Super Moist Vanilla Cake

This delicious and super dampish vanilla cake formula is one you will build over and over! It's a soft and delicious crumb with a touch of sweetness and vanilla

Super Moist Vanilla Cake

Through experimentation I’ve complete that victimisation howeverter because the solely fat offers heaps of flavor but it evaporates throughout baking and may dry out. Thus I exploit determined to mix each butter, for flavor, and edible fat for wet.

Either it’s the ingredients, the blending technique, the kitchen appliance temperature, etc. Cakes area unit fussy, a bit like your stripling.

Super Moist Vanilla Cake


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


  1. Preheat oven to 350 F and grease 2 - 8" or 9" cake pans
  2. In a bowl, sift the flour, salt, and baking powder
  3. Using the mixer, cream the butter and sugar for 3-4 minutes or until fluffy
  4. Add the oil and vanilla. Keep on mixing
  5. Add the eggs one at a time beating well after each addition. Clean sides and bottom of the mixer with a spatula
  6. Add 1/3 of the flour, mix, then add 1/3 of the buttermilk. Repeat the process of alternating the dry and wet ingredients always ending with the flour
  7. Pour batter into prepared pans. Shake pans against the counter to eliminate air bubbles
  8. Bake for 23-28 minutes. Insert a skewer in the middle of the cake and if it comes out clean the cake is ready. Mine took 25 minutes
  9. Remove from oven and let them cool in the pans for 10 minutes before unmolding
  10. Cakes will be easier to frost after they are completely cooled 

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