A Sweet Slice of Nostalgia
Some recipes just feel like home — and this one is straight from Nanna’s kitchen. Soft, buttery and perfectly golden, this vanilla cake is the kind that makes you pause mid-bite and smile. We’ve given Nanna’s original recipe a modern Jellybean twist with coconut sugar, creamy buttermilk and a swirl of dreamy buttercream that’s naturally sweet and oh-so-smooth.
Whether you’re baking for a birthday, a Sunday treat, or just chasing that nostalgic “childhood kitchen” feeling, this recipe will take you there — one delicious slice at a time.
Grab your apron, cue the music, and let’s bake a little magic together. 🎂✨
Ingredients
For the Cake
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3 cups plain flour
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3 tsp baking powder
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½ tsp baking soda
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½ tsp sea salt
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1 cup unsalted butter, softened
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1¼ cups coconut sugar (finely ground if coarse)
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5 eggs, room temperature
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2½ tsp vanilla extract or vanilla bean paste
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1¼ cups organic buttermilk
For the Frosting
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300 g organic unsalted butter, softened
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1 cup coconut sugar, blitzed into powder (like icing sugar)
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2 tsp organic vanilla extract or vanilla bean paste
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2–3 tbsp organic cream or milk
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1 x 500 g bag of FUNDAY Party Mix (for decorating)
Method
1. Preheat
Preheat your oven to 170 °C (fan-forced). Grease and line your cake tins.
2. Dry Mix
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. Cream Butter & Sugar
In a large bowl, beat the butter and coconut sugar until pale and creamy (about 3–4 minutes).
4. Add Eggs & Vanilla
Beat in the eggs, one at a time, until smooth and combined. Add the vanilla extract.
5. Combine
Fold in the dry ingredients in three parts, alternating with the buttermilk in two parts. Mix gently until just combined — don’t over-mix!
6. Bake
Divide the batter evenly between the prepared tins. Bake for 25–30 minutes, or until golden and a skewer inserted into the centre comes out clean.
Rest in tins for 10 minutes, then transfer to a wire rack to cool completely.
To Make the Frosting
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Blitz the coconut sugar into a fine powder (icing-sugar texture).
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Beat the butter until pale and fluffy (3–4 minutes).
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Slowly add the powdered coconut sugar, then vanilla and cream.
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Whip until light, fluffy, and smooth.
To Decorate
Spread the buttercream generously over your cooled cake layers.
Finish with a handful (or two!) of FUNDAY Party Mix for that joyful, Jellybean touch.
Tips
💫 For extra flavour, add a pinch of cinnamon or a splash of almond extract.
🎂 This recipe makes two 20 cm (8 in) round cakes.
🧁 It also works perfectly for cupcakes — just bake for 15–18 minutes.