This is my best vanilla cake recipe. A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of! Use the same batter for perfect Vanilla Cupcakes.
My best Vanilla Cake – stays moist 4 days!
Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of! This is THE Vanilla Cake recipe for all occasions — from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake … the possibilities are endless…..Frosting – classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes – Note 9. Cupcakes – see Vanilla Cupcakes recipe. Metric/weights – click button above ingredients. Sweetness – Note 11. Cake flour – no need, better with plain flour. Guarantee success – read top 5 points in Notes below. For chocolate cake – see this recipe.
Prep: 20min
Yield: 10
Serving Size: 1 serving
Nutrition Facts: calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, Saturated Fat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, servingSize 1 serving
Ingredients:
- 2 cups plain / all purpose flour ((cake flour OK too, Note 1))
- 2 1/2 teaspoons baking powder
- 1/4 tsp salt
- 4 large eggs ((50 – 55g / 2 oz each), at room temp (Note 3))
- 1 1/2 cups caster / superfine sugar ((granulated/regular ok too, Note 2))
- 115g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2” cubes (or so))
- 1 cup milk (, full fat (Note 5))
- 3 tsp vanilla extract (, the best you can afford (Note 6))
- 3 tsp vegetable or canola oil ((Note 7))
- 225g / 2 sticks unsalted butter (, softened)
- 500g / 1 lb soft icing sugar / powdered sugar (, SIFTED)
- 3 tsp vanilla extract
- 2 – 4 tbsp milk (, to adjust thickeness)
Instruction:
- Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
- Whisk flour, baking powder and salt in a large bowl. Set aside.
- Then beat for 7 minutes on speed 8, or until tripled in volume and white.
- Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.
- Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
- Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
- Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it’s form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).
