Why does this recipe use both butter and oil?

Butter contributes flavor and the air incorporated during creaming that produces the light and fluffy texture. Oil contributes moisture that butter alone cannot provide because oil remains liquid at room temperature rather than solidifying. The combination of both produces a cake that is simultaneously deeply flavored from the butter and durably moist from the oil. Using only butter produces a flavorful but drier cake. Using only oil produces a moist but bland cake.

Why do I need to hand-mix the final stage instead of using the mixer?

The electric mixer at high speed develops gluten very rapidly. Once all the flour has been added to the wet batter, any additional mixing with the electric mixer develops more gluten than is needed for a cake and produces a tougher and less tender finished crumb. Hand folding allows precise control over the mixing, stopping exactly when the flour is just incorporated without any additional gluten development beyond that minimum required point.

Can I make cupcakes with this vanilla cake recipe?

Yes, with a reduced baking time. Fill standard cupcake liners two thirds full and bake at the same temperature for 18 to 22 minutes until a toothpick comes out clean. Several bakers have reported excellent results making cupcakes with this batter.

Soft Vanilla Cake Easy Moist Melt in Your Mouth Birthday Recipe

Name: Soft Vanilla Cake The Most Moist and Melt In Your Mouth Birthday Cake You Will Bake
Prep time: 10 min
Cook time: 30 min
Total time: PT-497454H58M39S
Cuisine: American
Ingredients: 2 1/4 cups 300g All-Purpose Flour; 1/4 cup 25g Cornstarch; 1/2 tsp Baking Soda; 1 tsp Baking Powder; 1/2 tsp Salt; 1/2 cup 113g Unsalted Butter room temperature; 1/2 cup 105g Neutral Vegetable Oil canola; 1 2/3 cups 332g Granulated White Sugar; 3 large Eggs room temperature; 1 1/4 tbsp Pure Vanilla Extract or Vanilla Bean Paste; 1 tsp White Vinegar; 1 1/2 cups 337g Buttermilk room temperature; 1 1/2 cups 340g Unsalted Butter room temperature for buttercream; 3 cups 375g Powdered Sugar; 1 1/2 tsp Pure Vanilla Extract for buttercream; 1 1/2 tbsp Whole Milk or Heavy Cream

Description

The most moist and melt-in-your-mouth Soft Vanilla Cake made with all-purpose flour cornstarch buttermilk oil white vinegar and vanilla creamed with butter then hand-folded at the final stage to preserve tenderness frosted with a fluffy vanilla buttercream beaten for 10 minutes. A perfectly reliable birthday and celebration layer cake.

Ingredients

Scale

2 1/4 cups 300g All-Purpose Flour

1/4 cup 25g Cornstarch

1/2 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

1/2 cup 113g Unsalted Butter room temperature

1/2 cup 105g Neutral Vegetable Oil canola

1 2/3 cups 332g Granulated White Sugar

3 large Eggs room temperature

1 1/4 tbsp Pure Vanilla Extract or Vanilla Bean Paste

1 tsp White Vinegar

1 1/2 cups 337g Buttermilk room temperature

1 1/2 cups 340g Unsalted Butter room temperature for buttercream

3 cups 375g Powdered Sugar

1 1/2 tsp Pure Vanilla Extract for buttercream

1 1/2 tbsp Whole Milk or Heavy Cream

Instructions

1. Preheat oven to 330°F fan-forced or 350°F conventional. Grease and line two 8-inch round pans.

2. Sift flour, cornstarch, baking soda, baking powder, and salt together. Whisk to combine. Set aside.

3. Cream room temperature butter, oil, and sugar with electric mixer 2 full minutes until light and fluffy.

4. Add eggs one at a time with 10 to 15 seconds between each.

5. Add vanilla, white vinegar, and 1/2 cup buttermilk. Mix until combined.

6. Set mixer aside. Continue by hand only.

7. Fold half the dry ingredients into wet batter until just combined.

8. Fold in remaining 1 cup buttermilk until just combined.

9. Fold in remaining dry ingredients until just combined and no flour streaks remain. Do not overmix.

10. Divide evenly between pans. Bake 30 minutes until toothpick comes out clean.

11. Cool in pans 15 to 20 minutes. Turn out onto wire rack. Cool completely.

12. For buttercream: combine butter, powdered sugar, vanilla, and milk in stand mixer. Mix on lowest speed 1 minute.

13. Increase to medium-high and beat 10 full minutes. Scrape bowl halfway through.

14. Frost completely cooled cake layers.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 630
Sugar: 31g
Sodium: 238mg
Fat: 45g
Saturated Fat: 23g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 86g
Fiber: 1g
Protein: 6g
Cholesterol: 136mg

Keywords: soft vanilla cake, moist vanilla cake recipe, best vanilla birthday cake, melt in your mouth vanilla layer cake