Super Moist Vanilla Cake

This delicious and super moist vanilla cake recipe is one you'll make over and over! It has a soft and delicious crumb with a hint of sweetness and vanilla

Course Dessert

Cuisine American

Keyword fluffy vanilla cake, homemade vanilla cake, moist vanilla cake recipe, vanilla cake recipe, vanilla layer cake

Prep Time 15

Cook Time 25

Cooling Time 2

Total Time 40

Servings

Calories 404kcal

Author Tiffany bendayan

Equipment

1 Stand Mixer
1 Mixing Bowls
1 Fine Mesh Sieve
1 Rubber Spatula
2 Round Cake Pans
1 Cooling Rack

Ingredients

2 3/4 cups Cake Flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
3/4 cup Butter softened
6 tablespoons Vegetable Oil
1 1/2 cups Granulated Sugar
3 Eggs
2 Egg Yolks
1 tablespoon Vanilla Extract
1 cup Buttermilk

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease and line two 8-inch or 9-inch cake pans with parchment paper.
In a bowl, sift together the cake flour, baking powder, and salt.
In the bowl of a stand mixer, beat the butter and sugar for 3-4 minutes until light and fluffy.
Add the vegetable oil and vanilla extract. Mix until combined.
Add the eggs one at a time, mixing well after each addition. Add the egg yolks and mix until incorporated.
Add one-third of the flour mixture, then one-third of the buttermilk. Repeat, ending with the flour mixture.
Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to remove large air bubbles.
Bake for 23-28 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes.
Remove from the pans and cool completely on a wire rack before frosting.

Notes

NOTES

• For the softest texture, use room-temperature eggs, butter, and buttermilk.

• Cake flour helps create a lighter, more tender crumb than all-purpose flour.

• The combination of butter and oil gives this moist vanilla cake recipe both flavor and moisture.

• Do not overmix the batter after adding the flour, or the cake may become dense.

• Bake just until a toothpick inserted in the center comes out clean.

• This vanilla cake can be baked as two 8-inch layers, two 9-inch layers, or cupcakes.

• Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.

• Frost with vanilla buttercream, chocolate buttercream, cream cheese frosting, or your favorite filling.

Nutrition