Today, I’m sharing how to make a soft, moist vanilla cake! I shared how to make a classic vanilla cake about 4 years ago, but since then, I tested many times to make it even better, and finally… I feel it’s perfected💕 I’m excited to share the new version with you! Let me know how you enjoyed it with your family and friends if you tried it at home!
📌 The ingredients To Make Vanilla cake
Enough amount for 24 cupcakes or 1 8-inch cake.
• Granulated sugar 10.5 oz | 300 g (1 1/2 US cups)
• Salt 1/2 tsp
• Unsalted butter 4 oz | 113 g (1 US stick)
• Oil 4 oz | 113 g (1/2 US cup) *** Add half (Oil 2 oz | 56 g) to butter and add the other half (Oil 2 oz | 56 g) to liquids.
• Cake flour 12.5 oz | 355 g (3 US cups) or All-purpose flour 11 oz | 312 g (2 1/2 US cups)
• Baking powder 2 1/2 tsp
• Baking soda 1/2 tsp
• Egg 5.3 oz | 150 g (3 eggs)
• Milk 6.3 oz | 180 g (3/4 US cup)
• Heavy cream 2.1 oz | 60 g (1/4 US cup)
• Vinegar 2 Tbsp
• Vanilla 1 Tbsp
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
Bake at 350 F | 175 C (Preheated) for about:
• 33 - 38 minutes (for 2 8-inch layers)
• 17 - 18 minutes (for regular cupcakes)
• 30 minutes (for 2 8-inch layers when using all-purpose flour)
• 16 - 17 minutes (for cupcakes when using all-purpose flour)
* Adjust the time and temperature depending on the thickness and size of the cake, oven, etc.
📖 Printable Recipe + Written Steps
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📌 The tools/ingredients I used/mentioned today:
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8-inch cake pan
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Stand mixer
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📌 Other cake recipes:
Vanilla sponge cake
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Chocolate sponge cake
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Classic chocolate cake
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Lemon pound cake
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📌 Frosting recipes:
Swiss meringue buttercream
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Italian meringue buttercream
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Cream cheese buttercream
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Lemon buttercream
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