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My best Vanilla Cake - stays moist 4 days!
By Nagi · recipetineats.com
10–12
| prepPreheat oven to 350°F / 180°C (160°C fan), 20 min before starting batter | ||||||||
| prepPlace shelf in middle of oven | ||||||||
| prepGrease 2 × 20 cm / 8" cake pans with butter, line with parchment | ||||||||
| 2 cups / 250 g plain all-purpose flour | Whisk dry ingredients | Add flour in 3 batches, 5 sec speed 1, 5–10 sec final | Pour tempered milk into batter over 15 sec, beat 10 sec | Pour into pans, bang 3 times to remove bubbles | Bake 350°F / 180°C, 30 min until golden & toothpick clean | Cool in pans 15 min, turn out upside down on racks | Frost cooled cake layers | |
| 2 1/2 tsp baking powder | ||||||||
| 1/4 tsp kosher salt | ||||||||
| 4 large eggs, room temperature | Beat eggs 30 sec on speed 6 | Add sugar over 45 sec, beat 7 min speed 8 until tripled | ||||||
| 1 1/2 cups / 300 g caster sugar | ||||||||
| 115 g / 1/2 cup unsalted butter, cut into 1.5 cm cubes | Heat milk & butter in microwave 2 min | Combine hot milk, vanilla & oil in bowl | Temper: whisk 1 1/2 cups batter into hot milk | |||||
| 1 cup / 240 ml full-fat milk | ||||||||
| 3 tsp vanilla extract | ||||||||
| 3 tsp vegetable or canola oil | ||||||||
| 225 g / 2 sticks unsalted butter, softened | Cream butter 3 min high speed until fluffy & pale | Add icing sugar in 3 batches, beat slow then 3 min high | Add vanilla & milk, beat 30 sec until soft & pipeable | |||||
| 500 g / 1 lb soft icing sugar, sifted | ||||||||
| 3 tsp vanilla extract | ||||||||
| 2–4 tbsp milk, to adjust thickness if needed | ||||||||
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