This Foolproof Vanilla Cake is a dependable, soft sponge designed to work well even if you are unsure or baking with limited experience. The flavour is gentle and familiar, and the texture is even and moist without being heavy.
It is made using a clear, steady method that avoids delicate techniques. The cake is forgiving of small mistakes, which makes it ideal for relaxed home baking and building confidence in the kitchen.
Recipe Information
Difficulty: Beginner
Prep time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Servings: 8 slices
Ingredients
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180 g plain flour
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2 teaspoons baking powder
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Pinch of salt
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140 g caster sugar
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2 medium eggs
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100 ml sunflower oil
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140 ml milk
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2 teaspoons vanilla extract
Step-by-Step Method
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Heat the oven to 170°C fan. Grease and line the base of a 20 cm round cake tin.
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In a large bowl, mix together the flour, baking powder, salt, and sugar until evenly combined.
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In a jug, lightly beat the eggs with the oil, milk, and vanilla extract.
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Pour the liquid mixture into the dry ingredients.
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Stir gently with a wooden spoon until a smooth, lump-free batter forms.
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Pour the batter into the prepared tin and level the surface lightly.
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Bake for 40 minutes, until risen, pale golden, and a skewer inserted into the centre comes out clean.
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Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Baking Tips
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Measure the ingredients carefully to keep the texture balanced.
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Stir gently and stop once the batter is smooth to avoid a firm crumb.
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The cake should feel springy in the centre when fully baked.
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Cooling fully helps the crumb settle and slice cleanly.
Variations
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Lemon vanilla: Add finely grated lemon zest to the batter.
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Dairy-free: Use a plant-based milk such as oat or soy.
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Loaf tin: Bake in a lined 900 g loaf tin for 45 to 50 minutes.
Serving Suggestions
Serve plain with tea or coffee, or dust lightly with icing sugar. It also works well with jam, honey, or a spoon of softly whipped cream.
Storage and Reheating
Store in an airtight container at room temperature for up to 4 days. Freeze slices for up to 2 months and defrost at room temperature. Warm gently if preferred.
