Delicious soft and spongy vanilla birthday cake…perfect for any special occasion!
IT’S MY BIRTHDAY!!!!
Kind of exciting, kind of scary…but mostly exciting because…CAKE! Scary because I am determined to hold onto my mid-20’s title for as long as possible and I realise that at 27 I may be stretching it a bit, but whatever. I do what I want.
I had the most amazing birthday. Josh cooked breakfast then had to work for a few hours so I stayed in my PJ’s til 1pm, drank coffee, blasted Meghan Trainor & baked. It was perfect. And to celebrate my birthday and the scary fact that I have got another whole year older without really realising it I did what any self respecting food blogger would do…made my own birthday cake! Not even sad about it. And of course it had to be vanilla and covered in sprinkles and edible sparkly glitter. Because I’m not a 27 year old grown-ass woman who is about to get married…I’m a 5 year old princess who will never grow up.
The thing with cake, in particular a simple vanilla cake is that there is not much room to hide. The ingredients are so simple that they need to be good quality. Decent butter, good free range eggs and good quality vanilla extract, not essence. This cake is so simple to make and tastes so much better than box mix cake. It is a Donna Hay recipe which I am pretty sure is foolproof! And the frosting is a simple buttercream – throw all ingredients in a mixer and whip it up!
I baked the cake in 1 tin and cut it in half. If you have 2 cake tins the same size you could split the batter in half and bake the layers separately but I only had 1 the right size and could not be bothered waiting around for 2 cakes to cook!
Once the cake is completely cooled slice it in half and spread the middle with jam & cream. Spread with a thick layer of buttercream and decorate to your hearts content! I used pink & white decorative balls and of course edible glitter…yay!!
It is a proper princess cake and I will be a little girl FOREVER!!!!
Recipe adapted (ever-so-slightly) from Donna Hay
- 150 grams butter softened
- 3/4 cup caster sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 1/2 cups flour (sifted)
- 3 tsp baking powder (sifted)
- 3/4 cup milk
- 1/4 cup jam
- 1/3 cup cream
- 100 grams butter softened
- 3 cups icing sugar sifted
- 1 tsp vanilla extract
- 3 TBSP milk
- Sprinkles for decorating
Preheat oven to 160C. Take a 20cm round cake tin, cut out a piece of baking paper the size of the bottom of the tin and press into the bottom. Lightly grease the cake tin, including the baking paper.
Place the butter, sugar and vanilla in the bowl of a stand mixer (or use a hand held mixer) and beat until light and creamy - about 5 minutes.
Add the eggs 1 at a time and beat until well combined. Add the flour, baking powder and milk and beat until just combined.
Pour into the prepared cake tin and bake for 40-50 minutes or until cooked when a toothpick inserted into the centre comes out clean. Cool in the tin for 10 minutes.
Turn out on to a cooling rack. Once cooled completely cut the cake in half, spread the bottom half with the jam and cream and put the top back on.
To make the frosting: Put all ingredients into the bowl of a stand mixer and beat for 5 minutes until fluffy.
Ice the cake and decorate as desired...preferably with sprinkles and glitter!