[Vanilla cake recipe below]
Life continues and so do celebrations and I had planned to teach you how to make this: the cake, the SMBC cream, and how to decorate it for the next time you need a pretty white cake. But I’m short on time and energy and while that plan has to wait, you can definitely bake the cake itself 🥳
The recipe for this vanilla cake is sooooo fluffy and delicious (you will see!), perfect for layered cakes, sheet cakes, and your random afternoon snacking cake. Bake it in your mom’s favorite cake pan (the one with the hole in the middle), an 8”, 9”, or like I did here, split equally in three 6” pans.
90 g (3/8 cup) unsalted butter, room temp.
250 g (1 and 1/4 cup) granulated white sugar (can increase to 300 g if you like it sweeter)
3 large eggs, room temp.
90 ml vegetable oil
1.5 tbsp vanilla extract
135 g (1/2 cup and 1 ts) full fat yoghurt
240 g (2 cups spooned and leveled) flour
30 g (4 leveled tbsp) cornstarch
2 ts baking powder
3/4 ts baking soda
90 ml water
1• using a mixer, beat the butter until fluffy, then add the sugar until fully incorporated (3-4 minutes). Then add the eggs, one by one until incorporated. Trickle the oil into the mix, while beating. Scrape the sides as you go. Add the yoghurt, continue beating. Finally, add the sifted flour mix (flour, cornstarch, baking powder, baking soda, salt) and mix until just incorporated. Finally add the water, mix slowly until incorporated, and you’re done.
2• bake in a greased and floured (or lined with baking paper) pan in a 180°C preheated oven. Baking time will vary depending on the pan size. Three 6” pans took about 22 minutes. Baking the entire cake in one pan will take longer, about 35-40 minutes until a skewer comes out with little crumbs, (but watch closely). Let it rest for 5-10 minutes before un-molding.
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