Moist Vanilla Cake



2 1/2 cups (300g) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (240ml) buttermilk, room temperature

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Alternate Mixing: Gradually add the flour mixture to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined after each addition, being careful not to overmix.

Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost: Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely before frosting.

Serve: Once cooled, frost with your favorite frosting or enjoy as is!

Tips for Success:

Ensure your ingredients are at room temperature for best results.
Do not overmix the batter once the flour is added to avoid a dense cake.
Use quality vanilla extract for the best flavor.
Enjoy your Moist Vanilla Cake

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