Greek yoghurt and buttermilk give this eggless vanilla cake moisture and a soft crumb. Decorate with American buttercream piped through a large round tip and finish with freeze-dried raspberries. For a rose frosting variation, add a little rose water to the buttercream.
Ingredients
Vanilla cake
- 1/3 cup (75g) melted butter, cooled until lukewarm
- 3/4 cup (210g) full-fat Greek yoghurt
- 3/4 cup (182g) buttermilk
- 1/4 cup (60g) vegetable oil
- 2 1/4 tsp (10g) vanilla essence or extract
- 1 cup (201g) white sugar
- 2 1/4 cups (306g) all-purpose flour
- 1 1/2 tsp (6g) baking powder
- 1/3 tsp (1.5g) baking soda
- 1/4 tsp (1.5g) salt
American buttercream and decoration
These buttercream quantities are a suggested finishing recipe; the supplied reference does not specify frosting quantities.
- 1 cup (227g) unsalted butter, softened
- 3 1/2 cups (420g) powdered sugar, sifted
- 1 tsp vanilla extract
- 2 to 3 tbsp milk, as needed
- Freeze-dried raspberries, to finish
- Optional rose variation: up to 1 tsp food-grade rose water, to taste, and pink food coloring
Steps
- Heat the oven to 160°C (320°F). Grease a cake tin and line its base and sides with baking paper. A deep 8-inch round tin (at least 3 inches deep) is a suggested starting point; the supplied reference does not specify the tin size. Do not fill more than two-thirds full; bake any excess batter separately.
- Whisk the buttermilk, Greek yoghurt, melted butter, vanilla, and vegetable oil together for 2 minutes. Add the sugar and whisk until well combined.
- Sift the flour, baking powder, baking soda, and salt together. Add to the wet mixture and gently mix just until the flour is incorporated. Do not over-mix.
- Pour the batter into the prepared tin. Gently shake to level it, then tap the tin on the counter to settle the batter and release large air bubbles.
- Bake for approximately 50 minutes, until a skewer inserted into the center comes out clean. Baking time will vary with tin size and oven; continue baking if the center is still wet.
- Let the cake cool in the tin for 10 to 15 minutes, then carefully turn it out onto a wire rack. Cool completely before decorating.
- Make the American buttercream: beat the softened butter until pale and creamy. Gradually beat in the powdered sugar, then add vanilla and enough milk for a smooth frosting that holds its shape. For the rose variation, add rose water a little at a time to taste and pink coloring if desired.
- Transfer the buttercream to a piping bag fitted with a large round piping tip and pipe dollops onto the cooled cake. Finish with freeze-dried raspberries. For rose-shaped swirls instead, use a star tip.
Notes
- Homemade buttermilk option from the reference: combine 3/4 cup milk with 3/4 tbsp vinegar or lemon juice. Let stand for 5 to 10 minutes before using in place of the buttermilk.
- Use room-temperature yoghurt and buttermilk so the melted butter stays fluid when mixed.
- The cake ingredient quantities, mixing order, oven temperature, and approximate baking time follow the supplied reference. Tin size, cooling guidance, buttercream quantities, and the optional rose variation are supplementary guidance.
- Preparation time is an estimate and excludes baking and cooling. Allow the cake to cool completely before adding buttercream.
- Rose water varies in strength; start with a little and add more to taste. Chill the buttercream briefly if it becomes too soft to pipe.