Description
A light and fluffy classic cake with rich vanilla flavor, perfect for any occasion.
Ingredients
- 250 g self-raising flour
- 180 g to 200 g caster sugar
- 250 g softened unsalted butter
- More butter for greasing the pans
- 2 teaspoons vanilla extract
- 2 tablespoons full-fat milk
- 1/2 teaspoon salted caramel extract (optional)
- 1 teaspoon baking powder
- 4 medium eggs
Instructions
- Preheat your oven at 180°C (350°F) or 160°C (320°F) for a fan oven.
- Grease two 8-inch cake pans with butter and dust with flour.
- Sift the self-raising flour and baking powder into a bowl and set aside.
- In another bowl, whisk softened butter and caster sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time to the creamed butter, whisking to combine, along with vanilla and optional caramel extract.
- Mix in the full-fat milk until combined.
- Gradually fold in the sifted flour and baking powder until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for about 20 minutes, or until a toothpick comes out clean.
- Cool in the pans for 5 minutes, then turn onto a cooling rack. Sandwich with buttercream or jam, slice, and enjoy!
Notes
Use room temperature ingredients for the best results and avoid overmixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General