Have a happy St. Patrick’s Day with this amazing cake. An easy, from scratch vanilla cake flavored with a vanilla pod, is layered with raspberry jam. Covered in a creamy, vanilla frosting in the colors of the rainbow, this cake will sure brighten up those wet spring days.
This cake is moist, vanilla packed and truly delicious, the
perfect way to celebrate any occasion, may it birthdays,
holidays or just the weekend
Today, I created my very own, from scratch, basic vanilla cake recipes and seriously, if you ever make this recipe, you will never buy a boxed cake mix ever again. I haven’t really been fussed on pre-made cakes mixes but I know many people love them for their convenience and bakery-like taste but I was never convinced.
A list of ingredients I don’t know how to pronounce and preservatives weren’t my cup of tea. My cake beats the pre-made stuff easy! Super moist, amazing flavor and completely easy. You won’t reach for the ready-made stuff again if you have this recipe in your repertoire.
As St. Patrick’s Day is tomorrow, I wanted to make a festive cake (not Christmas!). Also, this cake doubles up as my birthday cake too!
Since half of my family are Irish, S. Patrick’s day would be a good chance to create a themed bake. I kinda missed Pancake Day on the 4th of March and just posted a Bagel Breakfast Pudding which was totally amazing, just like a soft pillow of hugs! I decided to decorate this cake like a rainbow because, well, everyone loves a good rainbow and I think rainbows and pots of gold are associated Ireland, are they?
This cake is so rewarding, so easy and impressive. I am typing this right now while eating a slice of this vanilla heaven. I made the cake yesterday and over half of it is gone already! Yum…
Ok, make his cake right now, it is amazing! In my recipe book, the method for this cake is; “wet to dry, bake for 30”. That is all you need instruction wise for the cake. The cake is so moist and a little bit dense, giving you a satisfying slice and a pleasure-filled mouthful of cake.
What keeps with cake so moist is the proportion of wet ingredients (like oil, milk etc.) to dry ingredients (flour, sugar etc.). I kept the flour o as small an amount as possible and the buttermilk/yogurt content high to give a delicious cake!
To get the best results from this cake, use the best ingredients possible! Real sugar, no alternatives, fresh buttermilk, and real, full-fat natural yogurt. I love to use proper, organic and if I can, Fairtrade, ingredients. I feel so much better about my bakes when I use them because, I know the ingredients have come from good, sustainable places around the world. Also, in the summer, our family are only going to eat, fresh and seasonable produce from local suppliers.
In this case, I used a fresh vanilla pod/bean. The pod imparts such great flavor into the cake as well as giving it the “vanilla” look; black little seeds speckling the cake throughout.
If you make my Rainbow Vanilla Cake Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
165g Plain flour For the frosting 40g Plain Flour For the filling 60g Good quality raspberry jam This cake should be kept covered well with a large bowl and stored in the fridge for up to 4 days. Delicious straight from the fridge or at room temperature.
How do you make Rainbow Vanilla Cake
135g Caster sugar
1/2 tsp. Baking powder
1/4 tsp. Baking soda
65g Natural yogurt
1 Egg White
1 Vanilla Pod
100g Butter, soften
125g Caster sugar
1 tsp. Vanilla extract
1/2 tsp. Food coloring, I used 6 colors
Serve with a proud smile!
Try out our Rainbow Vanilla Cake recipe and post your results below in the comments…
165g Plain flour
For the frosting
40g Plain Flour
For the filling
60g Good quality raspberry jam
This cake should be kept covered well with a large bowl and stored in the fridge for up to 4 days. Delicious straight from the fridge or at room temperature.