This is my best vanilla cake recipe. A classic butter cake but great wall of chocolate cake Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of! For chocolate cake, see this recipe.
Keeps near perfectly for 4 whole days. As tender as it can be but still be stable enough to make a large layered cake smothered with frosting or piles of cream and berries. So if all that appeals to you too, then I dare say this might become YOUR favourite vanilla cake recipe too! Origins of this vanilla cake This vanilla cake is the result of bringing together the best of Japanese sponge cakes and Western butter based cakes.
But it’s more sturdy than Japanese cakes which are so delicate, they can really only be decorated with cream. Anything heavier and the bottom layer gets squished! Also, importantly, this cake incorporates my cake shelf-life requirement to stay perfectly fresh for at least 2 days after it’s made. This lasts perfectly for 4 days.
Because who bakes cakes on the day they are intended to be served? No large tunnels or lots of irregular size holes. Ingredients in my Best Vanilla Cake recipe Here’s what you need to make this plush, soft vanilla cake. No cake flour, no buttermilk, no sour cream. This is our safety net, extra helping hand to make the cake rise. Low fat works as well but rises marginally less. 1 tablespoon adds a noticeable hint of extra moistness, especially on Day 4, without weighing down the cake in the slightest.
Imitation will work just fine, but the flavour isn’t as pure or real. The butter has to be at the perfect temperature, and you can’t have chilly mixing bowls. If it’s too hard, you’ll never manage to cream it and you’ll end up with grease pockets. If you beat butter too long, you break the air pockets. But the butter temperature needs to be near perfect for cakes and cupcakes.