Moist vanilla cake

Name: Moist vanilla cake
Total time: 1500 s
Yield: 14-16 people
Cuisine: British
Ingredients: 2 1/2 cups (300 grams) cake flour, sifted; 2 1/4 teaspoons (9 grams) baking powder; 1 teaspoon (6 grams) fine sea salt; 1/2 cup (114 grams) unsalted butter, room temperature; 3/4-1 cup (134 grams) granulated sugar; 3 large eggs, room temperature; 1/4 cup (50 grams) vegetable oil; 2 teaspoons (10 grams) vanilla bean past; 1 cup (227 grams) whole milk, room temperature; Vanilla buttercream frosting

Bubu's Bakes @cook_111394786

London

This recipe is adopted from Always Eat Desserts by Allison Ferraro.
I reduced the sugar content, the original recipe stipulated 1 ⅔ cups of sugar and I used 3/4 - 1Cup. The original measure was too sweet for me. The cake is moist and fluffy....absolutely devine, give it a go
#bubu'sbakes

Bubu's Bakes @cook_111394786

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Ingredients

25 minutes

14-16 people

2 1/2 cups (300 grams)cake flour, sifted
2 1/4 teaspoons (9 grams)baking powder
1 teaspoon (6 grams)fine sea salt
1/2 cup (114 grams)unsalted butter, room temperature
3/4-1 cup (134 grams)granulated sugar
3large eggs, room temperature
1/4 cup (50 grams)vegetable oil
2 teaspoons (10 grams)vanilla bean past
1 cup (227 grams)whole milk, room temperature
Vanilla buttercream frosting

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Steps

25 minutes

1

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2

Combine the flour, baking powder and salt in a medium sized bowl and set aside.
3

Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
4

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5

Add half of the dry ingredients to the batter and mix until mostly combined.
6

Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
7

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8

Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
9

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.