Moist Vanilla Cake Recipe
All measurements are by weight so a kitchen scale is needed. Get the full recipe for moist vanilla cake and buttercream on
Make sure the milk, eggs and butter are all room temperature and not cold at all or your batter will curdle and the cake will be dense
Combine 4oz milk with 3oz canola oil and set aside
Combine the 6oz of milk with the eggs and vanilla and whisk to break up the eggs. Set aside
Combine the cake flour (yes it has to be cake flour) with the sugar, baking powder, baking soda and salt in a stand mixer with the paddle attachment
Add your softened butter and mix until it looks like coarse sand
Add in the milk/oil and mix on medium speed for TWO FULL minutes to develop the airy texture. No it won’t get over-mixed, I promise!
Mixing on low, start drizzling in the milk/egg mixture to create an emulsion and strengthen the structure.
Divide your batter between three 8” cake pans prepared with cake goop (homemade pan release)
Bake at 335°F for 30-35 minutes until a toothpick comes out clean and then transfer to a cooling rack
Frost with my easy buttercream recipe and learn how to make these pretty palette knife buttercream flowers! Tutorial on
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