My Best Vanilla Cake - Stays Moist 4 Days!

★★★★★ 4.96 from 1468 votes

Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you've never had before. This professional bakery style cake stays fresh and moist for 4 days — that's unheard of!

This is THE Vanilla Cake recipe for all occasions — from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake ... the possibilities are endless.

Prep Time 20 mins

Cook Time 30 mins

Cooling 2 hrs

Servings 10 - 12

Calories 339cal

Ingredients

Cake

2 cups plain / all purpose flour
2 1/2 teaspoons baking powder
1/4 tsp cooking salt
4 large eggs (at room temperature)
1 1/2 cups caster / superfine sugar
115g / 1/2 cup unsalted butter
1 cup milk (full fat)
3 tsp vanilla extract
3 tsp vegetable or canola oil

Vanilla Buttercream

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 thickness)

Instructions

Preparation

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place shelf in the middle of the oven.
Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper.

Combine Dry Ingredients

Whisk flour, baking powder and salt in a large bowl. Set aside.

Beat Eggs Until Aerated

30 sec beat: Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
Slowly add sugar: With the beater still going, pour the sugar in over 45 seconds.
Triple volume: Then beat for 7 minutes on speed 8, or until tripled in volume and white.

Finish Cake Batter

Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove).
Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
Combine milk, vanilla & oil - Pour hot milk, vanilla and oil into the now empty flour bowl.
Lighten with some Egg Batter: Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter. Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.

Bake

Pour batter into pans.
Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles.
Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.

Cool & Frost

Turn out & cool: Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly.
Frost: Once cake layers are fully cool, top with frosting of choice, or cream and fresh berries or jam.

Vanilla Buttercream

Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
Add icing sugar / powdered sugar gradually in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds its form (eg for piping). Use immediately.

To Ensure Success:

Read recipe from start to finish before starting
Make sure your baking powder is not past its expiry
Fresh eggs make the cake rise properly (old eggs don't aerate as well)
Work in order of steps per recipe
Don't incorporate add-ins like funfetti or blueberry (they sink)
Once you start, keep going until it's in the oven. Do not at any point leave batter sitting around - bubbles will subside!

Key Tips

Room Temperature Eggs: Important for best rise. Quick way to warm up fridge cold eggs - place in a large bowl, cover with warm tap water (just warm, not hot), leave for 5 minutes. Wipe dry, then use.

Hot Milk: Must be used hot. Do not let milk bubble and boil (foam is ok). Don't heat ahead and let cool before using.

Oil: Just 3 teaspoons makes a noticeable difference to the tenderness of the crumb AND keeps the crumb moist for days.

Storage: Frosted or wrapped unfrosted cake keeps perfectly for 4 days (practically like freshly made). Still good on Day 7 but a bit less moist. Keeps better if frosted because it seals the moisture in. Can stay out on counter unless it's hot. Keeps in freezer for 3 months.

Nutrition (per slice)