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A classic vanilla cake with a moist, tender crumb and delicious vanilla taste!
INGREDIENTS
½ cup butter, softened (115 g)
½ cup canola oil (110 g)
1 ¼ cup granulated sugar (250 g)
4 eggs
2 tbsp vanilla extract
2 ¾ cups all-purpose flour (330 g)
3 tbsp cornstarch (30 g)
1 tsp salt
2 ½ tsp baking powder
1 ⅓ whole milk (320 g)
INSTRUCTIONS
Preheat oven to 325F (170C). Grease and line three 6" pans and set aside.
In a small bowl, whisk together flour, cornstarch, salt, and baking powder until fully incorporated.
Beat butter and oil on high until homogenous. Add in granulated sugar, and beat on high until mixture is almost white.
Beat in the eggs, one at a time, scraping the bowl after each addition. Whisk on high for at least 3 minutes until fully whipped and fluffy.
Fold in about ¼ of the flour mixture, mix until mostly combined, and add ⅓ cup of milk. Keep alternating the flour and milk until you run out (starting with the flour, ending on the milk).
Divide batter evenly between the three pans and bake for 32-35 minutes (when a toothpick comes out clean, it’s ready).
Once cool, decorate with buttercream, compotes, or whatever you like! Check out my filling recipes for more ideas!
NOTES & TIPS
To bake cupcakes, line a pan with cupcake liners (makes 36) and lightly spray with cooking oil. Fill liners about ⅔ of the full and bake for 24 minutes (or until a toothpick comes out clean)
For a 9" cake, bake at 325F for 30 minutes
Make sure to whip the butter, oil, and sugar until it's almost white for a fluffy cake!
You can easily infuse sponge cakes with different flavors through a simple syrup. This is just a 1:1 ratio of hot water to sugar, but you can add flavors through extracts, infusions, etc.