My Very Best Vanilla Cake (Stays Moist 4 Days!)
Moist vanilla cake that lasts days
Ingredients
Vanilla Cake
- 2 cups all-purpose flour cake flour works too
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs room temperature
- 1 1/2 cups caster or granulated sugar
- 115 g 1/2 cup unsalted butter, cubed
- 1 cup full-fat milk
- 3 teaspoons vanilla extract
- 3 teaspoons vegetable or canola oil
Vanilla Buttercream
- 225 g 2 sticks unsalted butter, softened
- 500 g powdered sugar sifted
- 3 teaspoons vanilla extract
- 2 –4 tablespoons milk as needed
Instructions
Preparation
- Preheat oven to 350°F (180°C). Place rack in the middle.
- Grease and line two 8-inch (20 cm) round cake pans.
Dry Ingredients
- Whisk flour, baking powder, and salt in a bowl. Set aside.
Egg Mixture
- Beat eggs on medium-high for 30 seconds.
- Slowly add sugar over 45 seconds while beating.
- Continue beating for 7 minutes until pale, thick, and tripled in volume.
Milk-Butter Mixture
- Heat milk and butter together until butter is fully melted and hot.
Finish Batter
- Add flour to egg mixture in 3 additions on low speed, mixing just until combined.
- Pour hot milk mixture into empty flour bowl. Add vanilla and oil.
- Whisk in about 1½ cups of egg batter to lighten the milk mixture.
- With mixer on low, slowly pour milk mixture into egg batter.
- Scrape bowl and mix briefly until smooth and pourable.
Bake
- Divide batter between pans. Tap pans on counter to remove air bubbles.
- Bake for 30 minutes or until golden and a toothpick comes out clean.
Cool & Frost
- Cool in pans 15 minutes, then turn out onto racks to cool completely.
- Frost once fully cooled.
Vanilla Buttercream
- Beat butter on high for 3 minutes until pale and fluffy.
- Gradually add powdered sugar, then beat on high for 3 minutes.
- Add vanilla and milk as needed. Beat until smooth and spreadable.
Notes
This vanilla cake pairs beautifully with buttercream, whipped cream, fresh berries, lemon curd, or jam. It’s sturdy enough for stacking and decorating.