There’s nothing better than a slice of simple sugar cane vanilla cake with a fluffy vanilla buttercream topping and centre. Here is one of our favourite recipes for vanilla cake using Mara Cane Sugar.

INGREDIENTS

• 1 cup Mara Cane Sugar
• 1 cup vegetable oil
• 4 eggs
• 3 tbsp milk
• 2 teaspoons vanilla extract
• 1 ½ cup flour
• 2 tsp baking powder
• One pinch of salt

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans.
2. In a mixing bowl, beat the Mara Sugar and oil until well combined.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the milk and vanilla extract.
5. Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Divide the batter evenly between the two prepared pans.
7. Bake for approximately 25 minutes, or until the cakes are golden brown and a toothpick inserted in the centre comes out clean.
8. Let the cakes cool completely before cutting or frosting.

VANILLA FROSTING INGREDIENTS

1. 1 cup (room temperature) butter
2. ¼ cup Mara cane sugar
3. 1 ½ cup powdered sugar/icing sugar
4. 3 tbsp milk
5. 1 tsp vanilla extract or ½ vanilla bean

INSTRUCTIONS

1. In a large bowl, beat the butter and Mara cane sugar until light and fluffy.
2. Gradually add the powdered sugar, beating well after each addition.
3. Mix in the milk and vanilla extract until the buttercream is smooth and creamy.
4. Add half of the frosting between the two cakes and then the rest on top of the cake.

Tips:

• If you only have one cake pan, bake the entire batter at once. Increase the baking time to about 45 minutes, and cover the top with foil if it starts browning too quickly.
• The cake can be stored in the fridge for a couple of days. Before serving, let it sit at room temperature for a while to soften.
• While the vanilla flavour is classic and delicious, this cake is easily customisable. Try experimenting with other flavours to suit your taste.