TheCakeMumma
Ingredients
12 portion(s)
Cake Batter
- 2 1/4 teaspoons baking powder
- 165 grams vegetable oil
- 250 grams Milk
- 375 grams plain flour
- 4 eggs
- 450 grams caster sugar
- 1 teaspoon vanilla extract
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6
1h 16min
Preparation 1minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
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Recipe's preparation
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Preheat oven to 170 degrees C. Line an 8 inch round cake tin with baking paper (base and sides).
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Insert your Butterfly whisk into your TM and add eggs and caster sugar to your bowl. Beat for 30 seconds on speed 3.
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Add the remaining ingredients (flour, milk, oil, baking powder and vanilla) and beat for 20 seconds on speed 3 - just until the batter is smooth and creamy - don't overbeat!
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Pour batter into prepared baking tin and bake for 60-75 minutes or until cooked through. Keep checking from 60 minutes as each oven is different. My oven takes approx. 75 minutes.
Tip
This is such an easy recipe and like the title says - will never fail! I have a cake business and this is my go-to vanilla cake recipe. I've converted it for the Thermomix!
Beautiful smothered with ganache while still warm out of the oven!
You could also split this batter over two tins and they would take a shorter amount of time to cook.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentGreat recipe, quick and easy!...
Great recipe, quick and easy!
I cut sugar down to 200g, cake was still moist, fluffy and sweet.
Amyskeeta: you can play around with the ratio, I...
Amyskeeta: you can play around with the ratio, I usually use between185g -200g caster sugar and 300g white chocolate melted with the oil.
You must let this cool before adding to the flour. In the fridge will speed up the cooling process.
This made 2x7 or 8 inch pans that are 2 inches high.
Hope this helps.
caker:thank you. Do you mean you used 265g sugar...
caker:thank you. Do you mean you used 265g sugar and 300g white choc? Just want to clarify before I have a go
I'd like to make this in a rectangle tray....
I'd like to make this in a rectangle tray. 33x23cm. How many batches for a single layer cake please?
bills.janeD:...
bills.janeD:
By adding the white chocolate, it was a nicer alternative than the dense white mud. Ideal for stacking.
Delicious cake with a lovely texture. ...
Delicious cake with a lovely texture.
I added a half a tin of drained tin apricots and made an upside down cake with it. I only had SR flour so used that and omitted the baking powder, and also used coconut oil instead of veg oil which added a lovely subtle flavour. Used 300g of sugar as per the suggestions (only had raw sugar so used that) and it is still lovely and sweet but not over powering
yes, it works great after being in the freezer
yes, it works great after being in the freezer
First time making this recipe and came out...
First time making this recipe and came out perfect! Thank you for sharing
Is this recipe ok to freeze?
Is this recipe ok to freeze?
Is this recipe ok to freeze?
Is this recipe ok to freeze?
caker: hi how did it turn out when you made the...
caker: hi how did it turn out when you made the changes to it with adding the white chocolate.
I also reduced the sugar to 300gm as I had sweet...
I also reduced the sugar to 300gm as I had sweet icing to go on top. The reduced sugar seemed to result in a better balanced cake.
I will make it again
This is my favourite receipe and I use it all the...
This is my favourite receipe and I use it all the time.
I have used 1/4 vanilla essence then added 6 drops of lemon Doterra essential oil and it was a big hit with everyone.
I have also used Wild Orange essential oil and was delightful.
Thank you
(No Subject)
Best Cake Ever ...
Best Cake Ever
Reduced the sugar to 300g but only because I’m not a sweet tooth. Made 12 cup cakes & put the rest in a medium loaf tin & filled with jam & cream. Will use this recipe every time.
Thanks for sharing.
This never fail so true. I put SRflour by mistake...
This never fail so true. I put SRflour by mistake and it still worked (left out the baking powder)
I am rainbow layered cake with it. photo to come later.
best easy vanilla cake, so yum too.
I've made this cake quite a few times now, by...
I've made this cake quite a few times now, by adding higher sugar results in a fluffy texture, however i have played around with the recipe and wanted to create a white chocolate vanilla cake that's not dense like a white chocolate mud cake.
