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Vanilla Cake

Baked vanilla cake with holes poked in the top on a rack.
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A dense and tender vanilla sponge cake soaked in a sweet vanilla syrup and baked in a round pan.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Mix in the Greek yogurt until combined.
  5. 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.
  6. 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.
  7. 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.
  8. Let the baked cake cool in the pan for 30 minutes. Pierce holes all over the cake with a skewer, reaching the bottom.
  9. 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

Find it online: https://recipesbysofia.com/vanilla-cake/