Classic Vanilla Chocolate Cake

What’s A Classic Vanilla Chocolate Cake ?

      Classic Vanilla Chocolate Cake is a soft, plush, and irresistibly moist, making it a standout dessert for any occasion. Unlike a traditional white cake, it has a delicate pale golden hue and a rich vanilla flavor that shines in every bite.

Pair it with your favorite frosting for endless customization. While it works wonderfully with any topping, a classic chocolate frosting is my personal favorite for a timeless combination!

Ingredients : 

• ½ cup (113 g) unsalted butter softened to room temperature.
• ½ cup (120 g) avocado, canola or vegetable oil.
• 1 ½ cup (300 g) granulated sugar.
• 4 large eggs room temperature preferred.
• 1 tablespoon baking powder.
• ½ tablespoon salt.
• 1 tablespoon vanilla extract.
• 3 cups (375 g) all-purpose flour.
• 1 ¼ cup (300 ml) buttermilk room temperature preferred.
• 1 batch chocolate frosting click link for recipe, or use one of the other frosting recommended in the notes below.

Instructions : 

1. Prepare the Oven and Pans:

   Preheat the oven to 350°F (177°C). Line the bottoms of two deep 8-inch round cake pans with parchment paper, and lightly grease the sides to prevent sticking. Set the pans aside.

2. Cream Butter, Oil, and Sugar:

   In the bowl of a stand mixer (or using a hand mixer), cream together ½ cup (113 g) unsalted butter, ½ cup (120 g) canola or vegetable oil, and 1½ cups (300 g) granulated sugar until the mixture is light and creamy.

3. Add Eggs and Vanilla:

   Add 4 eggs, one at a time, beating well after each addition. Stir in 1 tablespoon vanilla extract.

4. Mix Dry Ingredients:

   In a medium bowl, whisk together:

   • 3 cups (375 g) all-purpose flour
   • 1 tablespoon baking powder
   • ½ teaspoon salt

5. Combine Wet and Dry Ingredients with Buttermilk:
   

   Using a spatula, alternate adding the dry flour mixture and 1¼ cups (300 ml) buttermilk to the butter mixture. Begin and end with the flour mixture. Gently hand-mix until just combined, do not over-mix to keep the batter light. Small lumps are okay, and avoid using a mixer at this stage.

6. Divide and Bake:
   

   Evenly divide the batter between the prepared pans. Bake for 30-35 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs (no wet batter).

7. Cool the Cakes:
   

   Let the cakes cool in their pans for 10-15 minutes. Then invert them onto a cooling rack, remove the parchment paper, and let them cool completely before frosting.

8. Frost and Decorate:
   

   Frost the cake using your favorite chocolate frosting (or another frosting of choice). Decorate with sprinkles or other toppings as desired.

Enjoy this soft, perfectly moist vanilla cake!

Detailed Ingredients : 

The key ingredients in this vanilla cake recipe are chosen to achieve the perfect balance of flavor, texture, and moistness. Here’s why each one matters:

1. Oil and Butter:
   • Using both provides the best of both worlds:
     • Butter gives the cake a rich, buttery flavor.
     • Oil ensures moistness and prevents the cake from drying out.
   • A cake made with all oil may lack flavor, while an all-butter cake can turn out dry. For oil, use a neutral option like vegetable or canola oil. Choose unsalted butter for better flavor control.
2. Sugar:
   • Granulated sugar works better to maintain the classic vanilla flavor and a light cake texture.
   • Avoid brown sugar, as it can add too much moisture and weigh the cake down.
3. Eggs:
   • Four eggs are essential for structure and richness.
   • Bring them to room temperature before using for better incorporation into the batter.
4. Vanilla Extract:
   • The star of a vanilla cake! Use a high-quality or homemade vanilla extract for the most aromatic flavor.
5. Flour:
   • All-purpose flour is the go-to for this recipe. While cake flour can work, you’ll need to adjust properly if substituting.
   • When measuring flour by cups, use the spoon-and-level method to avoid overpacking.
6. Baking Powder:
   • The recipe uses a generous 1 tablespoon of baking powder to help the cake rise properly and achieve a fluffy texture.
   • Always use fresh baking powder, as stale or generic brands can lead to inconsistent results.
7. Salt:
   • A small amount of plain table salt enhances the overall flavor of the cake.
8. Buttermilk:
   • The secret to this cake’s moist texture and slightly tangy flavor!
   • Full-fat buttermilk is highly recommended for the best results. While a buttermilk substitute (like milk with lemon or vinegar) can work, real buttermilk makes a noticeable difference.
   • Note: Buttermilk is used here for its moisture and flavor, not because the recipe includes baking soda, it pairs well with baking powder too!

These carefully chosen ingredients come together to create a tender, flavorful, and beautifully balanced vanilla cake.

Frequently Asked Questions !

• Is this recipe usable to make cupcakes?

      This versatile vanilla cake recipe isn’t just for layer cakes, it works perfectly for cupcakes, too! If you’re in the mood for handheld treats, you can use the same batter to make 24 moist and fluffy vanilla cupcakes.

•  Why is the cake crumbly?

       A crumbly cake is often the result of over-baking or using too much flour. If the cake is baked longer than necessary or at too high a temperature, it loses moisture and becomes prone to crumbling. Similarly, adding more flour than the recipe calls for (often due to improper measuring) can lead to dryness and a crumbly texture. Additionally, handling the cake too soon after baking, such as inverting it while it’s still warm, can cause it to break apart.

• Why does my cake taste like cornbread?

      A cake that tastes like cornbread is usually the result of over-mixing, over-baking, or too much flour. Cakes made from scratch require precise techniques, over-mixing can develop excess gluten in the batter, while over-baking dries it out and alters the flavor profile. Over-measuring the flour makes the cake dense and less sweet, further contributing to a cornbread-like texture.

• What causes dry cake?

Dry cake is one of the most common challenges when baking from scratch. The main culprits are:

1. Over-measuring flour: Scooping flour directly from the bag can pack it tightly, leading to more flour than needed. Use the spoon-and-level method or weigh your ingredients.
2. Over-mixing the batter: While wet ingredients should be thoroughly creamed, combining wet and dry ingredients should be done gently. Over-mixing can result in a dense, dry texture.
3. Over-baking: Even a few extra minutes in the oven can dry out your cake. Use a timer, and start checking for doneness a few minutes before the recommended time.

Pro Tips to Avoid Common Cake Issues !

1. Measure precisely: Use a kitchen scale or spoon-and-level method for dry ingredients.
2. Mix wisely: Cream the wet ingredients thoroughly, but fold the wet and dry ingredients together gently by hand.
3. Check for doneness: The cake is ready when it springs back to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.
4. Let it cool: Allow the cake to cool in the pan for 10–15 minutes before inverting onto a rack.

      By following these tips, you’ll avoid dryness, crumbliness, or a cornbread-like texture, ensuring a perfectly moist and tender cake!

Bon Appetit !