Holla! I don’t know why am I feeling so funny today. I’ve lost my favorite cup, my earphones got stolen and I’m laughing like I’m on some “stuff”. I’m sitting here and coming up with very sick jokes, and by which I mean very very very sick and lame jokes on the lines of “if I was of a Southeast Asian origin, I’d have kept my name Lay Zee.” And I’m the only one who is finding it funny. Or maybe I like it because I am very lazy. I am increasingly getting drawn towards easy recipes that look and taste like a million bucks but doesn’t take that much of an effort. The kind that smells wonderful, tastes great and takes only 2 minutes to make. One that’s perfect for an amateur cook like me who likes to receive professional type praises. A 2 minute frosting recipe that saves us some a** when guests are to be served dessert and you know there’s not enough time. One that you put up and secretly wish that no one eats. Such type. #Beingh0nest

When Rohan’s parents came over yesterday for dinner, I knew I have to have cakes for dessert for mr. and mrs. Kadam both like sweet treats after food. But how could you race with time! When I looked at the clock, I knew I wouldn’t be able to pull off a fancy frosting or even butter cream for I ran out of white butter. It was either invent something or serve it hot. I forgot I had Nigella Lawson to please my in-laws.

So what are we talking here?

Simple pleasures brought to you by one great girl from the heart of England

Ingredients (I follow her through and through)

For the vanilla cake

250 grams butter 

3 teaspoons pure vanilla extract

330 grams caster sugar

3 eggs

260 grams self-raising flour

50 grams plain flour

180 ml milk

Strawberry Icing (changed from vanilla bean icing)

½ vanilla bean

240 grams icing sugar

1 tbsp strawberry crush

1 tsp water


  1. Preheat oven to 160
  2. Grease & line cupcake pans
  3. Beat the butter, extract and sugar in a small bowl until light and fluffy. Add eggs one at a time.
  4. Transfer mixture to a large bowl; fold in combined sifted flours and milk in two batches.
  5. Spoon the mixture into cupcake mould- 1/3rd is what you should keep for rising
  6. Bake for about 40-45 minutes. Let cool completely before icing.

For the Icing

Mix icing sugar, strawberry crush and water. Add in vanilla bean for that extra kick.

Ladle over cupcakes. Garnish with edible flowers or sprinklers of your choice


Sharing with:



18 thoughts on “Nigella Lawson’s Buttery Vanilla Cake w/ strawberry icing”

  1. that is some gorgeous styling, R.

    here’s my go to buttercream: 16 oz. powdered sugar, 4 oz. softened butter, 1 tsp. vanilla, a little cream or milk: mix it up. it takes almost no time at all to come together.

    now about the creamware: i will edit the listing and all will be set to GO! the pieces are not perfect, but they are going to love their new home in india!

    love to you.


    1. I’m so picking up this recipe! I’m making a batch of shredded coconut and lime cakes and methinks this frosting with some toasted, shredded coconut will be a winner! And ooo, waiting for the settings to happen!

    1. OH MY GOD! OOH MY GAWD. I want to scream my heart out. I LOVE THE PLATTER, THE OH SO SPECIAL PRICE, AND ITS SOLD. I hope by now you’ve got my order. I love love love love it!!! Holy moly!! That platter is something I can die for Mich (guess you know what this girl by the bay likes) and you just made it heavenly by putting up a price that is straight our of my dreams. This is unreal…I’m elated. Taking up a printscreen and you know why 😛 I’m seriously getting bumpy and I cant tell you how special you just made me feel.

          1. Now this has been a pending trip from quite sometime. There are several people I’d like to meet in Canada you know- you just concreted the reason. A friend of mine might get married to SA, so if she does, I might visit 🙂

  2. The photos are lovely, and the recipe is very inventive! So … why will there be ‘much baking’ going on over the coming months….????!

Leave a Reply

Your email address will not be published. Required fields are marked *