2 Tier Vanilla Cake

This simple vanilla sponge cake with butter icing creates a spectacular impression. Deceive the eye by baking each layer in a different-sized Springform Cake Tin so that, once assembled, iced and presented on a Footed Cake Stand, the cake seems to form a towering castle. A generous scattering of fresh seasonal berries gives it grown-up glamour.


Serves 4

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  • 8 eggs
  • 4 cups sugar
  • 1 tsp Vanilla Extract
  • 5 cups flour
  • 5 tsp baking powder
  • 2 1/2 cups milk
  • 1 ½ cup butter

For the icing:

  • 200g butter, at room temperature
  • 60ml milk 1kg icing sugar
  • Pinch of salt
  • 200g raspberries


Preheat the oven to 180°C.

In a small saucepan, heat the milk and butter just until butter is melted. Allow to cool slightly.

In a large bowl, beat the eggs, the sugar and vanilla extract until light and fluffy.

Sift together the flour and baking powder and gently fold into the egg mixture along with the milk and butter mixture.

Fill a 24cm and 20cm Le Creuset Non Stick Metal Bake ware Springform tin and bake for 30-35 minutes or until a toothpick inserted near the centre comes out clean.

Cool on a wire rack before icing.

To make the icing, beat the butter in a large mixing bowl.

Gradually add the icing sugar, alternating with the hot milk when it becomes too thick.

Beat in an electric mixer until light and fluffy.

Spread the icing evenly on the cooled cake and top with the berries.

Cut the cake and serve.