This cake uses oil + milk + gentle mixing, which is the secret to cloud-like softness.
⏱ Time Required
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Prep: 15 minutes
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Bake: 30–35 minutes
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Total: ~50 minutes
🍰 Servings
8–10 slices
🍳 Ingredients
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1½ cups all-purpose flour
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1 cup sugar
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3 large eggs (room temperature)
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½ cup oil (vegetable or sunflower)
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½ cup milk (room temperature)
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1½ tsp baking powder
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½ tsp baking soda
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1 tsp vanilla extract
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¼ tsp salt
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½ cup yogurt (VERY important for softness)
👩🍳 Instructions
1️⃣ Prep
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Preheat oven to 170°C / 340°F
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Grease and line an 8-inch round pan
2️⃣ Whisk Wet Ingredients
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In a bowl, whisk eggs + sugar for 2–3 minutes (light & pale)
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Add oil, milk, yogurt, and vanilla
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Mix gently until smooth
3️⃣ Add Dry Ingredients
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Sift flour, baking powder, baking soda, and salt
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Fold into batter gently
⚠️ Do NOT overmix (this keeps it soft)
4️⃣ Bake
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Pour into pan
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Bake 30–35 minutes
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Toothpick should come out clean
5️⃣ Cool
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Let cool 10 minutes in pan
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Transfer to rack and cool completely
☁️ Why This Cake Is SO Soft
✔ Oil keeps it moist longer than butter
✔ Yogurt makes crumb tender
✔ Low oven temperature prevents drying
✔ Gentle folding keeps air inside
⭐ Tips for EXTRA Softness
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Use room-temperature ingredients
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Wrap warm cake in cling film for 30 minutes
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Do NOT overbake
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Store covered, not open
🔄 Variations
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Chocolate: Replace ¼ cup flour with cocoa powder
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Lemon: Add lemon zest + 1 tbsp juice
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Eggless: Replace eggs with ¾ cup yogurt
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Cream cake base: Slice & fill with whipped cream
📊 Nutrition (per slice)
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Calories: ~280
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Carbs: 36g
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Fat: 12g
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