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–+ servings
egglessvanilla cake slice

EGGLESS VANILLA CAKE with TRUFFLE FROSTING

A Moist, tender crumb, small 6 inch eggless vanilla cake with chocolate truffle frosting
Author -Shrilatha
Print Pin Recipe
Servings 6 inch cake
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook/Bake Time 30 minutes
cooling time 1 hour

Equipment you will need

weighing scale
mixing bowls 2 medium and large
spatula
electric beater
6 x 2 inch round pan (preferably aluminium) that is 6 inch with a 2 inch height cake pan
nonstick spray
parchment paper

Ingredients
 
 

  • 120 grams all purpose flour
  • 120 grams white sugar (granulated)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 50 ml canola oil (or vegetable oil)
  • 50 ml yoghurt (room temperature.)
  • ½ tbsp vanilla extract.
  • 100 ml milk (full fat room temperature)

TRUFFLE FROSTING

  • 200 ml dairy cream (full fat )
  • 100 grams semisweet chocolate (chopped )

Instructions
 

  • Grease Line a 6'' x 2'' round pan, with a parchment paper. Preheat oven at 160°c/330°F
  • In a bowl, whisk flour, salt, baking powder and baking soda. Set aside.
  • In another bowl, add sugar and yoghurt. Beat well, until its smooth add milk, oil and vanilla extract. mix well.
  • To this, fold in the dry flour mixture, using a spatula. Do not overmix at this stage.
  • bake at the center rack, at 160 to 170°c or 330 to 340°f for 25 to 30 minutes or until skewer inserted comes out clean
  • Let the cake sit in the pan or about 10 mins. then transfer to a wire rack to cool completely

FOR FROSTING

  • While the cake is cooling, you will make the frosting.
  • Boil the cream in a saucepan until it bubbles. Take it off heat.
  • Add chopped chocolate and let it sit for 5 mins
  • use a spatula, combine the chocolate and the cream until smooth. This is your frosting.
  • let the frosting sit on the counter, it will set to a nice spreadable consistency

Notes

 NOTES:
FROSTING
  •   This consistency of truffle, is good to frost this cake, it will stay soft and not set hard. 
  • IMPORTANT TIP Make the frosting before baking the cake, so your frosting will set while the cake is baking and cooling down. 
  • Another faster way to set the frosting is pop it in the freezer for about 10 to 15 mins maximum. Please keep a check on consistency. 
 VANILLA CAKE 
  • This batter need to be mixed and immediately baked. So, no letting it rest.
  • Bake it slow for a little longer time. helps in even baking and uniform golden crumb. 
  • Always trim the top of the cake when it is completely cool, even better when it is cold.
CAKE ASSEMBLY 
  1. When the cake is completely cooled, transfer to serving platter or a cake board 
  2. Trim the dome using a serrated knife. 
  3. using an angled spatula or a normal spatula, take a blob of the frosting and smear on the cake. 
  4. make patterns using a spoon or a butter knife. Use sprinkles to top it. 
https://bakewithsweetspot.com/eggless-vanilla-cake/

Nutrition

Calories: 384 kcalCarbohydrates: 49 gProtein: 4 gFat: 19 gSaturated Fat: 5 gFiber: 2 gSugar: 31 gIron: 2 mg
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