Vanilla Eggless Cake
Ingredients
For 2 × 8-inch Cake:
- 330 grams all-purpose flour
- 12 grams baking powder
- 3 grams salt
- 185 grams plain yogurt (room temperature)
- 300 grams sugar
- 20 grams vanilla extract
- 3 grams baking soda
- 113 grams butter
- 50 grams vegetable oil
- 240 grams milk
Instructions
Prepare the Oven & Tins:
- Preheat oven to 160°C (fan) or 175°C conventional.
- Grease and line two 8-inch cake tins with parchment paper.
Mix the Dry Ingredients:
- In a bowl combine flour, baking powder, and salt.
- Whisk well so the ingredients distribute evenly.
Prepare the Yogurt Mixture:
- In another bowl mix yogurt, sugar, vanilla extract, and baking soda.
- Let it sit briefly until the mixture foams slightly.
Heat the Liquid Mixture:
- In a saucepan gently heat butter, vegetable oil, and milk until the butter melts and the mixture becomes hot but not boiling.
Combine the Batter:
- Add half of the hot milk mixture → mix
- Add half of the dry ingredients → mix
- Add the remaining milk mixture → mix
- Add the remaining dry ingredients → mix
- Do not overmix to keep the cake soft.
Fill the Cake Tins:
- Divide the batter evenly into the prepared tins.
- Tap the tins lightly on the counter to remove air bubbles
Bake the Cake:
- Bake for about 28 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake:
- Let the cakes cool in the tins for 20 minutes.
Turn them out onto a rack to cool completely.
Notes
Pro Tips:
✔ Ensure yogurt is at room temperature for smoother batter.
✔ Avoid overmixing after adding flour to keep the cake light and fluffy.
✔ Use full-fat milk and yogurt for better texture and flavour.
✔ Tap the cake tins gently to remove trapped air bubbles.
✔ Once cooled, frost with buttercream, whipped cream, or chocolate ganache.
Serving Idea:
Layer the cake with vanilla buttercream, fruit jam, or fresh berries for a simple celebration cake.
Layer the cake with vanilla buttercream, fruit jam, or fresh berries for a simple celebration cake.
