🎂 Ready to enjoy! This light vanilla cake is easy to make, looks festive, and tastes absolutely divine. Perfect for sharing — or keeping all to yourself!
I’m going visiting, and I’m bringing… this light, fluffy cake with a soft hint of vanilla and fresh raspberries on top. It’s easy to make, looks festive, and tastes absolutely delicious.
5 large eggs (size L)
200 g granulated sugar or 200 g erythritol for a sugar-free option.
200 g gives a lighter sweetness while keeping the texture.
Want it just as sweet as sugar? Add up to 25–30% more erythritol (about 250–260 g).
200 ml sunflower oil
2 tbsp whole milk (approx. 30 ml)
200 g flour
16 g baking powder (1 packet)
1 Classic sachet of Bolero Vanilla (1.5 g)
Glaze: 3 tbsp powdered sugar or powdered erythritol + 2–3 tsp almond milk
Fresh raspberries (for garnish)
(Optional: a sprinkle of shredded coconut)
Preheat the oven to 170°C (top and bottom heat). Grease your baking tin.
Whisk the eggs until foamy.
Add sugar (or erythritol), oil, Bolero Vanilla, and vanilla sugar. Beat on high speed until fluffy.
Add the milk and mix briefly.
Add flour and baking powder to the batter and mix well.
Pour the batter into the baking tin. Bake for 45–55 minutes at 170°C.
Check with a toothpick to see if it’s done.
Let the cake cool completely on a wire rack.
Mix powdered sugar or erythritol with almond milk until smooth.
Spread the glaze evenly over the cake.
Decorate with fresh raspberries and, if desired, some shredded coconut.
