This easy vanilla cake is soft, light, and fluffy, with a moist crumb and rich buttery flavor. Perfect for birthdays, tea time, or any celebration, it’s a simple vanilla sponge that comes together quickly.
Ingredients
- 250g butter
- 1¾ cups (438ml/350g) granulated white sugar
- 4 eggs
- 3/4 cup (188ml) full cream milk
- 3 cups (750ml/420g) cake wheat flour
- 10ml baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 180°C. Grease and line your rectangular baking tin (20cm x 30cm).
- Beat the butter and sugar together until pale, light, and creamy. This step is important for creating a fluffy vanilla cake texture.
- Add the eggs one at a time, beating well after each addition. Mix until smooth and airy. Stir in the vanilla extract.
- Pour in the milk and mix until fully combined. The batter should be smooth.
- Sift together the cake flour, baking powder, and salt. Gradually fold the dry ingredients into the mixture until just combined. Avoid overmixing to keep the cake light and fluffy. The batter should be thick but smooth.
- Pour the batter into the prepared tin and spread evenly. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the vanilla sheet cake to cool completely before slicing. Cooling helps the cake set properly and makes it easier to cut neatly.
Notes
1.Ovens can vary, so always get to know how yours bakes. If your cakes tend to brown quickly, reduce the temperature slightly or cover loosely with foil during the final minutes of baking.
2.Butter, eggs, and milk should be at room temperature. This helps the batter mix evenly and creates a lighter, fluffier texture.
3.Once the dry ingredients goes in, mix just until combined. Overmixing develops gluten and can make the cake dense or tough.
4. Don’t open the oven too early - Opening the oven door in the first 20–25 minutes can cause the cake to sink.