Vanilla Batter

Vanilla batter is a versatile culinary base, blending the warm, comforting aroma of vanilla with a smooth, creamy texture. Perfect for cakes and cupcakes of all different shapes and sizes, its subtle sweetness adds a delightful twist to any baked treat, making it a favourite among bakers and dessert enthusiasts.

layered vanilla cake decorated with Swiss buttercream with number 1 topper from xoxo design

Featuring a topper from XOXO Design

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Prep time

30 min

Serves

up to 12

Cook time

30 min

THE FACTS
Stays moist for 4 days in the fridge

Able to freeze

Cheap ingredients

Can add different fillings or toppings

INGREDIENTS

4 large 200g eggs

1 ½ cups 351g caster sugar

2 cups - 286g plain flour

2 ½ tsp baking powder

¼ tsp salt

1 cup 236g full cream milk

115g butter

3 tsp 10g vanilla extract

3 tsp 10g vegetable oil

Simplified Recipe Card

This batter created a firm yet smooth and lightweight vanilla sponge that can be stacked to at least 7 layers with buttercream and stand strong in hot and humid climates. The below recipe creates x2 600g batters 8’ round tins or x24 cupcakes at 47 grams of batter each patty pan.

You can follow the directions below or follow along with the...

Just a Sliver Tutorial

3 min

Real time tutorial

20 min

1. Crack room temperature eggs into stand mixer bowl.

2. Whisk on high for 1 min, then add 1/3 of the sugar so as to not overwhelm the aerated eggs.

2.1 When you have added all the sugar and have mixed on low for 1 – 2 min turn speed up to the highest for 7 to 8 minutes.

3. Pour the milk and add butter to medium saucepan and melt butter. Ensure you do not bring to a simmer. Add the vanilla and vegetable oil and mix to combine. Set to the side to start to cool a little.

4. In a separate bowl combine the flour, baking powder and salt.

5. Now the egg and sugar have been mixed for the 7 to 8 minutes you can add in 4 to 5 tablespoons the flour mixture at a time

6. Once the flour has been fully incorporated it will be quite think, stop mixing for a moment and add 5 tablespoons of the batter from the mixing bowl and mix into the milk and butter mixture to further cool the mixture.

7. Start adding the milk mixture into the mixing bowl on a low speed 1/3 of a cup at a time.

8. When fully incorporated you can decant into a jug to pour into a squeeze bottle for cupcakes or directly into your prepared cake tins.

9. Place into a preheated oven at 160 degrees for 20 min, skewer with a toothpick to ensure the batter is cooked. When you remove the cupcakes or cake from the oven keep in the tin for 5 min then gently tip out onto a wire rack to cool.