There is something truly magical about the perfect vanilla cake, one that stays tender, soft, and incredibly flavorful for days. That’s exactly what you’ll get with My Best Vanilla Cake – Moist and Delicious for Up to 4 Days Recipe. This cake brings together simple ingredients in a way that creates a melt-in-your-mouth experience you’ll want to share with everyone you love. Whether it’s a celebration or just because, this recipe guarantees a delightful treat that stays fresh and scrumptiously moist for up to four whole days.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building the perfect balance of flavor, texture, and richness. From the fluffiness contributed by the cake flour to the decadence from the butter, each element is simple but essential to the final masterpiece.
- 2 cups plain/all-purpose flour: The foundation of your cake, creating structure and tenderness.
- 2 1/2 teaspoons baking powder: Helps your cake rise beautifully and ensures an airy crumb.
- 1/4 teaspoon kosher salt: Just enough to enhance the sweet notes without overpowering.
- 4 large eggs (room temperature): Adds richness and helps bind ingredients tightly.
- 1 1/2 cups caster or superfine sugar: Dissolves smoothly for even sweetness throughout.
- 115g unsalted butter, cut into cubes: Contributes moisture and a lovely buttery flavor.
- 1 cup full-fat milk: Keeps the batter smooth and adds tenderness.
- 3 teaspoons high-quality vanilla extract: Elevates the cake with those signature warm vanilla aromas.
- 3 teaspoons vegetable or canola oil: Adds extra moistness without weighing down the cake.
- 225g unsalted butter, softened: Essential for the luscious frosting.
- 500g sifted soft icing (powdered) sugar: Delivers that sweet, silky frosting texture.
- 3 teaspoons vanilla extract: Intensifies the frosting’s flavor for a perfect vanilla finish.
- 2-4 tablespoons milk: Adjusts frosting thickness to your preference.
How to Make My Best Vanilla Cake – Moist and Delicious for Up to 4 Days Recipe
Step 1: Prepare Your Oven and Pans
Begin by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. This step ensures your cakes will release perfectly without sticking or breaking apart.
Step 2: Combine Dry Ingredients
In a mixing bowl, sift together the flour, baking powder, and salt. This evenly distributes the leavening agent and salt to avoid any pockets, helping your cake rise and develop a lovely crumb.
Step 3: Cream Butter and Sugar
Using a stand or hand mixer, beat the 115g cubed unsalted butter and 1 1/2 cups of caster sugar together until light, fluffy, and pale. This aeration is key—it adds volume and ensures your cake is delightfully soft.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the 3 teaspoons vanilla extract. This careful mixing prevents the batter from splitting and maintains a smooth texture.
Step 5: Alternate Adding Dry Ingredients and Milk
Gradually add the sifted dry ingredients in thirds, alternating with the milk and oil, beginning and ending with the dry. Mix gently between additions to build a batter that is smooth but not overworked, which keeps the crumb tender.
Step 6: Bake to Perfection
Divide the batter evenly between your prepared pans. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. The aroma of vanilla filling your kitchen is a sign of deliciousness in the making.
Step 7: Prepare and Frost the Cake
While the cakes cool, whip the softened 225g butter until creamy. Gradually add sifted icing sugar, 3 teaspoons vanilla, and milk to reach your desired frosting consistency. Once cool, spread generously between layers and on top for the ultimate vanilla celebration.
How to Serve My Best Vanilla Cake – Moist and Delicious for Up to 4 Days Recipe
Garnishes
The cake’s warm vanilla flavor pairs beautifully with fresh berries, edible flowers, or a light dusting of powdered sugar. These simple touches add color and texture to make your cake look as stunning as it tastes.
Side Dishes
If you want to elevate your serving, accompany the cake with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. Freshly brewed coffee or a mild black tea also complements the sweetness for a complete indulgent experience.
Creative Ways to Present
Turn your cake into a layered trifle by cubing leftover slices and layering with whipped cream and fruit in a glass bowl. Or, create elegant mini cupcakes using the same batter for bite-sized enjoyment. Presentation is a fun way to share this delightful recipe.
Make Ahead and Storage
Storing Leftovers
Thanks to its moist texture, My Best Vanilla Cake – Moist and Delicious for Up to 4 Days Recipe stays fresh when stored in an airtight container at room temperature, ideally kept out of direct sunlight. This helps preserve its softness for several days without drying out.
