Most Moist Vanilla Cake
Directions
- 1Preheat your oven to 350°F (175°C) with the oven rack in the middle.
- 2Level off two cups of all-purpose flour.
- 3Mix the flour with 2 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Whisk these dry ingredients together and set aside.
- 4Prep your cup and a half of sugar.
- 5Crack four room temperature eggs into your mixer bowl (hand mixer or stand mixer).
- 6Mix the eggs at level 1 for 30 seconds.
- 7After 30 seconds, continue beating the eggs and slowly pour the cup and a half of sugar over the next 45 seconds.
- 8Beat the egg and sugar mixture at level 8 on your stand mixer for 7 minutes.
- 9While the eggs are beating, combine one cup of full-fat milk and 1/2 cup of butter in a microwave-safe container.
- 10Heat the milk and butter until it's nice and hot and melted, but not bubbling.
- 11Grease and line your cake pans, then put parchment paper on the bottom.
- 12Once the egg mixture has been beaten for 7 minutes, pour 1/3 of the flour in at a time and mix for 5 seconds, repeating three times until the flour has just disappeared. Do not overmix.
- 13Grab your hot milk and butter mixture from the microwave.
- 14Spoon a mixture of your cake batter into the hot butter and milk mixture and whisk it together until it gets a foamy texture.
- 15Pour this foamy mixture into the main cake batter.
- 16Mix at speed 1 for 15 seconds.
- 17Scrape the sides of the bowl.
- 18Mix again for 10 seconds.
- 19Drop your pans three times to get all the bubbles out.
- 20Place the pans in the oven at 350°F (175°C) for 30 minutes, then check for doneness. If still wet, bake for an additional 10 minutes.
- 21Cool the cakes in the pans for 15 minutes.
- 22Flip the cakes upside down onto a baking rack and cool completely.
- 23Remove the parchment paper.
Ingredients
- 2 cups all-purpose flour
- 2.5 tsp baking powder
- 0.25 tsp salt
- 1.5 cup sugar
- 4 room temperature eggs
- 1 cup full-fat milk
- 0.5 cup butter
Equipment
ovenwhiskhand mixerstand mixercake pansparchment papermicrowavebaking rack
Tips
- Use all-purpose flour for better rise.
- Eggs must be at room temperature.
- Pour sugar slowly into beating eggs over 45 seconds.
- Beat eggs at level 8 for 7 minutes.
- Heat milk and butter until hot and melted, not bubbling.
- Don't overmix flour into the batter.
- Add a spoonful of cake batter to the hot milk and butter mixture and whisk before combining with the rest of the batter.
- Drop pans three times to remove air bubbles.
- Cool cakes in pans for 15 minutes before flipping onto a baking rack.
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