Moist Vanilla Cake Made Easy
This cake is soft, fluffy, and topped with a creamy buttercream that’ll win over any crowd—even if you’re new to baking!
Ingredients
For the Cake:
4 oz milk + 3 oz canola oil
6 oz milk + 3 large eggs
1 Tbsp vanilla extract
13 oz cake flour
13 oz granulated sugar
3 tsp baking powder
¼ tsp baking soda
½ tsp salt
8 oz unsalted butter, softened
For the Buttercream:
16 oz powdered sugar
16 oz unsalted butter, softened
4 oz pasteurized egg whites
2 tsp vanilla extract
Pinch of salt
(Optional: tiny drop of purple food color, pink for decorations)
Steps
Prep First: Let your ingredients come to room temperature. Preheat oven to 335°F.
Mix Dry Ingredients: Combine flour, sugar, baking powder, baking soda, and salt. Mix in butter until it looks sandy.
Make Wet Mixtures: Stir milk with oil in one bowl. Whisk eggs with remaining milk and vanilla in another.
Combine: Add milk-oil mix to dry ingredients and beat for 2 minutes. Scrape the bowl, then fold in egg mixture until smooth.
Bake: Pour into pans. Bake for about 30 minutes, or until a toothpick comes out clean.
Buttercream Time: Beat butter until fluffy. Gradually add sugar, then egg whites, vanilla, and salt. Keep mixing until light and creamy.
Decorate: Stack the layers. Apply a thin crumb coat, chill, then frost fully. Add fun piping if you’d like!
Tips & Tricks
Room temperature ingredients mix more easily and help your cake rise evenly.
Want smooth frosting? Let the frosted cake chill a bit before finishing.
Prep Time: 20 mins
Bake Time: 30 mins
Serves: 12 slices
Serving Suggestion: Best with berries and tea!
Quote: “Every cake you bake is a little celebration waiting to happen.”
Variations: Add lemon zest to the batter or swap vanilla for almond extract.
