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Vanilla Delight Cake (Quick & Fluffy)

Time: 10 min prep + 30–35 min bake

Serves: 8–10

Pan: 8-inch (20 cm) round or square

Ingredients

• 1½ cups (190 g) all-purpose flour

• 1 cup (200 g) sugar

• 1½ tsp baking powder

• ¼ tsp salt

• 2 large eggs (room temperature)

• ½ cup (120 ml) milk (or lactose-free milk)

• ½ cup (120 ml) neutral oil (or melted butter)

• 2 tsp vanilla extract (or 1 tsp vanilla paste)

• ½ cup (120 g) plain yogurt or sour cream (makes it extra moist)

• Optional: 2 tbsp melted butter + 2 tbsp milk (for brushing after baking)

Instructions

1. Preheat oven to 175°C / 350°F. Grease and line your pan with baking paper.

2. In a bowl, whisk flour + sugar + baking powder + salt.

3. In another bowl, whisk eggs + milk + oil + vanilla + yogurt until smooth.

4. Pour wet into dry and mix just until combined (don’t overmix).

5. Bake 30–35 min until a toothpick comes out clean.

6. Cool 10 minutes, then turn out. Optional: brush with the butter+milk mix for extra softness.

Serving ideas

• Dust with icing sugar, or top with whipped cream + berries.

• Add a simple glaze: ½ cup icing sugar + 1–2 tbsp milk + splash vanilla.

Tips for the best “Vanilla Delight”

• Room-temp eggs = better rise and smoother batter.

• Don’t overmix after combining wet + dry (keeps it fluffy).

• Want it extra moist? Use yogurt/sour cream (don’t skip).

• For a stronger vanilla flavor: use vanilla paste or add ½ tsp almond extract.

• Storage: airtight at room temp 2 days, fridge 5 days, freeze slices up to 2 months.