Vanilla Baby Shower Cake
Prep time
Cook time
Total time
2 shallow 25cm (10 inch) tins
Serves: 30
  • 375g butter
  • 3 teaspoons vanilla extract
  • 2½ cups caster sugar
  • 6 extra large eggs
  • 4½ cups self raising flour
  • 1½ cups milk
  1. Preheat your oven to 180ºC/350ºF.
  2. Grease and line the cake tins with baking paper making sure it extends above the sides of the tin.
  3. Beat the softened butter, vanilla extract and sugar until it is light and fluffy.
  4. Beat in the eggs, one at a time.
  5. Stir in the sifted flour and milk, in two batches, alternating each.
  6. Spread into pans.
  7. Bake for 45mins or until skewer inserted into the centre of the cake comes out clean.
  8. This cake will keep well for 2-3 days or it can be frozen for 3 months.
Recipe by Shades of Cinnamon at