# Most Moist Vanilla Cake

This recipe from Recipe Tin Eats uses all-purpose flour to create a very moist vanilla cake that rises well.

- Total time: 55 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Preheat your oven to 350°F (175°C) with the oven rack in the middle.
2. Level off two cups of all-purpose flour.
3. Mix the flour with 2 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Whisk these dry ingredients together and set aside.
4. Prep your cup and a half of sugar.
5. Crack four room temperature eggs into your mixer bowl (hand mixer or stand mixer).
6. Mix the eggs at level 1 for 30 seconds.
7. After 30 seconds, continue beating the eggs and slowly pour the cup and a half of sugar over the next 45 seconds.
8. Beat the egg and sugar mixture at level 8 on your stand mixer for 7 minutes.
9. While the eggs are beating, combine one cup of full-fat milk and 1/2 cup of butter in a microwave-safe container.
10. Heat the milk and butter until it's nice and hot and melted, but not bubbling.
11. Grease and line your cake pans, then put parchment paper on the bottom.
12. Once 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.
13. Grab your hot milk and butter mixture from the microwave.
14. Spoon a mixture of your cake batter into the hot butter and milk mixture and whisk it together until it gets a foamy texture.
15. Pour this foamy mixture into the main cake batter.
16. Mix at speed 1 for 15 seconds.
17. Scrape the sides of the bowl.
18. Mix again for 10 seconds.
19. Drop your pans three times to get all the bubbles out.
20. Place 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.
21. Cool the cakes in the pans for 15 minutes.
22. Flip the cakes upside down onto a baking rack and cool completely.
23. Remove the parchment paper.

## Equipment

- oven
- whisk
- hand mixer
- stand mixer
- cake pans
- parchment paper
- microwave
- baking 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8x1pXP9/
- Recipe page: https://www.cliprecipe.com/recipe/9aeac46b-521b-4153-924f-e5cd1b4dfdad
- Extracted: 2026-02-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt