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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.
👥 10 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●stove
- ●microwave
📝 Preparation Steps
1
ABBREVIATED RECIPE
2
Beat eggs and sugar until triple in volume, gently add flour in 3 batches. Temper hot milk and butter with bit of batter, then slowly beat into cake batter. Bake in 3 pans for ⏱️ 22 minutes, cool inverted then frost.
large eggs (50 - 55g / 2 oz each), at room temp (Note 3)4milk (, full fat (Note 5))1 cup- 4 tbsp milk (, to adjust thickeness, if needed)2
3
FULL RECIPE:
4
Preheat oven to 180°C/350°F (160°C fan) for ⏱️ 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
5
Pans - 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.
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Dry ingredients - Whisk flour, baking powder and salt in a large bowl. Set aside.
7
Beat eggs until aerated:
large eggs (50 - 55g / 2 oz each), at room temp (Note 3)4
8
⏱️ 30 sec beat - Beat eggs for ⏱️ 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
large eggs (50 - 55g / 2 oz each), at room temp (Note 3)4
9
Slowly add sugar - With the beater still going, pour the sugar in over ⏱️ 45 seconds.
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Triple volume - Then beat for ⏱️ 7 minutes on speed 8, or until tripled in volume and white.
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Finish cake batter:
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Heat Milk-Butter (Note 5) - While egg is beating, place butter and milk in a heatproof jug and microwave ⏱️ 2 minutes on high to melt butter (or use stove).
milk (, full fat (Note 5))1 cup- 4 tbsp milk (, to adjust thickeness, if needed)2
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Add flour in 3 batches - When the egg is whipped, add the flour in 3 batches beating for ⏱️ 5 seconds on Speed 1 in between each addition. Once all the flour is in, beat for another ⏱️ 5 - 10 seconds until you can't see any flour, then stop beating the cake batter straight away.
14
Combine milk, vanilla & oil - Pour hot milk, vanilla and oil into the now empty flour bowl.
milk (, full fat (Note 5))1 cup- 4 tbsp milk (, to adjust thickeness, if needed)2
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Temper - Add about 1 1/2 cups (2 ladles or so) of the cake batter into the hot milk (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
milk (, full fat (Note 5))1 cup- 4 tbsp milk (, to adjust thickeness, if needed)2
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Slowly add milk - Turn beater back on Speed 1 then pour the hot milk mixture into the cake batter over ⏱️ 15 seconds, then turn beater off.
milk (, full fat (Note 5))1 cup- 4 tbsp milk (, to adjust thickeness, if needed)2
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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.
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Bake:
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Pour batter into pans - 560g / 20 oz batter per pan.
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Knock out bubbles - Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10)
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Bake ⏱️ 30 minutes or until golden and toothpick inserted into centre comes out clean.
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Cool & frost:
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Cool - Remove from oven. Cool in cake pans for ⏱️ 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
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Frost - Once cake layers are fully cool, top with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
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Vanilla Buttercream:
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Cream butter - Beat butter with paddle attachment in stand mixer for ⏱️ 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
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Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full ⏱️ 3 minutes until fluffy.
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Finish - 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 its form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).
milk (, full fat (Note 5))1 cup- 4 tbsp milk (, to adjust thickeness, if needed)2
Nutrition Facts
calories
339 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
1 g
sugar Content
31 g
sodium Content
97 mg
protein Content
6 g
cholesterol Content
91 mg
carbohydrate Content
51 g
saturated Fat Content
7 g
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