Vanilla velvet cake
This velvety rich cake is interestingly light, moist, and smooth at the same time. It's just simply delicious.
Servings: 10 pieces
Equipment
- Mixing bowls.
- Spatula
- Stand mixer or
- Handheld mixer
- 7-inch round cake tins
- Greaseproof paper (parchment paper)
Ingredients
- 1 ⅔ cups all-purpose flour (lightly packed and pressed).
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup caster sugar
- ¼ teaspoon salt
- 2 eggs
- ⅓ cup natural yogurt
- ⅓ cup whole milk
- ¾ cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to gas at 3.5 or 170° Celsius/ 338° Fahrenheit.
- Grease and flour two 7-inch cake tins, and line the base with greaseproof paper. Set aside.
- Sieve the flour into a mixing bowl. Add in the baking powder, bicarbonate of soda, sugar, and salt. Stir well.
- In a jar or another bowl, place the eggs, yogurt, milk, melted butter, and vanilla extract. Using a fork, a hand whisk, or a handheld mixer, mix everything well.
- Make a hole in the centre of the dry ingredients (flour mix) and pour in the wet ingredients (egg mixture).
- Using a handheld mixer, whisk all the ingredients carefully until it turns into a nice thick and smooth batter.
- If you want to color the batter, you can do it now. Add in the coloring paste/ gel you want, and mix it carefully using a spatula. Don’t use the mixer.
- Using the coloring paste can be tricky as it may not dissolve straight away. So make sure you mix the paste with 1 teaspoon of milk beforehand to make things easier.
- Once your batter is ready, divide it into prepared tins and bake for about 45 minutes or until the cake springs back when you touch it. Or a skewer comes out clean when you pierce.
- Leave the cakes in the tins for about 5 minutes before you take them out and let them cool on a cooling rack.
- Once the cakes cooled down, you can sandwich them with vanilla buttercream.
- Enjoy.
Notes
- You don't have to color the cake. But If you want to color it, you divide the batter into 2 parts and put a half teaspoon of food coloring gel in each part.
- I use Greek-style yogurt as it has a creamier taste. But you can use plain natural yogurt. Make sure it's a full-fat one. So your cake will be moist.
Nutrition
Serving: 12portions | Calories: 283kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 281mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 487IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 1mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.