Vanilla cake recipe | food network kitchen

Step by Step

Step 1

Preheat the oven to 350 degrees F. Oil the bottom and sides of two 9-by-2-inch round cake pans. Flour the pans and tap out the excess.

Step 2

Whisk the flour, cornstarch, baking powder, baking soda and salt in a medium bowl. Combine the milk, vinegar and vanilla in a small bowl.

Step 3

Beat the butter, oil and sugar in a large bowl with a mixer on medium-high speed until fluffy, 5 to 7 minutes. Beat in the eggs one at a time; beat until thick, 3 minutes. Reduce the speed to medium low; beat in the flour mixture in three batches, alternating with the milk mixture. Beat just until smooth, then finish mixing with a rubber spatula. Divide the batter between the pans.

Step 4

Bake the cakes until lightly browned and the centers spring back when lightly pressed, 35 to 45 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; let cool completely.

Ingredient

Eggs

4 large 4 large
Baking powder

2 teaspoons 2 teaspoons
Baking soda

4 teaspoon 0.66 fl. ozs
Salt

1 teaspoon 0.17 fl. ozs
Whole milk

2 cups 2 cups
Cornstarch

2 tablespoons 2 tablespoons
All-purpose flour

4 cups 4 cups
Vegetable oil

2 cup 2 cup
Sugar

3 cups 3 cups
Unsalted butter

1 stick 1 stick
Pure vanilla extract

1 tablespoon 0.5 fl. ozs
Distilled white vinegar

1 tablespoon 0.5 fl. ozs

Vanilla cake recipe | food network kitchen | food network

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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