Buttery Vanilla Cake.

Not the best picture, I know. This cake was made on a special request, fairly late in the evening, for my younger brother. His demands were simple. A very unpretentious, basic, spongy, no frill vanilla cake, which is easily wolfed down.

This is a recipe I have on my finger tips and it’s so buttery, so luscious and spongy that you don’t feel the need to slather any icing on it. Tea cake, breakfast cake, anytime cake- this will fit the bill.

My photographs have to be excused, I clicked them without any natural lights and edited them a bit on instagram.


Butter 150 gms

flour 250 gms

sugar 180 gms

2 large eggs

milk 200mls

1.5 tsp baking powder

2 tsp vanilla extract

It’s fairly simple as cakes go. Sift the flour and baking powder and keep aside.

Cream the butter and sugar until light and fluffy. (I used a hand mixer for this). Crack in the first egg, beat until well incorporated, now crack in the second egg and mix well.

Add the vanilla extract, keep mixing all through. It’s this addition of air that makes this batter so light and spongy.

add the flour mixture and milk, in 3 alternating additions. Mix well, scraping the sides of the bowl. The batter is done.

Transfer into a well greased baking pan and smoothen the top. I also tap it a bit on the surface so there are no air bubbles and it doesn’t result in a dome shape.

bake at 170℃ for 35 minutes. Ovens may vary sometimes, so you need to check with a toothpick for doneness after 30 minutes.

This cake though easily eaten just as it and in fact tastes best that way can also be iced, filled, frosted to your liking.







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