Moist Vanilla Layer Cake

Name: Moist Vanilla Layer Cake
Ingredients: 325 grams All purpose flour; 4 teaspoons Baking powder; 1/2 teaspoon Salt; 168 grams Unsalted butter; 310 grams Sugar; 3 tablespoons Vegetable oil; 1 tablespoon Vanilla extract; 4 Large eggs; 300 milliliters Milk; 1/4 cup Lemon juice; 1 cup Raspberries, tossed in flour

11 ingredients

2 steps

Ingredients

325 grams All purpose flour
4 teaspoons Baking powder
1/2 teaspoon Salt
168 grams Unsalted butter
310 grams Sugar
3 tablespoons Vegetable oil
1 tablespoon Vanilla extract
4 Large eggs
300 milliliters Milk
1/4 cup Lemon juice
1 cup Raspberries, tossed in flour

Directions

1

Directions
2

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 2. Combine the flour, baking powder and salt in a medium sized bowl and set aside. 3. Add the butter, sugar, oil and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. 4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 5. Add half of the dry ingredients to the batter and mix until mostly combined. 6. Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok. 7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. 9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.