In a bowl with softened butter and coconut oil, add sugar and vanilla then cream them until light and fluffy. Add the eggs one at a time while beating the mixture after each addition. A key ingredient to this cake is yoghurt which adds a little tang and also provides a little more fat to the cake. Mix it in with the milk then sift the dry ingredients in the cake and fold everything in until you get a smooth batter. Divide your batter evenly into buttered and floured pans then bake in a preheated oven at 350 degrees Fahrenheit for 30 minutes.
Let the cakes cool in the oven, turn them over and place them on a wire rack to cool completely before frosting. Many people make a vanilla cake with straight-up buttercream which is delicious but making the cake with a pastry cream filling will take any vanilla cake to the next level.
This is a beautiful and elegant cake because of its component and it’s perfect for any occasion. To make the pastry cream, you will need some egg yolks, vanilla bean and some sugar, beat them until the eggs incorporate some volume then add the cornstarch which is going to thicken the cream.
Mix until everything is well combined. In a saucepan, add whole milk and vanilla bean and heat the mixture over a low flame then add the vanilla cream while mixing it into the milk and stir until the cream starts to thicken and use a whisk to stir everything until you get a thick cream. Turn off teh heat and transfer the cream into a bowl and strain it over a sieve.
Cover the cream with a plastic wrap pressing it directly onto the cream, that way the skin then refrigerate it for about up to 2 hours. Once it has cooled, give it a quick mix before using it. To frost, the cake, brush teh cake with syrup or jam and top with the cream then add the other layer, frost and finish with the third layer.
- 110 grams (1 stick) 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 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 350 degrees Fahrenheit oven for 30 minutes.
- 250 gr Whole Milk ( 1 cup )
- 3 Large Egg Yolks
- 70 gr Sugar ( 1/3 cup )
- 30 gr Cornstarch ( 3 tbsp)
- 1 Vanilla Bean ( or 2 tsp vanilla extract)
- 1/2 tsp Salt