Classic Vanilla Cake

Cook Time 50 minutes

Servings 10

Ingredients

180g butter, at room temperature

1¼ cups caster sugar

3 tsp vanilla extract with other natural flavour

3 eggs, at room temperature

2 cups self-raising flour

1 cup milk

Vanilla bean buttercream

100g butter, softened slightly

1 ½ cups icing sugar mixture, sifted

1 tbsp milk

1 tbsp vanilla bean paste

Method

Preheat your oven to 160°C (fan-forced). Prepare a 23 cm square cake pan by greasing it and lining it with baking paper, ensuring the paper extends 5cm above the rim of the pan.

With an electric mixer, cream together the butter and sugar in a large bowl until they become pale in colour. Incorporate the vanilla extract and mix until combined. Gradually add the eggs, one at a time, ensuring each addition is thoroughly beaten into the mixture before adding the next.

Add half of the flour and half of the milk to the mixture. Beat until everything is thoroughly combined. Then, add the remaining flour and milk, continuing to beat until fully incorporated. Spoon the batter into the prepared pan, smoothing the surface. Bake for approximately 50 minutes or until a skewer inserted into the centre comes out clean. Let the cake stand in the pan for 5 minutes before transferring it to a wire rack to cool completely.

While the cake is baking, prepare the vanilla bean buttercream. Using an electric mixer, cream the butter in a large bowl until it becomes very pale. Gradually add the sugar, beating between each addition until the mixture turns pale and fluffy. Then, beat in the milk and vanilla bean paste until well combined.

Transfer the cooled cake onto a serving plate or cake stand. Spread the icing evenly over the top and sides of the cake to cover it completely.

Serve and enjoy!