Easy Vanilla Cake with Passionfruit Buttercream
There is nothing quite like a simple vanilla cake. Another wonderful standby for almost any occasion, this cake is one to add to your baking repertoire. The lovely passionfruit ‘measure and beat’ buttercream icing tops it perfectly.
Ingredients 10
melted butter, to grease
150 g self-raising flour
35 g plain flour (all-purpose flour)
165 g caster sugar, superfine
125 g butter, cubed, at room temperature
80 ml milk
2 eggs, at room temperature
1 1⁄2 tsp natural vanilla extract
Passionfruit Buttercream
125 g butter, at room temperature
185 g icing sugar, sifted
1 tbsp passionfruit pulp, plus extra, to decorate
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Method 5
Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Grease a round 20 cm (8 in) cake tin with melted butter and line the base with baking paper.
Place the and , , , , , and in a large bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon.
Bake in the preheated oven for 45–50 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely (this will take about 1 1/2 hours).
To make the passionfruit buttercream, use an electric mixer to beat the , , and in a medium bowl until pale and creamy.
Spread the buttercream over the top of the cooled cake and then spoon over the extra passionfruit pulp to decorate. Serve in wedges.
BakeClub's tips
You can freeze an un-iced cake for up to 1 month. Wrap well in plastic wrap and then seal in an airtight container or freezer bag before freezing. Thaw at room temperature.
