Single Serve Mini Vanilla Matilda Cake
The very popular Matilda chocolate cake but make it vanilla instead. This homemade cake batter and frosting is packed with vanilla paste making it floral and very delicious. The cake is soft, fluffy and moist which comes together easily in a bowl using pantry ingredients.
Equipment
- Mixing bowl
- Whisk/Electric beater
- Spatula
- 4/5 inch round baking tin
- Baking paper
- Sauce pot
Ingredients
Cake -
- 40 g milk + 1 tsp vinegar
- 35 g vegetable oil
- 60 g mayonnaise
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
- 1-2 drops almond extract
- 120 g castor sugar
- 80 ml hot water
- 94 g all purpose flour
- 30 g corn starch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Frosting -
- 30 g butter
- 100 g white chocolate chips
- 100 ml heavy cream
- 30 g icing sugar
- Pinch of salt
Instructions
- Preheat the oven to 180℃, line two 5 inch tins with baking paper and brush with oil, set aside.
- In a mixing bowl add the oil, mayonnaise, egg and whisk. Add the white sugar, vanilla and whisk. Add the milk mixture and whisk.
- Sift in half the dry ingredients (flour, corn starch, baking powder, baking soda, salt) and mix until partially combined, add the hot water and mix until smooth. Add the remaining dry ingredients and mix until combined.
- Divide the batter between the tins and bake for 25 minutes until risen or until a tooth pick inserted into the center comes out clean.
- While this is happening let us make the frosting by adding all the ingredients into a heavy bottom sauce pan and placing on low heat.
- Stir well, once the chocolate is melted and the mixture is smooth take it off the heat (do not over cook it) and let it cool completely (around 1 hour), one cooled, whip the frosting for 2-5 minutes with a whisk or electric hand beater until pale and fluffy.
- Once the cakes are done remove from the tin, level them by slicing the dome off with a knife, wrap in cling wrap and let it cool. After the cake is cooled place one cake on a plate and top with the frosting that should now be thick and spreadable.
- Spread the frosting evenly over the cake and place the next cake on top. Frost the top of the cake and he sides in a rustic swirl like manner. Slice and serve or just bite into it directly.
Notes
- Allow the cakes to cool completely before frosting or else it won’t be easily stackable.
- Let the frosting cool down in the fridge until firm this can take longer depending on how cold your fridge is. Do not over whip the frosting as it will split very fast.
- Using vanilla bean paste helps give the cake a deeper vanilla flavor and the seeds make it look more authentic to a vanilla flavored cake.