Description
An exceptionally soft and plush vanilla cake that combines whipped-egg aeration with the richness of a butter cake. Moist, tender, and bakery-style, it stays fresh for up to four days and is perfect for layering, celebrations, or everyday enjoyment.
Ingredients
- Vanilla Cake: 2 cups (250 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 1 1/2 cups (300 g) caster or superfine sugar
- 115 g (1/2 cup) unsalted butter, cubed
- 1 cup (240 ml) full-fat milk
- 3 teaspoons vanilla extract
- 3 teaspoons vegetable or canola oil
- Vanilla Buttercream: 225 g (1 cup) unsalted butter, softened
- 500 g (4 cups) powdered sugar, sifted
- 3 teaspoons vanilla extract
- 2 to 4 tablespoons milk
Instructions
- Preheat oven to 350°F (180°C) or 320°F (160°C fan). Grease and line two 8-inch (20 cm) round cake pans.
- Whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer, beat eggs for 30 seconds on medium-high speed.
- Gradually add sugar over 45 seconds while beating.
- Increase speed and whip for 7 minutes until pale, thick, and tripled in volume.
- Reduce speed to low and add flour mixture in three additions, mixing briefly until just combined.
- Heat milk and butter until butter melts and mixture is hot but not boiling. Stir in vanilla and oil.
- Whisk 1 1/2 cups of batter into the hot milk mixture until smooth.
- With mixer on low, slowly pour milk mixture back into main batter and mix briefly until smooth.
- Divide batter evenly between pans and tap gently to remove large air bubbles.
- Bake for 30 minutes or until golden and a toothpick inserted comes out clean.
- Cool 15 minutes in pans, then invert onto a rack to cool completely.
- For buttercream, beat butter for 3 minutes until pale. Gradually add powdered sugar, then beat until fluffy. Add vanilla and milk to desired consistency.
- Frost cooled cake as desired.
Notes
- Whipping eggs properly is essential for a light, airy texture.
- Hot milk helps create a softer, finer crumb.
- Do not overmix after adding flour to prevent density.
- Unfrosted layers stay moist at room temperature up to 4 days when wrapped well.
- Recipe makes about 24 cupcakes; bake 18–20 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
