Moist and Fluffy Vanilla Cake
Equipment
Ingredients
Cake Batter
all-purpose flour (sifted)
250 g
granulated sugar
200 g
unsalted butter (room temperature)
115 g
whole milk (room temperature)
180 ml
large eggs (room temperature)
3 pcs
vanilla extract
15 ml
baking powder
10 g
salt
3 g
Instructions
Preheat oven
Preheat the oven to 175°C and prepare two 20 cm round cake pans by greasing and lining with parchment paper.
Cream butter and sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Add eggs and vanilla
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Prepare dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate wet and dry ingredients
Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Bake the cake
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Cool the cake
Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Original recipe
Storage
Wrap unfrosted cake layers tightly in plastic wrap before freezing. Thaw overnight in refrigerator before frosting.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.