Vanilla Cake

Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of!
This is THE Vanilla Cake recipe for all occasions — from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake … the possibilities are endless…..

2 cups plain / all purpose flour (cake flour OK too, Note 1)

2 ½ teaspoons baking powder ( check it's still active, Note 2)

¼ tsp salt

4 large eggs (50 to 55g / 2 oz each), at room temp (Note 3)

1 ½ cups caster / superfine sugar (granulated/regular ok too, Note 2)

115g / ½ cup unsalted butter , cut into 1.5cm / ½” cubes (or so)

1 cup milk , full fat (Note 5)

3 tsp vanilla extract , the best you can afford (Note 6)

3 tsp vegetable or canola oil (Note 7)

subheading: VANILLA BUTTERCREAM:

225g / 2 sticks unsalted butter , softened

500g / 1 lb soft icing sugar / powdered sugar , SIFTED

3 tsp vanilla extract

2 to 4 tbsp milk , to adjust thickeness

Directions at recipetineats.com

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