This simple vanilla cake recipe makes one large cake or 12-16 cupcakes. Perfect for birthdays, celebrations, or any time you fancy homemade cake with delicious buttercream icing.

How to Make the Cake

Prepare Your Equipment

1. Heat oven to 150°C (130°C fan).
2. Grease cake tin: Rub butter all over a 20cm cake tin. Dust lightly with flour to prevent sticking.

Make the Cake Batter

1. Cream butter and sugar: Using an electric mixer, beat softened butter and sugar for 30-45 minutes until light, fluffy, and pale in colour. The mixture should be completely smooth with no sugar grains.
2. Whisk eggs: In a separate bowl, whisk all eggs until smooth.
3. Combine: Gradually add whisked eggs to the butter mixture. Beat until well combined.
4. Add flavouring: Mix in vanilla extract (and brandy/rum if using for storage).
5. Add dry ingredients: Sieve flour and baking powder together. If using lecithin, add it to the flour mixture. Gradually fold the flour mixture into the wet ingredients until just combined and smooth.

Bake the Cake

1. Pour and level: Pour batter into prepared tin. Level the surface using a cake leveller or gently shake the tin.
2. Bake: Place in oven for 1½-2 hours until golden brown.
3. Test doneness: Insert a knife into the centre – it should come out clean when done.
4. Cool: Run a knife around the edges to loosen. Cool for 10 minutes, then turn out onto a wire rack.

How to Make Cupcakes

Same Batter, Different Method

1. Prepare cupcake tins: Line 12-16 cupcake cases with paper liners.
2. Fill cases: Divide batter between cases, filling each only halfway to prevent overflow.
3. Bake: Bake for 1-1½ hours until golden and a cocktail stick inserted comes out clean.
4. Cool: Cool completely before icing.

Buttercream Icing

Icing Ingredients

• 300g butter, softened
• 500g icing sugar
• 4 tbsp milk
• Food colouring (optional)
• 250g dark chocolate (50-90% cocoa), for chocolate icing

Make the Icing

1. Beat butter: In a large bowl, beat softened butter until light and fluffy.
2. Add sugar: Gradually add icing sugar, beating until smooth.
3. Add milk: Beat in milk until the icing is smooth and spreadable.
4. Divide for colours: Split icing into portions for different colours or flavours.

Chocolate Icing Variation

1. Melt chocolate: Break chocolate into pieces and microwave for 2 minutes, stirring until smooth.
2. Mix: Combine melted chocolate with a portion of the buttercream until well blended.

How to Ice Your Cake

For Large Cakes

1. Prepare: Place cake on serving plate. Put a large dollop of icing in the centre.
2. Top: Spread icing across the top using a palette knife, working towards the edges.
3. Sides: Apply icing to sides, then smooth by holding the palette knife upright and rotating the cake.
4. Smooth: For easier spreading, add 3 tbsp golden syrup to icing or dip knife in warm water between strokes.
5. Decorate: Grate white chocolate over the top and edges for a professional finish.

For Cupcakes

1. Use piping bag: Fit a star nozzle into a piping bag and fill with icing.
2. Pipe: Starting from the outside edge, pipe in a spiral motion towards the centre.
3. Finish: Lift bag quickly to create a neat peak.

Chocolate Dipped Biscuits (Bonus Recipe)

Biscuit Ingredients

• 3 cups plain flour
• 200g butter, softened
• 170g granulated sugar
• 1 tsp vanilla extract
• 115g chocolate chips

Make the Biscuits

1. Mix dough: Combine butter, sugar, and vanilla. Gradually mix in flour until a dough forms.
2. Roll and cut: On a floured surface, roll dough 1cm thick. Cut into shapes using biscuit cutters.
3. Bake: Place on baking trays and bake at 170°C for 15-20 minutes until lightly golden.
4. Dip: Melt chocolate chips in microwave. Dip one side of each cooled biscuit in chocolate and place on baking paper until set.

Tips for Success

• Room temperature ingredients: Ensure butter and eggs are at room temperature for best results
• Don’t overmix: Fold flour gently to avoid tough cake
• Test doneness: Always use the knife test – it should come out clean
• Cool completely: Wait until cake is completely cool before icing
• Storage: Cakes keep for 3-4 days in an airtight container

Prep Time: 30 minutes
Bake Time: 1½-2 hours
Total Time: 2½ hours
Makes: 1 large cake or 12-16 cupcakes