There’s nothing quite like a simple vanilla cake! A wonderful standby for almost any occasion, this cake is one to add to your baking repertoire. The lovely passionfruit buttercream tops it off beautifully, but feel free to mix it up with vanilla, chocolate, orange or lemon.

This recipe is from our friend Anneka Manning’s online course, Baking Foundations.

Prep:
15 min (+1hr 30 min cooling)
Cook:
45-50 min
Serves:
8-10 serves

Ingredients

Cake
  1. Melted butter, to grease
  2. 150g (1 cup) self raising flour
  3. 35g (¼ cup) plain flour
  4. 165g (⅔ cup) caster sugar
  5. 125g butter, cubed, at room temperature
  6. 80ml (⅓ cup) milk
  7. 2 eggs, at room temperature
  8. 2 tsp Queen Vanilla Bean Paste
Passionfruit Buttercream
  1. 185g (1 ½ cups) icing sugar, sifted
  2. 125g butter, at room temperature
  3. 1 tbsp passionfruit pulp, plus extra, to serve

Method - Cake

  1. Step 1

    Preheat oven to 180°C (160°C fan-forced). Grease a round 20cm cake tin with melted butter and line the base with non-stick baking paper.

  2. Step 2

    Place the self-raising and plain flours, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3 minutes or until the mixture is well combined, creamy and very pale in colour.

  3. Step 3

    Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 45-50 minutes or until a skewer inserted in the centre comes out clean.

  4. Step 4

    Leave to cool in the tin for 5 minutes before turning onto a wire rack to cool completely (this will take about 1 1/2 hours).

Method - Passionfruit Buttercream

  1. Step 1

    Place the icing sugar, butter and passionfruit pulp in a mixing bowl and use an electric mixer to beat until very pale and creamy.

  2. Step 2

    Spread the buttercream over the top of the cooled cake and then spoon over the extra passionfruit pulp to decorate.

Thank you to Anneka Manning from BakeClub for this delicious recipe!

 

Tips:

This cake will keep either iced or uniced in an airtight container at room temperature in a cool spot for up to 2 days

You can freeze the uninced cake for up to 3 months. Wrap well in plastic wrap, then seal in a freezer bag or airtight container before freezing. Thaw at room temperature.

 

Variations:

Easy Citrus & Coconut Cake – add 1 tbsp finely grated lemon or orange zest and add 45g (1/2 cup) desiccated coconut with the flours. Replace the passionfruit pulp in the buttercream with 2 tsp finely grated lemon or orange zest and 2 tsp strained fresh lemon or orange juice.

Easy Coffee Cake – add 1 tbsp instant coffee granules dissolved in 1 tbsp boiling water and cooled, with the vanilla. Replace the passionfruit pulp in the buttercream with 1 tbsp instant coffee granules dissolved in 3 tsp boiling water and cooled before adding.

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