This vanilla doughnut cake is easy to make and soft because it uses oil instead of butter. You will need an 8-inch round tube pan for this doughnut cake.
Alternatively, you can use an 8-inch round cake pan, and the cake will still turn out perfectly. Then, preheat the oven to 350 degrees Fahrenheit. In a big bowl, put one cup of all-purpose flour and one teaspoon of baking powder.
Mix them well so that the baking powder is evenly distributed throughout the flour. In another bowl or the bowl of a stand mixer, add two eggs and beat the eggs until they are smooth and pale yellow, then add one teaspoon of vanilla extract and half a cup of oil.
Continue to beat until the oil is incorporated in the egg mixture, then add one cup of powdered sugar slowly while beating the mixture on medium speed for another minute. Add one tablespoon of milk to help loosen the batter and mix it in.
Then, sift in the dry ingredients into the egg mixture in three batches and combine the mixture until you have a smooth batter.
One thing you have to remember is that when beating the eggs, do so at high speed, but when combining the flour to make the cake batter, combine everything at the lowest speed and do not overbeat the batter.
You want to mix everything just until the flour is moistened and there are no lumps. Finish off by mixing with a spatula, scraping the sides and then inside of the bowl, making sure the flour that is in those areas is combined in the batter.
Pour the batter into the prepared tube pan and bake in the 350 degrees Fahrenheit preheated oven for 40 minutes. Once baked, let the cake sit on a wire rack for 15 minutes to cool down before demoulding it from the tube pan.
Your cake should come out very spongy. One thing about cakes made with oil is that they will remain soft for a long time and will not become too firm when refrigerated. Dust it with powdered sugar, then serve.
Ingredients:
- 1 cup (125 grams) All-Purpose flour
- 1 cup (200 grams) Sugar
- ½ cup (118 ml) Vegetable oil (Preferably olive oil)
- 1 tsp. baking powder
- 2 eggs
- ½ tsp. Vanilla extract or essence
Instructions;
- Preheat your oven to 180°.
- Grease and dust an 8” round tin with oil and refined flour, respectively.
- Put sugar in a mixer and grind it to a smooth powder.
- Beat eggs well till fluffy. ( You can use a hand whisk or a normal mixer)
- Now add oil and vanilla extract and beat for a few seconds more.
- In a bowl, mix refined flour and baking powder, and mix well.
- Now fold this dry mixture with the wet one, but do not over-mix. Over-mixing can result in the cake not rising and being less spongy.
- Now pour this mixture into the round greased dish and bake in the oven for 40 minutes. You have to keep checking your cake in between, as all ovens have a different heating system, so they can take more or less time to bake.
- Once you find it baked, take it out of the oven and check with a toothpick. If a toothpick comes out clean, it means the cake is ready.
- Keep the cake out of the oven on a wire rack till it’s cool before serving.