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Vanilla Cake

Make authentic Vanilla Cake with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.

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By DenisiyaPublished on February 16, 2023
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Vanilla Cake
⏱️
Prep Time25 mins
🍳
Cook Time65 mins
⌛
Total Time90 mins
🍽️
ServingsMakes 1 Loaf / 6-8 Portions
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This Cake Recipe Serves 6-9

This is the best vanilla cake ever which is my aunt’s recipe! Every bite is rich with vanilla flavor & coconut milk – making it a special treat for all.

This cake is rich, moist, soft & perfectly sweetened – just like the kind you get from a baker. Love its light texture, it’s a perfect cake to bring along on any occasion.

She usually serves it plain but I added a touch of my own with drizzled white chocolate & dried rose petals.

🥗

Ingredients

Scale:
Base Yield: Makes 1 Loaf / 6-8 Portions
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Step-by-Step Instructions

31 Steps
  1. Step 1

    Preheat oven to 165° Celsius or 329° Fahrenheit.

  2. Step 2

    Grease a 15x24cm baking pan with spraying oil & set aside.

    Step 2 visual guide
  3. Step 3

    Add the butter or margarine to a mixing bowl.

    Step 3 visual guide
  4. Step 4

    Add in the castor sugar.

    Step 4 visual guide
  5. Step 5

    Cream together using a wooden spoon or an electric mixer.

    Step 5 visual guide
  6. Step 6

    Once the mixture is of a creamy texture, crack in one egg.

    Step 6 visual guide
  7. Step 7

    Give it a good mix.

    Step 7 visual guide
  8. Step 8

    Thereafter, crack in the second egg.

    Step 8 visual guide
  9. Step 9

    Mix well.

    Step 9 visual guide
  10. Step 10

    Finally, add in the third egg.

    Step 10 visual guide
  11. Step 11

    Mix until combined.

    Step 11 visual guide
  12. Step 12

    Next, add in the vegetable oil, vanilla essence & yellow food colouring.

    Step 12 visual guide
  13. Step 13

    Pour in the coconut milk.

    Step 13 visual guide
  14. Step 14

    Mix well.

    Step 14 visual guide
  15. Step 15

    Add in the flour, salt & baking powder.

    Step 15 visual guide
  16. Step 16

    Fold together until it forms a batter, the batter shouldn’t be too thick or too weak.

    Step 16 visual guide
  17. Step 17

    Pour the batter into the prepared baking pan,

    Step 17 visual guide
  18. Step 18

    Bake in the preheated oven at 165° Celsius for 15 minutes & then 180° Celsius for 40-50 minutes or until the cake is cooked throughout.

    Step 18 visual guide
  19. Step 19

    The cake is cooked when you poke a toothpick or knife through & it comes out clean without any batter.

    Step 19 visual guide
  20. Step 20

    Allow the cake to completely cool before removing it from the cake pan. It is very fragile so if it is hot, it will break.

    Step 20 visual guide
  21. Step 21

    Once the cake has cooled, carefully remove it from the cake pan & onto a serving plate.

    Step 21 visual guide
  22. Step 22

    I prefer keeping it bottom side up as it has a much flatter & neater top but this is my preference, feel free to plate it however you prefer.

    Step 22 visual guide
  23. Step 23

    My aunt serves this cake as is but I decided to decorate it to make it pop a bit – this step is optional. I’m using Milky bar White Chocolate.

    Step 23 visual guide
  24. Step 24

    Break the chocolate into a microwave safe bowl.

    Step 24 visual guide
  25. Step 25

    Add in 1 tablespoon of vegetable oil as this will allow the chocolate to create a perfect consistency for dipping or drizzling.

    Step 25 visual guide
  26. Step 26

    Heat in the microwave at 30 second intervals, stirring in between until the chocolate has melted.

    Step 26 visual guide
  27. Step 27

    I’ve spooned the chocolate at the circumference of the cake, allowing some chocolate to drip down the edges.

    Step 27 visual guide
  28. Step 28

    Next, I’m using dried rose petals – these can be found at bake stores, simply check online if it’s available near you.

    Step 28 visual guide
  29. Step 29

    Sprinkle the petals over the chocolate.

    Step 29 visual guide
  30. Step 30

    This Vanilla Cake can be sliced & served.

    Step 30 visual guide
  31. Step 31

    It is super moist & delicious – it is going to be a new favourite in your home.

    Step 31 visual guide
Video Tutorial

Watch How It's Made

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Frequently Asked Questions & Cooking Tips

Expert kitchen guidance and troubleshooting for making the best Vanilla Cake

How should I store Vanilla Cake to maintain freshness?

Store in an airtight container at room temperature for up to 1 to 2 weeks. For milk-based sweetmeats like burfee or soji, refrigerate in an airtight container for up to 7 to 10 days.

Can I substitute butter with margarine or oil?

Pure butter or ghee provides the authentic rich aroma and texture characteristic of traditional Indian sweetmeats and bakes. Margarine can be used in a pinch, but butter delivers superior flavor.

Denisiya - Founder & Chef at EatMee Recipes
About the Creator

Meet Denisiya

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.

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