Vanilla Tea Cake… the name says it all! Recipe

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I had to make a smaller cake, I decided to use the recipe of ‘Classic Yellow Cake’, which I have borrowed from my mentor Nadia’s blog and which, I normally use for making cupcakes. The only change I did to the recipe was adding yellow food color to the prepared batter and mixing it. This step I did only to make my cake look as close as the ‘bakery wala’ cake, and to my utter delight, it looked almost exactly like that!

As for the taste, it even tasted exactly like my childhood cake. The cake was light, soft, and very delicious and in the words of Papa, and I quote, “If you hadn’t mentioned that you have baked it at home, I would have certainly thought it was from some bakery.’ His compliment made me all the more excited and jubilant.

This cake serves as a perfect compliment with tea, to be used in trifles, or even to be served with chocolate ice cream and whipped cream (something which I tried, and was a hit with everyone). It stores well up to a week in a cooler kitchen, but if its hot, you can always store it in fridge and take out from the fridge 15-20 minutes before serving to bring it to room temperature.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.27 view details


  1. Preheat oven at 190C (no. 5) and prepare a foil/ pan by greasing it.
  2. Beat butter till fluffy.
  3. Add sugar until well combined and creamy.
  4. Add in essence and beat; add in egg and beat well.
  5. Sieve flour, salt and baking powder.
  6. Add in sifted flour alternately with milk while beating.
  7. Also add food color and beat.
  8. Pour the batter in the prepared pan.
  9. Bake for 25-30 minutes until golden brown.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 74g
Recipe makes 6 servings
Calories 238  
Calories from Fat 104 44%
Total Fat 11.84g 15%
Saturated Fat 7.12g 28%
Trans Fat 0.0g  
Cholesterol 60mg 20%
Sodium 297mg 12%
Potassium 64mg 2%
Total Carbs 29.38g 8%
Dietary Fiber 0.6g 2%
Sugars 13.48g 9%
Protein 3.84g 6%
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