Me and my long titles, I know! But seriously…..just LOOK! 🙂
This is the most amazing vanilla cake I’ve ever eaten! it’s so fluffy and moist, it’ll make you second guess yourself that you actually made it from scratch! It’s super easy too with no fancy ingredients or complicated techniques.
I used the standard creaming method here because I wanted ultimate fluffiness. Make sure the butter and sugar is well creamed as this adds lots of air to the cake making it nice and light.
Whole eggs are used for richness and tons of vanilla to give you that wonderful heavenly vanilla-y dreamy flavour. Seriously though I add 4 teaspoons, this may sound like alot but I promise it isn’t. You can use a combination of vanilla beans and extract too.
For the only-in-your-dreams cake texture, I used both oil and sour cream to ensure the ultimate moist crumb. Lots of milk too for that extra fluffy and vanilla cake texture.
This cake is so perfect that the layers come out pretty flat so you don’t need to level them, it’s a delight! I was very surprised that these layers bake so well, I thought that only my chocolate cake was that perfect! The layers are such a good base to so many fillings and frostings, I’ll be making more posts with chocolate and strawberry frostings for sure 😉
It’s a very forgiving recipe and easily adaptable so you guys can play around with it to your hearts desire. Make it denser, less moist, more yellow whatever you like!
I love this cake so very much and although everybody has their own tastes and preferences, I sincerely hope that this is one that is enjoyed. I’m pretty sure that this is my favourite cake on my blog and that says ALOT especially when I take this cake into consideration 😉
I am so very proud of this cake because it has turned vanilla cake haters into vanilla cake lovers! <3
The Softest Most Fluffiest Super Moist Vanilla Cake In All The Land
8 – 12servings
This recipe can be made in two 9 inch, three 8 inch cake pans or one 9×13 inch pan. For cupcakes I would recommend this recipe, it is the same recipe but with slight modifications to make the cakes sturdier.
2 1/2 cups (312gms) minus 3 tablespoons all purpose flour*
3 tablespoons cornstarch/cornflour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 scant (less than full) teaspoon salt
1/2 cup (100gms) softened butter
1 1/2 cups (300gms) white sugar, preferably caster/super fine
1/4 cup (60mls) oil*
3 large eggs
4 teaspoons vanilla extract***
1/2 cup (125gms) sour cream, plain yoghurt can be substituted
1 cup (250mls) milk
- Vanilla buttercream frosting (I used about 2/3 of this recipe because I like more cake than frosting but you can make the full amount too)
- Grease and flour the cake pans very well then line the bottoms with baking paper. These cakes are quite delicate so I highly recommend taking the extra step of lining at least the bottoms with the baking paper to prevent the cakes from sticking. Set aside. Preheat the oven to 160C/325F.
- In a large bowl, add the flour, baking powder, baking soda, cornstarch/cornflour and salt and whisk until very well combined. Set aside.
- In a large mixing bowl, whisk butter until creamy then add in the sugar gradually. Once combined, add in 2 tablespoons of the oil and whisk until mixture is paled in colour and fluffy, about 3 to 4 minutes (click here for references).
- Add in the remaining 2 tablespoons of oil then the eggs one at a time whisking well in between each addition. Add in vanilla extract and whisk to combine.
- Alternate in the dry ingredients with the milk and sour cream in alternating batches starting and ending with the dry ingredients. Make sure you whisk the last addition of dry ingredients until *just* combined taking care not to over mix. Batter is slightly thick.
- Divide batter between cake pans and bake for about 20 to 25 minutes until baked through and a toothpick or knife comes out clean or with a few moist crumbs. Allow the cakes to cool in the pans for a minimum of 40 to 45 minutes before removing onto a wire rack to cool completely. Allow to cool completely before filling and frosting. Store cake in airtight container for up to 5 days.
- *All purpose flour and cornstarch can be replaced with 2 1/2 cups + 2 tablespoons cake flour.
- **Add in 1/4 cup (50gms) extra butter instead of the oil for a slightly denser cake so you would use 3/4 cup (150gms) butter altogether.
- ***This may seem like alot of vanilla extract but honestly it’s not. If you would like to reduce it then I don’t recommend adding less than 3 teaspoons.
- Recipe by the dutch baker.
Here is the cupcake version of this cake.