Image of Vanilla Cake

Vanilla Cake

Created by SteveA

This is a moist, moreish vanilla cake, which can be used as the base for cakes such as Victoria, etc. I enjoy it with a simple blob of whipped vanilla cream.

4 people
Difficulty rating of
Prep time
20 minutes
Cook time
22 mins


  • 4 ounces olive oil spread
  • 4 ounces unrefined golden caster sugar
  • 2 eggs
  • 4 ounces self-raising flour
  • 1 1/2 teaspoons vanilla extract
  • 3 tblspns milk
  • a small pinch (1/5 teaspoon) salt

Recipe Method

Add the castor sugar, vanilla extract and olive oil spread to a large bowl. Beat these together with an electric whisk for at least 5 minutes until a pale creamy white and smooth.

Once the sugar and spread have been blended together, add the eggs, one at a time, beating each in for a couple of minutes or so till well beaten in.

Sift in the self-raising flour to the mix. Gently fold these into the mix till evenly distributed and the mix is consistent (try not to over stir the mix or you'll lose some of the air that keeps it light).

Add the mix to a baking tin (greased with butter and lined with greaseproof paper), or large ramekin, etc, then place in the oven at 160 deg C for fan, 180 deg C for non-fan, for around 22 minutes. Check after 20 minutes by placing a knife, etc into the cake and checking if there's any mixture still sticking (there shouldn't be). The thicker your baking tray, the longer it will take.

For the vanilla cream to accompany it -

Whip up 100ml of double cream in a bowl, with a couple of drops of vanilla extract, and a couple of teaspoons of sugar till it reaches firm peaks (don't overbeat it though).

Review 4.5 / 5 from (2) reviews

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Reviews and Comments

  • karen1968 21/01/2013 Review Score: 5
    Moist and moreish ! I added a few chunks of chocolate as well into the mix.

  • Dave 02/12/2012 Review Score: 4
    Lovely cake, easy enough even I could make it...

Review Recipe