Freezing
You can freeze the cake layers (well wrapped in plastic and foil) for up to two months. When ready to enjoy, thaw in the refrigerator overnight and bring to room temperature before frosting for best results.
Reheating
Though this cake is best enjoyed fresh or room temperature, if you prefer a slightly warm slice, microwave gently in 10-second intervals until just warmed through. Avoid overheating to keep it moist and tender.
FAQs
Can I use cake flour instead of all-purpose flour?
Yes! Cake flour is even better for this recipe because it produces a lighter, softer crumb. If you use all-purpose flour, your cake will still turn out delicious, though slightly denser.
Why are there both butter and oil in the recipe?
Combining butter and oil leverages the best of both worlds: butter adds rich flavor, while oil helps keep the cake moist and tender over several days without drying out.
Is it essential to use room temperature eggs?
Yes, room temperature eggs incorporate more evenly into the batter, creating a smoother texture and better rise. Cold eggs can cause the batter to curdle during mixing.
Can I substitute the vanilla extract with a vanilla bean?
Absolutely! Using the seeds from a vanilla bean pod will give your cake an even more intense vanilla flavor and beautiful flecks throughout. Just reduce the extract accordingly.
How long will this cake stay moist?
As the recipe name states, this is really My Best Vanilla Cake – Moist and Delicious for Up to 4 Days Recipe. It stays tender and fresh for up to four days when stored properly, making it perfect for parties or baking ahead.
Final Thoughts
If you want a classic vanilla cake recipe that reliably delivers moistness, fluffy texture, and that deep vanilla flavor everyone loves, give My Best Vanilla Cake – Moist and Delicious for Up to 4 Days Recipe a try. It’s a wonderful cake to make for yourself, share with family, or impress guests with a timeless dessert that never disappoints.
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My Best Vanilla Cake – Moist and Delicious for Up to 4 Days Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and flavorful vanilla cake stays fresh and tender for up to 4 days. Made with simple pantry ingredients like all-purpose flour, butter, eggs, and vanilla extract, it features a rich homemade vanilla buttercream frosting that perfectly complements the light, fluffy crumb. Ideal for celebrations or an everyday treat, this classic vanilla cake recipe is easy to follow and yields a beautifully soft cake that slices cleanly and tastes irresistible.
Ingredients
For the Cake
- 2 cups plain/all-purpose flour (cake flour can be used)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs (50-55g each, at room temperature)
- 1 1/2 cups caster/superfine sugar (granulated sugar okay as substitute)
- 115g (1/2 cup) unsalted butter, cut into 1.5 cm cubes
- 1 cup full-fat milk
- 3 teaspoons vanilla extract (best quality)
- 3 teaspoons vegetable or canola oil
For the Vanilla Buttercream Frosting
- 225g (2 sticks) unsalted butter, softened
- 500g (1 lb) soft icing sugar/powdered sugar, sifted
- 3 teaspoons vanilla extract
- 2–4 tablespoons milk, to adjust thickness
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a separate bowl, cream the 115g of cubed unsalted butter with the superfine sugar using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter remains smooth.
- Combine Wet Ingredients: In a small bowl, mix the milk, vanilla extract, and vegetable or canola oil. Gradually add this mixture to the creamed butter, sugar, and eggs, mixing until just combined.
- Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the wet mixture, being careful not to overmix to keep the batter light and airy.
- Bake the Cake: Pour the batter evenly into your prepared pans. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely.
- Prepare Buttercream Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, mixing well after each addition. Stir in vanilla extract. Add milk a tablespoon at a time until the frosting reaches your desired spreadable consistency.
- Assemble the Cake: Once the cakes are completely cool, spread an even layer of buttercream on top of one layer, then place the second cake layer over it. Use the remaining frosting to cover the top and sides of the cake evenly.
- Serve and Store: Slice and serve your moist vanilla cake immediately or store it in an airtight container at room temperature for up to 4 days to maintain freshness.
Notes
- Note 1: Cake flour can be substituted for all-purpose flour for a lighter texture.
- Note 2: Granulated sugar can be used instead of caster or superfine sugar with little impact.
- Note 3: Allow eggs to reach room temperature for better emulsification and volume.
- Note 5: Full-fat milk ensures moisture and richness in the cake.
- Note 6: Use the best quality vanilla extract available for optimal flavor.
- Note 7: Vegetable or canola oil adds moisture and tenderness to the crumb.
