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🥄 Foolproof | 💰 Budget-Friendly | 👪 Family Favorite

Prep Time: 10 mins | Cook Time: 35-45 mins | Servings: 8

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Why This Cake Wins

✔ No fancy tools – Just a blender and bowl!
✔ Pantry staples – Uses basic ingredients you likely have
✔ Versatile base – Add chocolate chips, lemon zest, or nuts

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Ingredients

Wet Ingredients:

• 4 large eggs
• 1½ cups (300g) granulated sugar
• 1 cup (240ml) vegetable oil
• 1 vanilla yogurt (150g) or plain yogurt + 1 tsp vanilla extract
• 1 cup (240ml) milk

Dry Ingredients:

• 3 cups (360g) all-purpose flour (adjust as needed)
• 2 tsp baking powder
• 1 packet vanilla sugar (or 1 tsp vanilla extract)

Secret Ingredient:

• 1 tbsp white vinegar (reacts with baking powder for extra fluffiness!)

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Step-by-Step Instructions

1. Blend the Base

1. In a blender, combine eggs, sugar, oil, yogurt, and milk. Mix until smooth (~1 minute).

Pro Tip: For richer flavor, use brown sugar instead of white!

2. Add Dry Ingredients

1. Transfer mixture to a large bowl.
2. Sift in flour, baking powder, and vanilla sugar.
3. Add vinegar and fold gently just until combined (overmixing = dense cake).

3. Bake to Perfection

1. Pour into a greased and floured 9×13″ pan (or two 8″ round pans).
2. Bake at 180°C (350°F) for:

• 35-40 mins for sheet cake
• 25-30 mins for round layers

Doneness Test: Toothpick should come out clean.

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Serving & Storage

🍽 Serve: Dust with powdered sugar or top with fresh berries
📦 Store: Keeps 3 days at room temperature (cover tightly)

Variation Ideas:

• Chocolate Twist: Add ½ cup cocoa powder
• Citrus Zing: Use lemon yogurt + 2 tbsp zest
• Nutty Crunch: Fold in 1 cup chopped walnuts

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Reader-Focused Tips

🔹 Flour Adjustment: Start with 2.5 cups, add more if batter seems too runny
🔹 No Yogurt? Substitute sour cream or buttermilk
🔹 Vinegar Substitute: 1 tsp lemon juice works too