EGGLESS MOIST
VANILLA 3 LAYER CAKE
WITH WHIPPED CREAM FROSTING
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Eggless Moist Vanilla 3 Layer Cake with Frosting – Since there are quite a few eggless fans here, I have decided to use the eggless vanilla cupcake recipe to make into this 3 layer cake. I just basically doubled the quantity and the amount is just nice to make a 3 layered cake. However, this time I am using a whipped cream frosting instead of buttercream. You can choose the condensed milk buttercream in the cupcakes which is totally delicious too. I hope you’re inspired to make this cake. It’s so moist and delicious. Enjoy!
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​In case you have missed or wonder what’s the eggless vanilla cupcakes recipe, here is the link: https://youtu.be/pS_0jVBa4Hw
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
Vanilla Cake:
200g (1 cup) castor or granulated sugar
440g (2 cup) plain yogurt
300g (2 ¼ cup) cake flour [if you do not have cake flour, you may use all-purpose flour + 4 tbsp corn flour)
1 tsp baking soda
2 tsp baking powder
½ tsp salt
2 tsp vanilla extract
Whipped Cream Frosting:
460g (2 cups) whipping cream (chilled from fridge)
60g (1/2 cup) powdered sugar
Chocolate Ganache Drizzle:
100g (1/2 cup + 1 tbsp) dark chocolate chip
80g (1/4 cup + 2 tbsp) heavy cream or whipping cream
½ tbsp butter
Instructions:
Vanilla Cake:
1. Preheat oven 180°C / 350°F. Grease three 7inch round baking pans and line bottom with parchment paper.
2. In a large bowl, add the sugar and yogurt. Mix until the sugar is dissolved.
3. Add the oil and vanilla extract. Mix until they are well incorporated.
4. Sift in all the dry ingredients. Use a spatula to fold in the flour until they disappear. Just to ensure there is no lumps, use the mixer to mix it for a few seconds. Do not over mix. Use the spatula again to scrape the sides so that there is no remaining flour that stuck to the sides.
5. Divide the batter evenly into 3 pans. I used a weighing scale. I trust you know the math J
6. Bake them in a preheated oven at 180°C / 350°F for about 30 minutes. Use a toothpick or cake test to make sure your cakes are cooked.
7. Lay them on the cooling rack while working on the frosting.
Whipped Cream frosting:
8. In a chilled bowl, add the whipped cream and sugar. Whisk it until stiff peaks form. This will take about 2 minutes or so. Please be careful, don’t over whisk as it will turn into hardened cream or butter J
9. You can use it right away or chill in the fridge while waiting for the cakes to cool.
10.Once the cakes are cooled, assemble the cakes layer by layer using fair equal amount of whipped cream. Use a spatula or scraper to smoothen the sides.
11. Chill the cake for at least an hour before pouring the ganache. Make sure the whipped cream is stiff and hardened before pouring the ganache.
12. Transfer the remaining whipped cream into a piping bag with a nozzle (whatever you desire) for some piping deco later.
Chocolate Ganache:
12.In a bowl, add the chocolate.
13. In a small pot, add cream and butter. Gently boil it over low heat or until you see bubbles on the side of the pot. Do not over boil.
14. Pour the hot cream over the prepared chocolate. Make sure all the chocolate is submerged into the cream. Let it rest for 2 min. Then give it a good stir. Make sure you stir until there is no lumps.
15. Transfer the chocolate into a piping bag.
16.With the piping bag, gently drizzle the sides of the cake. After completing the circle, pour the rest of chocolate onto the top of the cake. Use a spatula to smoothen the surface.
17. Pipe little dollaps about the top of the cake. There you go. That’s it! Chill the cake for another 30 minutes or so before cutting it.
