Vanilla Cake
Time: 2 Hours (40 min active)
Servings: Two 9-inch cake layers
Ingredients
- ½ C Vegetable Oil (plus more for pans)
- 2 ¾ C All-Purpose Flour (plus more for pans)
- 2 T Cornstarch
- 2 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Salt
- 1 ½ C Whole Milk, room temperature
- 1 T Distilled White Vinegar
- 1 T Pure Vanilla Extract
- 1 Stick (½ cup) Unsalted Butter, softened
- 1 ⅔ C Sugar
- 4 Large Eggs, room temperature
Instructions
- Preheat the oven to 350°F.
- Oil and flour two 9-by-2-inch round cake pans, tapping out the excess.
- Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a medium bowl.
- Combine the milk, vinegar, and vanilla in a small bowl and set aside.
- Beat the butter, oil, and sugar in a large mixing bowl on medium-high speed until light and fluffy, about 5–7 minutes.
- Add the eggs one at a time, mixing well after each addition until the batter is thick and smooth.
- Lower the mixer speed and alternate adding the dry ingredients and the milk mixture in three additions, beginning and ending with the dry ingredients.
- Finish mixing gently with a rubber spatula just until smooth and combined.
- Divide the batter evenly between the prepared pans.
- Bake for 35–45 minutes, or until lightly golden and the centers spring back when lightly pressed.
- Cool the cakes in the pans for 15 minutes.
- Loosen the edges with a knife, turn out onto a wire rack, and cool completely before frosting.
Back to: How to Build the Perfect Cake — Rogue Chef Style
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