moist vanilla cake recipe

Here’s a moist vanilla cake recipe that’s soft, fluffy, and perfect for any occasion.

Ingredients (8-inch round cake, 2 layers)

Dry ingredients:

• 2 1/2 cups all-purpose flour

• 2 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 1/2 cups granulated sugar

Wet ingredients:

• 1 cup unsalted butter, softened

• 4 large eggs

• 1 tbsp vanilla extract

• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 min)

Instructions

1. Preheat oven:

   • 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. Mix dry ingredients:

   • In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

3. Cream butter and sugar:

   • In a large bowl, beat butter until creamy.

   • Add sugar gradually and beat until light and fluffy.

4. Add eggs and vanilla:

   • Beat in eggs one at a time, then mix in vanilla extract.

5. Combine wet and dry ingredients:

   • Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour.

   • Mix gently until smooth—do not overmix.

6. Bake:

   • Divide batter evenly between prepared pans.

   • Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool:

   • Let cakes cool 10 minutes in pans, then transfer to a wire rack to cool completely.

8. Frost:

   • Frost with vanilla buttercream, cream cheese frosting, or whipped cream.

💡 Tips for Extra Moisture:

• Use room-temperature eggs and butter for better emulsion.

• Don’t overbake—cakes continue cooking slightly after removal from the oven.

• Adding 1–2 tbsp of sour cream or yogurt can make the cake even moister.

• For a richer flavor, brush the layers with a little simple syrup before frosting.

 that’s soft, fluffy, and perfect for any occasion.

Ingredients (8-inch round cake, 2 layers)

Dry ingredients:

• 2 1/2 cups all-purpose flour

• 2 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 1/2 cups granulated sugar

Wet ingredients:

• 1 cup unsalted butter, softened

• 4 large eggs

• 1 tbsp vanilla extract

• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 min)

Instructions

1. Preheat oven:

   • 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. Mix dry ingredients:

   • In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

3. Cream butter and sugar:

   • In a large bowl, beat butter until creamy.

   • Add sugar gradually and beat until light and fluffy.

4. Add eggs and vanilla:

   • Beat in eggs one at a time, then mix in vanilla extract.

5. Combine wet and dry ingredients:

   • Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour.

   • Mix gently until smooth—do not overmix.

6. Bake:

   • Divide batter evenly between prepared pans.

   • Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool:

   • Let cakes cool 10 minutes in pans, then transfer to a wire rack to cool completely.

8. Frost:

   • Frost with vanilla buttercream, cream cheese frosting, or whipped cream.

💡 Tips for Extra Moisture:

• Use room-temperature eggs and butter for better emulsion.

• Don’t overbake—cakes continue cooking slightly after removal from the oven.

• Adding 1–2 tbsp of sour cream or yogurt can make the cake even moister.

• For a richer flavor, brush the layers with a little simple syrup before frosting.