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Desserts

Vanilla Cake

Name: Vanilla Cake
Prep time: 20 min
Cook time: 30 min
Yield: 12
Ingredients: 1 ½ cups Chelsea White Sugar (338g); 190g butter, softened; 3 eggs; 1 Tbsp vanilla essence; 2 ¼ cups Edmonds Standard Grade Flour (338g); 2 ½ teaspoons Edmonds Baking Powder; ¾ cup Meadow Fresh Original Milk (190ml); Vanilla Icing; 225g butter, softened; 3 cups Chelsea Icing Sugar, sifted (450g); 3-4 Tbsp Meadow Fresh Original Milk; 1 ½ tsp pure vanilla extract; Sprinkles, to decorate (optional)

4.3

Preparation

20 mins

Bake

30 mins

Difficulty

Easy

Servings

A really great simple vanilla cake batter that can be used for cakes or muffins. Easy enough for kids to make and decorate.

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Ingredients
Method

Ingredients

1 ½ cups Chelsea White Sugar (338g)
190g butter, softened
3 eggs
1 Tbsp vanilla essence
2 ¼ cups Edmonds Standard Grade Flour (338g)
2 ½ teaspoons Edmonds Baking Powder
¾ cup Meadow Fresh Original Milk (190ml)

Vanilla Icing

225g butter, softened
3 cups Chelsea Icing Sugar, sifted (450g)
3-4 Tbsp Meadow Fresh Original Milk
1 ½ tsp pure vanilla extract
Sprinkles, to decorate (optional)

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

details

White Sugar

The uniform size of the...

details

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Reviews

402

What did you think of this recipe?

Like it

Love it

Great Recipe

Very tasty. I added cinnamon since it was winter and it was so nice and moist. Thx Chelsea this recipe rocks.

daquavion fickle

yummy yummy in my tummy

Unknown

This is a delicious and easy cake. I definitely recommend it.

Susan O'Regan

So nice really fluffy and tastes delicious

Someone

It was yum

Paul

lt was amazing

Issy

I really like this cake recipe, have made it multiple times and have loved each and every time!!

bakaholic

I did this dairy free for a rainbow layer cake, turned out great when I used almond milk, mediocre when I used soy milk. Definitely recommend anyone dairy free to do this with ALMOND milk.

Kyla

My go to recipie! Doesn't make as much as pictured but it is the perfect cake size. Very light and fluffy and easily adaptable into other recipients such as white choc raspberry muffins.

Method

Preheat oven to 180°C conventional / 160°C fan bake. Grease 2 x 20cm round cake tins and line with baking paper.

In a large bowl, cream Chelsea White Sugar and Tararua Butter until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla essence.

Sift in Edmonds Standard Grade Flour and Edmonds Baking Powder. Mix well. Finally, add Meadow Fresh Original Milk and stir until smooth.

Divide mixture evenly between prepared tins and smooth the surface. Bake for 25-30 minutes, until golden brown and the top of the cake springs back when lightly pressed. Leave to cool in tins for 10 minutes before turning out onto a wire rack to cool completely.

Place one of the cooled cake layers on a serving plate. Spread with icing, then add the second cake layer. Ice the cake all over (use a cake comb to create a nice pattern around the outside, if you like) and decorate with sprinkles, if using.

Vanilla Icing
Using an electric mixer, beat Tararua Butter until pale and creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes, until light and fluffy.

NOTE: This mixture can also be used to make 18 cupcakes. Bake at the same temperature but reduce cooking time to 20 minutes.

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

details

White Sugar

The uniform size of the...

details

Reviews

402

What did you think of this recipe?

Like it

Love it

Great Recipe

Very tasty. I added cinnamon since it was winter and it was so nice and moist. Thx Chelsea this recipe rocks.

daquavion fickle

yummy yummy in my tummy

Unknown

This is a delicious and easy cake. I definitely recommend it.

Susan O'Regan

So nice really fluffy and tastes delicious

Someone

It was yum

Paul

lt was amazing

Issy

I really like this cake recipe, have made it multiple times and have loved each and every time!!

bakaholic

I did this dairy free for a rainbow layer cake, turned out great when I used almond milk, mediocre when I used soy milk. Definitely recommend anyone dairy free to do this with ALMOND milk.

Kyla

My go to recipie! Doesn't make as much as pictured but it is the perfect cake size. Very light and fluffy and easily adaptable into other recipients such as white choc raspberry muffins.