Spruced-Up Vanilla Cake
by Nigella. Featured in NIGELLA CHRISTMASIntroduction
This is a sleight of hand, or a trick of equipment rather than an act of brilliance. True, the cake does look incredibly complicated and seasonally impressive as it comes to the table, but that is all down to the shape of the tin. It’s an expense to get a tin that can’t be used all year round, but it really is a beautifully Christmassy creation, and a doddle to make. For the “spruced up” of the cake refers to the Pine Forest bundt tin I bake it in; at other times of the year, I call this Eggy Vanilla Cake and cook it in a 2.5-litre (same size as this one) non-festive bundt tin, as you can now, too. And the thing is, it doesn’t need just to be brought out as a festive flourish for a supper party, but can be satisfyingly baked and left to preside grandly over the kitchen, commanding anyone to have a slice, damply plain, or toasted, by way of a seasonal treat.
To turn this into Spruced-Up Spice Cake, even more seasonal and just as good — though with less appeal to children — halve the vanilla and add 2 teaspoons each of ground cinnamon and ginger and a half teaspoon of ground cloves.
Please read the Additional Information section at the end of the recipe before proceeding.
And do make sure all ingredients are at room temperature before you start.
For US cup measures, use the toggle at the top of the ingredients list.
This is a sleight of hand, or a trick of equipment rather than an act of brilliance. True, the cake does look incredibly complicated and seasonally impressive as it comes to the table, but that is all down to the shape of the tin. It’s an expense to get a tin that can’t be used all year round, but it really is a beautifully Christmassy creation, and a doddle to make. For the “spruced up” of the cake refers to the Pine Forest bundt tin I bake it in; at other times of the year, I call this Eggy Vanilla Cake and cook it in a 2.5-litre (same size as this one) non-festive bundt tin, as you can now, too. And the thing is, it doesn’t need just to be brought out as a festive flourish for a supper party, but can be satisfyingly baked and left to preside grandly over the kitchen, commanding anyone to have a slice, damply plain, or toasted, by way of a seasonal treat.
To turn this into Spruced-Up Spice Cake, even more seasonal and just as good — though with less appeal to children — halve the vanilla and add 2 teaspoons each of ground cinnamon and ginger and a half teaspoon of ground cloves.
Please read the Additional Information section at the end of the recipe before proceeding.
And do make sure all ingredients are at room temperature before you start.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: about 12 slices
- 225 grams soft butter (plus more for greasing)
- 300 grams caster sugar
- 6 large eggs
- 350 grams plain flour
- ½ teaspoon bicarbonate of soda
- 250 grams plain fat-free yoghurt
- 4 teaspoons vanilla extract
- 2 tablespoons icing sugar
- 2 sticks soft butter (plus more for greasing)
- 1½ cups superfine sugar
- 6 large eggs
- 2⅓ cups all-purpose flour
- ½ teaspoon baking soda
- 1 cup plain fat-free yoghurt
- 4 teaspoons vanilla extract
- 2 tablespoons confectioners' sugar
Method
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and put a baking sheet in at the same time. Butter or oil your large, regular or fir-tree shaped bundt tin (2.5 litres capacity / 2½ quart capacity) — and see Additional Information, below — very, very thoroughly. (I use oil-sodden kitchen paper.)
- Either by hand or in a freestanding mixer, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, whisking each one in with a tablespoon of flour.
- Fold in the rest of the flour, and add the bicarbonate of soda, the yogurt and vanilla extract. Don't overbeat or the cake will rise too much, giving an overly-domed bottom later — though it's not the end of the world, as you can always trim it if necessary.
- Pour and spoon the mixture into your greased tin and spread about evenly.
- Place the tin on the preheated baking sheet in the oven and cook for 45–60 minutes until well risen and golden. After 45 minutes, push a skewer into the centre of the cake. If it comes out clean, the cake is cooked. Let it sit out of the oven for 15 minutes.
- Gently pull away the edges of the cake from the tin with your fingers, then turn out the cake, hoping for the best.
- Once cool, dust with the icing sugar pushed through a small sieve, to decorate: think fresh snowfall on the alps.
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and put a baking sheet in at the same time. Butter or oil your large, regular or fir-tree shaped bundt tin (2.5 litres capacity / 2½ quart capacity) — and see Additional Information, below — very, very thoroughly. (I use oil-sodden kitchen paper.)
