A simple Thermomix vanilla cake with homemade buttercream icing - the perfect birthday cake (or afternoon tea treat!).
It's no secret that here at ThermoBliss we LOVE a good cake recipe... and this one is no exception! Our Thermomix Vanilla Cake is an absolute classic. It's so simple to make and tastes amazing with our buttercream icing (also made in the Thermomix, of course!).
Best of all, the cake made from basic ingredients that you might already have at home - butter, caster sugar, salt, eggs, vanilla extract and self-raising flour. Plus the buttercream takes just a minute or two to whip up and is made from butter, icing sugar, milk, vanilla extract and a drop of food colouring (optional). This really is such a simple and classic cake recipe.
If you notice that your cake is browning too quickly while baking, simply pop a loose sheet of foil over the top and continue cooking. The cake is ready when a skewer inserted into the middle comes out with just a few crumbs on it.
This cake is a great all-rounder. It can be used for birthday cakes, lunch boxes, morning/afternoon tea treats, cake stalls... anything! It can be stored in an airtight container for up to 4 days or frozen for up to 2 months (but I promise it will be eaten well before then!!).
And in case you need some more delicious Thermomix cake recipes in your life (of course you do!), check out our Top 10 Thermomix Birthday Cake recipes...
Thermomix Vanilla Cake
Equipment
- Thermomix
- Oven
Ingredients
For the vanilla cake
- 200 g butter
- 200 g caster sugar
- 4 eggs
- pinch of salt
- 2 tsp vanilla extract
- 200 g self-raising flour
For the buttercream
- 300 g icing sugar mixture
- 185 g butter room temp
- 2 tbs milk
- 1 tsp vanilla extract
- 1 drop pink food colouring (optional)
Instructions
- Preheat oven to 175 degrees celsius (fan-forced). Grease and line a round 20cm cake tin with baking paper and set aside.
- Place the butter and sugar into the Thermomix bowl and and mix for 15 seconds, Speed 5.
- Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5. Scrape down the sides of the bowl, and mix for a further 10 seconds, Speed 5.
- Pour the mixture into the prepared tin and bake for 25-30 minutes or until cooked when tested with a skewer.
- Allow to cool in the tin for 15 minutes then move to a wire rack to cool completely.
- To make the buttercream, place the icing sugar into the Thermomix bowl and mix for 10 seconds, Speed 9 to sift.
- Add the butter, milk, vanilla extract and food colouring to the bowl. Mix for 30 seconds, Speed 4.
- Spread the buttercream frosting over the cooled cake and serve.
Notes
Kate says
Why does my cake bubble when it’s in the oven? It’s tastes good but it has bubbled. Is there any reason for this?? XX
Tash says
There can be a few reasons for this unfortunately! There is some good information here: https://oureverydaylife.com/causes-bubbles-top-cakes-baking-33974.html
Jess says
I’m not sure why but it took about double the recommended time to bake! Haven’t tasted yet (it’s for a party tomorrow) but fingers crossed it’s yummy. I’m a little worried it’s going to be dry 😭
Lucy says
Hi Jess, cooking time is very much dependent on your oven so I wouldn't worry 🙂
Michael says
Just made the vanilla cake.
Tasted fantastic BUT it came out heavy.
Not light at all.
Where would I have gone wrong ?
Tash says
That's a shame 🙁
Did you reduce the sugar at all? If not, the other possible reason could be that your oven runs a bit cooler than the temperature specified and it baked a bit slow.
Vanessa says
Hi, is all of this mixed with just the normal bowl with blades at the bottom, or are we meant to use the butterfly whisk? Thanks
Lauren Matheson says
Hello, yes, you just use the bowl and blades
Ella says
I love it and it taste delicious ?
Thank for the great recipe
Kara says
Is it possible to double this recipe in one go?
Lucy says
Hi Kara, yes you can 🙂
Fabiola says
All time favourite!
Pretty chuffed I found this one bowl, quick, no fuss and delicious recipe. It’s now saved as a favourite.
Cooked mine in a 25cm round silicon mould and worked perfectly. Have made several icing variations such as a simple lemon drizzle and all delicious with this versatile cake.
Highly recommend.
Lucy says
Fantastic! thank you for your feedback!
Esther says
I was looking for a simple butter cake recipe to make in the TX. Reduced sugar to 150g and it came out perfectly. Baked in a 25cm x 20cm slab tin which was fine. It was plenty sweet with icing on as well. Thank You!
Tina says
Hi,
Is it possible to reduce the sugar?
Lucy says
Hi Tina, we always recommend following the exact recipe, but I'm sure it will be fine if the amount is just slightly reduced.
Cara says
Love this recipe! So good... ? 100% recommend!!
Lucy says
That's fantastic! Thank you xxx
Sharon says
What’s the best way to freeze/defrost? Lovely cake by the way!
Lucy says
Hi Sharon, to freeze, wrap in a layer of plastic wrap and then another layer of foil and freeze for up to 3 months. To defrost, place the cake (still wrapped) on a wire rack and allow to defrost at room temperature, then unwrap, add frosting and serve.
Susie says
Do you think this vanilla cake could be made as cupcakes?
Lucy says
Absolutely!
Ashwini says
Great Vanilla Cake, Looking Fresh and Smooth. We will enjoy the vanilla flavour. Adding Butter is the extra flavour to the cake.