Here’s the secret to moist, tender cakes: oil. Whether olive or vegetable, oils are natural emulsifiers that work to improve texture and moistness, features you’ll find in this sweet and easy recipe that makes a terrific birthday cake.
- 4 eggs
- 2 cups superfine sugar
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 cup milk
- 3/4 cup vegetable oil
Preheat oven to 350 degrees. Grease the sides and bottoms of two 9-inch round cake pans. Line the bottoms with parchment paper that is greased on top. In a large mixing bowl with an electric mixer, beat the sugar, eggs and vanilla together until slightly thickened, about 2 minutes. Add the flour, baking powder, milk and oil and beat for one minute until the batter is smooth and creamy. Pour batter into the prepared baking pans. Bake in a preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick inserted into the center of the layer comes out clean. Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before frosting or serving with sweetened fruit, if desired.
Note: This recipe can also be baked in a 9 x 13-inch rectangular baking pan. Add more baking time for best results.
Photo by Jodi Miller