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My Best Vanilla Cake – Moist and Delicious Stay-Fresh 4 Days Recipe

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4.4 from 3 reviews

This classic vanilla cake recipe yields a moist, fluffy cake that stays fresh for up to four days. Featuring a light and airy batter enriched with butter, eggs, and vanilla, it’s finished with a creamy vanilla buttercream frosting. Perfect for celebrations or everyday treats, this cake delivers tender layers with a delightful, rich flavor.

Ingredients

Cake Batter

  • 2 cups plain / all purpose flour (cake flour OK too)
  • 2 1/2 teaspoons baking powder
  • 1/4 tsp kosher salt
  • 4 large eggs (50 – 55g / 2 oz each), at room temp
  • 1 1/2 cups caster sugar / superfine sugar (granulated/regular ok too)
  • 115g / 1/2 cup unsalted butter, cut into 1.5cm / 1/2” cubes
  • 1 cup full fat milk
  • 3 tsp vanilla extract (the best you can afford)
  • 3 tsp vegetable or canola oil

Vanilla Buttercream Frosting

  • 225g / 2 sticks unsalted butter, softened
  • 500g / 1 lb soft icing sugar / powdered sugar, sifted
  • 3 tsp vanilla extract
  • 2 – 4 tbsp milk (to adjust thickness if needed)

Instructions

  1. Preheat oven: Preheat your oven to 180°C / 350°F (160°C fan) and allow it to warm for 20 minutes. Position a shelf in the middle to ensure even baking.
  2. Prepare cake pans: Grease two 20cm / 8” cake pans with butter, then line the bottoms with parchment paper. Using cake pans without loose bases is preferred for easier handling.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
  4. Beat eggs: Using a stand mixer fitted with a whisk attachment or a hand beater, beat the eggs on speed 6 for 30 seconds until aerated.
  5. Add sugar gradually: With the mixer on, slowly pour in the sugar over 45 seconds. Continue beating for 7 minutes on speed 8 or until the mixture triples in volume and becomes pale and fluffy.
  6. Melt milk and butter: While eggs are beating, melt the butter and milk together by microwaving for 2 minutes on high or heating gently on the stove. The mixture should be hot but not boiling.
  7. Add flour to egg mixture: Add the flour mixture in three batches, beating briefly (5 seconds on speed 1) after each addition. Beat a few more seconds until no flour is visible, then stop mixing to avoid overworking the batter.
  8. Combine milk mixture: Pour the hot milk, vanilla extract, and oil into the empty flour bowl. Then add about 1 1/2 cups (approx. 2 ladles) of the cake batter into this hot mixture. Whisk vigorously until smooth and foamy.
  9. Temper batter: Turn the beater back on at speed 1 and slowly pour the hot milk mixture into the cake batter over about 15 seconds. Turn off the mixer, scrape down the bowl surfaces, then beat again on speed 1 for 10 seconds. The batter should now be smooth and pourable.
  10. Fill pans: Divide the batter evenly between the prepared pans, approximately 560g (20 oz) per pan.
  11. Remove air bubbles: Firmly tap each cake pan on the countertop three times to knock out large air bubbles for even baking.
  12. Bake: Bake the cakes for about 30 minutes or until they turn golden and a toothpick inserted in the center comes out clean.
  13. Cool cakes: Remove cakes from oven and cool in pans for 15 minutes. Then invert the cakes onto wire racks to cool completely. If using as layers, cool cakes upside down to flatten any doming for neat stacking.
  14. Prepare vanilla buttercream frosting: Beat softened butter with a paddle attachment in a stand mixer on high for 3 minutes until the color changes from yellow to almost white and it becomes fluffy.
  15. Add icing sugar: Gradually add sifted icing sugar in three parts, beating slowly to avoid dust clouds, then beat on high for 3 minutes until the frosting is fluffy and smooth.
  16. Finish frosting: Add vanilla extract and milk (2 to 4 tbsp as needed) and beat for an additional 30 seconds to achieve a soft but pipeable texture. Use immediately or refrigerate and re-whip before use.
  17. Frost cake: Once the cake layers are completely cool, frost with the prepared vanilla buttercream. Optionally, decorate with fresh berries or jam.

Notes

  • Note 1: Cake flour can be used instead of all-purpose flour for a lighter texture.
  • Note 2: Caster sugar is preferred for finer texture but granulated sugar works fine.
  • Note 3: Eggs should be at room temperature to ensure proper aeration.
  • Note 5: Full-fat milk helps create a moist crumb; the milk is heated with butter before adding to batter.
  • Note 6: Use the best quality vanilla extract available for maximum flavor impact.
  • Note 7: Vegetable or canola oil is used for moisture and softness.
  • Note 8: Proper oven preheating ensures even rise and baking.
  • Note 9: Greasing and lining pans prevent sticking and ensure easy cake release.
  • Note 10: Knocking out bubbles avoids unwanted air pockets creating uneven textures.

Find it online: https://cookedbysarah.com/my-best-vanilla-cake-moist-and-delicious-stay-fresh-4-days-recipe/