Moist Vanilla Cake
Equipment
Ingredients
Cake Batter
all-purpose flour (sifted)
250 g
granulated sugar
200 g
unsalted butter (softened)
115 g
whole milk (room temperature)
120 ml
large eggs (room temperature)
2 pcs
baking powder
8 g
vanilla extract
10 ml
salt
3 g
Instructions
Preheat oven
Preheat the oven to 175°C and prepare the cake pan.
Cream butter and sugar
Beat softened butter with granulated sugar until light and fluffy.
Add eggs and vanilla
Add eggs one at a time, then vanilla extract, beating well after each addition.
Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Alternate wet and dry ingredients
Add the flour mixture to the butter mixture in three additions, alternating with milk, beginning and ending with flour.
Bake the cake
Pour batter into prepared pan and bake for 28-32 minutes until a toothpick comes out clean.
Cool the cake
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container. Can be frozen for up to a month wrapped tightly in plastic wrap and foil.
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