My best Vanilla Cake - stays moist 4 days!
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RecipeTin Eats · by Nagi★ 4.9 (1483)

My best Vanilla Cake - stays moist 4 days!

NUTRITION · PER SERVING50M COOK
CAL 35%·PRO 14%
CARBS 97G56% OF CAL
2G FIBER79G SUGAR15G OTHER
FAT 32G41% OF CAL
18G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A professional-style yellow butter cake made with Japanese techniques for exceptional moisture and tenderness. It stays fresh for four days and serves as a versatile base for layer cakes and fresh fruit desserts.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 2 cups plain / all purpose flour ((cake flour OK too, Note 1))
  • 2 1/2 teaspoons baking powder
  • 1/4 tsp cooking salt ((kosher salt))
  • 4 large eggs ((50 - 55g / 2 oz each), at room temp (Note 3))
  • 1 1/2 cups caster sugar / superfine sugar ((granulated/regular ok too, Note 2))
  • 115g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2” cubes (or so))
  • 1 cup milk (, full fat (Note 5))
  • 3 tsp vanilla extract (, the best you can afford (Note 6))
  • 3 tsp vegetable or canola oil ((Note 7))
  • 225g / 2 sticks unsalted butter (, softened)
  • 500g / 1 lb soft icing sugar / powdered sugar (, SIFTED)
  • 3 tsp vanilla extract
  • 2 - 4 tbsp milk (, to adjust thickeness, if needed)
PREP
20M
SODIUM
87MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.