This is the perfect tea cake, a super soft cake packed with flavours while still being fluffy and light. Start by preheating your oven to 165 degrees Celcius then grease or line your cake tin. In a clean bowl, sift in your dry ingredients; two and a quarter cups of all-purpose flour, a quarter cup of cornstarch, half a teaspoon of baking soda, one teaspoon of baking powder, and half a teaspoon of salt.

Using a whisk, mix all that until well combined. Set that aside for later. Into another mixing bowl, add half a cup of room temperature unsalted butter, half a cup of unflavoured vegetable oil, and one and two-thirds of white granulated sugar. using a hand or stand mixer on a medium-high speed, cream that together for about two minutes or until light and fluffy.

Turn your mixer to low and crack in three eggs beating the eggs in one by one after each addition. Once all your eggs are mixed in, give the bowl a scrape down just to make sure everything is mixing well. Add one and a quarter tablespoons of vanilla extract one teaspoon of white vinegar and a half cup of buttermilk.

Mix everything until well combined. Set your mixer aside and switch to a spatula. Add half of the dry ingredients to the butter mixture and gently fold that in just until combined. Add the remaining dry ingredients and mix just until combined and there are no lumps in the batter. Do not overmix the batter.

Depending on the size of your tins, pour the batter into the prepared tin and flatten the top. Into the prepared oven for 30 minutes or until a toothpick inserted in the centre comes out clean. Once baled, let the cake cool in the pan for about 15 minutes then release it onto a wire rack to cool.

If you want to ice the cake, make sure they are completely cooled down before icing. Serve the cake plain, dusted with powdered sugar with a cup of tea or milk. Enjoy…


  • 2¼ cups (270 g/ 9.5Oz) flour – regular all-purpose
  • ¼ cup (25 g/ 0.9Oz) cornflour – also known as cornstarch
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt – omit if using salted butter
  • ½ cup (113 g/ 3.98Oz) unsalted butter – room temperature
  • ½ cup (105 ml) unflavoured vegetable oil – I use canola
  • 1⅔ cups (332 g/ 11.7Oz) white sugar
  • 3 large eggs – room temperature
  • 1¼ tbsp vanilla essence/extract
  • 1 tsp white vinegar
  • 1½ cups (337 g) buttermilk – room temperature