A good vanilla cake recipe is a must have in every kitchen. It is simple and easy to execute, making it both a perfect cake for beginners and a great standby or baseline cake for experienced bakers to have on hand and enhance however they choose by adding other flavors to it.
I chose to go with a Vanilla Bundt Cake with Fresh raspberry topping because it is so on theme with the Christmas festivities. I took this cake to our Church Christmas dinner potluck, and it was indeed a showstopper. One lady in line told me she hoped it would not be all gone by the time she got to the desert table. I was so touched when she made it a point to track me down in the hall later on just to say she managed to get a slice and it was very delicious, pointing out to me that being home made from scratch set it apart. She could taste the richness, freshness and love poured into it.
Without further ado, let’s get baking!
Ingredients
- ¾ cup (6oz) margarine or softened butter
- ¾ cup (6oz) sugar (white or coconut)
- 4 large eggs
- 3 cups (375g) self-raising flour, sifted
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1½ cups water or milk
- 1 cup fresh raspberries
- 3½oz (100g) chocolate (milk or white)
*Optional: icing sugar to dust the cake
Directions
Pre-heat your oven to 350°F (180°C).
Grease an 8-inch Bundt cake pan with margarine or butter and set aside
Add the sugar and margarine/butter to a large mixing bowl and mix the two with a spatula or handheld mixer until cream like
Next, add the eggs and beat the ingredients together until well mixed
Then add the baking powder, vanilla and water and give a gentle stir till well incorporated
Finally add your flour and blend all to a consistent cake batter without any lumps
Pour or spoon your batter into the Bundt cake pan, smoothing the top with a spatula
Bake in the middle shelf of your pre-heated oven for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean
Let the cake sit in the Bundt pan for about 5 minutes, then gently run a knife around the edge and turn it out onto a wire rack to cool.
Place onto your cake stand, drizzle melted chocolate along the top and fill the centre with fresh raspberries.
Rachel Matembe
Optional: Dust with icing sugar before serving.
Enjoy!
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Read more of Rachel’s contributions to AllMomDoes here.
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