Vanilla Cake Recipe
Light, fluffy, and full of classic vanilla flavour, this Vanilla Cake is a timeless treat. Topped with a creamy, pudding-infused frosting, it’s perfect for birthdays, tea time, or anytime indulgence.
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Ingredients
Cake
4 Eggs
1 1/2 cups Sugar
1 tsp Vanilla Essence
Pinch of Salt
2 cups Flour
4 tsp Baking Powder
1/2 cup Margarine
1 cup Milk
Cake Topping
1 pkt Instant Pudding
2 cups Icing Sugar
6 tbsp Margarine
1/4 cup Milk
Instructions
- Preheat your oven to 180°C.
- In a large bowl, beat 4 eggs and 1 1/2 cups sugar until light and fluffy.
- Sift 2 cups flour, 4 tsp baking powder, and a pinch of salt into the egg mixture. Mix gently to combine.
- In a small saucepan, bring 1/2 cup margarine and 1 cup milk to the boil.
- Pour the hot margarine and milk mixture into the batter, then stir in 1 tsp vanilla essence.
- Divide the batter evenly between two prepared cake tins.
- Bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely before topping.
- For the topping, cream 6 tbsp margarine until smooth.
- Add 2 cups sifted icing sugar and 1 packet instant pudding powder, mixing until combined.
- Add up to 1/4 cup milk a little at a time, beating well until the frosting is smooth and fluffy. You may not need all the milk.
- Let the frosting stand for 2 minutes to stiffen before spreading over the cooled cake layers.
Hints & Tips
- Measure your flour correctly – Spoon it into the measuring cup and level it off for a light, airy cake.
- Don’t overmix – Overmixing can make the cake dense instead of fluffy.
- Check early – Start checking for doneness a few minutes before the recommended baking time as ovens vary.
- Flavour twist – Add a teaspoon of lemon or almond extract for a different flavour profile.
- Chill the frosting – If the frosting feels too soft, pop it in the fridge for 5–10 minutes before spreading.
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