Perfect Vanilla Cake!
Updated: Jun 25, 2020
Sometimes when you're feeling like cake, something simple like a vanilla cake with a cup of tea on the side is all you want! The great thing about vanilla cake is that it's such a versatile cake flavour that you can have it just like that, or ice/fill it with whatever toppings and flavours you like.
I've tried many vanilla cake recipes, but the one below is the winner for me! It's a denser cake recipe, and really delicious and moist! I find it works great for decorating cakes too (especially larger wedding cakes which require firmer cakes to hold up multiple cake layers well). It goes really well with a vanilla swiss meringue buttercream, which I also have a YouTube video on. The different fillings you can add in are limitless too (in the cake above I've put some passionfruit pulp in the middle. Raspberry works great too!).
Prep time: 15 minutes │ Cook time: 35 minutes │ Total time: 50 minutes
Yield: One 10 inch cake
- ½ cup (113g) salted butter (softened to room temperature)
- 1 cup (240ml) canola oil
- 1 1/2 cup (300g) white granulated sugar
- 4 eggs
- 1 tablespoon (13g) vanilla extract
- 3 cups (390g) all-purpose flour
- 1 tablespoon (14g) baking powder
- 1/4 teaspoon (1.25g) salt
- 1 1/2 cup (360ml) buttermilk
1) Preheat oven to 180C (350F) and prepare a 10 inch cake tin by lining the bottom with baking/parchment paper and lightly greasing the sides.
2) In the bowl of a stand mixer using the paddle attachment (or using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined (about 5-8 minutes).
3) Add eggs, one at a time, beating well after each addition.
4) Mix in vanilla extract.
5) In a separate bowl, whisk together flour, baking powder, and salt.
6) Using a spatula and gently hand-mixing (or on the lowest speed on your stand mixer), alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.
7) Pour the cake batter into the pre-prepared cake tin, and bake for 35 minutes. When the cake is done, the surface should spring back when you touch it, and a toothpick inserted in the centre should come out mostly clean with a few moist crumbs.
8) Allow the cake to cool for 15 minutes before removing it from the cake tin. Let it completely cool before icing/adding in fillings.
If you do try this recipe out or have any questions, then please leave me a comment below! I'd be happy to answer any questions. Also, I'd love to see pictures if you try this recipe out, so don't forget to tag me on Instagram @cakesbymk.nz :)