Sandra Ina Garten Vanilla Cake Recipe is a classic British-style tea time dessert made with rich unsalted butter and whole milk. This buttery sponge uses four large eggs and double-strength vanilla extract for a deep, aromatic flavour and golden crumb.
The first time I made this, I overmixed the batter once the flour went in and the cake turned out tough. Now I always stop the mixer while there are still a few streaks of flour visible and finish the job by hand with a spatula. This gentle approach keeps the crumb open and light rather than dense like bread. If you overwork the gluten, you’ll lose that melt-in-the-mouth texture that makes this recipe stand out.
If you do nothing else, make sure your butter and eggs are at room temperature before you start. Cold ingredients don’t emulsify properly, which means the air bubbles you’ve worked so hard to create during the creaming stage will just collapse. I’ve found that sitting the eggs in a bowl of warm water for five minutes does the trick if I’ve forgotten to take them out of the fridge. This is my favourite cake for birthdays because it’s sturdy enough to hold heavy frosting but still feels light to eat.
Ina Garten Vanilla Cake Recipe Ingredients
For the Cake
- 315g (11oz) plain flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 170g (6oz) unsalted butter, softened
- 400g (14oz) caster sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 250ml (9fl oz) full-fat milk
For the Frosting
- 225g (8oz) unsalted butter, softened
- 450g (1lb) icing sugar
- 2 tsp vanilla extract
- 3 tbsp double cream
How To Make Ina Garten Vanilla Cake Recipe
- Preheat the oven: Set your oven to 180°C (350°F/Gas Mark 4) and position the rack in the centre. Grease two 23cm (9in) round cake tins with butter and line the bottoms with greaseproof paper to stop the sponge sticking.
- Mix dry ingredients: Whisk the plain flour, baking powder, and salt together in a medium bowl until there are no lumps. Set this aside until you’ve finished creaming the fats.
- Cream butter and sugar: Beat the softened butter and caster sugar in a large bowl on medium speed for about 4 minutes. Stop when the mixture looks pale, nearly white, and has a fluffy texture.
- Add eggs and vanilla: Mix in the eggs one at a time, beating for 30 seconds after each addition to make sure the batter stays smooth. Stir in the vanilla extract at the end.
- Alternate flour and milk: Turn the mixer to its lowest setting and add one-third of the flour mix, followed by half of the milk. Repeat this process and finish with the final third of the flour, mixing only until the white streaks disappear.
- Bake the cake: Pour the batter evenly into your prepared tins and smooth the tops with the back of a spoon. Bake for 25 to 30 minutes until the sponges have pulled away from the sides and a skewer comes out clean from the centre.
- Cool the cakes: Leave the cakes in their tins for 10 minutes to firm up. Turn them out onto a wire rack, peel off the paper, and let them cool completely before you try to add the frosting.
- Make the frosting: Whisk the butter until it’s smooth, then gradually add the icing sugar one spoonful at a time to avoid a sugar cloud. Pour in the vanilla and double cream, then beat on high speed until the frosting is light and easy to spread.
- Assemble the cake: Place the first sponge flat-side up on a plate and spread a thick layer of frosting over the top. Top with the second sponge and cover the top and sides with the remaining frosting using a palette knife.
Recipe Tips
- Measure by weight. Use a digital scale for the flour and sugar instead of cups to ensure the cake isn’t dry or overly dense.
- Check your leavening. Baking powder loses its lift after six months, so test it in a splash of water to see if it fizzes before starting.
- Avoid the dome. Wrap the outside of your tins in wet strips of old towel to keep the edges cool so the cake rises flat.
- Cooling is vital. Never frost a cake that is even slightly warm or the butter in the frosting will melt and slide right off.
- Sift the icing sugar. Always pass your icing sugar through a fine sieve to ensure the frosting has a professional, silky texture without lumps.
- Store layers separately. If making ahead, wrap the un-frosted sponges in clingfilm to keep the moisture locked inside the crumb.
What To Serve With Vanilla Cake
This cake is lovely when served with a handful of fresh raspberries or a sharp strawberry compote to cut through the sweet frosting. A scoop of bean-flecked vanilla ice cream or a dollop of lightly whipped double cream makes it a proper plated dessert.
For a mid-afternoon treat, pair a slice with a hot cup of Earl Grey tea or a strong black coffee. If you want to get fancy, a spoonful of lemon curd on the side adds a bright citrus note that balances the rich butter.
How To Store Vanilla Cake
Fridge
Keep the cake in an airtight container or under a glass dome in the fridge for up to 5 days. Take it out 30 minutes before serving so the butter in the cake and frosting can soften back to the right texture.
Reheat
This cake is best served at room temperature rather than hot. If a slice has gone a bit firm, give it 10 seconds in the microwave to take the chill off, but be careful not to melt the frosting.
Freeze
Wrap individual un-frosted layers in double layers of clingfilm and freeze for up to 2 months. Thaw them overnight in the fridge still wrapped so the moisture stays in the sponge.
Ina Garten Vanilla Cake Recipe Nutrition Facts
Per serving (1 of 12):
- Calories: 450 kcal
- Protein: 5g
- Fat: 22g
- Carbohydrates: 60g
- Sugar: 45g
- Sodium: 210mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, you can use 350g (12.5oz) of cake flour for a finer, more tender crumb, though the cake will be slightly more fragile.
This usually happens if you open the oven door too early or if your baking powder is old and didn’t provide enough lift.
Yes, buttermilk will give the cake a slight tang and a softer texture, but you should add half a teaspoon of bicarbonate of soda to balance the acid.
Ina Garten Vanilla Cake Recipe
Description
A golden, buttery sponge with a tight crumb smothered in a silky vanilla bean buttercream frosting
Ingredients
Instructions
- Preheat oven to 180°C (350°F/Gas Mark 4) and grease two 23cm tins.
- Whisk flour, baking powder, and salt in a medium bowl.
- Cream 170g butter and caster sugar for 4 minutes until light.
- Beat in eggs one at a time then stir in vanilla.
- Alternate adding flour and milk on low speed until just combined.
- Divide batter into tins and bake for 30 minutes until golden.
- Cool completely on a wire rack before starting the frosting.
- Beat frosting ingredients until fluffy and spread between cooled layers.
