggestions
Right here is how one can make this recipe completely each time!
- This recipe works finest in the event you use kitchen scales, I weigh the components straight into the bowl, so it is fewer dishes and extra correct.
- Be sure your self-raising flour shouldn’t be previous. The elevating brokers in self-raising flour can go outdated and never work correctly. The identical might be stated for baking powder. In case your baking is not rising correctly verify this!
- Take the time to actually cream the butter and sugar, preserve going till the butter has misplaced most of its yellow color, your cake will probably be higher for it.
What’s the easiest way to retailer a plain cake
As soon as cooled retailer in an hermetic container for as much as 5 days. If you’d like the cake to last more it may be frozen.
Can I freeze a plain cake?
Completely this plain cake recipe freezes properly. If wrapped tightly in order that it’s air tight the cake will final within the freezer as much as 3 months
Birthday truffles to make with this recipe
You’ll be able to flip this cake into so many cool truffles with a little bit of buttercream and decorations

If you happen to made my plain cake or another recipes on the weblog please :

- Line the perimeters and base of your cake tin (I exploit a 17cm cake tin) One can find directions for the way I line my cake tins within the recipe infomration above.
- Preheat oven to 180 levels celsius or approx 360 F
- Weigh or measure out the softened room temperature butter and the sugar, and add the vanilla.
- .Beat the butter and sugar till properly creamed, the combo will get fluffy and can begin the color will change from yellow to nearer to white.
- .Beat within the eggs, it’s best to do that one after the other, in any other case, the creamed combination can cut up.
- Fold within the flour, I exploit a picket spoon or spatula for this step. I are inclined to weigh this straight into the bowl you possibly can see the scales within the picture.
- Fold within the milk, once more I are inclined to weigh this in because it saves me dishes and was how my grandma taught me), however you need to use cups to measure in the event you want.
- .Pour into your lined cake tin and bake at 180 levels Celsius (360 F) for 40 minutes or till when pierced with a skewer within the centre the skewer comes out clear. The cake must be golden in color.
- Cool within the tin for round 10 minutes earlier than turning out on to a cake rack.
- It may be good to mud the cool cake with a little bit icing sugar earlier than serving
- This cake will retailer in an hermetic container for as much as 5 days
- This cake freezes very properly, wrap tightly in plastic wrap and freeze for as much as 3 months
Energy: 148kcal | Carbohydrates: 28g | Protein: 4g | Fats: 2g | Saturated Fats: 1g | Ldl cholesterol: 31mg | Sodium: 31mg | Potassium: 74mg | Fiber: 1g | Sugar: 12g | Vitamin A: 91IU | Calcium: 43mg | Iron: 1mg