Prep
1h
Cook
30m
Total
1h 30m
Ingredients
Method
Nutrition
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For
12
M
I
For the small vanilla cake
180
g
Cake flour
168
g
Granulated sugar
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Per Serving
Calories
527kcal
Fat
35g
Saturates
19g
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You can use any oil that has a neutral taste. My go-to is light tasting olive oil, but you can also use vegetable or canola oil. You can make the cake layers the night before and decorate it the next day. Just wait until the cakes are completely cool, then wrap tightly in plastic wrap and store at room temperature. I recommend making the buttercream the day you are decorating the cake. Cover the cake and leave out at room temperature for up to 5 days. Yes, it stays moist for that long!!!
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Prep
1h
Cook
30m
Total
1h 30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
For the small vanilla cake
180
g
Cake flour
168
g
Granulated sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
527kcal
Fat
35g
Saturates
19g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
You can use any oil that has a neutral taste. My go-to is light tasting olive oil, but you can also use vegetable or canola oil. You can make the cake layers the night before and decorate it the next day. Just wait until the cakes are completely cool, then wrap tightly in plastic wrap and store at room temperature. I recommend making the buttercream the day you are decorating the cake. Cover the cake and leave out at room temperature for up to 5 days. Yes, it stays moist for that long!!!
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Made it?
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