Instructions for The Best Vanilla Cake

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• 1. Preheat oven to 350°F with no fan and 330°F with the fan on. Grease and/or line two 8-inch cake tins or two 9×13 pans. I find that lining the pan with wax paper and then spraying it with a little bit of cooking spray and using a paper towel to get the spray evenly across the wax paper and the sides of the pans works best for removal.
  2. Sift together your flour, cornflour, baking soda, baking powder, and salt into a large mixing bowl. Using a whisk or fork, mix until well combined. Set aside.
  3. Cream together your butter, vegetable oil, and sugar. Using an electric mixer hand or stand mixer cream together ingredients for 2 minutes until light and creamy. I use the paddle attachment.
  4. Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
  5. Mix in your vanilla, vinegar, and only 1/2 cup of the buttermilk, until well combined. You’ll do the rest by hand mixing with a spatula.
  6. Add half of your dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold them into the mixture until just combined. Do not overmix. Overmixing causes too much gluten to build up and makes the cake less soft.
  7. If you are doubling this recipe, mix both batches of cake mix together before spreading them into individual tins so that you have consistent cake layers for your cake. I have made this cake so many times and I have noticed that the consistency varies based on batch, mixer, and how much you self mix so I like to combine the two before distributing them evenly into the cake pans.
  8. Distribute the batter evenly into the two 8-inch cake tins, and bake for 30 minutes or until a toothpick comes out clean. If you use 9×13 pans check at 23 minutes and take the cakes out when a toothpick comes clean.

The Best Vanilla Cake

Yield: 12

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

A soft delicious vanilla cake that I get rave reviews on.

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Ingredients

• 2 1/4 Cup (300 g) flour - regular all-purpose (do not use cake flour or bread flour)
• 1/4 Cup (25 g) cornstarch
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 Cup (113 g) salted butter - room temperature
• 1/2 Cup (105 g) unflavoured vegetable oil - I use canola
• 1 2/3 Cup (332 g) white granulated sugar
• 3 large eggs - room temperature
• 1 1/2 TBSP vanilla extract (Mexican vanilla is the best)
• 1 tsp white vinegar (there is a difference between cooking and cleaning white vinegar but truth be told, since it is such a small amount, I've used both and they both work just fine).
• 1 1/2 Cup (337 g) buttermilk - room temperature, Note- I'd highly recommend buying a store-bought buttermilk because this recipe requires a lot of buttermilk, and making your own may result in a different consistency of cake.

Instructions

Preheat oven to 350°F with no fan and 330°F with the fan on. Grease and/or line two 8-inch cake tins or two 9x13 pans.
In a bowl, sift together your flour, cornflour, baking soda, baking powder, and salt. Using a whisk or fork, mix until well combined. Set aside.
In another bowl, add your butter, vegetable oil, and sugar. Using an electric mixer hand or stand mixer are both fine, cream together ingredients for 2 minutes until light and creamy.
Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
Add in your vanilla, vinegar, and 1/2 cup of the buttermilk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
Finish off by adding half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold them into the mixture until just combined. Do not overmix.
Distribute the batter evenly into the two 8-inch cake tins, and bake for 30 minutes or until a toothpick comes out clean. If you use 9x13 pans check at 23 minutes and take the cakes out when a toothpick comes clean.

Notes

The recipe tastes great paired with the Best Vanilla Bean frosting, the Cotton Candy Buttercream, or the chocolate cream cheese frosting on LiveLikeYouAreRich.com

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