Vanilla Drip Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This vanilla drip cake is my go to dessert when I want something elegant but don't have hours to spend in the kitchen. The whole thing comes together in under an hour, which makes it perfect for busy weeknights or impromptu gatherings. What I love most is how simple the ingredient list is, plus it's incredibly budget friendly since you probably have everything on hand already. The eggs in this cake provide quality protein and choline, which is great for brain health, so you can feel a little better about indulging. The soda water creates this wonderfully light, tender crumb that honestly tastes like you fussed over it for ages. One bite and your friends will never believe how easy this was to make.
Ella x
Ingredients
- 400all-purpose flour
- 200 ggranulated sugar
- 10 gbaking powder
- 5 gsalt
- 150 gunsalted butter, softened
- 3large eggs
- 15 mlpure vanilla extract
- 150 mlwhole milk, at room temperature
- 30 mlsoda water
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease two 20cm round cake pans and line the bottoms with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients to ensure even distribution.
- 3
In a large mixing bowl, using an electric mixer, beat the softened butter until creamy.
Tip: This step is crucial for the cake's tenderness.
- 4
Gradually add the eggs, one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl to avoid any lumps.
- 5
With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk and soda water, beginning and ending with the dry ingredients.
Tip: Be patient, as this process can take a few minutes.
- 6
Beat in the vanilla extract.
- 7
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Make sure to get rid of any air pockets.
- 8
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door until the timer goes off.
- 9
Remove the cakes from the oven and let them cool in the pans for 5 minutes.
Tip: This will help the cakes retain their shape.
- 10
Transfer the cakes to a wire rack to cool completely.
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