My Easy Vanilla Sponge Cake Recipe – For a 6 inch Tin
This is my easy vanilla sponge cake for a 6 inch tin. This recipe is easy, reliable and goes with pretty much any fillings and icing Flavors, there is nothing not to love about this Easy Vanilla cake.
Ingredients
- 80 g Unsalted butter Softened
- 80 g Castor sugar
- 1 large Egg At room temperature
- 1 tbsp Pure vanilla extract Or any other flavour you fancy
- 80 g Self-raising flour
Instructions
- Preheat your oven to 160°C (320°F), fan oven setting. line your 6 inch round tin with parchment paper to prevent any sticking.
- In the bowl of your stand mixer, with your paddle attachment, mix your softened butter and vanilla together until combined as I find adding the flavour to your butter this enhances the flavouring.
- Now add the castor sugar to the bowl and cream the softened butter, vanilla and castor sugar together using a medium speed until its light and fluffy. This process usually takes a couple of minutes, be careful not to over mix.
- Crack your eggs into a separate bowl before adding, to make sure you catch any bits of shell that might accidently fall in. Add your eggs, gradually to the butter-sugar mixture. Beat well after each addition to make sure everything is combined well, make sure you scrape the sides and bottom of the bowl so all gets mixed in.
- In a separate bowl sift your flour to remove any lumps and then gradually add this into your wet mixture and when this has been combined add a bit more until all has been fully combined to form a lovely smooth vanilla cake batter.
- Place the batter into your prepared cake tin. Give your cake tin a tap on the side to level the batter and then smooth over the top of your batter with a spatula. And next of course I am going to say make your you add your baking band to make sure your cake bakes nice and level!
- Now it’s time to Bake your cake, place your batter into the preheated oven for approximately 20-25 minutes or until you can insert a skewer into the centre of the cake and this comes out clean.If you are baking the double layer cake bake for 40-45 minutes.
- Once the cake is baked, remove it from the oven and allow this to sit in the cake tin for about 10 minutes, as your vanilla cake will still continue to cook during this time too. next, transfer the cake to a wire rack to cool completely.
- Once your cake has fully cooled it’s time to either double wrap in cling wrap and pop in the freezer or decorate for all to enjoy! If you are going to go straight into decorating, I do recommend chilling your cake first as I find it makes it easier to ice with your favourite vanilla buttercream or fondant icing, the choice is all yours.
Notes
If you want to make the double layer cake the ingredients are just doubled.
- 150 grams unsalted butter, softened
- 150 grams castor sugar
- 2 large eggs, at room temperature
- 2 tbsp pure vanilla extract or any other flavour you fancy
- 150 grams self-raising flour