Vanilla Cake Recipe Soft And Fluffy

Soft and Fluffy Vanilla Cake made easily without whipping egg whites separately. Moist, melt in your mouth easy Vanilla cake perfect for a Birthday Cake or Party Cake. Ingredients Below.
Hi Guys, today I’m showing you my recipe for the softest fluffiest vanilla cake you’re ever going to make. And it’s easy, there are no extra steps like whipping egg whites separately to make the cake soft. I’ll give you step by step instructions so it’s easy to follow and bake even for a beginner.
Ingredients
2 ¼ cups cake flour or
Substitution for cake flour - 2 ¼ cups all purpose flour (9.9 oz/280g) with 4 tbsp removed and subbed with 4 tbsp cornstarch
1.5 tsp baking powder
¾ tsp baking soda
½ tsp salt
1 cup milk
2 tbsp lemon juice
4 oz unsalted butter
2 oz vegetable oil
1 ¼ cups sugar 9 oz 255g
3 large eggs
2 tsp vanilla extract

2 cups powdered sugar
6 oz butter
2 oz cream cheese
1 tsp vanilla extract
2 tsp lemon zest

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Buttermilk makes the best cakes but most of us don’t have it in the house. This is whole milk to which I’m adding lemon juice,vinegar is fine too. Do this first and let it sit while measuring out the other ingredients. It’s a good buttermilk substitute. This is what it’ll look like after 10 minutes and by the time you add it to the batter, it’ll get even thicker. For the flour, cake flour gives you the softest cakes. You can make your own. This is 2 ¼ cups of all purpose flour. Remove 4 tbsp of the flour. Add 4 tbsp of cornstarch. Then add baking powder, baking soda and salt. Whisk this really well. It’s even better to use a sieve and sift all of the dry ingredients into a bowl or parchment paper. We’ll use softened butter and oil for a nice moist cake. Sugar and large eggs, try to have all the ingredients at room temperature.
For the simple frosting, powdered sugar, butter and a little cream cheese both should be soft, you can use all butter but the cream cheese gives the frosting a little tang and cuts the sweetness, vanilla extract and lemon zest. Zest the lemon before juicing it if you’re doing the buttermilk substitute. A little milk to thin the frosting.
To bake the cake, use 2 8 inch 20 cm or 2 9 inch 23 cm pans. Butter and flour them or use parchment paper. These come already pre cut and save you time. I’ll put links to everything I’m using in the video right below in the description section. Save butter wrappers and butter the bottom and sides of the pans. Put the parchment paper in and butter the parchment.
Heat your oven to 350/180.
This is incredibly soft and fluffy. It’s melt in your mouth perfect vanilla cake. I cut a large piece which I couldn’t stop eating but you can definitely get 10 or 12 slices. I hope you make this next time you want cake. Click on that bell icon to get notifications when I upload a new video. I’ll see you next time, thanks for watching :)