My best Vanilla Cake - stays moist 4 days!

Name: My best Vanilla Cake - stays moist 4 days!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: World Cuisine
Ingredients: 2 cups plain / all purpose flour ((cake flour OK too, Note 1)); 2 1/2 teaspoons baking powder; 1/4 tsp cooking salt ((kosher salt)); 4 large eggs ((50 - 55g / 2 oz each), at room temp (Note 3)); 1 1/2 cups caster / superfine sugar ((granulated/regular ok too, Note 2)); 115g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2” cubes (or so)); 1 cup milk (, full fat (Note 5)); 3 tsp vanilla extract (, the best you can afford (Note 6)); 3 tsp vegetable or canola oil ((Note 7)); 225g / 2 sticks unsalted butter (, softened); 500g / 1 lb soft icing sugar / powdered sugar (, SIFTED); 3 tsp vanilla extract; 2 - 4 tbsp milk (, to adjust thickeness)

Instructions

Prep:20minCook:30min

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.

Updated at: Fri, 22 Nov 2024 12:05:54 GMT