Try this easy Classic Vanilla Cake recipe Made in Geno’s Kitchen
- 250g unsalted butter, softened
- 1 cup caster sugar
- 3 eggs, at room temperature
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract with seeds or seeds scraped off half a vanilla bean
- 1 and 1/2 cups self- raising flour, sifted
- 1/2 cup warm milk
Grease a round 8″ baking tin, dust with a bit of flour and line the base with baking paper
Pre heat oven to 180°c (160°c fanforced)
Use a mixer to beat the butter and sugar in a mixing bowl until creamy.
Add in the eggs, one at a time and beat well after each addition.
Add in the oil and vanilla and beat further until well combined.
Add in the flour and milk, and beat on very high speed for 30 seconds.
Use a mixing spatula to scrape off all the batter into the prepared tin and bake for 45 mins or until cooked when tested.
Remove from oven and let cake sit in the tin for 15 minutes before turning it out onto a wire rack to cool completely.
Ice or dust with icing sugar and serve.
•• This is a great basic cake which can be used for layered cakes or marbled cakes. You can also freeze it for up to 3 months.
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