I know it’s a big call to call this the “best ever”, but I’ve found my two base cake recipes and I’m not changing for anyone.
This is the little sister to the Best Ever Chocolate Cake – a cake I’ve been told by quite a few people really lives up to its name. This vanilla cake doesn’t disappoint either – a combination of butter and oil brings the best of both worlds, and a good quality vanilla takes it from good to spectacular! If you can, aim for an extract rather than an essence, or the equivalent in vanilla bean paste.
This recipe is easily adaptable too and still comes out beautifully:
In the past, I have used brown sugar instead of white, and added caramel into the mixture for extra caramel flavour.
I have flavoured this recipe using milkshake syrups – good for pink, strawberry flavoured cakes (which I highly recommend.
Vanilla goes with so many flavours! Fill your layers with anything from fruit to caramel!
While the chocolate version makes 9 recipes of batter, this makes a little less due to the absence of the cocoa mixture, so keep that in mind if you are working out your own batter amounts for layers.
Best Ever Vanilla Cake
250g softened butter
1/2 cup oil (any type is fine, I usually use canola)
2 1/2 cups sugar
2 tsp vanilla extract
3 cups flour
2 1/2 tsp baking powder
1 1/4 cup milk (luke warm)
1. Beat together butter, oil, sugar and vanilla until well combined. Add eggs, one at a time, beating well between each.
2. Add flour and baking powder to your bowl, then add in milk as you mix to combine. Adding the milk as you mix helps prevent lumps.
To make a 3 layer cake: Line an 8″ pan with baking paper, then add just under 3 cups of cake batter to your tin. Bake for 30-35mins at 160C, until a knife comes out clean. Repeat x2 to get 3 even layers.
You can of course bake this in one tin however it will take longer. Make sure you create a collar with your baking paper when you line the sides of your tin as it’s a big mixture and could overflow.
In the picture above, I baked it in the Wilton Easy Layers 6 inch pans, with about 1 cup of batter per pan (and some left over.)
As with the chocolate version, this cake is not suitable for cupcakes.