• July 23, 2015

    Moist Vanilla Cake

    by
    Moist Vanilla Cake

    I’ve had a bajillion requests, so I have finally decided to make good on my promises and have been experimenting in the kitchen to come up with a Moist Vanilla Cake to rival my ever-popular Moist Chocolate Cake.

    I think the reason that particular chocolate cake is still one of my top recipes is because, not only does it taste amazing – rich and deeply chocolatey – it is basically foolproof.  The method is very simple (mix dry ingredients, mix wet ingredients, combine the two), as opposed to the typical cake method, which requires ingredients to be at room temperature, adequately creaming of the butter and sugar, incorporating dry ingredients alternately with the liquids, etc. – basically just a lot of room for error.

    And because, contrary to popular belief, I know you love moist.

    Moist Vanilla Cake

    That chocolate cake stays SO moist, I’m convinced, in large part to the coffee that’s added. The hot liquid’s purpose is actually to bloom the cocoa, intensifying and bringing out the nuances in flavour, but it also encourages the cake to essentially steam. I wanted to keep that with my vanilla cake, so I swapped in boiling water – it worked beautifully!

    The crumb of this cake is pleasantly dense and moist, like a perfectly moist poundcake, and very similar to the texture of its beloved chocolate counterpart. If light and airy is what you’re looking for, move along.  But with very minimal baking skills required, this recipe will produce a rich vanilla cake, nary a dry forkful in sight.

    I turned it into an amazing Boston Cream Pie – recipe for which is coming soon. You don’t want to miss it – stay in touch by subscribing to new posts by email in the top menu! 🙂

    Vanilla cake itself is quite sweet, so if not making a Boston Cream Pie, I recommend a bittersweet chocolate frosting (like this one), lightly sweetened whipped cream with berries, or a not-to-sweet meringue buttercream if you’re feeling ambitious.

     

    Moist Vanilla Cake

    This moist vanilla cake is pretty much foolproof, using the easiest method and employing a secret trick to produce rich, moist results every time.
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Course: Dessert
    Cuisine: American
    Servings: 8
    Author: Jennifer Pallian BSc, RD

    Ingredients

    For Cake:

    • 3 3/4 cups 17 oz all purpose flour
    • 3 cups granulated white sugar
    • 1 tbsp baking powder
    • 1 1/2 tsp baking soda
    • 1 teaspoon coarse salt or 1/2 tsp table salt
    • 3 large eggs
    • 1 ½ cup sour cream or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened
    • ¾ cup butter melted
    • 1.5 tbsp vanilla extract
    • 1 ½ cups boiling water

    Instructions

    For Cake:

    • Preheat oven to 350ºF.  Grease and flour two 9x2" round cake pans, and line bottoms with circles of parchment paper.  Set aside.
    • Add add flour, sugar, baking powder, baking soda and salt to the bowl of a standing mixer fitted with the paddle/beater attachment; beat with speed on low to combine.
    • In a separate bowl, whisk together eggs, sour cream, butter and vanilla extract.  Add to flour mixture and beat until fully incorporated.  Reduce mixer speed to low and carefully pour in boiling water. Beat until well incorporated, pausing to scrape down sides and bottom of mixer.
    • Divide batter between the two prepared baking pans and bake for about 45 minutes, or until top is springy.  Cool completely on wire racks before filling and frosting.
    Tried this recipe?tag @foodess

     

    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

    5
    Review this recipe

    avatar

    5 Comment threads
    0 Thread replies
    0 Followers
     
    Most reacted comment
    Hottest comment thread
    3 Comment authors
    Cassiemichelle lawrencemichelle lawrence Recent comment authors
      Subscribe  
    newest oldest most voted
    Notify of
    michelle lawrence
    Guest
    michelle lawrence

    Hi there! I LOVE your moist chocolate cake recipe, but needing a Vanilla one this time round I was thinking of trying out this recipe. What size of pan would be recommend if I wanted to make 3 layers instead of two? Is the cake itself super sweet, or would it work nicely a white chocolate buttercream and raspberries?

    michelle lawrence
    Guest
    michelle lawrence

    Hi there! I LOVE your moist chocolate cake recipe, but needing a Vanilla one this time round I was thinking of trying out this recipe. What size of pan would be recommend if I wanted to make 3 layers instead of two? Is the cake itself super sweet, or would it work nicely a white chocolate buttercream and raspberries?

    michelle lawrence
    Guest
    michelle lawrence

    Hi there! I LOVE your moist chocolate cake recipe, but needing a Vanilla one this time round I was thinking of trying out this recipe. What size of pan would be recommend if I wanted to make 3 layers instead of two? Is the cake itself super sweet, or would it work nicely a white chocolate buttercream and raspberries?

    michelle lawrence
    Guest
    michelle lawrence

    Hi there! I LOVE your moist chocolate cake recipe, but needing a Vanilla one this time round I was thinking of trying out this recipe. What size of pan would be recommend if I wanted to make 3 layers instead of two? Is the cake itself super sweet, or would it work nicely a white chocolate buttercream and raspberries?

    Cassie
    Guest
    Cassie

    Is this recipe sturdy enough to be used for 3-tiers?

    GET NEW FOODESS POSTS DELIVERED STRAIGHT TO YOUR INBOX

    Thanks for signing up! Check your inbox to confirm.
    Easy Homemade Carrot Cake August 22, 2019
    Moist Carrot Cake with Fluffy Cream Cheese Frosting

    Jump to Recipe – Print RecipeFacebookPinterestTwitterThis easy, from-scratch carrot cake recipe combines deceptively simple ingredients and techniques to make a stand-out AMAZING moist and tender, perfectly spiced homemade carrot cake. Fluffy, satiny cream cheese frosting recipe included. It’s been said this may even be the best carrot cake recipe in the world.   This carrot […]

    July 3, 2018
    Strawberry Poundcake Shortcakes with Mint Cream

    Delicious buttermilk pound cake topped with fresh strawberry sauce and mint-infused whipped cream (you could swap the fresh mint for basil or lavender from your garden!) and sweet memories of childhood berry harvest.

    June 12, 2018
    Strawberry Buttermilk Cake

    I have a Strawberry Buttermilk Cake recipe to share with you. It’s moist and vanilla-scented, studded with jammy strawberries and lashed with icing. Would you like a slice? Also, sharing a tour of my new backyard, the outdoor space of my dreams.