My Go-to Vanilla Cake recipe . You won’t regret this one 😉
Ingredients:
Cake (for a 12-cup large bundt tin)
Dry Ingredients
- 150 g (2/3 cup) butter, unsalted, at room temperature
- 500 g (2 and 1/4 cups) granulated sugar
- 400 g (2 and 1/2 cups) plain flour
- 1 tablespoon and 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 400 ml milk
- 4 eggs
- 1 teaspoon vanilla extract
Vanilla Glaze
- 500g ( 2 and 1/2 cups) powder sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Sprinkles to decorate optional
Instructions:
1. Preheat the oven at 160C (325F) and grease your pan.
2. Add all dry ingredients in the bowl of a stand mixer fitted with paddle. Mix on low for a couple minutes until you get a sandy texture. You can also use an electric whisk.
3. In a separate bowl, whisk together all wet ingredients.
4. Add the wet ingredients to the dry ones and mix for a couple minutes on high until combined.
5. Pour the batter into the greased tin and bake the cake for 45-50 minutes at 160C (325F) until well-risen and springy to the touch. You can also insert a skewer to check for doneness. It should come out clean.
6. Leave the cake to cool in the tin for 10 minutes before turning it out on a cooling rack and letting cool completely.
7. For the glaze, slowly add milk to the icing sugar & vanilla until you get a coating consistency. You might need a bit more or even less milk.
8. Gently spread it out on the cake with a round knife.
9. Leave it to set.
10. Decorate with sprinkles.
Mrs. Sucrée 
Hi , is it possible to make it egg free
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