Soft Bakery-Style Vanilla Cake
A deliciously moist and soft vanilla cake, perfect for any occasion, from casual snacks to special celebrations.
Ingredients
Dry Ingredients
- 330 g all-purpose flour provides structure
- 3 tsp baking powder helps the cake rise
- 3/4 tsp salt enhances flavor
Wet Ingredients
- 4 large eggs, room temperature adds richness and moisture
- 310 g caster sugar sweetens and adds moisture
- 245 g full-fat milk creates a tender crumb
- 90 g unsalted butter, cubed adds flavor and moisture
- 50 g vegetable oil also contributes to moisture
- 14 g vanilla extract infuses flavor
Topping
- 1 batch Ermine Frosting for topping
Instructions
Preparation
- Preheat your oven and prepare your cake pan by greasing it lightly or lining it with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until evenly mixed.
Batter Mixing
- In another bowl, whisk together the room temperature eggs and sugar until smooth and slightly thickened.
- Gradually add the full-fat milk, unsalted butter, vegetable oil, and vanilla extract to the egg mixture and combine until smooth.
- Slowly fold in the dry flour mixture into the wet ingredients using a spatula, mixing gently until no dry flour is visible.
Baking
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Place the pan in the preheated oven and bake until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Once the cake is done, remove it from the oven and cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frosting
- After the cake has cooled, prepare your Ermine Frosting and spread it evenly on top of the cake.
Notes
For best results, use room temperature ingredients and do not overmix the batter. Store leftovers in a covered container to maintain freshness.