Description
This delightful small-batch vanilla cake combines the rich flavor of butter with the moisture of vegetable oil for a perfectly tender crumb. It is the ideal sized treat for intimate gatherings or a simple weekend indulgence without the commitment of a multi-tier bake.
Ingredients
- All-Purpose Flour
- Unsalted Butter
- Vegetable Oil
- Granulated Sugar
- Large Eggs
- Whole Milk
- Pure Vanilla Extract
- Baking Powder
- Kosher Salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×12-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the flour, baking powder, and kosher salt until evenly distributed.
- Using an electric mixer, cream the room-temperature butter and sugar on medium speed until pale and fluffy, then beat in the vegetable oil for two minutes.
- Add the eggs one at a time, allowing each to fully incorporate before adding the next, then mix in the vanilla extract.
- Incorporate half of the flour mixture on low speed, followed by the milk, and finally the remaining flour, mixing only until the white streaks disappear.
- Pour the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
Notes
To ensure a perfectly level rise, avoid over-mixing the batter once the flour is added. Using room temperature ingredients is essential for creating a smooth, stable emulsion that results in a velvety texture rather than a dense crumb.
- Prep Time: 15 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American