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Easy - 15 Min
We all need a classic vanilla cake recipe... Whether to serve as is or as the basis for a more elaborate recipe! This recipe is THE vanilla cake for you and you will then decline it in a thousand ways. It is as soft as you want and has a good vanilla smell from old-fashioned cakes. It is fragrant, easy to remove and not too crumbly, which makes it perfect in all circumstances!
You can bake this vanilla cake in a round mold or in a cake mold according to your needs, or even in more original molds. Vanilla cake is one of the favourites of children but also of adults. It is ideal at the end of a meal or as a small snack. For a birthday, add a frosting and multicoloured vermicelli, and you're done!
For a chocolate version, simply add a hundred grams of chips directly into the dough before baking. For a more flavoured version, sugar can be replaced by brown or brown sugar and flour by semi-full flour.
If possible, extend the infusion time of the vanilla. 15 minutes is a minimum for it to diffuse its aromas but it will continue to develop its fragrance if you extend this infusion time further.
2 eggs
200 g sugar
20 cl of milk
150 g melted butter
180 g flour
1 sachet of yeast
1 vanillapod 1 pinch of spice mixture
Split the vanilla and scrape the seeds with the back of a knife.
In a saucepan, bring the milk, vanilla, a pinch of the spice mixture and sugar to a boil.
Turn off the heat and leave to infuse for 15 minutes. Remove the pod.
Preheat the oven to 180°C.
Mix the eggs, milk-sugar mixture, melted butter, flour and yeast in a bowl.
Pour into a silicone mold or covered with baking paper.
Bake for 30 minutes at 180°C.
Allow to cool before removing from the pan.