International•indulgent

Vanilla velvet cake

This velvety rich cake is interestingly light, moist, and smooth at the same time. It's just simply delicious.

Ingredients

Quantities are shown as originally provided.

1
Preheat the oven to gas at 3.5 or 170° Celsius/ 338° Fahrenheit.
2
Grease and flour two 7-inch cake tins, and line the base with greaseproof paper. Set aside.
3
Sieve the flour into a mixing bowl. Add in the baking powder, bicarbonate of soda, sugar, and salt. Stir well.
4
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.
5
Make a hole in the centre of the dry ingredients (flour mix) and pour in the wet ingredients (egg mixture).
6
Using a handheld mixer, whisk all the ingredients carefully until it turns into a nice thick and smooth batter.
7
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.
8
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.
9
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.
10
Leave the cakes in the tins for about 5 minutes before you take them out and let them cool on a cooling rack.
11
Once the cakes cooled down, you can sandwich them with vanilla buttercream.
12
Enjoy.