Vanilla cake is a classic dessert loved for its simple yet delightful flavour.
I have been experimenting with vanilla cakes for some time now, trying to get the right flavour and texture.
I wanted the perfect vanilla cake that is decadent and satisfies everyone and all the different preferences out there, I’ve arrived at the perfect vanilla cake.
Here’s a list of ingredients you will need to make this fluffy wonder vanilla cake.
Make sure to scroll to the recipe card below for detailed measurements.
*All-purpose flour: Provides structure to the cake by forming the framework for its texture. Flour contains proteins that form gluten when mixed with liquids. Gluten gives the cake structure but needs to be controlled to avoid a tough texture.
Cornflour: Cornflour, also known as cornstarch in some regions. Its primary function in this cake recipe is to act as a tenderizing agent. Cornflour helps to create a softer and more delicate crumb in the cake by inhibiting gluten formation.
Baking powder – Acts as a leavening agent that releases carbon dioxide gas when mixed with liquid and exposed to heat.
Baking Soda- Requires an acidic ingredient to activate its leavening properties. Baking soda needs an acid (like yoghurt, buttermilk, vinegar, or citrus juice) in the recipe to create a reaction and produce carbon dioxide gas. This reaction helps the cake rise and gives it a lighter texture.
The combination of both baking soda and baking powder in this recipe allows for a more controlled release of carbon dioxide, contributing to a well-balanced rise and texture in the cake.
Salt – Always needed for flavour.
Butter / Margarine – The butter must be at room temperature. Otherwise, it will not cream properly with the sugar, oil, and vanilla extract.
Vegetable oil – The vegetable oil adds a nice moistness to this cake.
Sugar – Sugar adds both sweetness and moisture and affects the final texture of the cake.
Vanilla extract – A good quality extract is recommended for great vanilla flavour.
Eggs – in this recipe we are separating the egg whites from the yolk. By separating and whipping the egg whites, you enhance the overall structure and texture of the cake, resulting in a lighter, fluffier crumb.
In contrast, egg yolks contribute richness, moisture, and flavour to the cake. Including both the yolks and whipped egg whites allows for a well-balanced cake with a combination of tenderness and lightness. It is best that the eggs are at room temperature so that they incorporate more easily with the other ingredients.
Butter Milk – contributes to the moisture content of the cake, resulting in a softer and more tender texture. The acidity in buttermilk reacts with baking soda, a common leavening agent. This reaction produces carbon dioxide gas, which helps the cake rise and become light and fluffy. Buttermilk adds a subtle tangy flavour to the cake, enhancing its overall taste. This can complement and balance the sweetness of the cake.
HOW TO MAKE VANILLA CAKE
- Sift and whisk the dry ingredients together; the flour, cornflour, baking powder, baking soda and salt set aside. Sifting the dry ingredients helps prevent lumps that would weigh down the batter.
- Cream the butter and oil for a few minutes and then add the sugar. The mixture should look pale yellow and fluffy when done.
- Add the egg yolks and vanilla, (add the yolk one at a time). Scrape the bowl down in between so everything is evenly mixed
- Add the flour in three batches alternating with the buttermilk to help the butter mixture combine evenly and avoid over-mixing the batter.
- Carefully fold in soft peak egg whites.
6. Pour the batter into prepared cake pans and bake at 350°F (175°C)
Indulge in the cloud-like perfection of this fluffy vanilla cake.
With only a handful of ingredients, you can have this light and fluffy cake in no time.
*Prep Time: 15 minutes
*Cook Time: 40 minutes
Ingredients:
🔹2 1/4 cups all-purpose flour
🔹1/4 corn flour
🔹2 1/2 tsp baking powder
🔹1/2 tsp baking soda
🔹1/2 tsp salt
🔹3/4 cup butter, softened
🔹1/4 cup vegetable oil
🔹1 1/4 cups granulated sugar
🔹4 large eggs
🔹1 tbsp vanilla extract
🔹1 1/4 cups buttermilk
Instructions:
- Preheat your oven to 350°F (175°C). Prepare cake pan.
2. Whisk together flour, cornflour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. In a large mixing bowl, beat the softened butter and oil for a minute, add sugar and cream together until light and fluffy, which should take about 3-4 minutes.
4. Add the egg yolk one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined, being careful not to overmix.
6. Carefully fold in soft peak egg white.
7. Pour the batter into the prepared pan.
8. Bake in the preheated oven for about 30- 40 minutes or until a toothpick inserted into the centre of the cakes comes out clean.
