The Foolproof Cake/Cupcake Recipe

Hello Hummers!

As some of you may already know, I have a go-to recipe when it comes to making cakes.

This recipe ensures I have a delicious vanilla cake that is moist and decadent.  The key ingredient that allows it to retain its moisture is the white chocolate ganache.  The ganache is subtle in flavour and doesn’t overpower your cake – but it will give it the moisture that a butter cake just cannot compete with.

This is particularly great when decorating with fondant icing!

You can use this for cupcake or for a cake. I find this usually gives me enough for 24 cupcakes or a 20cm round cake.

Give it a go and if you have any problems or if you have any questions, just leave a comment or send me an email.

In the meantime, keep on baking xx

Cupcake Decorating Class
Cupcakes made with this recipe – so many ways to decorate!










Vanilla & White Chocolate Cake/Cupcake Recipe

Reproduced from recipe provided by James St Cooking School


  • 250g Butter (soft)
  • 150g White Chocolate
  • 2 cups Castor Sugar
  • 300ml Milk
  • 1+1/3 Cups Plain Flour
  • 1+1/3 Cups Self Raising Flour
  • 1 tsp Vanilla Extract (I use the Queen Vanilla Bean Paste featured in the “Let’s start with the basics” post.)
  • 2 Eggs (lightly beaten)


  1. Pre-heat oven to 160° (150° fan forced).  Prepare your cupcake trays or cake tins.  (I’ll be showing you how to prepare your cake pans later).
  2. Sift flours (self raising and plain) into a bowl and set aside.
  3. Fill a saucepan to 1/3 full with water and bring to a gentle simmer.  Place your butter and white chocolate in a heatproof bowl above this, ensuring the base of the bowl does not touch the simmering water.  Stir occasionally until the butter and chocolate have melted.
  4. Add castor sugar and milk to the chocolate mixture, mixing gently with a hand whisk over gentle heat until the sugar is completely dissolved.
  5. Remove the bowl from heat and add to sifted flours.  Mix with a hand whisk and ensure no lumps of flour remain.
  6. Whisk in the eggs and vanilla extract.
  7. For cupcakes:  Transfer mix to a jug with a spout to fill cupcake cases.
  8. Fill cake tin or cupcake cases to 2/3 full.
  9. Bake until a skewer inserted into the centre of the cake comes out clean.  Cooking times will vary greatly depending on the size and depth of the cake you’re baking.  Test after approximately 20 minutes for cupcakes and 1 hour 20 minutes for 20cm cake.
  10. Leave large cakes to cool completely in their tin.  Leave cupcakes in tin for 5 minutes, then remove from tin and place on a wire rack to cool completely.


Tips & Tricks:

  • Leave your butter out overnight or at least a few hours before using it.
  • Once the butter and chocolate have melted, then add your sugar and then the milk last.  If you think the bowl is overheating, take it off the pan and put it back if necessary.  Your “ganache” will be very runny once you add the milk, that’s normal for this recipe.
  • For a cake, I like to check it every 30 minutes (because I’m paranoid!)