SUPER MOIST Vanilla Cake
This ultra-moist vanilla cake uses mayo for unbeatable tenderness and rich flavor. Light, fluffy, and perfect for any celebration!
Ingredients
- 300 g all purpose flour (2 ½ cups)
- 32 g cornstarch (¼ cup)
- 8 g baking powder (2 tsp)
- 5 g baking soda (1 tsp)
- 3 g salt (½ tsp)
- 300 g sugar (1 ½ cup)
- 110 g vegetable oil (½ cup)
- 220 g mayonnaise (1 cup)
- 3 eggs large
- 1 egg yolk
- 180 g whole milk (¾ cup)
- 1 tbsp white vinegar
- 1 tbsp vanilla bean paste
- 180 g hot water (¾ cup)
Makes: 9inch round
Instructions
- Preheat the oven to 240°F. Prep three 9″ cake pans by greasing the inside and lining the bottoms with parchment paper. If you have them, wrap the pans in damp cake strips and set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.300 g all purpose flour, 32 g cornstarch, 8 g baking powder, 5 g baking soda, 3 g salt
- In a liquid measuring cup or small bowl, combine the milk, vinegar, and vanilla. Let it sit while you move on.180 g whole milk, 1 tbsp white vinegar, 1 tbsp vanilla bean paste
- Fit your stand mixer with the paddle attachment. Add the granulated sugar, vegetable oil, and mayonnaise to the bowl. Mix on medium speed for about 1-2 minutes, until smooth and emulsified.300 g sugar, 110 g vegetable oil, 220 g mayonnaise
- With the mixer on low speed, add the eggs and egg yolk one at a time, letting each incorporate before adding the next. Then increase to medium speed and mix for about 30 seconds, until light and creamy.3 eggs, 1 egg yolk
- Reduce the mixer speed to low, and slowly pour in the milk mixture. Mix until just combined. Scrape down the sides and bottom of the bowl to make sure everything is mixed well.
- With the mixer still on low speed, add half of the dry ingredients. Mix until just combined.
- Slowly stream in the hot water (careful—it’s thin!). Once added, mix on low speed for about 30 seconds.180 g hot water
- Add the remaining dry ingredients and mix until fully combined, scraping down the bowl one last time to ensure a smooth batter. The batter will be thin—that’s exactly right!
- Evenly distribute the batter between your three prepared pans.
- Bake for 60-75 minutes, or until a toothpick inserted into the center of each cake comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto a wire rack. Cool completely before frosting—either at room temp or pop them in the fridge if you’re in a hurry.
Nutrition
Calories: 1753kcal | Carbohydrates: 193g | Protein: 20g | Fat: 101g | Saturated Fat: 17g | Polyunsaturated Fat: 55g | Monounsaturated Fat: 23g | Trans Fat: 0.4g | Cholesterol: 266mg | Sodium: 1684mg | Potassium: 282mg | Fiber: 3g | Sugar: 107g | Vitamin A: 469IU | Calcium: 286mg | Iron: 6mg
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