Moist Vanilla Cake Recipe

For the longest time, I’ve wanted to have a homemade and versatile vanilla cake. I’ve shied away from the task, fearing I would not be up to the challenge. While the majority of you don’t seem to mind a cake mix, some of you have ask for a homemade versions of my recipes, so I am thrilled to be able to give you such a wonderful and moist vanilla cake recipe.

Several weeks ago, my fiancé made a zucchini bread recipe from his childhood, and when he described it, he said it was much more cake like than my banana bread recipe. So I thought to myself, maybe I’ll start here, adjusting the recipe as I go to get to where I wanted to be.

INGREDIENTS

• 2 cups (380g) granulated sugar
• ½ cup (118 ml) vegetable oil
• 3 large eggs
• 1 tablespoon (14.8 ml) vanilla extract
• ½ cup(118 ml) light sour cream
• 2 ½ cups (350 g) all-purpose flour
• 3 teaspoons (11.2 g) baking powder
• 1 teaspoon (5 g) salt
• 1 ¼ cups (296 ml) milk (I use nonfat)

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
3. Next mix in the sour cream and beat until well combined.
4. ................................

For Full Instructions Please See : beyondfrosting.com

Share this post