It’s become known that I’ve made a few cakes for the Cyruses in LA. I figured I’d share the one I made for Tish Cyrus’ wedding cake a few months back. She wanted a very classic, high-quality vanilla cake, and I gladly accepted the challenge (and it was a challenge to keep it simple and clean and avoid adding other ingredients!) but I love this recipe because it’s super adaptable ‒ you can add blueberries, blackberries, apple, pear, stone fruit, chopped chocolate, citrus zest or spices.
The key to getting this cake perfect is being extremely careful not to overmix the batter and to keep a close eye on it as it bakes so as to not overbake it by even a few minutes. If you do it right, this cake will be the most flavoursome, pillow soft, buttery vanilla cake you’ve ever had :)
x Jordan
For the cake:
150 butter, at room temperature
200g caster sugar
1 tsp vanilla extract
1 tsp imitation vanilla
1 tbsp vanilla paste
4 free range eggs, room temperature
50ml light olive oil
200g plain all-purpose white flour
70g ground almonds
½ tsp sea salt
2.5 tsp baking powder
180g plain, unsweetened yoghurt at room temperature
For the icing:
150g butter, at room temperature
220g icing sugar
100g cream cheese (not light, or spreadable), at room temperature
½ tsp vanilla extract
½ tsp imitation vanilla
1 tsp vanilla paste
For the optional decorations:
A few fresh edible flowers or petals
A handful of freeze-dried fruit
1 tbsp sugar pearls
A handful sprinkles