– Buttermilk: Instead of using regular milk, I added buttermilk. – Used whole eggs and egg yolks as well: Adding a few extra egg yolks to the cake gives it that richness to the crumb without drying it out or making it heavy. So it will give you a much more delicate crumb that is keen to moisture. – Cake Flour: this type of flavor is the one with the lowest amount of gluten. So I use decided to combine both butter, for flavor, and vegetable oil for moisture. Through experimentation I’ve realized that using butter as the only fat gives a lot of flavor but it evaporates during baking and can dry out. Here’s why this Super Moist Vanilla Cake recipe works I’m sure you’ve seen thousands of cakes on Google and Pinterest and some recipes look alike, others have weird ingredients like mayo, avocados, and even beans. Yes, I’ve even have forgotten to grease the cake pans 🙁Īfter all those failures I’ve learned what makes a cake super moist and what doesn’t. Cake was overcooked, undercooked, not risen, dry, flavorless, with huge holes inside, and more. Cake came out of the oven beautiful, then suddenly, the center sank. In all my years baking, I’ve had all sorts of mishaps. Cakes are fussy, just like your teenager. Baking is not always a piece of cake (pun intended).Įither it’s the ingredients, the mixing method, the oven temperature, etc. They also help to make a fluffy cake.This delicious and super moist vanilla cake recipe is one you’ll make over and over! It has a soft and delicious crumb with a hint of sweetness and vanilla Pure Vanilla Extract: Given that this is the only flavouring in our cake, pure vanilla extract is essential to bringing out the delicious flavour.Įgg Whites: I tend to use solely egg whites to maintain the white colour of the cake.
#Moist and fluffy vanilla cake recipe full#
This milk adds a beautiful tang to the batter and helps to create a moist cake.Ĭake Flour: This can also be purchased from the local grocery store or you can use my cake flour substitute (You can find a full blog post about cake flour here.) Cake flour is lower in protein than all purpose flour. Use real vanilla extract! Since this is the dominant flavour of this cake, you want to make sure you’re using good quality vanilla so the flavour shines through.īuttermilk: You can purchase buttermilk from your local grocery store, but I also have a buttermilk substitute below.If I had a nickel for every time I over mixed my batter and ended up with a dense vanilla cake when I first started baking… We only want to mix just enough to incorporate our ingredients. Don’t over mix your batter! Oh my goodness.It’s important to allow time for these to whip together in order to create a light and fluffy cake. Cream your butter and sugar until they are light and fluffy! Don’t skip this step.In the first step of the recipe, it's especially important to allow the butter and oil to amalgamate together - and this takes time! In order to allow your ingredients to incorporate together well, this is imperative. Ensure all of your ingredients are room temperature.It requires simple ingredients you likely already have in your pantry.
It creates the perfect cake base to spruce up with flavoured buttercream, fillings, sprinkles etc.The perfect crumb consistency that makes frosting it a breeze!.The vanilla flavour really comes through from the pure vanilla extract we use.It’s fluffy and light from using cake flour and egg whites.You all know how big of a chocolate fanatic I am - that is until this recipe!! It’s moist, flavourful, and has the perfect crumb consistency! Why I love this Vanilla Cake Recipe: After plenty of vanilla cake catastrophes I can assure you this is the best vanilla cake recipe with oil that you will ever have. The number of dense, flavourless cakes that I’ve ended up with - yuck. When I first began baking cakes I found vanilla cake really challenging to perfect. I honestly have never been the biggest vanilla cake fan. This is the ultimate vanilla cake recipe with oil! It is fluffy, moist, flavourful, and truly the best vanilla cake I’ve ever had! We use a combination of oil and butter to maintain the buttery taste but not compromise on moistness! Try it, I bet it will be your new favourite too! Jump to Recipe Print Recipe Jump to Recipe
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