My Best Vanilla Cake Recipe (Hot Milk Cake)
Prepare yourself for a cake so plush, soft, and moist. My vanilla cake recipe makes cake as tender as it can be but still stable enough to make a large layered cake smothered with frosting or piles of cream and berries. It is not too sweet and will melt in your mouth. This vanilla cake recipe might become your favourite cake recipe so definitely give it a try,
I’m a big fan of Japanese Sponge cake, they are so moist and delicious but sometimes I miss the buttery vanilla cake. This vanilla cake combines the Japanese hot milk technique to make a buttery, moist and tender cake. Japanese sponge cakes are also difficult to frost with buttercream.
This isn’t your average butter cake. No, this is a creation that elevates the essence of vanilla to new heights. Imagine sinking your teeth into a slice of cake that’s so tender it practically melts in your mouth. Picture a cake so moist that each bite is a symphony of flavor and texture. That’s precisely what you’ll get with this recipe.
Ingredients you will need-
raw cane sugar or any sugar would work
olive oil or any neutral oil
eggs
vanilla
all-purpose flour
baking powder
milk
butter
pinch of salt
Preheat and Prepare:
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a 7-inch cake tin with parchment paper, ensuring it covers the bottom and sides for easy removal later.
Whisk the Wet Ingredients:
In a large mixing bowl, combine 250g of raw cane sugar, 1/2 cup of olive oil or any neutral oil, and 4 eggs. Using a whisk or electric mixer, vigorously whisk the ingredients together until the mixture becomes pale in colour and slightly thickened. This may take a few minutes.
Incorporate the Dry Ingredients:
Once the wet ingredients are well combined, add 250g (2 cups) of flour and a pinch of salt to the bowl. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing, as this can lead to a dense cake.
Prepare the Hot Milk Mixture:
In a separate microwave-safe cup or bowl, combine 1 cup of milk, 2 teaspoons of vanilla extract, and 80g of butter. Microwave the mixture in 30-second intervals until the butter is fully melted and the milk is warm. Stir between intervals to ensure even heating.
Combine Wet and Hot Milk Mixtures:
Once the butter is melted and the milk is warm, pour the hot milk mixture into the cake batter. Gently fold the hot milk mixture into the batter until fully incorporated. Be careful not to overmix.
Transfer and Bake:
Pour the batter into the prepared cake tin, spreading it evenly with a spatula. Place the cake tin in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the centre of the cake comes out clean or with just a few crumbs clinging to it.
Cool and Enjoy:
Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes. Carefully transfer the cake to a wire rack to cool completely before slicing and serving. Enjoy your masterpiece as is or with your favourite frosting for an extra indulgent treat!
Congratulations! You’ve just mastered the art of creating the most plush, soft, and moist vanilla cake imaginable. With this recipe in your repertoire, every slice is sure to be a delight. Happy baking!
Hi!! My name is Maleeha , your passionate host and fellow food enthusiast, and I'm thrilled to take you on a delectable journey through the world of baking, cooking, and dessert-making
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The Best Vanilla Cake Recipe
Prep Time- 15 mins
Bake Time- 35-40 mins
Yields- 1 7” cake round cake or 2 loaf cakes
Ingredients-
250g raw cane sugar / any sugar of your choice
1/2 cup olive oil or any neutral oil
4 eggs
2 tsp vanilla
250 g (2 cup ) flour
2 tsp baking powder
1 cup milk
80 g butter
pinch of salt
Instructions:
Begin by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). Prepare a 7-inch cake tin by lining it with parchment paper.
In a mixing bowl, combine the raw cane sugar, oil, and eggs. Whisk vigorously until the mixture becomes pale in color and slightly thickened. You can use a stand mixer or a hand whisk for this step, whichever you prefer.
Once the eggs are pale and fluffy, add the flour and a pinch of salt to the bowl. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix at this stage, as we want to preserve the lightness of the batter.
In a separate cup, combine the milk, vanilla extract, and butter. Microwave the mixture in 30-second intervals until the butter is fully melted and the milk is warm. This step ensures that the butter is evenly distributed throughout the batter, resulting in a supremely moist cake.
Pour the warm milk and butter mixture into the cake batter and gently fold it in until fully incorporated. Again, be mindful not to overmix.
Transfer the batter to the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it.
Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
Keywords- Cake recipes, Vanilla cake, Moist vanilla cake, Easy cake recipe, Sponge cake.