This is my go-to vanilla cake that is so simple and requires just one bowl for the batter. You can prepare this cake in one tin or two tins then finish off by layering them with a ganache. Vanilla cake can be tricky because if it is not done well it can be dry and you will get the tricks of getting a soft and fluffy vanilla cake every single time.
In a bowl, add some softened butter and coconut oil, the butter is going to provide flavor and the oil is going to give your cake a really soft and tender crumb, you can use any oil you prefer. Add in vanilla extract or any extract you like then using a hand whisk, beat the ingredients the start adding your eggs one at a time, be sure to not overbeat your mixture because you are going to incorporate too much air otherwise your cake will crack on top.
Another key ingredient to this vanilla cake is yogurt, it will provide a little tang and more fat resulting in a much softer cake. Add then yogurt, the milk and mix then sift in the dry ingredients and using a spatula, fold everything together until the batter is very smooth. Pour the batter in a buttered and floured pan that is lined with parchment paper, the batter will be divided into two pans or three pans if you want a very thin layer cake.
Bake in a preheated oven at 350 degrees Fahrenheit for 30 minutes, insert a toothpick and if it comes out clean your cake is baked. Once baked, let them cool for ten minutes then remove from the pan onto a wire rack and let them cool completely. You can frost this cake with a simple buttercream or whatever frosting you prefer. This cake is super moist, it has an excellent flavor you should give it a try.
- 110 grams( 1 stick of Butter) Softened Butter
- 40 grams(3 Tbsp) Coconut Oil
- 160 grams(3/4 cups) Sugar
- 1 1/2 tbsp Vanilla Extract( if you are using vanilla essence, made from artificial flavoring add only 1 teaspoon)
- 3 Eggs
- 270 grams(1 3/4 cups) All-Purpose Flour
- 3 tsp Baking Powder
- 120 grams(1/2 cup) unsweetened full-fat yogurt
- 60 grams(1/4 cup) Milk
- 1/2 tsp Salt