4.9 from 45 votes
Vanilla velvet cake
This velvety rich cake is interestingly light, moist, and smooth at the same time. It's just simply delicious.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 10 pieces
Calories: 283 kcal
Course:
Dessert
Cuisine:
International
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 eggs
- ⅓ cup natural yogurt
- ⅓ cup whole milk
- ¾ cup melted butter
- 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.
Cup of Yum
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
Serving
12portions
Calories
283kcal
(14%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
281mg
(12%)
Potassium
68mg
(2%)
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
% 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.