The best vanilla cake layers

The best recipe for vanilla cake layers. These cake layers are not a traditional sponge cake. While the classic sponge cake remains a popular choice as a base for layer cakes, sometimes you may want a more stable cake that can hold heavier fillings (rather than mousses or whipped cream), and is suitable for naked cakes, tiered cakes or simply layered cakes. And, of course, not everyone is a fan of sponge cake ;). What do I love about this recipe? The layers are sturdy yet moist (so they do not need soaking), they bake without doming, so there is no need to trim them, they are flexible rather than crumbly, and are easy to work with. These vanilla cake layers make wonderfully delicious cakes!

This recipe makes two 23 cm vanilla cake layers. To make three vanilla cake layers, multiply all the ingredients by 1.5.

Ingredients for two vanilla cake layers:

• 60 g butter
• 200 g caster sugar
• 120 ml rapeseed oil
• 2 tsp vanilla extract
• 3 large eggs
• 150 g soured cream
• 270 g plain flour
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 150 ml milk

All the ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer and beat until thoroughly combined – the mixture will resemble breadcrumbs. Add the oil and vanilla and beat until smooth. Add the eggs, one at a time, beating well after each addition. Add the soured cream and beat until combined. Sift the flour, baking powder and bicarbonate of soda directly into the mixture. Mix with a whisk just until combined, no longer. Add the milk and mix briefly; the batter will be fairly runny.

Line two 23 cm round cake tins with baking paper. Divide the batter evenly between the tins and smooth the tops.

Bake at 170°C for about 32–35 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.

Note: If both tins do not fit in your oven at the same time, bake them one after the other. The batter can wait while the first layer is baking.

Enjoy!