Vanilla Butter Cake

Ever since venturing into fondant decorating, I kept finding myself looking for excuses to bake and decorate a cake. But I can't be possibly decorating all the cakes which are meant for only normal consumption right? So I offered to bake a cake for my cousin's ROM. Not only she accepted but in return she commissioned for a cake for her friend's wedding too! I have to be frank, pressure is on. Even more so for my hubby! Hehe.. because he knows if I can't get a good recipe, then my mood swings faster than a F1 car!

The cake flavour that was requested was a vanilla cake. I googled for some recipes and decided to try out the recipe posted by Joy of Baking. Recipe was easy and I must say it's indeed yummy and moist even after 3 days! So yes, this recipe is going into the KEEP box!

Moist Vanilla Cake

Vanilla Cake
as seen and adapted from Joy of Baking

What You'll Need:

345 grams sifted all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

226 grams unsalted butter, room temperature

315 grams granulated white sugar (I have reduced the sugar by 35 grams)

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

240 ml room temperature milk

How To:

1. Preheat oven to 350 F / 180 C. Grease and line two 9-inch cake pans.

2. In a bowl, sift or whisk together the flour, baking powder, and salt.

3. In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes).

4. Gradually add the sugar and beat until light and fluffy (about 3-5 minutes).

5. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

6. Add the vanilla extract and beat until combined.

7. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.

8. Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula.

9. Bake 27 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

10. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.


Oh yeah, this is the outcome of the decorated cake. And I'm glad the newly weds and their guests loved it as much as I do! :)

So, happy baking!