This is one of my favourite recipes. The cake is soft, moist and delicious. The cake bakes almost flat top which I love. The recipe uses a combination of butter and oil. Butter imparts the taste and oil gives the desired moist texture.
This can be perfectly sliced or crafted into any shape. You could frost it with whipped cream, ganache or buttercream, the cake tastes delicious.
Just follow the recipe and look at the pictures to see what I’m talking about. The most important part here is the creaming of butter and sugar which takes about 3 to 4 minutes. And another is do not over mix the batter in the final steps.
- 325 grams all purpose flour (sifted and then weighed)
- 4 tsp baking powder
- 1/2 tsp salt
- 168 grams unsalted butter, room temperature
- 310 grams sugar
- 3 tbsp vegetable oil
- 1 tbsp vanilla extract
- 4 large eggs
- 300 ml milk (room temperature)
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 170°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 3-4 minutes. Do not skip 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 okay!
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.