Vanilla Cake

How To Make Vanilla Cake Recipe | Best Vanilla Cake Recipe | Moist Vanilla Cake Recipe | Homemade Vanilla Cake Recipe | Fluffy Vanilla Cake Recipe | Classic Vanilla Cake Recipe

 بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!

I have made many a sponge cake in my day (that saying makes me sound really old, but I’m not. The first type of sponge cake I ever made was a Victoria sponge cake. The first time I testes out this recipe was for Eid, which in retrospect was not a good idea because if it had not turned out well then, my family would have laughed at me a lot.

I remember there was once a time I made this cake when my brother’s friends came around and there was a problem with our refrigerator. I put the cake in the fridge not knowing that our fridge was playing up. When the time came, I gave it to them to eat it and when the cake came back it had barely been eaten. I was really surprised because this vanilla cake had always been one of my most favourite cakes. I took a slice out and my fork would barely cut through the slice. It was legitimately frozen, and I was so confused for days as to what had happened to my cake. Then two days later it came to my attention that our fridge was broken, and I put two and two together. So, conclusion? Check the temperature of your fridge before putting your cake in.

Anyways apart from that one (minor) incident this vanilla cake sponge has always been my go-to recipe when I need to make cakes, whether it is for Eid, a birthday or any other occasion. I usually pair it with vanilla buttercream frosting, but you could basically use any type of frosting out there. I am not an expert decorator of cakes so my decorations on my cakes always leave a lot to be admired. However, I know that my cake recipes have never failed on taste. I literally do multiple attempts to find the right recipe for all my cakes. At the end of the day cake making is like a science (I’m a biologist, so science comes into literally everything I do). If you put the right ingredients together and in the correct ratio, then bang! The correct chemical reactions occur, and you end up with an amazing (or less than amazing) cake. You can replace the self-raising flour with 280g of plain flour and 2 teaspoons of baking powder. I have tried it both ways and the sponges come out tasting exactly the same. I always use salted butter but if you do use unsalted butter add a teaspoon of salt as it helps to bring out the flavour.

When you take the cake out of the oven allow it to cool in the tins for 5-10 minutes and then flip onto a wire rack to allow them to cool completely. You have to make sure that you don’t add frost the cake whilst it is still warm. Even the slightest bit of warmth can melt the frosting and trust me when I say your cakes will not look appealing (I have personal experience in this matter). Let the cakes cool for at least a good couple of hours and then make your frosting. You’ll thank me for it!

This vanilla cake sponge will ensure that you never have to look for another moist and fluffy cake recipe again!

Vanilla Cake

  • Servings: 8-10 slices
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This moist vanilla cake recipe is the perfect cake for birthdays, weddings or any occasion. The best vanilla cake recipe that can be paired with any type of frosting from the classic vanilla buttercream frosting to the rarer ermine frosting. With this homemade vanilla cake recipe, you will never need another vanilla cake recipe again. A classic vanilla cake recipe that gives you a fluffy vanilla cake every time.


  • 280g Self-Raising Flour (sifted)
  • 170g Butter (softened)
  • 300g Sugar
  • 4 Eggs
  • 1 tbsp. Vanilla Extract
  • 240ml Milk


  1. Preheat oven to 180°C/350°F/gas mark 4
  2. Grease and line two 8-inch cake pans
  3. In a bowl cream together the butter and sugar together until a pale mixture is formed
  4. Add the eggs one at a time and whisk until the mixture is light and fluffy
  5. Add the vanilla extract and incorporate into the mixture
  6. Alternatively add the self-raising flour (in three parts) and the milk (in two parts) starting with the flour and ending with the flour
  7. Whisk until just combined
  8. Divide the batter evenly between the cake pans
  9. Bake in the centre of the oven for 30-35 minutes until golden brown
  10. Allow to completely cool before frosting
  11. Your vanilla cake is ready!

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