I`ve been trying recipes lately, trying to find the perfect white/vanilla cake recipe. I wanted to find one where the cake comes out soft and fluffy like the ones you get at the bakeries at Safeway. So this is a recipe I had tried and it`s not exact but really close. I made some cupcakes with it and a 9″ round cake. The round cake came out really dense but the cupcakes were really light and fluffy even after letting it sit out for a couple of days.
I think I might have overbaked the cake a bit cause the top was really brown. So I will definitely try it again, but I really do love how the texture of the cupcakes came out and the best part is that you don`t need butter to make this. So if you`re out of butter and need to make a vanilla cake, you can try this recipe out.
2 cups (500ml) sugar
2 1/2 cups (625ml) all-purpose flour
1 cup (250ml) milk
3/4 cup (175ml) vegetable oil
2 1/4 tsp (11ml) baking powder
1 tsp (5ml) vanilla
Preheat oven to 350 degrees. Line 2 9-inch pans or muffin pans.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add the flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don`t overbeat. Pour batter into the prepared baking pans.
Bake in preheated oven for 30-40 min or until the tops are golden and a toothpick poked into the center of the layer comes out clean. Loosen the sides of the cake from the pan with a thin knife. Then turn out onto a cooling rack and peel off the paper. Let cool and frost with your favorite frosting.
If you do decide to try this recipe, let me know how it turned out.
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