By Chelsea Sugar![Vanilla Cake]()
Page views: 1064244A really great simple vanilla cake batter that can be used for cakes or muffins. Easy enough for kids to make and decorate.
214 reviews
1 cup Chelsea White Sugar
125g Tararua Butter
2 eggs
2 teaspoons vanilla essence
1 1/2 cups Edmonds Standard Grade Flour
1 3/4 teaspoons Edmonds Baking Powder
1/2 cup Meadow Fresh Original Milk
Whipped Vanilla Bean Frosting
375 grams unsalted Tararua Butter, softened and cut into cubes
3 cups sifted Chelsea Icing Sugar
3 tablespoons (45 mL) Meadow Fresh Original 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 Chelsea White Sugar and Tararua Butter. Beat in the eggs, one at a time, then stir in the vanilla essence.
Combine Edmonds Standard Grade Flour and Edmonds Baking Powder, add to the creamed mixture and mix well. Finally stir in the Meadow Fresh Original 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 Tararua 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.
Worked out beautifully! Delicious, soft and spongey texture and quick to make!
I took note of the previous reviews and used a smaller square cake tin so the cake wasn't too flat, but it still served about 16 x 3" square portions. You could use this for a layer cake easily. (I also didn't used another icing recipe). Will make again!!
this was a good tastying cake but the heat was wrong. it burnt the top of my cake and that made the whole thing terrible.
It tasted delicious, but I had added all the ingredients and it came out very low, It had sank down into itself. I had discovered this because I had put more than it had risen to.
My daughter, tried this recipe, because she forgot to make a cake earilier. Sorry if I spelt it wrong. English is not my strong suit. But anyway, please put softened butter.
Delicious moist cake! I made it gluten free, I just used a bit more milk!! It turned out great! I also altered it and made it into marble cake and put cocoa powder in a 1/3rd of the mixture with some more milk and 1/3 some red food colouring!
so fluffy and easy to make whole family loved it would make again not a pretty cake but taste makes up for it
100% recommend
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.
I did this recipe into 2 of the 6 inches cake tins. Turn out very nice and frosting is very nice too thank you
I have made this cake so many times and it has always turned out perfect definitely recommend this recipe
Really nice small, fluffy cake with a good texture. I do suggest instead of this icing either buy some or make the one from the vanilla cupcake recipe. Otherwise amazing.
Really good and fluffy but the cake was really small I would suggest putting it in a smaller cake tin
Lovely cake. But the icing quantities are way off. I halved the butter and icing sugar and still have too much.
Read some reviews so I made a couple of modifications, all else by the book.
Replaced 2 Tbs of butter for coconut oil.
Whipped my egg whites first to soft not quite peaks.
Used cake flour, sifted.
Used an 8x8inch = 20.32x20.32cm glass cake pan.
Took 20min with convection/fan, it was getting to dark since I can't turn the fan off so I turned oven off and waited 5 min(hoping it would not fall) then 5 min back on at 175'c then off again for 5 more min.
Have my own buttercream/coconut oil frosting, will cut in half with BlackBerry jam center.
Looks fluffy and the perfect size for me and my hubbie with great flavor ;)
Cheers♡
Chelsea sugar does the cake rise in the middle? If yes I have something to stop that so I just want to know if I want to use because you can only use it. And I want to know before I bake the cake?
A delightful fluffy and elegant cake that is great to share with family and friends and is great to make for birthdays or celebrations with kids!
I thought it wasn't that bad i made it into a cake at first but no it didn't turn out as nice as i made it into cupcakes the cupcakes were better
When I made the cupcakes I was glad I checked on them because they were cooked at ten mins but they were delicious and when i made the cake the outside cooked but the inside was still gooey I ended up cooking it way after 40 mins when my timer went off.
AMAZING, TASTES AMAZING, I LOVE IT. It's light and fluffy.
It’s amazing! All my family loved it, it’s so light and fluffy and omg the cake and the icing taste amazing , would so do again!
What the hell! I have made many cakes in my time, but none of them have had this happen to them. The cake batter was strange, kinda screechy and super thick. I haven't tried the cake yet but I'm not to sure how it will turn out. I probably did something wrong but idk.
Tastes good but a 23 cm tin makes a very low sad looking cake and it would have been very burnt if I'd cooked it for anywhere near the time stated :(
This cake was very nice to eat and super fun to make.
I did not need to double it just put it in a square cake tray.
What is tararua butter?
CHELSEA SUGAR: Hi there, Tararua is a brand of butter you can purchase in the supermarket. It is regular salted butter.
The cake is flat and I highly recommend doubling it. This cake would definitely not serve 12 people.
Not impressed with this recipe. The tin size in the instructions was too big, not enough mixture. It looked nothing like the picture. Wouldn't try it again
Super easy recipe but also wish I read the reviews first because the cake was far too flat so its so small and there is way too much icing (and I love icing!) Recommend increasing mixture quantities for the cake and reducing for the icing. Wasted a lot of butter.
