Mary Berry Vanilla Cake Recipe

This soft, fluffy Mary Berry Vanilla Cake is made with self-raising flour, butter, and rich vanilla extract, ready in 45 minutes. The best part is slicing through the golden sponge to reveal a thick layer of sweet buttercream and strawberry jam. I love how the all-in-one method makes baking practically foolproof.

Why This Classic Works

For years, I believed a good sponge cake required carefully creaming the butter and sugar first. Then I discovered the brilliance of the all-in-one method, throwing everything into the bowl together.

My first attempt at this technique felt completely wrong, but the cake emerged perfectly risen and incredibly soft. Now I rarely bake it any other way, saving both time and washing up.

Mary Berry Vanilla Cake Ingredients

• 225g softened butter
• 225g caster sugar
• 225g self-raising flour
• 4 large eggs
• 1 tsp baking powder
• 2 tsp vanilla extract

For the Filling:

• 100g softened butter
• 200g icing sugar
• 1 tsp vanilla extract
• 3 tbsp strawberry jam

How To Make Mary Berry Vanilla Cake

1. Prep the tins: Preheat your oven to 180°C (160°C fan) and grease two 20cm sandwich tins, lining the bases with parchment paper.
2. Mix the batter: In a large mixing bowl, combine the softened butter, caster sugar, self-raising flour, eggs, baking powder, and vanilla extract until smooth.
3. Divide and bake: Divide the batter evenly between the prepared tins, smoothing the tops with a spatula. Bake for 25 to 30 minutes until golden and shrinking slightly from the edges.
4. Cool the sponges: Leave the cakes in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
5. Make the buttercream: Beat the softened butter until smooth, then gradually mix in the icing sugar and vanilla extract until pale and creamy.
6. Assemble the cake: Spread the jam over one cooled sponge, top with the buttercream, and gently press the second sponge on top.

Recipe Tips

• Use true room temperature butter: Cold butter will not mix properly in the all-in-one method, leaving you with a lumpy batter.
• Check your baking powder: Even though you use self-raising flour, the extra baking powder ensures a perfectly domed rise.
• Do not open the oven door: Opening the oven before 20 minutes can cause your delicate sponge to sink in the middle.

What To Serve With Vanilla Cake

Serve this classic bake with a piping hot pot of Earl Grey or English Breakfast tea. It also pairs wonderfully with a scoop of clotted cream or fresh summer berries for an afternoon treat.

How To Store

Store the cake in an airtight container at room temperature for up to 3 days. The un-iced sponges can be wrapped tightly in cling film and frozen for up to 3 months.

FAQs

Why did my sponge sink in the middle?

Your oven door was likely opened too early. It can also happen if the batter is overmixed or the oven temperature is too high.

Can I use plain flour instead?

Yes, but you will need to add 2 teaspoons of baking powder for every 150g of plain flour to get the right lift.

Why is my cake dry?

It was probably overbaked or left in the hot tins for too long. Keep a close eye on the cake around the 25-minute mark.

Nutrition

• Calories: 450 kcal
• Total Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 110mg
• Sodium: 320mg
• Total Carbohydrate: 55g
• Protein: 4g

Try More Recipes:

• Mary Berry Upside Down Cake Recipe
• Mary Berry for Lemon Drizzle Cake Recipe
• Mary Berry Treacle Ginger Cake Recipe