It was my husband’s birthday this week and I made a really simple cake to celebrate it! He loves vanilla and this is a super easy cake that I threw together in just a few minutes. It’s a simple vanilla sponge, sandwiched with and covered in vanilla cream cheese icing.
I forgot to take a proper photo though!
For the cake:
- 225g Margarine
- 225g Caster sugar
- 225g plain flour
- 4 tsp baking powder
- 1 tsp vanilla extract
- 4 large eggs
For the icing:
- 250g cream cheese
- 100g butter/margarine
- 600g- 650g icing sugar (sifted)
- 2tsp vanilla extract
- Grease and line two sandwich tins with parchment paper. Preheat the oven to 180’C.
- Sift the flour with the baking powder and add all the ingredients to a stand alone mixer. Mix on slow until all the ingredients are combined. You can use a handheld mixer, just set it to it’s lowest setting.
- Divide evenly between the two tins and bake for 25-30 minutes until the cakes are golden brown, risen and have come away from the sides slightly. You can check with a skewer if you like, or push down with your finger on the middle of the cake, if the cake springs back to form, it’s done.
- Leave to cool in the tin for about 5 minutes and then turn out onto a wire cooling rack to cool completely.
- Now for the icing. In a mixer (or with an electric whisk) Whisk the cream cheese, butter, vanilla and icing sugar until it’s thick and holds its form. If it’s a bit runny, add more icing sugar, if it’s a but thick, add a drop of milk.
- Sandwich the two cakes with a decent layer of the icing. Then place on your chosen plate and smooth the icing over the outside, using a spatula (or a palette knife if you’re fancy!)
- Decorate as you please, or leave it as is, it still looks lovely ( I promise, even though the photo doesn’t do it justice).
Some points to remember:
- Use good quality, vanilla extract, not essence. It’s worth the extra few bob.
- It’s supposed to look “rustic” so don’t try and smooth it too much.
- You can decorate it properly, but I was in a hurry, so I just made a heart with some sweets.
- This is an all-in-one sponge. If you take the time to cream the sugar and butter separately, then only use one teaspoon of baking powder, or just use self-raising.
- Store this cake in the fridge, on account of the cream cheese.