This delicious and Super damp vanilla cake direction is one that you just can create over and over again! it's soft and delicious crumbs with a small sweetness and vanilla.

Through experimentation I even have complete that victimization howeverter as fat solely offers loads of flavor but evaporates throughout baking and may dry out. therefore i take advantage of the conceive to mix each butter, for flavor, and vegetable oils for wetness.


And lastly, to realize Super damp Vanilla Cake, don't overmix your dough and do not overbake your Cake. as a result of this cake is therefore damp. it's terribly refined, and can feel undercook once you take it out of the kitchen appliance.

To test for doneness, simply insert a skewer within the middle of the cake, if it comes out clean, then ready.



  • 2 3/4 cups Cake Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 3/4 cup Butter softened
  • 6 tablespoons Vegetable Oil
  • 1 1/2 cups Granulated Sugar
  • 3 Eggs
  • 2 Egg Yolks
  • 1 tablespoon Vanilla Extract
  • 1 cup Buttermilk


  1. Preheat oven to 350 F and grease 2 - 8" or 9" cake pans
  2. In a bowl, sift the flour, salt, and baking powder
  3. Using the mixer, cream the butter and sugar for 3-4 minutes or until fluffy
  4. Add the oil and vanilla. Keep on mixing
  5. Add the eggs one at a time beating well after each addition. Clean sides and bottom of the mixer with a spatula
  6. Add 1/3 of the flour, mix, then add 1/3 of the buttermilk. Repeat the process of alternating the dry and wet ingredients always ending with the flour
  7. Pour batter into prepared pans. Shake pans against the counter to eliminate air bubbles
  8. Bake for 23-28 minutes. Insert a skewer in the middle of the cake and if it comes out clean the cake is ready. Mine took 25 minutes
  9. Remove from oven and let them cool in the pans for 10 minutes before unmolding
  10. Cakes will be easier to frost after they are completely cooled 

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