Description

This versatile 9×12-inch vanilla cake uses a unique hybrid of butter and oil to achieve a perfectly moist yet structurally sound crumb. Developed through rigorous testing, it offers a professional-grade texture that stays soft for days, making it the ideal foundation for any dessert.

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, room temperature
1 ½ cups granulated sugar
¼ cup canola or vegetable oil
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup whole milk

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Instructions

Preheat the oven to 350°F (177°C) and line a 9×12-inch baking pan with parchment paper, allowing for a slight overhang on the sides.
In a large glass or ceramic bowl, whisk together the flour, baking powder, and salt for at least 30 seconds to distribute the leavening evenly.
Using an electric mixer with a paddle attachment, beat the softened butter and granulated sugar on medium speed for 3 minutes until pale and fluffy.
Add the vegetable oil to the butter mixture and continue mixing for 2 minutes, then scrape down the bowl to ensure no dense butter pockets remain.
With the mixer on medium-low, add the eggs one at a time, ensuring each is fully absorbed before adding the next, then mix in the vanilla extract.
Reduce speed to low and alternate adding the dry ingredients and the milk in three parts, starting and ending with the flour.
Finish mixing by hand with a spatula just until streaks disappear to prevent over-developing the gluten.
Pour the batter into the prepared pan and bake for 25 to 28 minutes, then cool in the pan for 10 minutes before removing to a wire rack.

Notes

For the best results, ensure your butter and eggs are truly at room temperature to prevent the batter from breaking during the emulsion stage. If you find your cake is browning too quickly, tent it loosely with foil during the last 10 minutes of baking to protect the surface.

Prep Time: 20 mins
Cook Time: 28 mins
Category: Dessert
Method: Baking
Cuisine: American