Our best vanilla cake recipe that's just begging to be baked and then topped with their favourite icing or ganache or even whipped cream and fruit. It's sturdy enough for buttercream too so feel free to go crazy.
125g butter, softened but not melted
225g castor sugar
3 eggs (at room temp) whisked
1tsp good vanilla extract (we love Queen)
140g plain flour
1 tsp baking powder
1/2 cup full fat sour cream
Preheat your oven to 180C. Grease and line a 20cm deep round cake tin.
Cream butter and sugar until light and fluffy. Add eggs a little at a time, beating well between additions. Stir in vanilla extract. Sift flour and baking powder then gently fold in half of it to the creamed mixture. Fold in the sour cream then fold in the other half of your flour.
Pour into your prepared tin, gently smooth the top and bake for approx 45 minutes or until a skewer comes out clean. Cool for about 10 minutes in the tin and then turn out onto a wire cooling rack to cool completely.
Notes: If you'd prefer to adapt this for cupcakes this recipe will make 12, but decrease your baking time to approx 18-20mins or until a skewer comes out clean (this will seem like a long time to experienced bakers, but as it's not a standard cupcake recipe the batter is thick and takes longer, however the results are similar to any other cupcake recipe).