Rich Buttery Vanilla Cake
A community recipe by SamIAmNot tested or verified by Nigella.com
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Preheat oven to moderately slow (160C/140C fan-forced). Grease a deep 20 cm square cake pan, line base and sides of pan with baking paper, bring paper 5 cm above the sides of the pan. Beat the butter, extract and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Transfer mixture to a large bowl; fold in combined sifted flours and milk in two batches. Spread mixture into prepared pan. Bake for about 1 hour and 10 minutes or until skewer comes out clean when tested. Stand cake in pan for 5 minutes before inverting onto a wire rack for cooling.
Split bean sideways and scrape out the seeds. Sift the icing sugar into a small heat proof bowl; stir in the seeds and enough water to form a firm paste. Place the bowl over a small saucepan of simmering water and stir until paste is of a spreadable consistency, careful not to overheat. Spread icing immediately over the cake.
Preheat oven to moderately slow (160C/140C fan-forced). Grease a deep 20 cm square cake pan, line base and sides of pan with baking paper, bring paper 5 cm above the sides of the pan. Beat the butter, extract and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Transfer mixture to a large bowl; fold in combined sifted flours and milk in two batches. Spread mixture into prepared pan. Bake for about 1 hour and 10 minutes or until skewer comes out clean when tested. Stand cake in pan for 5 minutes before inverting onto a wire rack for cooling.
Split bean sideways and scrape out the seeds. Sift the confectioners' sugar into a small heat proof bowl; stir in the seeds and enough water to form a firm paste. Place the bowl over a small saucepan of simmering water and stir until paste is of a spreadable consistency, careful not to overheat. Spread icing immediately over the cake.
Introduction
This cake lives up to its name. It is baked in a square tin and yields a dense and moist cake that is full of vanilla flavor.
This cake lives up to its name. It is baked in a square tin and yields a dense and moist cake that is full of vanilla flavor.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
Metric
U.S.
For the Vanilla Cake
- 250 grams butter (softened)
- 3 teaspoons pure vanilla extract
- 330 grams caster sugar
- 3 eggs
- 260 grams self-raising flour
- 50 grams plain flour
- 180 millilitres milk
For the Vanilla Bean Icing
- ½ vanilla bean
- 240 grams icing sugar
- 2 tablespoons water (approximately)
For the Vanilla Cake
- 9 ounces butter (softened)
- 3 teaspoons pure vanilla extract
- 12 ounces superfine sugar
- 3 eggs
- 9 ounces self-rising flour
- 2 ounces all-purpose flour
- 6⅓ fluid ounces milk
For the Vanilla Bean Icing
- ½ vanilla bean
- 8 ounces confectioners' sugar
- 2 tablespoons water (approximately)
Method
Rich Buttery Vanilla Cake is a community recipe submitted by SamIAm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
VANILLA BEAN ICING:
VANILLA BEAN ICING:
Additional Information
The cake with no glaze on top can be frozen. The icing that can turn to a solid can be microwaved.
The cake with no glaze on top can be frozen. The icing that can turn to a solid can be microwaved.
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What 3 Others have said
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Posted by karenrichard on 18th May 2014
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Posted by Faye27 on 21st September 2013
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Posted by vickichiki on 28th April 2013
Show more commentsMade this for third time today. My lovely youngest Neill (Gaelic for Nigel). It is wonderful even if I am GF because everyone loves it.
Baked this cake the other day, followed the instruction to a tee and perfect! It took the full amount of time to cook (I have an electric oven and its about 60 degrees out but it still cooked great). I have baked a few vanilla cakes but most of them were a bit dry and lacked the full rich vanilla flavour, this cake is rich, dense and quite pleasing to a novice baker. Would recommend trying this, you wont be disappointed.
Made this as a birthday cake for my daughter, the cake is lovely and will make again. It did brown heavily around the edges so I may look at the time/temp combo next time to avoid the crusty edges.