Super Soft Vanilla Cake Recipe

Introduction
After months of meticulous testing and tweaking, I am thrilled to share with you my perfected recipe for a super soft vanilla cake. This cake is not only bursting with flavor but also incredibly light and fluffy, making it an absolute delight to bake and savor. With a careful balance of ingredients and techniques, this vanilla cake promises to be a standout at any gathering or celebration. Follow along as we dive into the steps to create this moist and tender masterpiece.

Ingredients:
2 and 1/4 cups (270g) all-purpose flour
1/4 cup (30g) corn flour (cornstarch)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil (unflavored)
1 and 2/3 cups (330g) white granulated sugar
3 large eggs, room temperature
1 and 1/4 tablespoons vanilla extract
1 teaspoon white vinegar
1 cup (240ml) buttermilk, divided

Instructions:
Preparation:

Preheat your oven to 165°C (325°F) with the fan on. Grease or line two 8-inch cake tins. Set aside.
Dry Ingredients:

In a bowl, sift together all-purpose flour, corn flour, baking soda, baking powder, and salt. Whisk to combine. Set aside.

Creaming Mixture:

In a large bowl, using a hand or stand mixer on medium-high speed, cream together the butter, vegetable oil, and sugar until light and fluffy, about 2 minutes.
Incorporating Wet Ingredients:

Reduce mixer speed to low-medium. Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Add vanilla extract, white vinegar, and 1/2 cup of buttermilk. Mix until well combined.
Combining Batter:

Set aside the mixer. Gradually fold in half of the dry ingredients mixture until just combined.
Fold in 1 cup of buttermilk until just combined.
Fold in the remaining dry ingredients until just combined. Do not overmix.

Baking:

Divide the batter evenly between the prepared cake tins. Smooth the tops with a spatula.
Bake in preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 15 minutes, then transfer to a wire rack to cool completely.
Buttercream Frosting:

In a stand mixer, combine room temperature unsalted butter, icing sugar, vanilla extract, and milk.
Mix on low speed initially to prevent icing sugar from flying, then increase to medium-high for 10 minutes, scraping down halfway through.

Assembly:

Trim the tops of the cooled cake layers for evenness if desired.
Place one cake layer on a serving plate or cake stand. Spread a generous amount of buttercream over the top.
Place the second cake layer on top and frost the top and sides with a thin layer of buttercream (crumb coat).
Refrigerate the cake for 30 minutes to set the crumb coat.
Apply a final layer of buttercream all over the cake, smoothing with a cake scraper for clean edges.
Decoration:

Optionally, pipe decorations on top using a piping bag fitted with a 1M star tip.

Decoration:

Optionally, pipe decorations on top using a piping bag fitted with a 1M star tip.

Conclusion
In conclusion, this super soft vanilla cake recipe represents the culmination of dedication and passion for baking. Its tender crumb and rich vanilla flavor make it a versatile canvas for various frostings and fillings, ensuring it will be a hit at birthdays, parties, or simply as a treat for yourself. Whether you're a novice baker or seasoned pro, I hope this recipe brings as much joy to your kitchen as it has to mine. Remember, the secret lies in the details— from the precise measurements to the gentle folding of ingredients— all leading to a cake that is nothing short of perfection. Happy baking!