The Best Vintage Vanilla Cake
This beautifully flavoured vanilla cake is rich and moist. A classic special company cake with ruby red raspberry preserves sandwiched inside and my very favourite vanilla glaze to drip and drizzle on top.
Equipment
- 1 cake pan
Ingredients
- 2 cups all-purpose flour 240 g
- ½ teaspoon salt 2.5 ml
- 2½ teaspoons baking powder 12.5 ml
- ¾ cup butter 170 g
- 1½ cups sugar 300 g
- 3 eggs
- 2 teaspoons vanilla 10 ml
- ½ cup milk 118 ml
- ½ cup raspberry jelly or preserves of choice (optional) 118 ml
Vanilla Glaze
- 1 cup icing sugar 130 g
- 1 Tablespoon unsalted butter softened 15 ml
- 1 teaspoon real vanilla 5 ml
- 1 Tablespoons hot water 15 ml
- pinch of salt
Instructions
- Grease and flour a ring mold or your cake pans of choice.
- Preheat the oven to 350 ºF (180 ºC).
- In a medium bowl, mix the flour, salt, and baking powder.
- In the bowl of a stand mixer with the paddle attachment, or in a large bowl with beaters, cream the butter.
- Add the sugar to the butter mixture and cream along with the butter until light and fluffy.
- Add the eggs, one at a time, and beat after each addition.
- Scrape down the sides of the bowl and mix in the vanilla until you have a smooth mixture.
- Mix in the dry ingredients until just incorporated.
- Mix in the milk and stir until you have a thick smooth mixture.
- Spread the batter into the cake pan.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the centre comes out clean.
- Allow the cake to cool then remove from the pan.
Assembly
- Slice the cake in 2 or 3 layers and spread on a generous helping of raspberry jelly (I used about ½ cup in between each layer.)
- Stack the cake back together.
- For the glaze, mix all the ingredients together with a whisk until you have a smooth thick but pourable icing.
- Drizzle this icing on top of the cake. It should coat the top and drip down the sides.
- Slice and serve!