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.

This perfectly Moist Vanilla Cake Recipe is a slightly denser cake with a tight crumb. Instead of light and fluffy this is more like a sponge cake. After the first bite, you know it’s homemade. It bursting with vanilla flavor. As shown in this recipe, I’ve topped this cake with my tried and true vanilla frosting.
Eight. Eight is the number of times I baked this cake before I decided it was just right, tweaking ingredients along the way. Then I baked it 3 more times but in the form of cupcakes to make sure it would be easy for you to use this recipe in a variety of ways.
That’s right, this moist vanilla cake recipe can be made as a cake and also as vanilla cupcakes. For the cake, you’ll use a 9″ by 13″ inch pan. If you choose to make vanilla cupcakes, this recipe will make a hefty 24 cupcakes with a little batter left over.


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. Add half the flour followed by the baking powder and salt, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
5. ................................

for full instruction please see : beyondfrosting.com

Share this post