Vanilla cake can be tricky because if not done properly, it can be dry. This recipe will give you a soft and fluffy vanilla cake every single time.
You can turn this cake into a coconut cake, lemon cake or almond cake. In a mixing bowl, add softened butter and coconut oil; the butter is going to provide flavour, and the oil is going to give your cake a soft and tender crumb.
Add sugar and vanilla extract. Mix the ingredients, then add the eggs one at a time. Be sure not to overbeat the mixture; you do not want to incorporate too much air, otherwise your cake will crack.
Another key ingredient to this cake is yoghurt, which will provide a little tang and fat, resulting in a moist cake.
Add also the milk and sift the dry ingredients in, then fold everything in until you get a smooth batter with no lumps.
Divide the batter evenly into buttered and floured pans, then bake the cakes in a preheated oven at 350 degrees Fahrenheit (180C) for 30 minutes.
Let the cake cool in the pan for 5 minutes, then invert on a wire rack to cool completely. You can serve this cake the way it is or frost it with buttercream or whatever frosting you want.
Ingredients;
- 110 grams (1 stick) of Softened Butter
- 40 grams (3 Tbsp) Coconut Oil
- 160 grams (3/4 cups) of Sugar
- 1 1/2 tbsp Vanilla Extract( if you are using vanilla essence, made from artificial flavouring add only 1 teaspoon)
- 3 Eggs
- 270 grams (1 3/4 cups) of All-Purpose Flour
- 3 tsp Baking Powder
- 120 grams (1/2 cup) unsweetened full-fat yoghurt
- 60 grams (1/4 cup) Milk
- 1/2 tsp Salt
Bake in a preheated 350°F (180 °C) oven for 30 minutes.
