ACD+ Bobbie-Anne Wright’s Signature Vanilla Cake

Our delicious and festive ‘Last Bite’ recipe was submitted by Bobbie-Anne Wright of For Heaven’s Cake. Bobbie created a delicious physalis and cinnamon cake. For the recipe, be sure to subscribe to our issue! Bobbie has kindly shared her signature vanilla cake recipe below!

Recipe courtesy of Bobbie-Anne Wright


350g softened butter (1.5 cups)
350g caster sugar (1.5 cups)
350g self raising flour (1.5 cups)
6 eggs
1/2 tea spoon baking powder
1/4 tea spoon vanilla paste

Pre heat oven to 150 degrees, grease and line a 7 inch deep cake tin.


Cream the sugar and the butter until white and fluffy, add vanilla paste, 3 eggs and half the flour and mix well.

Add remaining flour, eggs, and baking powder. Beat at medium/slow speed until fully incorporated and pour mix in to tin.

Bang tin on the work top to level the mixture and release air bubbles, and place in the oven for 90 minutes.

Test for doneness with a clean toothpick and then allow to cool slightly before turning out onto a wire rack and allowing to cool fully.



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