celebrating 130 years 1884-2014

Vanilla Cake

By Chelsea Sugar
Vanilla Cake
12 servings
  • 89 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 30 mins
  • Serves

    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.

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Average Rating
(89 reviews)

It's a very very small recipe. makes about half of what i expected.

Amazing cake, my go-to recipe!

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.

Cool cake

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.

Fantastic! 5th time making it, so easy, and i’m 10!

not esey

I didn't have vanilla essence so used coconut essence and it was so great and moist loved it

yeah our one was horrible

but it might have to be the cooks

cool recipe


mmm so yummy! but a bit small and droopy in the center, but lovley and golden!

Yummy the best experience ever


Fabulous recipe I tried it and it turned out yummy but not the right shape

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 :)

It was great and I loved it!!!!

This was great. If it didn't turn out right for you, you probably made it wrong.

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
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

Great tasting cake but is about half the size of the cake in the pic yummy though

Turned out nothing like the pictures and was dry

Amazing!! It comes out a bit dense but it is still moist. 9.5/10.

Very good cake! Would try this recipe again!

I'm in love.

Very easy to make, tastes great! Perfect recipe.

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!)


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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.

Made this today with chocolate and coffee swirl in it. 30min in oven and come out nice and fluffy.

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

I love...

Ok, extremely delicious.
Not very good icing though

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.

I loved it

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

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

It is a nice cake without the icing but it takes a bit longer than 30 minutes

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

Yum, looks great but it will have to be a 10/10 for me and I just want to have 5m like this.

Easy to follow and make, fantastic recipe

Not that good

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 don't know how it is
I never made it.
LOL Jks I did make it and I give it 10000/10000

mine came out as a thick batter, not of usual pouring consistency, still in the oven.***

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!!!


Super moist and beautiful!

wouldn't say a 10/10 but it was yum and me and me fam loved it! :D

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

Tastes yum.

I love baking I hope there is still more coming and now I do not have to buy cake from the shop anymore

It looked like cheese and it tasted like over cooked pasta.

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!

it was fabulas

thank you so much it really helped

I Made It As A Mothers Day Cake. So Excited To See How It Turns Out

great!!!!!!!!!!!!!!!!!!!!! so yummy

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.

Great! it is a tasty easy to make Cake.

Love this cake in 20 minutes its gone before i can get a piece

I liked the easiness of the making of the cake, does smell a bit weird but with frosting & icing it will look & taste yummy!

Very good

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.

It's really easy to make but the taste is weird.

Very easy to make!!

I'm making it for my 14th birthday :))) sure it'll taste delicious.

I'm amazed at this cake to me is like a sponge cake 100/100❤

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.

Quick easy fail-proof yummy cupcakes!

It's amazing. Quick and easy to make and I love this recipe.

Amazing!!!!!!!!!!!!!!!!!!!!! Tastes great and easy to make!

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.

Tasty enough but no where high enough to slice in half for frosting

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.

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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.

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GREAT! FIRM moist and delicious used it to make strawberry shortcake!

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I used this recipe for cupcakes, simply beautiful.

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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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