Wish I'd read the reviews before I made this! Looks nothing like the photo provided!! The tin was too big for this recipe so the cake is flat!
WAY too much icing, so such a waste... especially of butter which is expensive!
Let's hope the taste makes up for it! This is for my daughter's birthday so I'm really disappointed.
I baked my partner a cake for her birthday for the first time and very disappointed about the butter cream icing. DO NOT USE THE AMOUNT OF BUTTER IN THIS RECIPE!!
I tried to make this cake for my sons 7th B'day party, but this didn't turn out well. The recipe came out flat, and there was too much cream which tasted buttery.
The lightest and yummiest vanilla cake I’ve made ever!! I love this recipe and use it constantly now because it’s just so good!
The lightest and yummiest vanilla cake I’ve made ever!! I love this recipe and use it constantly now because it’s just so good!
I am gluten free and dairy free I have been for a while and I have struggled to find recipes out there that taste good gluten-free and surely enough this is one of them I would highly recommend.
Ensure to beat for quite a while, as it makes the cake smoother and less grainy :) Overall great! I would use a little more baking power though, as didn't rise much.
Has anyone ever added crushed Oreos to this? Success or not? Thanks.
Chelsea Sugar:
You could add a small amount of crushed Oreos to this cake, however, it might be best to do an Oreo icing instead to ensure the texture of the cake is not impacted.
Cake is good but icing almost tasted like plain butter. Would cut butter by half and then I might be able to eat the slice with icing.
How do I do the butter? Because it doesn't say to melt the butter before I mix, but if I don't melt it the sugar just sprays everywhere and does not mix together.
Chelsea Sugar:
You can soften the Tararua Butter before mixing it with your Chelsea Sugar.
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.
Delicous! Love it! It was a great mothers day cake. Mum loved it. It was delicious and sweet and moist.
This was a delicious recipe. Though I did find the frosting was a bit grainy, you will have to beat it longer.
It looks so good and moist I could eat it every day. Its so nice and white I say you should give a go its soooo good my mouth is watering at the thought of it.
Perfect especially with buttercream. Really soft cake and could easily layer but worked just as good as a square single layer cake!
This is a nice and easy cake to make, I found it a bit on the eggy side, but I think that is just personal preference.
This is the best vanilla cake I have ever made. This is the only vanilla cake I have ever made. Very simple and fast to make. Thank you.
Easy as awesome cake recipe hardly any work easy to make and I’m ten thanx Chelsea sugar this recipe really hit the mark or even above
Easy cake. Made it a few times now. Great for birthdays.... I often layer it. Just add food colouring.
Frosting makes heaps. If you're not layering it only need half mix.
Love this recipe, I tried a few different ones and this was the best, lovely moist cake. Not a particularly tall cake, but I just made two and layered them. I added sprinkles to my mix to make it a “funfetti” cake for my daughter’s birthday.
Had pretty high hopes. Smelt awesome in the oven. Cooked nicely through and rose very nice and even. However after doing the taste test we found the cakes texture was a bit grainy and there was an aftertaste that both me and my partner immediately thought was the bi carbonated soda. Maybe it was my fault with the mixing but the measurements were on point and made sure to mix everything very well.
I've tried this recipe twice now. Both times the cake did not rise and was mushy/not fully cooked in the middle. I made sure to follow the recipe exact the second time and it still did the same thing. Very disappointed
Hi Chelsea, I want to use buttercream instead. How much do I use?
Chelsea Sugar:
You could make one batch of our Basic Buttercream Icing recipe.
I read a comment that Chelsea replied to and it states that there is 1/4 cup of oil in the recipe... that is not written anywhere above. I made the cake and it came out flat and did not rise. Thinking it was me doing something wrong, I made again, same thing happened.... still has a good taste however no where near like the picture.
This was my first ever cake recipe I tried and it was absolute gold! Keeping this one for the books! It was moist, perfect amount of sweetness and just overall cake goodness!
Was put 23cm cake pan like recipe said and cake is tiny, like a large pancake. Needs to be in a 20cm cake tin and make 2 recipes for a decent size cake
Very disappointed in this recipe,
the cake did not rise and we did everything as listed.
Cake was dry and did not please our guests as much as we hoped.
Please fix this.
:(
Very tasty. I added cinnamon since it was winter and it was so nice and moist. Thx Chelsea this recipe rocks.
I love this recipe but can I use instead of butter?
Chelsea Sugar:
Hi Breanna, you could substitute the butter for coconut butter, shea butter or cocoa butter.
Used this recipe for my daughter's birthday party and everyone loved it.
I doubled the recipe to make two cakes for stacking, but didn't need to double the frosting recipe. There was ample for the job.
Yum yum yum. Made this for my sons 13th birthday cake today, super easy, super quick, and super yum. I used self raising flour instead as this was all I had, with a little extra b.p. I put real strawberry butter creme icing on top with a few sprinkles and the whole cake is gone.
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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