The Best Homemade Vanilla Cake

25 mins
Serves 1
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Directions

  1. 1Divide warm milk into two measuring cups.
  2. 2Add oil into one measuring cup with milk.
  3. 3Add eggs and vanilla into the other measuring cup with milk, then set aside.
  4. 4In the bowl of a stand mixer, add cake flour, sugar, baking powder, baking soda, and salt.
  5. 5Mix the dry ingredients until combined.
  6. 6Add soft butter to the dry ingredients and mix until it looks like a sandy texture, being careful not to overmix.
  7. 7Add the milk and oil mixture to the sandy flour mixture and mix for two full minutes.
  8. 8Slowly pour in the milk, egg, and vanilla mixture while mixing on low speed until combined and shiny.
  9. 9Pour the cake batter into three 8-inch cake pans (or two 9-inch pans), coated with homemade cake goop, ensuring even distribution using a measuring scale.
  10. 10Make a divot in the center of the batter in each pan with a spoon to help it bake evenly.
  11. 11Bake for 25 minutes at 335°F or about 20 minutes at 350°F.
  12. 12Once done, transfer the cakes to a cooling rack and let them cool until the pan is barely warm before flipping them out.

Ingredients

  • warm milk
  • oil
  • eggs
  • vanilla
  • cake flour
  • sugar
  • baking powder
  • baking soda
  • salt
  • soft butter
  • homemade cake goop

Equipment

measuring cupsstand mixer8-inch cake pans9-inch cake pansmeasuring scalespooncooling rack

Tips

  • Do not overmix the flour and butter mixture, it should have a sandy texture.
  • Mix the milk and oil mixture for two full minutes to incorporate air for a velvety texture.
  • Pour the milk, egg, and vanilla mixture in slowly while mixing on low.
  • Use a measuring scale to ensure even batter distribution in cake pans for even baking.
  • Make a divot in the center of the batter with a spoon to help it bake flat and without a dome.
  • Cool the cakes on a cooling rack until the pan is barely warm before flipping them out.