Easy Vanilla Chocolate Sandwich Maker Cake Recipe

Last Updated on 6 months ago by Neha Deshmukh

Easy Vanilla Chocolate Sandwich Maker Cake Recipe

Hey everyone! If you’re anything like me, you love a good cake, but sometimes you just want something quick, easy, and doesn’t involve a ton of fuss. I stumbled upon this sandwich maker cake recipe a while back, and honestly, it’s been a game-changer. It’s perfect for those sudden sweet cravings or when you need a little treat for a small celebration. Plus, it’s surprisingly delicious! Let’s get baking, shall we?

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly simple – seriously, anyone can make it! You don’t need a fancy oven, just a sandwich maker. And the best part? You get to choose between classic vanilla and rich chocolate, or even make both! It’s quick, satisfying, and always a crowd-pleaser.

Ingredients

Here’s what you’ll need to whip up these delightful little cakes:

For the Vanilla Cake:

• ?? cup Oil
• 1 cup Milk
• 1 tsp Vinegar
• ?? tsp Vanilla Extract
• 3 drops Yellow Food Colour
• ?? cup Sugar
• 1?? cup All-Purpose Flour (Maida)
• ?? tsp Baking Powder
• ?? tsp Baking Soda

For the Chocolate Cake:

• ?? cup Oil
• 1 cup Milk
• 1 tsp Vinegar
• ?? tsp Vanilla Extract
• ?? cup Cocoa Powder
• 1?? cup All-Purpose Flour (Maida)
• ?? tsp Baking Powder
• ?? tsp Baking Soda
• ?? cup Sugar

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how your cake turns out.

Oil Varieties & Their Impact: I usually use a neutral-flavored oil like sunflower or canola oil. You can also use melted coconut oil for a subtle coconut flavor, but it will change the texture slightly.

The Role of Vinegar in Cake Baking: Don’t skip the vinegar! It reacts with the baking soda to create a light and fluffy texture. You won’t taste it, promise!

Understanding Vanilla Extract Quality: A good quality vanilla extract really shines through. I prefer using pure vanilla extract over imitation for the best flavor.

Choosing the Right Cocoa Powder: For the chocolate cake, I recommend using unsweetened cocoa powder. Dutch-processed cocoa powder will give you a darker, more intense chocolate flavor.

Maida (All-Purpose Flour) – Substitutions & Considerations: Maida is the standard here, but if you’re looking for alternatives, whole wheat flour can be used (though it will result in a denser cake). You can also explore gluten-free blends – more on that in the variations section!

Baking Powder vs. Baking Soda – What’s the Difference?: Baking powder is a complete leavening agent, while baking soda needs an acid (like our vinegar!) to activate. Using the correct amounts of each is key for a perfectly risen cake.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Vanilla Batter Time: In a bowl, whisk together the oil, milk, vinegar, vanilla extract, yellow food colour, and sugar for the vanilla cake. Whisk until everything is nicely combined.
2. Flour Power: Add the all-purpose flour, baking powder, and baking soda to the wet ingredients. Gently mix using the cut-and-fold method until just combined – don’t overmix!
3. Chocolate Dreams: Now, for the chocolate cake! In another bowl, combine the oil, milk, vinegar, vanilla extract, and sugar. Mix well.
4. Cocoa Magic: Add the cocoa powder, all-purpose flour, baking powder, and baking soda to the chocolate mixture. Stir until everything is smooth and lump-free.
5. Sandwich Maker Prep: Grease your sandwich maker plates with a little oil. This is super important to prevent sticking!
6. Pour & Grill: Pour the desired batter (vanilla or chocolate) into the sandwich maker moulds. Don’t overfill them – about ¾ full is perfect.
7. Cook to Perfection: Grill for 2-3 minutes, or until the cakes are golden brown and springy to the touch. Keep a close eye on them, as sandwich makers can vary in heat.
8. Serve & Enjoy: Serve immediately for the best texture and flavor! Honestly, there’s nothing quite like a warm, freshly made cake.

Expert Tips

• Don’t open the sandwich maker too often while the cakes are cooking – you’ll let out the heat and they might not cook properly.
• A toothpick inserted into the center should come out clean (or with a few moist crumbs) when the cake is done.
• If your sandwich maker doesn’t have deep enough moulds, you might need to use less batter.

Variations

Want to get creative? Here are a few ideas to spice things up:

Vegan Adaptation: Substitute the milk with plant-based milk (like almond or soy milk) and ensure your sugar is vegan-friendly.

Gluten-Free Adaptation (Using Alternative Flours): Use a 1:1 gluten-free flour blend instead of maida. You might need to add a little extra liquid to achieve the right consistency.

Adjusting Sweetness Levels: Reduce the sugar by a tablespoon or two if you prefer a less sweet cake.

Spice Level (Optional – Adding Cinnamon or Cardamom): A pinch of cinnamon or cardamom to either batter adds a lovely warmth. My grandmother always added a touch of cardamom to her vanilla cakes!

Festival Adaptations (Birthday Cakes, Small Celebrations): Decorate with sprinkles, a simple glaze, or a dollop of whipped cream for a festive touch.

Serving Suggestions

These little cakes are delicious on their own, but you can also:

• Serve them with a scoop of vanilla ice cream.
• Pair them with a cup of chai or coffee.
• Add a simple fruit compote or a drizzle of chocolate sauce.

Storage Instructions

These cakes are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. They might lose a little of their fluffiness, but they’ll still be tasty!

FAQs

Can I make this cake without a sandwich maker? Yes! You can bake this batter in a muffin tin. Bake at 180°C (350°F) for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

What can I substitute for all-purpose flour (maida)? As mentioned earlier, you can try whole wheat flour or a gluten-free blend.

How do I prevent the cake from sticking to the sandwich maker? Greasing the plates thoroughly with oil is key.

Can I add frosting or toppings to this cake? Absolutely! Get creative with frosting, sprinkles, chocolate chips, or fresh fruit.

How can I tell if the cake is fully cooked in the sandwich maker? Look for a golden brown color and a springy texture. A toothpick test is also helpful.

What is the purpose of vinegar in this recipe? It helps to create a light and fluffy texture by reacting with the baking soda.

Can I make a larger batch of batter and store it for later? You can, but the batter is best used immediately. If you do store it, keep it refrigerated and whisk well before using.