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In-Your-Mouth Vanilla Cake (So Soft & Moist!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 22 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: American

Description

This melt-in-your-mouth vanilla cake features a rich vanilla flavor and a soft, moist crumb perfect for any celebration or casual dessert. Using a combination of all-purpose flour and cornstarch, along with buttermilk and a blend of butter and oil, this cake achieves a tender texture with a beautifully balanced sweetness.

Ingredients

Scale

For the Batter

  • 300 g All-purpose Flour (can substitute with cake flour, reduce to 325g)
  • 25 g Cornstarch (lightens the cake)
  • 0.5 teaspoon Baking Soda (helps create lift)
  • 1 teaspoon Baking Powder (works with baking soda for added rise)
  • 0.5 teaspoon Salt (enhances flavor)
  • 113 g Unsalted Butter (room temperature)
  • 105 g Vegetable Oil (adds moisture)
  • 332 g Granulated Sugar (preferred white granulated)
  • 3 Large Eggs (room temperature)
  • 1.25 tablespoon Vanilla Extract (provides depth of flavor)
  • 1 teaspoon White Vinegar (enhances tenderness)
  • 337 g Buttermilk (can substitute with homemade, reduce to 275g)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 165°C (330°F) with the fan on. Grease and line two 8-inch cake pans to prevent sticking.
  2. Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cornstarch, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and a lighter cake texture.
  3. Cream Butter, Oil, and Sugar: In a separate bowl, use an electric mixer to blend the unsalted butter, vegetable oil, and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender crumb.
  4. Add Eggs: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition to maintain an even emulsion and prevent curdling.
  5. Mix in Flavorings and Half of the Buttermilk: Add the vanilla extract and white vinegar to the mix, then pour in half of the buttermilk. Mix just until combined to avoid overworking the batter.
  6. Alternate Folding Dry Ingredients and Buttermilk: Gradually fold in half of the sifted dry ingredients carefully, then add the remaining buttermilk and dry ingredients. Be gentle and avoid overmixing to maintain a light texture.
  7. Divide and Bake: Evenly distribute the batter between the prepared pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Cakes: Let the cakes cool in the pans for 15-20 minutes, then transfer them to wire racks to cool completely before frosting or serving.

Notes

  • You can substitute cake flour for all-purpose flour by using 325g instead of 300g to achieve a lighter cake texture.
  • Using white vinegar helps to tenderize the cake and reacts with the baking soda for increased rise.
  • Make sure all the ingredients, especially eggs and butter, are at room temperature to ensure proper mixing and emulsion.
  • Be careful not to overmix once the dry ingredients are added to prevent a dense cake.
  • This cake pairs well with buttercream or cream cheese frosting, or can be enjoyed on its own.
  • Allow the cakes to cool completely before stacking and decorating to avoid frosting from melting.

Find it online: https://recipes.mbeams.com/in-your-mouth-vanilla-cake-so-soft-and-moist-recipe/