A classic vanilla cake is a useful starting point for home bakers. A soft, even crumb depends on a few repeatable habits: accurate measuring, butter at the right softness, thorough creaming and gentle mixing once flour is added. This guide explains each stage and how to recognise common problems.

Ingredients

• 200 g unsalted butter, softened
• 200 g caster sugar
• 4 large eggs, at room temperature
• 200 g self-raising flour
• 1 tsp vanilla extract
• 1–2 tbsp milk, only if needed

To replace self-raising flour, use 200 g plain flour with 2 teaspoons baking powder. Check that the raising agent is fresh.

Equipment and preparation

Use a 20 cm round tin. Grease it lightly and line the base with baking parchment. Preheat the oven to 180°C conventional or 160°C fan. Set the shelf in the centre. Ingredients at similar room temperature generally combine more evenly.

Step-by-step method

1. Beat softened butter and caster sugar for 3–5 minutes until pale and fluffy. Scrape down the bowl so the mixture is even.
2. Add eggs one at a time, beating after each addition. If the mixture looks slightly curdled, add a spoonful of the measured flour and mix gently.
3. Fold in the flour or mix on the lowest speed only until the last dry streaks disappear.
4. Stir in vanilla. If the batter is unusually stiff, add a little milk. It should drop softly from a spoon, not pour like a liquid.
5. Spoon into the tin and level the surface. Bake for approximately 25–35 minutes, checking towards the early end of the range.
6. The cake is ready when the top springs back lightly and a skewer inserted in the centre comes out clean or with a few dry crumbs.
7. Cool in the tin for 10 minutes, then turn out onto a rack and cool completely.

Why creaming matters

Beating butter and sugar traps tiny air pockets in the fat. During baking, those pockets expand and help create a lighter texture. Butter should be soft enough to indent with a finger but not oily or melted. Cold butter is difficult to aerate; melted butter produces a different structure.

Common problems

The cake has a large dome

A high oven temperature or a tin that is too small can cause the edges to set before the centre finishes rising. Check the oven temperature and use the specified tin size.

The crumb is tough

Mix gently once flour is added. Excess mixing can develop gluten and make the cake firm.

The centre sinks

Underbaking, opening the oven early, inaccurate measurements or old raising agents can contribute. Avoid moving the tin before the structure has set and check the centre before removing it.

Simple vanilla buttercream

Beat 150 g softened unsalted butter until smooth. Gradually add 300 g sifted icing sugar, then mix in 1 teaspoon vanilla and 1–2 tablespoons milk. Beat until spreadable, adding milk a teaspoon at a time if needed.

Layering and decorating

For a two-layer cake, bake two equal tins or split a fully cooled cake carefully with a serrated knife. Apply a thin crumb coat, chill briefly to firm it, then add the final buttercream layer. Keep decorations simple so the vanilla flavour remains the focus.

Storage

Wrap a completely cooled unfrosted cake and keep it in a cool place for up to two days. Freeze well-wrapped cake for longer storage. Refrigerate cakes with perishable fillings or frostings and follow safe storage guidance for those ingredients.

Frequently asked questions

Can I use salted butter?

Yes, but omit any additional salt and expect a slightly different flavour.

Can I divide the batter between two tins?

Yes. Divide it evenly by weight and start checking earlier because thinner layers bake faster.

Can I use vanilla bean paste?

Yes. Use a similar quantity, checking the product label for strength.

Key takeaways

• Use softened rather than melted butter.
• Cream butter and sugar until pale and fluffy.
• Add eggs gradually and mix flour gently.
• Cool completely before filling or frosting.

Explore more practical advice in Baking Techniques and discover finishing ideas in Cake Decorating.

Editorial note: the photograph is illustrative and does not document this exact bake. Recipe timing should be validated in the site’s kitchen before the recipe is described as tested by a named contributor.