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Basic Vanilla Cake

Mar 24, 2015

Vanilla Cake

Vanilla Cake


I had found this recipe two years ago, took its screenshot and didn't consult to it until I entered a cake phase recently. I wanted to have a loaf of homemade cake sitting on the kitchen table every other day, to have something sweet to eat with my post breakfast coffee, with my afternoon tea and to sooth my after-midnight cravings.

What drawn me to this recipe in particular was that it provided instructions on how to change it into a coconut, lemon or a raspberry cake. It may not be very hard to customize cakes but the fact that the ideas were right there made the recipe even more attractive. 

The recipe uses butter, not oil and despite and thanks to butter, it yields a thick, moist and tender cake. I made many varieties with lemon rind and lemon extract, with shredded coconut and lemon rind, with raspberries and with bergamot rind and still have many ideas to go. I think I may have even memorized the recipe, so for once I won't be looking secretly at my phone when I'm baking one simple cake. Thanks to Donna Hay. 

Kek Yapımı

Visneli CheesecakeMy cake phase was briefly interrupted by this sourcherry-yogurt cheesecake 

Basic Vanilla Cake

Recipe: Donna Hay

Kitchen equipment required:

  • 2 litres rectangular cake tin 


  • 1.5 cup (225 g) flour
  • 1 teaspoon baking powder
  • 120 g butter, softened at room temperature 
  • 1 cup (220 g) caster sugar
  • 2 eggs, lightly beaten
  • 1/2 cup milk (125 ml)
  • 2 teaspoons vanilla extract


  1. Preheat oven to 160C/325F. Grease and dust the cake tin. Set aside.
  2. Sift flour and baking power into a bowl and set aside. 
  3. Beat butter for 3-4 minutes until creamy. Gradually add sugar and continue beating for 5 minutes or until fluffy. 
  4. Gradually add the egg, then the flour mixture and finally milk.
  5. Add the vanilla and beat until just combined. To make a lemon cake or a raspberry cake you can fold in 1 tablespoon lemon rind or frozen raspberries at this point. 
  6. Bake in the preheated oven for 55 minutes or until a toothpick inserted into the thickest part of the cake comes out clean. (Baking time may differ in ovens so keep an eye on the cake.)

This cake stays fresh up to a week in an airtight container. 



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