Sweet Vanilla Cake

    1 hour 35 minutes

    This is a recipe for a basic vanilla cake with vanilla icing. It is simple to make, light and delicious.

    48 people made this

    Serves: 14 

    • Cake
    • 2 cups (250g) plain flour
    • 1 1/3 cups (260g) white sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 125g margarine
    • 1 cup (250ml) milk
    • 1 1/2 teaspoons vanilla essence
    • 3 egg whites, beaten
    • Icing
    • 65g butter
    • 2 cups (240g) icing sugar
    • 2 tablespoons evaporated milk
    • 2 tablespoons hot water
    • 1 1/2 teaspoons vanilla essence

    Preparation:25min  ›  Cook:25min  ›  Extra time:45min cooling  ›  Ready in:1hour35min 

    1. Preheat oven to 180 degrees C. Grease and flour one 30x20cm cake tin.
    2. Cake: Sift the flour, white sugar, baking powder and salt together. Mix in the margarine, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.
    3. Bake in the preheated oven for 20 to 25 minutes. Let cool then ice.
    4. Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the icing sugar, evaporated milk, hot water and 1 1/2 teaspoons vanilla essence. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set.

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    Reviews in English (19)


    If you are old enough to remember the "Pillsbury" Butter Brickle cake from the 70's, you know that this cake tastes nothing like it. The cake was dry and the icing too rich. Even with Heath bars crumbled up in the icing...it just didn't taste like the Butter Brickle cake I remembered when I was much younger.  -  21 Aug 2005  (Review from Allrecipes USA and Canada)


    This was my first experience baking a cake from scratch and it was great! I made it for my husband's birthday & he loved it!!!  -  08 Aug 2000  (Review from Allrecipes USA and Canada)


    This is GREAT! I've made this several times for different occassions and its always a hit! -I cut it into bite sized pieces and put them into little cupcake cups on a tray -that way none gets wasted b/c some people think its too sweet. I've also ground up some hazlenuts and pecans and sprinkled them over the top when it is still warm.  -  06 Jul 2001  (Review from Allrecipes USA and Canada)