Moist and Tender Vanilla Cake
Moist and Tender Vanilla Cake
Ingredients
For the Vanilla Cake
- 1 cup unsalted butter, softened to room temperature
- 1/4 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups cake flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups whole milk, at room temperature
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper circles.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, vegetable oil, and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 3
In a separate medium bowl, crack the large eggs. Using an immersion blender, emulsify the eggs until smooth and slightly frothy. Alternatively, whisk vigorously for 2-3 minutes until well combined.
⏱️ 3 min
- 4
Gradually add the emulsified eggs to the butter mixture, one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
⏱️ 3 min
- 5
In another medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt.
⏱️ 2 min
- 6
With the mixer on low speed, alternately add the dry ingredients and the whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 7
Divide the batter evenly among the three prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
⏱️ 2 min
- 8
Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. The cakes should be lightly golden brown and spring back when gently pressed.
⏱️ 30 min•🌡️ 350
- 9
Remove the cakes from the oven and let them cool in the pans on a wire rack for 10-15 minutes.
⏱️ 15 min
- 10
Invert the cakes onto the wire rack to cool completely before frosting. This passive cooling time is crucial for the cake's structure.
Kitchen Tools
Nutrition Facts (per serving)
Moist and Tender Vanilla Cake
Ingredients
For the Vanilla Cake
- 1 cup unsalted butter, softened to room temperature
- 1/4 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups cake flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups whole milk, at room temperature
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper circles.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, vegetable oil, and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 3
In a separate medium bowl, crack the large eggs. Using an immersion blender, emulsify the eggs until smooth and slightly frothy. Alternatively, whisk vigorously for 2-3 minutes until well combined.
⏱️ 3 min - 4
Gradually add the emulsified eggs to the butter mixture, one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
⏱️ 3 min - 5
In another medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt.
⏱️ 2 min - 6
With the mixer on low speed, alternately add the dry ingredients and the whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 7
Divide the batter evenly among the three prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
⏱️ 2 min - 8
Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. The cakes should be lightly golden brown and spring back when gently pressed.
⏱️ 30 min•🌡️ 350 - 9
Remove the cakes from the oven and let them cool in the pans on a wire rack for 10-15 minutes.
⏱️ 15 min - 10
Invert the cakes onto the wire rack to cool completely before frosting. This passive cooling time is crucial for the cake's structure.