Ingredients

The following ingredients have 8 Servings
  • 1 ¾ cup All purpose flour
  • 1 tsp Baking powder
  • 1 ½ tsp Baking soda
  • ¼ tsp Salt
  • ½ cup Canola oil
  • 1 cup Sugar
  • 1 cup Yogurt
  • 1 tsp Vanilla extract
  • 1 cup Warm milk (or water)

Instruction

  • Preheat the oven to 325°F/ 165°C/ Gas Mark 3
  • Grease and line one 8" round baking pan or 2 x 6-inch round cake. You will need to double (2x) this recipe for 2 x 8-inch round cakes.
  • Combine dry ingredients in one bowl - Flour, baking powder, baking soda, and salt. Pro tip -in baking sugar is considered a wet not, dry ingredient because it melts when heated.
  • Combine wet ingredients in another bowl - Yogurt, sugar, canola oil, and vanilla extract. Pro tip - use a whisk to ensure there are no lumps. If necessary whip the yogurt with a whisk first to remove lumps.
  • Next, combine the wet and dry ingredients until smooth with no lumps. Pro tip- use a whisk to ensure you have no lumps but do not overmix as we do not want to activate the gluten in the flour.
  • Finally, add warm water or milk and stir well to combine. Pro tip - this step must be immediately followed by baking so ensure the oven is well preheated at this time.
  • Pour the batter into the baking pan or pans and immediately transfer to the preheated oven.
  • Bake for 30 to 40 minutes until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then, invert onto a cooling rack and cool completely before decorating.Pro tip - the cake must be completely cold before frosting or the frosting will melt on warm cake.