Ultra Moist Vanilla Cake for Winter Gatherings
This Ultra Moist Vanilla Cake is perfect for winter gatherings, delivering a melt-in-your-mouth texture with rich vanilla flavor and a perfectly moist crumb. Made with a combination of all-purpose flour, cornstarch, and buttermilk, this cake rises beautifully with baking soda and powder and is enhanced with vanilla extract and white vinegar for extra tenderness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Batter
- 300 g All-purpose Flour (can substitute with cake flour; reduce to 325 g if using)
- 25 g Cornstarch (lightens the cake)
- 0.5 teaspoon Baking Soda (helps create lift)
- 1 teaspoon Baking Powder (works with baking soda for added rise)
- 0.5 teaspoon Salt (enhances flavor)
- 113 g Unsalted Butter (room temperature)
- 105 g Vegetable Oil (adds moisture)
- 332 g Granulated Sugar (preferred white granulated)
- 3 Large Eggs (room temperature)
- 1.25 tablespoon Vanilla Extract (provides depth of flavor)
- 1 teaspoon White Vinegar (enhances tenderness)
- 337 g Buttermilk (can substitute with homemade buttermilk; reduce to 275 g if homemade)
Instructions
- Preheat Oven: Preheat your oven to 165°C (330°F) with the fan on and prepare two 8-inch cake pans by greasing and lining them with parchment paper.
- Sift Dry Ingredients: In a large mixing bowl, sift together all-purpose flour, cornstarch, baking soda, baking powder, and salt to ensure even distribution and a light texture.
- Cream Butter, Oil, and Sugar: Using an electric mixer, blend the room temperature unsalted butter, vegetable oil, and granulated sugar in a separate bowl until the mixture is light, fluffy, and well combined.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition to maintain a smooth batter.
- Add Flavorings and Wet Ingredients: Mix in the vanilla extract, white vinegar, and half of the buttermilk until just combined—avoid overmixing.
- Combine Dry and Wet Ingredients: Gradually fold in half of the sifted dry mixture, then add the remaining buttermilk followed by the rest of the dry ingredients. Gently fold to combine, taking care not to overmix to keep the cake tender.
- Divide and Bake: Evenly divide the batter between the prepared cake pans and bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 15-20 minutes before transferring them to wire racks to cool completely, ensuring a perfect texture before frosting or serving.
Notes
- Substitute all-purpose flour with cake flour by increasing the amount to 325 g for a lighter texture.
- Homemade buttermilk can be used by reducing the quantity to 275 g.
- Do not overmix the batter to maintain the cake’s moist and tender crumb.
- Ensure eggs and butter are at room temperature for better incorporation and texture.
- Use white vinegar to enhance cake tenderness; it reacts with baking soda for lift.
- Allow cakes to cool completely before frosting to avoid melting the icing.