Vanilla Cake
I thought about this recipe for a while before making. Would my go-to chocolate cake work without cocoa and coffee, and be the perfect vanilla cake?? Yes it is. This cake is buttery (without buter), moist, light and fluffy. It’s great for a birthday cake because it stays moist for days (thanks to the oil and yoghurt) without drying out, so perfect to make a day in advance.
It can be iced with so many options! Standard buttercream, Swiss meringue buttercream (as seen here), whipped cream and berries, chocolate ganache.. what ever you like!
This recipe makes one small cake - double to make a two tier cake.
Vanilla Cake
INGREDIENTS
120g plain flour
120g caster sugar
1/2 teaspoon baking soda (bicarb)
1/2 teaspoon baking powder
Pinch teaspoon sea salt
1 egg
1 teaspoon vanilla extract
1/2 cup Greek yoghurt
1/3 cup olive oil
1/3 cup hot water (not boiling)
DIRECTIONS
Preheat your oven to 180C. Line and grease a 20cm round tin.
Place all the dry ingredients in a bowl and mix well. Add in the wet ingredients and mix until well combined - no need to beat, a spoon or whisk is fine.
Pour the cake mix into the lined tin and bake for 35 to 40 minutes or until a skewer comes out clean.
Allow to cool on in the tin slightly before transferring to a rack to cool completely.
