My best Vanilla Cake - stays moist 4 days!
User Reviews
5
My best Vanilla Cake - stays moist 4 days!
Description
My best Vanilla Cake - stays moist 4 days! combines all-purpose or cake flour with baking powder and salt to create a light structure. Eggs at room temperature are whipped with caster sugar to triple their volume, which aerates the batter and contributes to fluffiness. Heated milk and butter are gently integrated, along with vegetable oil and vanilla extract, to add moisture and tenderness to the crumb. The batter is baked in greased and parchment-lined cake pans until golden and cooked through.
The result is a golden-sided cake with a soft crumb and a mild vanilla taste. It avoids excessive sweetness, aiming for a balanced flavor that works well with vanilla buttercream or other complementary frostings. The texture remains moist for several days without drying out quickly, making it suitable for preparing in advance or for gatherings.
This cake can be baked in various pan sizes, including 8-inch round or larger pans, with adjustments to baking time noted. Proper storage involves wrapping the cake to seal in moisture and keeping it at room temperature or refrigerated depending on climate. Buttercream frosting seals moisture in further, extending freshness.
To ensure success, use fresh eggs at room temperature, check that baking powder is active, and follow the beating and mixing order carefully. Avoid substituting milk types or reducing sugar as these affect texture and rise.
Ingredients
- 2 cups all-purpose flour cake flour OK too, Note 1, plain
- 2 1/2 teaspoons baking powder (check it's still active, Note 2)
- 1/4 tsp salt kosher salt, cooking
- 4 egg 50 - 55g / 2 oz each), at room temp (Note 3, large
- 1 1/2 cups caster sugar granulated/regular ok too, Note 2, aka superfine sugar
- 115g / 1/2 cup butter cut into 1.5cm / 1/2” cubes (or so, unsalted
- 1 cup milk , full fat (Note 5)
- 3 tsp vanilla extract , the best you can afford (Note 6)
- 3 tsp vegetable oil Note 7, or canola oil
Vanilla Buttercream
- 225g / 2 sticks butter softened, unsalted
- 500g / 1 lb icing sugar SIFTED, soft, aka powdered sugar
- 3 tsp vanilla extract
- 2 - 4 tbsp milk , to adjust thickeness
Instructions
Preparation:
- Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
- Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
Combine Dry Ingredients:
- Whisk flour, baking powder and salt in a large bowl. Set aside.
Beat eggs until aerated:
- 30 sec beat: Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
- Slowly add sugar: With the beater still going, pour the sugar in over 45 seconds.
- Triple volume: Then beat for 7 minutes on speed 8, or until tripled in volume and white.
Finish cake batter:
- Heat Milk-Butter (Note 5): While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove).
- Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
- Combine milk, vanilla & oil - Pour hot milk, vanilla and oil into the now empty flour bowl.
- Lighten with some Egg Batter: Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
- Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
- Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
Bake:
- Pour batter into pans.
- Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
- Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
Cool & frost:
- Turn out & cool: Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
- Frost: Once cake layers are fully cool, top with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
Vanilla Buttercream:
- Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
- Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
- Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).
Notes
- Use fresh, room temperature eggs to maximize volume when whipping for a light texture.
- Check your baking powder is active to ensure proper cake rise.
- Heat milk and butter together without boiling; use hot mixture immediately to maintain crumb tenderness.
- Do not reduce sugar, as it supports egg aeration and affects cake rise and sweetness balance.
- Properly grease and line cake pans to prevent sticking and ensure an even bake.
- Store unfrosted cake wrapped tightly to keep moist; frosting helps seal in freshness up to 4 days.
- Adjust bake times when using different pan sizes, watching for a toothpick to come out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339cal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 91mg | 30% |
| Sodium | 97mg | 4% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 434IU | 9% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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