🔹 Step 1: Prepare
- Preheat oven to 170°C / 340°F.
- Grease and line an 8-inch cake pan with parchment paper.
🔹 Step 2: Mix Dry Ingredients
In a bowl, whisk:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
🔹 Step 3: Mix Wet Ingredients
In another bowl:
- Beat eggs and sugar until light and pale.
- Add oil and mix well.
- Add yogurt and vanilla.
- Mix until smooth and creamy.
🔹 Step 4: Combine (Gentle!)
- Add dry ingredients to wet in 2–3 batches.
- Fold gently with a spatula.
- Do not overmix — stop as soon as smooth.
👉 Lumps are okay. Overmixing kills softness.
🔹 Step 5: Bake
- Pour batter into pan.
- Tap pan gently to remove air bubbles.
- Bake 35–40 minutes.
- Toothpick should come out clean or with soft crumbs.
🔹 Step 6: Cool Properly
- Let cake cool 10 minutes in pan.
- Remove and cool completely on a rack.
✨ Secrets to Extreme Softness
- Oil instead of butter = long-lasting moisture
- Yogurt = tender crumb
- Low baking temperature = even softness
- Room-temperature ingredients
🍯 Optional Softness Boost (Highly Recommended)
Brush warm cake with:
- ¼ cup warm milk + 1 tsp sugar + a few drops vanilla
This makes it bakery-level soft.
🍓 Variations
- Chocolate: replace ¼ cup flour with cocoa powder
- Lemon: add zest + 2 tbsp lemon juice
- Orange: replace milk with fresh orange juice
😍 Result
A cake so soft it springs back when touched — perfect plain, frosted, or layered.