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 flavor and the oil is going to give your cake a really soft and tender crumb.
Add sugar and vanilla extract then mix that ingredients together 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 onto. Another key ingredient to this cake is yoghurt, this will provide a little tang and fat resulting in a really 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.
- 110 grams (1 stick) Softened Butter
- 40 grams (3 Tbsp) Coconut Oil
- 160 gram (3/4 cups) 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) 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 Fahrenheit (180 C) for 30 minutes.