Vanilla velvet cake
User Reviews
4.9
45 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
-
Servings
10 pieces
-
Calories
283 kcal
-
Course
Dessert
-
Cuisine
International
Vanilla velvet cake
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This velvety rich cake is interestingly light, moist, and smooth at the same time. It's just simply delicious.
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Ingredients
- 1 ⅔ cups all-purpose flour (lightly packed and pressed).
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup caster sugar
- ¼ teaspoon salt
- 2 egg
- ⅓ cup yogurt natural
- ⅓ cup milk whole
- ¾ cup butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to gas at 3.5 or 170° Celsius/ 338° Fahrenheit.
- Grease and flour two 7-inch cake tins, and line the base with greaseproof paper. Set aside.
- Sieve the flour into a mixing bowl. Add in the baking powder, bicarbonate of soda, sugar, and salt. Stir well.
- In a jar or another bowl, place the eggs, yogurt, milk, melted butter, and vanilla extract. Using a fork, a hand whisk, or a handheld mixer, mix everything well.
- Make a hole in the centre of the dry ingredients (flour mix) and pour in the wet ingredients (egg mixture).
- Using a handheld mixer, whisk all the ingredients carefully until it turns into a nice thick and smooth batter.
- If you want to color the batter, you can do it now. Add in the coloring paste/ gel you want, and mix it carefully using a spatula. Don’t use the mixer.
- Using the coloring paste can be tricky as it may not dissolve straight away. So make sure you mix the paste with 1 teaspoon of milk beforehand to make things easier.
- Once your batter is ready, divide it into prepared tins and bake for about 45 minutes or until the cake springs back when you touch it. Or a skewer comes out clean when you pierce.
- Leave the cakes in the tins for about 5 minutes before you take them out and let them cool on a cooling rack.
- Once the cakes cooled down, you can sandwich them with vanilla buttercream.
- Enjoy.
Notes
- - You don't have to color the cake. But If you want to color it, you divide the batter into 2 parts and put a half teaspoon of food coloring gel in each part.
- - I use Greek-style yogurt as it has a creamier taste. But you can use plain natural yogurt. Make sure it's a full-fat one. So your cake will be moist.
Nutrition Information
Show Details
Serving
12portions
Calories
283kcal
(14%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
70mg
(23%)
Sodium
281mg
(12%)
Potassium
68mg
(1%)
Fiber
0.5g
(2%)
Sugar
21g
(42%)
Vitamin A
487IU
(10%)
Vitamin C
0.1mg
(0%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 12portions | |
| Calories | 283kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 281mg | 12% |
| Potassium | 68mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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