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vanilla cake for two on the cake stand

Vanilla Cake For Two (Eggless)

By Jigna
Vanilla Cake For Two is a small serving cake, perfect for a small family or a couple! This delicious cake is soft, moist, fluffy, tender, and enjoyable with or without the frosting.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Dessert
Diet Eggless, Vegetarian
Servings 4

Ingredients
  

  • ¾ cup (90g) cake flour or all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • 2 tbps (28g) unsalted butter melted
  • 1 tablespoon (15ml) oil (any neutral-flavored)
  • ¼ cup + 2 tablespoon (75g) granulated sugar
  • ½ cup (120ml) buttermilk
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (180°). Grease a 6-inch round cake pan and line it with parchment paper. Set aside.
  • Sift flour, baking powder, baking soda, and salt in a small bowl and whisk until well combined.
  • Combine the melted butter, oil, sugar, buttermilk, and vanilla in a medium mixing bowl. Stir well to combine.
  • Now, gently mix the flour mixture to wet in 2-3 parts until everything is combined. Do not overmix.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake the cake for 18-22 minutes or until the cake tester inserted into the center comes out clean.
  • Remove the pan from the oven and transfer it to a cooling rack. Let the cake cool completely in the pan before removing it.
  • Once the cake is cooled completely, top with your favorite frosting and enjoy!

Storing and Freezing Suggestions

  • Allow the cake to cool completely, cover it tightly, and store it at room temperature for two days.
  • If you want to keep it longer, refrigerate the cake for 3-4 days.
  • This Eggless Vanilla Cake For Two can be frozen for a month.
  • When ready to use it, thaw the cake in the fridge overnight and bring it to room temperature before frosting.
  • However, please note that the cake will lose some of its moisture and fluffiness after freezing.

Notes

  1. Measuring: To achieve the best result, measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients.
  2. Buttermilk: You can use store-bought buttermilk or make a buttermilk substitute at home. To make a buttermilk substitute, add ½ tablespoon white vinegar to ½ cup of milk. Stir well and let it sit for 5 minutes.
  3. Mixing the Batter: Do not overmix the cake batter; overmixing will make the cake denser and chewy.
  4. Baking: Every oven is different, so keep an eye on the cake after 16 minutes of baking. Overbaking will make the cake dry and dense.
  5. Frosting: This cake tastes fantastic with buttercream or whipped cream frosting. You can also ice it with chocolate or cream cheese frosting. In the pictures in this post, I have topped the cake with whipped cream frosting.

Nutrition (Approximate Values)

Calories : 256kcalCarbohydrates : 37gProtein : 4gFat : 11gSaturated Fat : 4gPolyunsaturated Fat : 1gMonounsaturated Fat : 4gTrans Fat : 0.2gCholesterol : 18mgSodium : 193mgPotassium : 67mgFiber : 1gSugar : 20gVitamin A : 226IUCalcium : 70mgIron : 0.3mg
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