Vanilla cake with vanilla bean icing

It's simply delicious.

  • 1 hr 30 mins cooking
  • Serves 12
  • Print
This simple vanilla cake is delicious on its own, or as the perfect base for creative birthday cakes or exciting flavour variations.


  • 250 grams (8oz) butter, softened
  • 2 teaspoons vanilla bean paste
  • 1 1/2 cups (330g) caster sugar
  • 3 eggs
  • 1 3/4 cups (260g) self-raising flour
  • 1/3 cup (50g) plain flour
  • 3/4 cup (180ml) milk
Vanilla bean icing
  • 1 1/2 cups (240g) icing sugar
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons water, approximately


  • 1
    Preheat oven to 160°C/325°F. Grease a deep 20cm (8in) square cake pan or deep 22cm (9in) round cake pan, line base and sides of pan with baking paper, extending the paper 5cm (2in) above the sides.
  • 2
    Beat butter, vanilla and sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Transfer mixture to a large bowl; fold in combined sifted flours and milk in two batches. Spread mixture into pan.
  • 3
    Bake cake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning onto a wire rack to cool.
  • 4
    Make vanilla bean icing: Sift icing sugar into a small heatproof bowl; stir in vanilla and enough water to form a firm paste. Place the bowl over a small saucepan of simmering water; stir until the icing is of a spreadable consistency. Do not over-heat.
  • 5
    Spread icing immediately on the cake, allowing a little to drip over the sides.

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