Triple Vanilla Cake
A rich and aromatic vanilla cake, bursting with triple layers of vanilla flavor. Frost with cream cheese frosting for an extra indulgent treat!
Equipment
- 9-inch cake pan,
- Nonstick cooking spray
- Large-size mixing bowl,
- whisk,
- Small mixing bowl
- Toothpick
Ingrediënten
- 3 cups 375 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla powder
- ¼ teaspoon salt
- ¾ cup 170 g vanilla nondairy yogurt
- 1 cup 200 g granulated sugar
- ¼ cup 60 ml canola oil
- 2 tablespoons 30 ml pure vanilla extract
- Scrapings from 1 vanilla bean
- 2 recipes Cream Cheese Frosting optional, page 436
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat a 9-inch cake pan with nonstick cooking spray.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, vanilla powder, and salt.
- In a separate bowl, mix the vanilla yogurt, sugar, oil, vanilla extract, and vanilla bean scrapings.
- Carefully fold the wet ingredients into the dry ingredients, ensuring not to overmix.
- Pour the batter evenly into the prepared cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting with a double batch of Cream Cheese Frosting (optional).
Notes / Tips / Wine Advice:
Serving Tip:
Serve with fresh berries or a scoop of vanilla ice cream for the ultimate vanilla experience.
Wine Advice:
Pair with a smooth, lightly sweet Riesling or a glass of creamy Chardonnay.
Nutritional Information
Calories: 270 kcal | Carbohydrates: 48 g | Protein: 3 g | Fat: 7 g | Fiber: 2 g | Sugar: 22 g | Salt: 0.3 g
