My perfect vanilla cake from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 304) by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chocolate [buttercream frosting]; Coconut [buttercream frosting]; Vanilla [buttercream frosting]; Lemon [buttercream frosting]; Nutella [buttercream frosting]; Bailey's Irish cream! [buttercream frosting]; Peanut butter [buttercream frosting]; Margarita! [buttercream frosting]; Mint chocolate [buttercream frosting]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cake flour for plain flour, and white sugar for caster sugar.

  • Karinett on August 25, 2025

    My go-to vanilla cake recipe! Crumb is just perfect. Also works well for cupcakes!

  • anya_sf on August 18, 2024

    I made 1/2 recipe in an 8" pan using metric weights from the website. Despite forgetting to temper the egg mixture before adding all the hot milk - which I realized right away, then whisked as quickly as possible - the cake turned out well. It was fairly moist with a nice crumb, easy to slice. Cooled upside down, it didn't get perfectly flat, but that was okay. Vanilla cakes aren't my favorite, but I'd definitely use this recipe again, perhaps augmenting the vanilla extract with bean or paste.

  • luluf on February 01, 2024

    My favourite cake at the moment. It is just so delicious and moist. I have also made it with gluten free flour

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