Vanilla cake with ras gulla filling
By Tisa Jacob
1 Picture
Ingredients
- Cake:
- 3 cups all purpose flour
- ¾ tbsp baking powder
- ½ cup salted butter
- ½ cup canola oil
- 1 ½ cups sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup plain yoghurt
- ¼ cup water
- about 15-20 rasgullas, separated from syrup
- ½ cup rasgulla syrup
- 2 tsp rum
- 1 batch vanilla frosting
- Vanilla buttercream:
- Ingredients:
- 1 cup (2 sticks) salted butter, softened
- 3-5 cups confectioner's powdered sugar, sifted (depending on stiffness and consistency)
- 1 tbsp vanilla extract
- 3-4 tbsp heavy cream
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
Cake:
Preheat oven to 350° F. Butter and flour two 8" round cake pans and line the bottom with parchment paper. Butter and flour parchment.
Whisk flour and baking powder in a large bowl.
In a stand mixer, on medium- high speed, beat, butter, oil and sugar until light and fluffy.
Reduce mixer speed, add eggs, one at a time, scraping down the bowl as needed. Beat in vanilla.
In a large measuring cup, whisk together yoghurt and water until combined.
Beat the flour mixture into the batter, alternating with the yoghurt mixture, in three batches, beginning and ending with flour.
Step 2
Preheat oven to 350° F. Butter and flour two 8" round cake pans and line the bottom with parchment paper. Butter and flour parchment.
Whisk flour and baking powder in a large bowl.
In a stand mixer, on medium- high speed, beat, butter, oil and sugar until light and fluffy.
Reduce mixer speed, add eggs, one at a time, scraping down the bowl as needed. Beat in vanilla.
In a large measuring cup, whisk together yoghurt and water until combined.
Beat the flour mixture into the batter, alternating with the yoghurt mixture, in three batches, beginning and ending with flour.
Step 3
Vanilla buttercream:
Place butter in a bowl. Beat on high until softened and pale in color.
On lowest speed, gradually add your powdered sugar, until the sugar has been incorporated with the butter.
Increase to medium speed again and add vanilla extract.
Pour in cream, one tablespoon at a time until frosting reaches desired consistency.
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