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Cake Recipe,

Fluffy Vanilla Cake

by Katherine Walton on May 18, 2022 5 Comments

This fluffy vanilla cake recipe is quick and simple to make. It has fine soft delicate crumbs that hold their shape, making it a great cake recipe for small cakes and large tall cakes alike. The sweet delicate vanilla flavour makes it a great cake base to go with any filling and frosting.

Watch my full Step by Step Fluffy Vanilla Cake Recipe video tutorial below.



-240 grams salted butter (room temperature)

-440 grams (2 metric cups) of caster sugar

-2 teaspoons of vanilla extract

-4 large eggs lightly whisked (room temperature)

-300 grams (2 metric cups) self-raising flour

-200 grams (1 1/2 metric cups) cornflour

-350 ml milk (1 1/2 metric cups) (room temperature)


  1. Preheat the oven to 150 degrees Celsius fan forced (300 Fahrenheit; Gas Mark 2).
  2. Line four 6 inches round baking pans (the pans should be at least 2 inches high) with butter and baking paper.
  3. Place the butter in the mixing bowl of stand mixer and beat on medium speed until very pale. Scrape the bowl as needed to ensure all the butter is well beaten.
  4. Add the caster sugar in four batches and continue to mix on the slowest speed until very pale and well combined.
  5. Scrape the bowl as needed.
  6. Add the Vanilla Extract and continue to mix on the lowest speed until well combined.
  7. Add the whisked eggs in two batches, beating well on the lowest speed between each addition.
  8. Scrape the bowl and mix again on the lowest speed.
  9. Combine flours together in a separate bowl ensuring they are well combined then add 1/2 a cup at a time in batches with the milk into the batter and mix lightly on the lowest speed until almost combined.
  10. Ensuring you do not over mix. Once most of the flour disappears in the batter you can stop the mixer.
  11. Finish mixing the batter by hand with a silicone spatula. Do not over mix.
  12. Fill each cake pan to approximately 2-2.5cm (1 inch) high with batter. Alternatively you can weigh the batter so that each pan has approximately 400-430 grams of batter.
  13. Use a kitchen knife to gently stir the batter in the pan as shown in the video. Then tap the pan on the kitchen bench so that the bubbles in the batter can rise up.
  14. Bake in the oven for 1 hour. But remember that all ovens vary. Check if cooked by inserting a toothpick. If it comes out clean and without crumbs it’s ready. Allow the cake to cool for 5 minutes in the pan before removing it from the pan and onto a cooling rack to cool completely.


How are the ingredients measured in this recipe?

In this recipe and in all of my recipes I provide all ingredients in grams and in mL (millilitres) where applicable. I also provide the ingredient quantities in METRIC cup measurements. However, be aware that cup measurements and spoon measurements vary in different countries. Therefore, I highly recommended the use of scales where applicable to measure ingredients to achieve exactly what the recipe intends.

What is caster sugar and can I substitute it in this recipe?

Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar and confectioners’ sugar. You may replace the caster sugar with standard granulated white sugar in this recipe.

What is self raising flour? Can I substitute it?

Self raising flour is plain flour (all purpose flour) already combined with the precise amount of self raising agents. You may substitute 1 cup of self raising flour by using 1 metric cup (150 grams) of plain flour plus 1 teaspoon of baking powder.

What is cornflour? Can I substitute it?

Cornflour is also known as cornstarch in some countries. In Australia, the cornflour I use is made from 100% pure corn and it is gluten free. I use cornflour to give my cakes and cupcakes alike a soft, fine and light fluffy texture. If you cannot find cornflour or cornstarch you may omit it and replace with self raising flour or plain flour (all purpose flour). Be aware that this will change the texture of the cake and will make the crumbs bigger and heavier.

What does room temperature mean?

In some of my recipes I will indicate if an ingredient needs to be at room temperature. In these instances the ingredients will have come from the fridge to a room temperature of ideally 20 – 22 degrees Celsius (68 – 71.6 Fahrenheit). As a guide leave the ingredients from the fridge out for about an hour before using in them your recipe.

I don’t have 6 inch cake pans, can I use another size pan?

Yes you may. This cake recipe also fits perfectly into two 8 inch round cake pans.


My cakes are browning at the top before they are ready. Why is this happening and how can I prevent it?

A few factors can affect how cakes bake in the oven. All ovens vary which means your cakes will bake differently depending on whether you have a fan forced or conventional oven, electric oven or gas oven. Also where the heating element is located in your oven.

If you find that your cakes are burning or browning before they are completely baked, you may need to adjust the temperature of your oven by lowering it by 10-20 degrees Celsius. Keep in mind that if you lower the temperature of the oven, you may need to bake the cake for slightly longer.

If the heating element in your oven is located on the roof of the oven, you may find that cakes brown or start to burn at the top after a period of time. You can reduce this by placing the cakes on the bottom shelf of the oven and placing an empty tray on the highest shelf closest to the heating element. The empty tray will help to shield the cakes in the bottom tray.


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    1. Hi😊!,
      Thank you so much for trying my recipe. So glad you liked it. I appreciate your feedback. 🌸

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