Classic vanilla cake which can't fail to impress, lovely light cake that appeals to everyone. Can be filled with jam and vanilla buttercream or any flavour buttercream such as lemon, strawberry, orange... the possibilities are endless! Great for birthday cakes, and the mixture can also be used for making cupcakes.
340g caster sugar
1 teaspoon vanilla extract
340g self raising flour, sifted
6 eggs, beaten
3 tablespoons milk
125g seedless raspberry jam
280g icing sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
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Cake: Preheat the oven to 180 degrees C. Grease and flour two 23cm round sandwich tins.
Cream the sugar and margarine until light and fluffy, then beat in the vanilla. Add the flour alternately with the eggs and milk. Divide the cake mixture between the two prepared tins.
Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted in the centre comes out clean. Remove and cool on a wire rack.
Buttercream: Beat together all of the buttercream ingredients until smooth and spreadable. Add either more icing sugar or more milk to adjust the consistency, if needed.
To Assemble: Once the cakes are completely cool, remove from the tins. Place the bottom cake on a cake plate, then spread the top with jam. Top with the remaining cake. Spread the buttercream icing all over the top and sides of the cake. Decorate further, if desired.