Vanilla Cake with Buttercream Icing

Updated at: Wed, 16 Aug 2023 21:08:44 GMT

Step 1

Preheat oven to 180 degrees and line 2 cake pans with baking paper

Step 2

Whisk flour, baking powder and salt in a large bowl. Set aside

Step 3

Beat eggs for 30 seconds on high speed with whisk attachment. While heater is still going, pour sugar in over 45 seconds

Step 4

Beat on highest speed for 7 minutes until tripled in volume and white

Step 5

While egg is beating, place butter and milk in a heatproof jug and microwave 2 mins to melt butter (don’t let milk boil)

Step 6

Once egg is whipped, add 1/3 of flour and beat. Add flour again in batches and whisk until no flour can be seen

Step 7

Pour hot milk/butter, vs ills and oil into the empty flour bowl. Add 2 ladles of the egg batter into the milk/butter batter and whisk until smooth and foamy

Step 8

Pour milk/butter mixture into the egg batter and mix until batter is smooth and pourable

Step 9

Pour batter into 2 pans. Bang each cake pan onto counter 3 times to knock bubbles out

Step 10

Bake 20-30 mins until golden and toothpick comes out clear

Step 11

Cool cakes in tray for 15 mins and then turn out cakes and cool upside down

Step 12

Wrap with glade wrap and cool completely for a few hours

Step 13

When cakes are ready to be iced, beat softened butter for 1 minute until creamy

Step 14

Add icing sugar in 3 lots until incorporated and fluffy

Step 15

Add vanilla and milk and heat for a further 30 seconds. Use icing immediately

Step 16

Do 1 crumb layer and also the middle layer between the cakes and leave for 30 minutes in fridge

Step 17

Rewhip the buttercream icing for use

Step 18

Frost the cake

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