Better Than Classic Vanilla Cake
Having a good classic vanilla cake recipe is like having a good pair of underwear. You don't think about it or realize how essential it is... until it's missing. (Okay, okay that was terrible metaphor but you get the point!) This vanilla cake recipe is the base for so many of cakes. The key to having a good vanilla cake is to have a flavorful, moist cake. And the key to having a moist cake is the amount of fat content compared to other ingredients. I like to make my vanilla cake with a mix of butter and oil. The butter provides richness and flavor that the oil can't; the oil provides long lasting moistness that butter alone cannot. Add some rich, tangy mayonnaise to the mix, and the combination makes a delicious, moist cake.
TIME
DIFFICULTY
SHARE IT
1 hour 10 minutes
2 out of 5
RECIPE
1. Preheat the oven to 350°F. Lightly grease cake pan of your choice, line with parchment paper, and grease the paper.
2. Sift together flour, baking powder, and salt in a small container
3. Stir together milk, vanilla, oil, and mayonnaise in a separate container.
4. In a large mixing bowl, beat softened butter and sugar together for 4-5 mins, until the mixture becomes light, airy and pale.
5. Slowly add 1 egg at a time, making sure to scrape down the sides of the bowl between and after each addition.
6. Starting with the dry ingredients, add the dry and wet ingredient mixtures to the butter & sugar in an alternating pattern, in thirds until a homogenized mixture is reached.
7. Transfer the batter to your pan(s). For layers, divide the batter among the pans evenly by weight.
8. Bake for approximately 35-40 minutes for a 9" x 13" pan; 30-35 minutes for 9" layers; 24-27 minutes for 8" layers, or 23 to 25 minutes for cupcakes.
9. Check to see that your cake has cooked completely by inserting a toothpick in the center. If it comes out clean, then the cake is done and is ready to be cooled.
10. Cool completely for 2-4 hours before decorating with buttercream frosting.
INGREDIENTS
2 1/2 cups flour
2 cups sugar
2 1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 stick (6 oz) butter, softened
1/2 cup canola oil
1 cup buttermilk
1/4 cup mayonnaise
4 large eggs, room temperature
1 tablespoon high quality vanilla
1/2 teaspoon almond extract (optional)