This vanilla cake is one of the easiest cakes to bake…
Ingredients
1 cup butter (room temperature)
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups sugar
2 eggs
3 egg yolks
2 teaspoon pure vanilla extract
1 cup yogurt
How To
Preheat oven to 180 degree celsius. Grease and flour an 8 inch cake tin. Tap out excess flour from the tin. Whisk together flour, baking powder, baking soda and salt in a bowl. In another bowl, beat butter and sugar with an electric blender until light and fluffy. Beat in eggs, yolks and vanilla one by one with the blender set to low. Next, beat in the flour mixture and yogurt until well combined. Pour the batter into the cake tin and bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. Let this cake cool in the tin for 10 minutes and then transfer onto a wire rack. Let cool completely. The original recipe called for a whipped frosting. However, I have used a chocolate butter icing for this vanilla cake as this is a favourite at home.
For Chocolate Butter Icing
Ingredients
½ cup icing sugar
¼ cup cocoa powder
¼ cup butter
How To
Beat together butter and icing sugar.Add icing sugar gradually to ensure no lumps are formed. Add cocoa powder and mix well. Spread this mixture on to the cake using a spatula.
Source: Martha Stewart’s Cookbook
Versatile Vanilla Cake
