Vanilla Cake
- Level: Easy
- Yield: two 9-inch layer cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2478
- Total Fat
- 119
- Saturated Fat
- 39
- Carbohydrates
- 317
- Dietary Fiber
- 5
- Sugar
- 177
- Protein
- 37
- Cholesterol
- 512
- Sodium
- 1770
- Total: 2 hr
- Active: 40 min
Ingredients
1/2 cup vegetable oil, plus more for the pans
2 3/4 cups all-purpose flour, plus more for the pans
2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups whole milk, at room temperature
1 tablespoon distilled white vinegar
1 tablespoon pure vanilla extract
1 stick unsalted butter, at room temperature
1 2/3 cups sugar
4 large eggs, at room temperature
Directions
- Preheat the oven to 350 degrees F. Oil the bottom and sides of two 9-by-2-inch round cake pans. Flour the pans and tap out the excess.
- Whisk the flour, cornstarch, baking powder, baking soda and salt in a medium bowl. Combine the milk, vinegar and vanilla in a small bowl.
- Beat the butter, oil and sugar in a large bowl with a mixer on medium-high speed until fluffy, 5 to 7 minutes. Beat in the eggs one at a time; beat until thick, 3 minutes. Reduce the speed to medium low; beat in the flour mixture in three batches, alternating with the milk mixture. Beat just until smooth, then finish mixing with a rubber spatula. Divide the batter between the pans.
- Bake the cakes until lightly browned and the centers spring back when lightly pressed, 35 to 45 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; let cool completely.