Go Back
–+ servings
Irresistibly Moist Melt-in-Your-Mouth Cake Recipe You'll Love

Irresistibly Moist Melt-in-Your-Mouth Cake Recipe You’ll Love

This Irresistibly Moist Melt-in-Your-Mouth Cake Recipe is a delightful treat perfect for gatherings or a cozy night in.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with cake flour to reduce to 325g for a lighter texture.
  • 1/4 cups cornstarch Lightens the cake’s texture.
  • 1/2 teaspoon baking soda Helps create lift.
  • 1 teaspoon baking powder Works with baking soda for rise.
  • 1/4 teaspoon salt Enhances flavor.
  • 1 cups unsalted butter Ensure at room temperature.
  • 1/2 cups vegetable oil Adds extra moisture.
  • 2 cups granulated sugar Sweetens the cake.
  • 4 large eggs Use at room temperature.
  • 2 teaspoons vanilla extract Enhances sweetness.
  • 1 tablespoon white vinegar Enhances tenderness.
  • 1 cups buttermilk Can substitute with homemade buttermilk (reduce to 275g).
For Additional Flavor Enhancements
  • 1 teaspoon almond extract Swap for vanilla for a twist.
  • 1 tablespoon citrus zest Lemon or orange for a refreshing zing.

Equipment

  • oven
  • mixing bowls
  • Cake pans
  • sifter
  • Mixer
  • spatula
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 165°C (330°F) with the fan on. Grease and line two 8-inch cake pans with parchment paper.
  2. Sift together the all-purpose flour, cornstarch, baking soda, baking powder, and salt in a large mixing bowl.
  3. Beat the unsalted butter and vegetable oil with granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Then blend in the vanilla extract and white vinegar.
  5. Mix in half of the buttermilk until just combined, followed by half of the dry mixture. Incorporate remaining buttermilk and dry ingredients.
  6. Divide the batter between the prepared cake pans and bake for approximately 30 minutes, or until a toothpick comes out clean.
  7. Let the cakes cool in the pans for about 15-20 minutes, then transfer to wire racks to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Room temperature ingredients make for a smoother batter. Always sift dry ingredients for a better texture. Be careful not to overmix the batter.

Tried this recipe?

Let us know how it was!