Basic Recipe for Classic Vanilla Cake

There are many recipes for vanilla cake, and they all vary just a bit. When I was younger, my mother taught me to put all the ingredients in a bowl, turn on the mixer, and let it run for a while. I believe she used a large food processor with blades, not a whisk or mixing hook. I wouldn’t recommend this method to anyone. Times change, and while there are many great recipes and methods for baking a classic vanilla cake, there’s always room for an even better cake recipe.

I think I’ve found it in this recipe by Belgian top chef and pastry chef Roger van Damme, known from the cooking show NJAM, and Claudia Allemeersch, who was the first to win the title of best hobby cook in Flanders. This recipe is from their book titled "Het gebak," which you can read a review of here. The book contains a good number of basic recipes for classic pastries and many tips for making them look luxurious. Although I wavered between different recipes, I eventually returned to the basics: a good foundational recipe for a classic vanilla cake. The process is slightly different from other recipes, but I was really proud of the delicious cake I baked myself.

Would you like to save the recipe for later on Pinterest? You can easily do that via this link.

Claudia Allemeersch on her first experience baking a classic cake: "Roger pointed out how precise you need to be with times, temperatures, ingredients, and techniques. And indeed, I must admit... my cakes were like bricks compared to Roger’s."

Zijdezacht cakebeslag

Basic Recipe for Classic Vanilla Cake

Ingredients (all at room temperature for a cake of 28-30 cm):

• 230 grams of butter at room temperature, plus an extra 25 grams for greasing the cake

• 270 grams of eggs

• 250 grams of granulated sugar

• 20 grams of peanut oil

• 25 grams of heavy cream (35%)

• 225 grams of all-purpose flour, sifted

• 25 grams of cornstarch, sifted

• 7.5 grams of baking powder

• 2 grams of salt

• 1 vanilla pod

Also needed:

• Cake pan (28 cm as per the recipe; I used a 30 cm pan)

• A mixing hook with a flexible edge (if possible)

• Spatula

Instructions:

1. Grease the baking pan with melted butter and lightly dust it with flour, or line it with baking paper.

2. Preheat the oven to 160°C in a conventional oven, or slightly lower if you prefer to use a convection oven.

3. Place the butter in a mixing bowl and beat it on the lowest speed for about a minute until it’s fluffy.

4. Add the sugar and mix for 5 minutes on medium speed, scraping down the sides of the bowl.

5. Beat the eggs with a fork. With the mixer running, add the eggs slowly, one spoonful at a time, ensuring each addition is fully incorporated before adding the next.

6. Continue mixing and add the oil and cream together.

7. Combine the sifted flour, cornstarch, salt, baking powder, and vanilla seeds, then gradually add this to the mixing bowl on low speed (Kitchenaid speed 2).

8. Pour the batter into the cake pan and smooth it out with a spatula.

9. Place the pan in the middle of the oven and bake for 15 minutes. After that, make a shallow cut across the cake with a sharp knife.

10. Bake for an additional 45 minutes. Check if the cake is done with a toothpick.

11. Remove the cake from the oven and let it rest in the pan for 10 minutes. Then take it out and let it cool on a rack.

12. Melt the remaining butter in a pan and brush it over the cooled cake.

More tips from Roger and Claudia for baking the perfect cake:

• Bake the cake preferably at 160°C in a conventional oven for even cooking. If using a convection oven, lower the temperature a bit.

• Ensure all ingredients are at room temperature.

• Use a brush to accurately cover every nook and cranny of your baking pan.

• Take your time and follow the recipe step by step, including spoon by spoon.

• All-purpose flour is finely milled and contains a bit more gluten, which helps the cake rise and become light and fluffy. Using separate flour and baking powder allows for better control over the baking process, making it more suitable than self-rising flour.

Now, when I see a bakery cake in the shop window, I think: my cake from "Het gebak" was even better!

What a wonderfully soft cake! Even after a few days and after being frozen for weeks, the cake remained delicious. The testing team completely agreed.

This basic recipe for the classic vanilla cake is one of the recipes from "Het gebak" by Claudia Allemeersch and Roger van Damme.

You can read what to expect from "Het gebak" in the review linked here.