SUPER MOIST VANILLA CAKE | SUPER MOIST VANILLA CAKE #SUPERMOISTVANILLA #CAKE #cakerecipes #cakedecoratingideas #Triple_lemon_cake #Blueberry_cobbler_recipes #Lemon_cake_with_lemon_filling_and_lemon_butter_frosting #Moist_vanilla_cake #Lemon_desserts_cake #Jello_poke_cake_recipe #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Vanilla_cake_recipe_moist #Homemade_vanilla_cupcakes #Cupcakes_recipes_vanilla
Ingredients
- 2 3/4 cups Cake Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Butter softened
- 6 tablespoons Vegetable Oil
- 1 1/2 cups Granulated Sugar
- 3 Eggs
- 2 Egg Yolks
- 1 tablespoon Vanilla Extract
- 1 cup Buttermilk
Instructions
- Preheat oven to 350 F and grease 2 - 8" or 9" cake pans
- In a bowl, sift the flour, salt, and baking powder
- Using the mixer, cream the butter and sugar for 3-4 minutes or until fluffy
- Add the oil and vanilla. Keep on mixing
- Add the eggs one at a time beating well after each addition. Clean sides and bottom of the mixer with a spatula
- Add 1/3 of the flour, mix, then add 1/3 of the buttermilk. Repeat the process of alternating the dry and wet ingredients always ending with the flour
- Pour batter into prepared pans. Shake pans against the counter to eliminate air bubbles
- Bake for 23-28 minutes. Insert a skewer in the middle of the cake and if it comes out clean the cake is ready. Mine took 25 minutes
- Remove from oven and let them cool in the pans for 10 minutes before unmolding
- Cakes will be easier to frost after they are completely cooled
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