This recipe holds fondant quite well.
The only changes i made was to cut down the sugar by 185g and used 300g white chocolate melted with the oil in the microwave and let it cool before adding it in with the flours....
This is my favourite recipe to use including rainbow layers.....
Way too much sugar! First time I made it I reduced...
Way too much sugar! First time I made it I reduced the sugar by half. Second time I reduced it again to 150g. Plenty sweet enough.
After reading the comments i reduced how much...
After reading the comments i reduced how much sugar i used and it was amazing! Made a multi-coloured cake for my sons bday and it was all gone!
This turned out to be a great cake but way too...
This turned out to be a great cake but way too sweet for me, what could I supplement with if I halved the amount of sugar?
Perfect! Great recipe. Butterfly makes it so much...
Perfect! Great recipe. Butterfly makes it so much better. Thanks. (Did reduce sugar a bit though)
Second time baking this cake and second time an...
Second time baking this cake and second time an absolute winner. Highly recommended to bake.
Hi everyone, I'd like to make this vanilla version...
Hi everyone, I'd like to make this vanilla version plus a chocolate version - does anyone know how I'd make it a chocolate cake? Many thanks
Great recipie - worked really well. Highly...
Great recipie - worked really well. Highly recommended.
Left sugar away, replaced it with half a cup of...
Left sugar away, replaced it with half a cup of Dates. replaced 100g of Flour with Shredded Coconut.
Really good.
Very easy and delicious, loved by all.
Very easy and delicious, loved by all.
I substitute dairy milk for
I substitute dairy milk for oat milk and it seems to work ok.
Yummy! Big hit with the
Yummy! Big hit with the kiddies, Thankyou!!
What can I subst for the
What can I subst for the milk? My sons friend can't have dairy?
really good recipe ,excelent
really good recipe ,excelent results
How long would I cook if make
How long would I cook if make this as cupcakes?
Just add cocoa powder
Just add cocoa powder
This is my go to cake for
This is my go to cake for birthdays. Tastes great, easy to make and perfect for covering with buttercream.
Awesome recipe. I made this
Awesome recipe. I made this in to cupcakes for my kids. This batch made 29 cupcakes!! Thank you
What a great cake - it makes
What a great cake - it makes a very high 8" cake which is fabulous. Great crumb too.
I have made this cake three
I have made this cake three times now and absolutely love. Its so light and moist.
Wow this is an amazing cake,
Wow this is an amazing cake, just beautiful everyone loved it.
Best cake I've ever made!
Best cake I've ever made! Thank you!
This cake was painfully
This cake was painfully sweet. I only used 300g of sugar as I ran out but it was still so sweet that we couldn't eat it.
I made this today as
I made this today as cupcakes, with GF flour and coconut oil. So delicious, they didn't even need frosting!
kP
How tall is this cake,
How tall is this cake, wanting to cook in a 9inch cake pan. Does it freeze well?
Lovely cake
Lovely cake
This is a great recipe.
This is a great recipe. Substituted with premium spelt flour and rapadura sugar, and baked in a number 4 tin (time was less but don't recall how long, just kept an eye on it from 30 mins). Was lovely and moist!
tried this recipe today and
tried this recipe today and didn't have sufficient plain flour, so substituted with spelt flour instead and it turned out very well. i also reduced the sugar by 50g and it was fine. thank you for this yummy recipe!
Hi, How would I convert this
Hi, How would I convert this to Chocolate Cake?
What a fantastic recipe with
What a fantastic recipe with excellent results! I used the batter to make mini cupcakes for a fundraiser and a single batch of batter made about 70 mini cupcakes.
I just made the cake with
I just made the cake with coconut oil. Adds a nice taste to the batter!
Never Fail! I am a terrible
Never Fail! I am a terrible sponge cake maker and this is the only recipe that has ever worked for me...excellent!
Made this last night for a
Made this last night for a mums group picnic and it was a hit! Nice recipe that although it has a large quantity of sugar, it is not over powering. Thank you for sharing!
Yes the sugar is correct!
Yes the sugar is correct!