By Chelsea Sugar
Page views: 673527A really great simple vanilla cake batter that can be used for cakes or muffins. Easy enough for kids to make and decorate.
80 reviews
1 cup Chelsea White Sugar
125g butter
2 eggs
2 teaspoons vanilla essence
1 1/2 cups plain flour
1 3/4 teaspoons baking powder
1/2 cup milk
Whipped Vanilla Bean Frosting
375 grams unsalted butter, softened and cut into cubes
3 cups sifted Chelsea Icing Sugar
3 tablespoons (45 mL) milk
1 vanilla bean, scraped
1 teaspoon pure vanilla extract
pinch of salt
Preheat oven to 180 degrees C. Grease and flour a 23cm x 23cm cake pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla essence.
Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until mixture is smooth. Pour or spoon into the prepared pan.
Bake in preheated oven for 30 to 40 minutes. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Whipped Vanilla Bean Frosting
In a mixer whip butter for 8 minutes on medium speed. Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
You can swap the vanilla bean and use a total of 1 1/2 teaspoons of pure vanilla extract.
Made it Gluten Free but had to use 1/4 cup more milk ( after making it 4 times - now mastered ) - so Yum and moist - made in a Round Ring Tin
Did double the mixture at one attempt and used one tin - not a good thing - going to make one at a time if i need two cakes.
Everyone just loves it - My favorite thanks Chelsea Sugar
Well mine turned out similar to a pancake. I did make it in large round pan and so perhaps a bit big. I am using it to layer in a chocolate cake and so kind of perfect. Hopefully it tastes better than it looks :)
does it make a one layer cake or two layer cake?
CHELSEA: the recipe is designed for one layer. Double the recipe if you want to layer it. Happy baking!
This cake was very moist, delicate and fluffy. Would definitely recommend. I also tried to substitute the vanilla essence for lemon juice from a few lemons. This also worked and made also a moist and fluffy strong lemon cake. Although would prefer to use my buttercream recipe for the icing below.
Buttercream Recipe:
2 in a half cups icing sugar
1 stick unsalted butter
1 tbsp milk
1 tsp vanilla essence
Method:
Cream butter until nice and fluffy, then add the icing sugar (small portions at a time).
Then add the milk and vanilla essence. Mix until all Incorporated.
Suitable for all cakes and cupcakes etc.
Please enjoy;D
This actually took me 50 minutes to back(not including making the cake), but it was a good cake except that it had a slight "eggy" taste to it but other that that I really enjoyed it.
(Try it with Raspberry Jam!)
Moist and tastes amazing would give a 1,000,000 out of 10. Great recipe.
Hi, has anyone attempted this using oil? How did it go?
Chelsea Sugar:
There is 1/4 cup of oil in the ingredients. For best results, please follow the recipe.
I made this cake and it took over half an hour to prep. We put it in the oven and it was in there for over 40 mins. It browned and started to burn so we took it out and tested with a toothpick and it was fine but ended up being liquid in the middle. It also turned out to be less than half the height of the picture and didn't rise at all in the oven. once we took it out and let it cool for a bit it sunk in the middle. We were very disappointed in this recipe and we wasted money on this.
These have just come out of the oven and I am waiting for them to cool down. They look and smell AMAZING! cant wait to top with whipped cream and fresh berries. I will sandwich two together with cream in between :) It's the dessert for our Christmas lunch 2018 (tomorrow) and I'm so excited to show it off
Only made 1 small cake and I had to double the recipe to make a normal sized cake. Other then that it tasted pretty good.
This is a delicious and easy cake. I definitely recommend it.
This is a delicious and easy cake. I definitely recommend it.
I doubled the mixture and made a six layer rainbow cake, turned out perfectly and looked very impressive. Each layer took 10-12 mins to cook.
I'm a nine-year-old that's really passionate for baking! I would like to push my limits but my mum suggests keeping it simple! so this is my perfect go to! I will say I've used this recipe before and it was delicious now I'm making cupcakes hope they work!!!
The cake was delicious but the recipe made SO MUCH ICING!!!! and it was disgusting. Wayyyy too sweet. We used like 0.1% of the icing and now we all want to throw up. 0/10 would not recommend the icing. Cake was great though!
i did a 3 layer cake with this and used food colouring, had to cook for 40mins and turned out perfect, changed the icing
I love baking I hope there is still more coming and now I do not have to buy cake from the shop anymore
Mine cooked on 30 mins i really like this recipe but the icing is not the best to rich and sweet. Anyway i used a different icing and it looked and tasted DELICOUS!!! Thank you Chelsea! Amazing cake I recommend anyone to try it really easy and basic! 100/100!
Will this recipe be okay to use for a rainbow layer cake?
Chelsea Sugar:
Yes, you could use it to make a rainbow layer cake.
Hi there Chelsea, us it fine to use a 22cm by 22cm cake tin if I don't have a 23cm by 23cm cake tin? Thanks.
CHELSEA: yes that's fine.
I liked the easiness of the making of the cake, does smell a bit weird but with frosting & icing it will look & taste yummy!
Baked on outside but didnt bake in the middle - still mixture (it bounced back to the touch but inisde was liquid.)
CHELSEA: Hi there, we recommend testing cakes with a skewer to make sure they are cooked in the middle, as cooking times can vary between ovens.
So amazing and to make the vanilla cake fun and creative add sprinkles to the batter that's what i did for my friends birthday cake 100/100 love it.❤
Great!!! Made it for a friends birthday. Didn't make as much as I thought it would so couldn't ice the middle. Maybe if you want it to be iced in the middle you will need to double the recipe. Happy baking though. It is a super easy and quick recipe and will go down well and make you super popular with your family and friends.
I tried this recipe today and worked out great!
The cake was moist, tasty and had not much of egg taste.
It took 30 min but I made it without the icing. Added more vanilla essence as I like it more and overall was irresistible.
Cake didn't rise very much sadly. However, very light and fluffy. Icing was ghastly sadly, so so rich and way too sweet, so much so that the cake was overpowered.
I've made this twice and perfect each time , quite fluffy and soft. I made it with rich choc icing. Took 35 mins to cook, my oven cooks hot. I love how easy it is, last time I cut a bit of white sugar out and added tablespoon brown sugar for a slightly more caramel taste.
I have to agree with the other reviewer.....does not make as a good cake compared to cupcake, it took longer than suggested to cook the cake.
Perfect cake! Came out fantastic first go!
Seemed to take longer to cook than the allowed time. Not sure I would use this as a cake recipe but cupcakes yes.
GREAT! FIRM moist and delicious used it to make strawberry shortcake!
I used this recipe for cupcakes, simply beautiful.
i just love a fluffy sponge cake so this recipe just hit the spot for me;):) i make it all the time thanks heaps thumbs up!!!!!! and yeah makes lovely cupcakes too=)
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