- Either by hand or in a freestanding mixer, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, whisking each one in with a tablespoon of flour.
- Fold in the rest of the flour, and add the baking soda, the yogurt and vanilla extract. Don't overbeat or the cake will rise too much, giving an overly-domed bottom later — though it's not the end of the world, as you can always trim it if necessary.
- Pour and spoon the mixture into your greased tin and spread about evenly.
- Place the tin on the preheated baking sheet in the oven and cook for 45–60 minutes until well risen and golden. After 45 minutes, push a skewer into the centre of the cake. If it comes out clean, the cake is cooked. Let it sit out of the oven for 15 minutes.
- Gently pull away the edges of the cake from the tin with your fingers, then turn out the cake, hoping for the best.
- Once cool, dust with the confectioners' sugar pushed through a small sieve, to decorate: think fresh snowfall on the alps.
Additional Information
If you cannot get a bundt cake tin, then it is possible to bake the cake in a 23cm Springform tin instead. It would also work in a 25cm Springform, but will produce a shallower cake.
MAKE AHEAD:
Make the cake, turn out and leave to cool. Wrap in clingfilm and foil and store in an airtight container for up to 2 days.
FREEZE AHEAD:
Make, wrap and freeze the cake for up to 3 months. Thaw overnight in a cool room.
If you cannot get a bundt cake tin, then it is possible to bake the cake in a 23cm Springform tin instead. It would also work in a 25cm Springform, but will produce a shallower cake.
MAKE AHEAD:
Make the cake, turn out and leave to cool. Wrap in clingfilm and foil and store in an airtight container for up to 2 days.
FREEZE AHEAD:
Make, wrap and freeze the cake for up to 3 months. Thaw overnight in a cool room.
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Show more commentsJust thought I’d add a review to say this worked absolutely fine with vegan butter and vegan yoghurt in case anyone else needs this! (Obviously it’s still not vegan because of the eggs but great for someone with a dairy allergy!)
Made with my son. Gorgeous to see and eat. Beautiful memory made too
love it
Made this today with lemon extract rather than Vanilla, beautiful. In the summer I fill with ice cream & berries.
I received this beautiful cake pan as a gift and excitedly made this cake for the first time on Christmas Day! I followed the tip from Kalakukko (butter the pan then dust in granulated sugar) and it made a glorious delicious crust. Also added some salt and two fresh vanilla bean pods. The cake is delicious, not too sweet, and was great served with coffee ice cream. Looking forward to trying it toasted for breakfast today. It is a true showstopper piece and so festive!
I made this yesterday and it was fantastic! So light and delicate in texture and flavour... Add a spoonful of lemon curd on the side of your plate for a perfect fruity accompaniment!
This is a gorgeous cake, I even got the same tin as Nigella to bake it in. Perfect for a Christmas tea table.
A delicious cake that I love to serve at Christmas time! The bundt pan really does make this dessert a lovely centrepiece for the Christmas sweets table.
I got the tin from Trevor Mottram in Tunbridge Wells, horrendously expensive at just under £40!!! But well worth it. I added lemon, lime and orange zest and some juice and added some mixed spice too to make it more christmassy. I buttered it very well and sprinkled flour inside (as suggested by info on cake mould packaging and just waiting for results! I have some mini robins and a couple of santas to attach when finished!
I made this cake for our book club evening. It was delicious and cooked perfectly, even though I used white Spelt flour and sweetened it with xylitol!
I've made this cake two Christmas' in a row now. Big success! I did buy Everbake Pan Release, this year. Although last year used Pam for Baking. Both worked nicely, Everbake doesn't cause the cake to have a thicker crust, like the Pam did. I used my vanilla sugar, homemade vanilla, and vanilla greek yogurt, to delicious results. My family loves this cake plain, but I served it with fresh strawberries I sweetened lightly with vanilla sugar, and whipped cream. A huge success! Thanks Nigella (I bought my spruce tree pan last year at Williams Sonoma.)
John Lewis have a lovely bright red cake stand with a fluted edge that is perfect for this cake. I made the spiced up version in my cathedral bundt tin. It was delicious and very Christmassy.