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My Best Moist Vanilla Cake Recipe

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3.9 from 11 reviews

A classic moist vanilla cake recipe that stays fresh and soft for up to 4 days. This recipe features a light and fluffy batter with smooth homemade vanilla buttercream frosting, perfect for layer cakes or any celebration. The cake is baked in the oven and uses simple ingredients for a dependable, delicious vanilla flavor.

Ingredients

Dry Ingredients

  • 2 cups plain / all purpose flour (cake flour OK too)
  • 2 1/2 teaspoons baking powder
  • 1/4 tsp kosher salt

Wet Ingredients for Cake Batter

  • 4 large eggs (50 - 55g / 2 oz each), at room temperature
  • 1 1/2 cups caster / superfine sugar (granulated/regular ok too)
  • 115g / 1/2 cup unsalted butter, cut into 1.5cm / 1/2” cubes
  • 1 cup full-fat milk
  • 3 tsp vanilla extract (the best you can afford)
  • 3 tsp vegetable or canola oil

For Vanilla Buttercream Frosting

  • 225g / 2 sticks unsalted butter, softened
  • 500g / 1 lb soft icing sugar / powdered sugar, sifted
  • 3 tsp vanilla extract
  • 2 - 4 tbsp milk (to adjust thickness)

Instructions

  1. Preparation: Preheat your oven to 180°C / 350°F (160°C fan) for about 20 minutes and position the shelf in the middle of the oven. Grease two 20cm / 8” cake pans with butter and line them with parchment paper to ensure easy release after baking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later use.
  3. Beat Eggs Until Aerated: Using a stand mixer with a whisk attachment or hand beater, beat the eggs on speed 6 for 30 seconds. Then, with the mixer still running, gradually pour in the sugar over about 45 seconds. Increase speed to 8 and beat the eggs and sugar mixture for 7 minutes or until the volume triples and the color turns white and fluffy.
  4. Heat Milk and Butter: While the eggs are beating, melt the butter and heat the milk together in a heatproof jug for about 2 minutes in the microwave or on the stove until the butter is melted.
  5. Incorporate Flour: Transfer the egg mixture to a lower speed (Speed 1) and add the flour mixture in three parts: first scatter one-third of the flour over the eggs and mix for 5 seconds, then add half of the remaining flour and mix for another 5 seconds, finishing with the last flour portion mixed for 5 to 10 seconds. Stop mixing as soon as you can no longer see dry flour to avoid overmixing.
  6. Combine Milk Mixture: Pour the melted milk, butter, vanilla extract, and oil into the empty flour bowl. Add about 1 1/2 cups of the aerated egg batter to this liquid mixture and whisk vigorously until smooth and foamy.
  7. Mix Batter: With the stand mixer back on low speed (Speed 1), slowly pour the milk-egg mixture back into the flour-egg batter mixture over 15 seconds. Scrape down the sides and base of the bowl and beat gently for 10 seconds. The batter should now be smooth and pourable.
  8. Bake the Cake: Pour the batter evenly into the prepared cake pans. Bang each pan on the counter three times to eliminate large air bubbles. Bake in the preheated oven for about 30 minutes or until the cakes turn golden and a toothpick inserted in the center comes out clean.
  9. Cool and Turn Out: Remove the cakes from the oven and let them cool in the pans for 15 minutes. Then carefully turn them out onto cooling racks. If making layered cakes, cool them upside down so the slight dome flattens, making for neat layers.
  10. Prepare Vanilla Buttercream Frosting: Beat the softened butter using the paddle attachment in a stand mixer on high for 3 minutes until the butter lightens in color and becomes fluffy. Gradually add the sifted icing sugar in three portions while mixing slowly to minimize dust. Once mostly combined, beat on high speed for 3 more minutes until fluffy. Add 3 teaspoons of vanilla extract and then add milk gradually while beating for 30 seconds, adjusting to achieve a soft but pipeable consistency. Use immediately or refrigerate and re-whip before using.
  11. Frost the Cake: After the cake layers are completely cool, frost with the prepared vanilla buttercream or serve with cream and fresh berries or jam as preferred.

Notes

  • Note 1: You can use plain all-purpose flour or cake flour; cake flour will give a lighter crumb.
  • Note 2: Caster sugar is preferred for a finer texture, but granulated works fine.
  • Note 3: Eggs should be at room temperature for better aeration and volume.
  • Note 5: Use full-fat milk for moisture and flavor, but you can substitute with a dairy alternative if desired.
  • Note 6: Higher quality vanilla extract greatly improves flavor.
  • Note 7: Vegetable or canola oil helps keep the cake moist.
  • Note 8: Preheating the oven ensures an even bake.
  • Note 9: Use cake pans without loose bottoms for best results; other pan sizes can be used but may affect baking time.
  • Note 10: Tapping the pans helps remove large air bubbles, preventing holes in the cake crumb.

Find it online: https://dishcooks.com/my-best-moist-vanilla-cake-recipe/