Cake flour is a low-protein flour that is finely milled, making it ideal for creating light and airy baked goods. The lower protein content helps to reduce gluten formation, resulting in a tender and soft cake. This is particularly important for vanilla cakes, where the texture is just as important as the flavor.

Canola oil is a neutral oil that adds moisture without imparting any strong flavors. Using canola oil in cake recipes helps maintain the cake's moistness for several days, making it perfect for layered cakes or those that need to be prepared in advance. Additionally, it allows for a lighter texture compared to butter-only recipes.

4 ounces whole milk
3 ounces canola oil
6 ounces whole milk (for the egg mixture)
1 tablespoon vanilla extract
3 large eggs (room temperature)
13 ounces cake flour
13 ounces granulated sugar
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 ounces unsalted butter (softened to room temperature)

Preheat your oven to 335°F (170°C). Prepare three 8-inch round cake pans with non-stick spray or parchment paper.
In a measuring cup, combine 4 ounces of milk with 3 ounces of canola oil and set aside.
In another measuring cup, whisk together 6 ounces of milk, eggs, and vanilla extract.
In a mixing bowl, combine cake flour, sugar, baking powder, baking soda, and salt. Mix in the softened butter until the mixture resembles coarse sand.
Add the milk and oil mixture to the dry ingredients and mix on medium speed for about 2 minutes until smooth.
Gradually add the egg mixture while mixing on low speed until just combined.
Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting.

While the cake is cooling, you can prepare a simple vanilla buttercream frosting. Here’s a quick recipe:

Vanilla Buttercream Frosting Ingredients

16 ounces powdered sugar
4 ounces pasteurized egg whites
2 teaspoons vanilla extract
16 ounces unsalted butter (softened)
¼ teaspoon salt

Instructions for Frosting

In a mixing bowl, combine the egg whites and powdered sugar. Mix on low speed until combined, then whip on high for 5 minutes.
Gradually add the softened butter, mixing until smooth. Add vanilla extract and salt, then whip for an additional 5 minutes until fluffy.

Measure Accurately: Use a kitchen scale to ensure accurate measurements, especially for flour.
Room Temperature Ingredients: Make sure your eggs, butter, and milk are at room temperature for better mixing and texture.
Do Not Overmix: Once you add the dry ingredients to the wet, mix just until combined to avoid a dense cake.
Check for Doneness: Use the toothpick test; it should come out clean or with a few moist crumbs.

Yes, you can use all-purpose flour, but the cake may not be as tender. For best results, stick to cake flour.

Yes, you can use other neutral oils like vegetable oil or grapeseed oil. Avoid using olive oil as it has a stronger flavor.

Store the cake in an airtight container at room temperature for up to three days or refrigerate it for up to a week. You can also freeze unfrosted layers for up to a month.

A moist vanilla cake made with cake flour and canola oil is a delightful treat that is sure to impress. Whether you're celebrating a special occasion or simply indulging in a sweet craving, this cake recipe is versatile and easy to adapt. With its tender crumb and rich vanilla flavor, it's bound to become a favorite in your baking repertoire. Enjoy your baking adventures!