Youngberry & Gooseberry Vanilla Cake

Vanilla Cake with Cream Cheese Frosting & Youngberries and Gooseberries

The Best Vanilla Cake...Ever

This is the best vanilla cake recipe in the world!... Scratch that.
This is the greatest vanilla cake recipe in the universe!.. Nope,
rather: this is the most delicious vanilla cake you'll ever in your
entire life eat. I don’t know what makes this cake so delicious, but
by golly it's good. The recipe comes from a book called 'The
Encyclopaedia of Useful Information'. It was a book that originally
belonged to my grandmother – so it's ancient, however completely fab.
The recipe is very basic, and pretty much seems your standard
sponge cake recipe, but I have never tasted a vanilla sponge as nice
as this one.

The book that it comes from is massive – about the size of a small
suitcase (like one of those little brown ones you use in grade 1), and
contains anything from the world's best vanilla cake recipe to
instructions on how to build a wall. I love the book, it has a
wonderful charm to it. Paging through the book is so much fun, I mean
there is even a section on how to dance the Venetian Waltz.

On the whole, I like this cake assembled with caramel in the centre,
white icing all over, and then (the pièce de résistance) decorated
with Smarties. However, for the purpose of coming across as an adult I
decided to use a cream cheese frosting and berries – but Smarties and
white icing will always be my preferred combination.


Vanilla Cake:

½ cup of butter
1 cup of sugar
2 eggs
pinch of salt
1 tsp of vanilla essence
1 cup of milk
2 cups of cake flour
3 tsp of baking powder

Pre-heat your oven to 180 degrees Celsius

Cream the butter until it is light and fluffy, then add the sugar and
beat again. Then add the eggs in one at a time, beating in between
each one. Sift the dry ingredients and add to the butter mixture.
Slowly beat in the milk and vanilla essence.

Line two cake pans with grease-proof paper and divide the mixture
evenly between the two. Bake the cake for 25-30 minutes or until the
cake is cooked – if pierced with a knife, the blade should run clear,
if any batter sticks to the knife place back into the oven.

Place cakes on a cooling rack and once cooled, ice your cake with
whatever you feel to be the best.


  1. Beau­ti­ful!


    Kristy Reply:

    Thanks Sam x


    Comment by Sam on August 27, 2012 at 3:43 am

  2. Unbe­liev­ably beau­ti­ful!! Wow, you are such an artist!


    Kristy Reply:

    *blush* Thanks Nina for the lovely compliment!


    Comment by nina on August 27, 2012 at 4:48 am

  3. such beau­ti­ful pho­tos ! well done :)
    Betty bake


    Comment by Betty Bake on August 27, 2012 at 8:11 am

  4. This sen­tence is the best — “I like this cake assembled with car­a­mel in the centre, white icing all over, and then (the pièce de résist­ance) dec­or­ated
    with Smarties. How­ever, for the pur­pose of com­ing across as an adult I
    decided to use a cream cheese frost­ing and ber­ries“
    Made me laugh. A lot.

    How do you make your cream cheese icing? When i tried, i failed com­pletely and was left with a watery (!?) gooey mess :/


    Comment by Kyly on September 11, 2012 at 5:35 am

  5. Ohhh wow, look­ing delump­tious… Please give us the Cream cheese icing recipe… MMmmmm ;-)


    Comment by Flee on October 4, 2012 at 2:28 am

  6. Well done Kristy. Your blog received high accol­ades on Din­ner Divas this morn­ing and you have done so well on the pro­gramme. You deserve it 100% and I am proud of you.


    Comment by Ken on December 8, 2012 at 12:38 am

  7. Hoo­ray again Kristy. You dis­play the exuber­ance of a young, good look­ing TV per­son­al­ity, enthu­si­astic blog­ger and excel­lent cook. Yes, blaps hap­pen but that judge who tried to nail you is def­in­itely a smart Alex! You have a great future ahead of you.


    Comment by Ken on December 29, 2012 at 12:15 am