This vanilla cake relies on a combination of self-rising and all-purpose flours to build a sturdy but tender crumb. Greek yogurt adds fat and moisture to the batter, helping the cake bake up tall in a deep round pan.
The process takes about an hour and forty minutes from start to finish. A vanilla syrup is brushed over the warm sponge as it cools. This step locks in moisture and gives the cake a strong vanilla flavor.
Why You'll Love This Recipe
- Adding eggs one at a time prevents the butter mixture from breaking and keeps the batter smooth.
- Folding the flour in by hand with a metal spoon prevents overmixing and keeps the baked cake tender.
- Poking holes in the warm cake allows the vanilla syrup to penetrate deep into the crumb.
Ingredients You Need
- Unsalted butter: Soften the butter at room temperature so it creams easily with the sugar.
- Sugar: Granulated cane sugar works well, but you can also use golden caster sugar for a warmer color.
- Vanilla: Vanilla bean paste leaves visible specks in the cake, but standard vanilla extract works just as well.
- Eggs: Bring the eggs to room temperature before mixing to help them blend smoothly into the butter.
- Greek yogurt: Choose a full-fat plain Greek yogurt for the most moisture.
- Self-rising flour: This contains built-in leavening agents. Check the expiration date to ensure it is fresh.
Exact amounts are in the recipe card below.
How to Make It
Mix the wet ingredients: Beat the butter, sugar, vanilla, and salt until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the Greek yogurt.
Fold in the dry ingredients: Whisk the all-purpose and self-rising flours together in a separate bowl. Use a large metal spoon to gently fold the flour mixture into the wet batter, then fold in the milk.
Bake the cake: Spoon the batter into a lined 8-inch pan. Bake at 320°F (160°C) for about 80 minutes until a skewer comes out clean.
Make the syrup and soak: Warm the water, sugar, and vanilla in a saucepan until the sugar dissolves. Let the baked cake cool for 30 minutes, poke holes all over the top, and pour the syrup over it.
Baking Tips
- Using a mix of all-purpose and self-rising flour gives the cake structure while keeping the crumb tender.
- If you do not have self-rising flour, use 2 cups (250g) of all-purpose flour whisked with 1 tablespoon baking powder and 1/2 teaspoon salt.
- The vanilla syrup adds moisture and extends the shelf life of the baked cake.
Serving Ideas
Serve this cake plain with a cup of coffee, or frost it with a classic vanilla buttercream and fresh berries.
Storing and Freezing
Wrap the un-frosted cake tightly in plastic wrap and store it at room temperature for up to 3 days, or in the fridge for 5 days. You can freeze the wrapped cake for up to 1 month. Thaw at room temperature before serving.
FAQ
Can I bake this in two pans instead of one?
Why did my batter curdle when I added the eggs?
Do I have to make the vanilla syrup?
Vanilla Cake
A dense and tender vanilla sponge cake soaked in a sweet vanilla syrup and baked in a round pan.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 100 minutes
- Yield: 1 8-inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup plus 2 tablespoons unsalted butter, softened, plus more for the pan (250g)
- 1 1/4 cups granulated sugar (250g)
- 1 teaspoon vanilla bean paste or extract (5ml)
- 1/4 teaspoon salt (1g)
- 5 large eggs
- 2/3 cup all-purpose flour (85g)
- 1/3 cup full-fat Greek yogurt (100g)
- 2 cups self-rising flour (250g)
- 3 tablespoons milk (45ml)
- 3 tablespoons water (50ml)
- 1/4 cup granulated sugar (50g)
- 1/2 teaspoon vanilla bean paste or extract (2ml)
Instructions
- Preheat your oven to 320°F (160°C). Grease an 8-inch (20cm) round, deep cake pan and line the bottom and sides with parchment paper.
- In a large bowl, beat the softened butter, 1 1/4 cups (250g) sugar, 1 teaspoon vanilla, and salt with an electric mixer until pale and fluffy.
- Add the eggs one at a time. Beat the mixture well after each egg. If the batter begins to separate or look slimy, mix in 1 tablespoon of the all-purpose flour.
- Mix in the Greek yogurt until combined.
- In a separate bowl, whisk the remaining all-purpose flour and the self-rising flour together. Gently fold the dry ingredients into the batter using a metal spoon, then fold in the milk.
- Transfer the batter to the prepared pan and smooth the top. Bake for 1 hour and 20 minutes, or until a wooden skewer inserted into the center comes out clean. Ensure the cake reaches an internal temperature of at least 160°F (71°C) to safely cook the eggs.
- While the cake bakes, make the syrup. Heat the water, 1/4 cup (50g) sugar, and 1/2 teaspoon vanilla in a small saucepan over low heat until the sugar dissolves. Set it aside.
- Let the baked cake cool in the pan for 30 minutes. Pierce holes all over the cake with a skewer, reaching the bottom.
- Pour the warm syrup over the cake in stages. Let it soak in completely. Cool the cake fully before removing it from the pan to frost or wrap.
Notes
- Using a mix of all-purpose and self-rising flour gives the cake structure while keeping the crumb tender.
- If you do not have self-rising flour, use 2 cups (250g) of all-purpose flour whisked with 1 tablespoon baking powder and 1/2 teaspoon salt.
- The vanilla syrup adds moisture and extends the shelf life of the baked cake.
Keywords: vanilla cake, baking, dessert, sponge cake, vanilla
