THE BEST VANILLA CAKE RECIPE

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The Best Vanilla Cake Recipe

Yield: 20-24

Author: Sasha Nary of @SashaCakesChicago

Prep time: 20 MinCook time: 60 MinInactive time: 60 MinTotal time: 2 H & 20 M

The classic vanilla cake recipe, that truly is the best! These vanilla cake layers are full of flavor, fluffy, moist, and will be your to-go-to recipe for many flavor combinations!

Ingredients

• 9 tbsp (130 grams) unsalted butter
• 0.5 cups (115 grams) vegetable oil
• 2 7/8 cups (450 grams) sugar
• 5 large eggs
• 1 tsp sea (or kosher) salt 
• 1 tsp baking powder
• 1 tbsp pure vanilla extract
• 2.2 cups (520 grams) all-purpose flour
• 1 cup (250 ml.) full-fat milk

Instructions

1. Preheat oven to 325 degrees Farenheight. 
2. Beat the oil, butter, and sugar together with whisker attachment on high speed for about 5 min until light and fluffy.
3. Add the eggs, one at a time, while continuously whisking on low speed, scraping down the bowl in between.
4. Sift the dry ingredient together and set aside. Combine the wet ingredients together.
5. Add the dry ingredients to the mixer, alternating with the wet. You want to have 3 parts of dry, two parts of wet.
6. Split the batter into greased cake pans.
7. Bake at 325 F for 45-55 min for 6” or 8" cake pans, until inserted toothpick comes out clean/dry with just a few crumbles on it. Do not open your oven during the first 30 minutes of your baking, otherwise, your cakes may not rise. Baking times may vary based on the strength of your oven and the quality/size of your baking pans.
8. Once cooked, flip the cakes onto a cooling rack, remove the baking pans after 15 minutes, and allow to cool completely (for at least 1 hour), then wrap in cling film and freeze/refrigerate overnight until ready to use.

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