Vanilla Oil/Butter Cake Recipe

About the recipe:

This recipe will make:

• 8 cake layers, 5 in (12 cm) in diameter × 1 in (3 cm) tall
• or
• 4 cake layers, 6 in (15 cm) in diameter × 1 in (3 cm) tall

About the cake layers:

All the cake layers must be previously baked by the Host. It is necessary to have the requested amount of layers according to the chosen design, plus 6 spare layers. The cake layers can be baked up to 2 weeks ahead the class, wrapped in plastic film and stored in the freezer.

Important: Cake layers must be room temperature to start the class.

Ingredients

• 6 Large eggs at room temperature (Or 8 egg yolks)
• 320g Whole Milk at room temperature
• 1 1/2 tsp Vanilla Bean paste or extract
• 540g Cake Flour
• 500g White regular sugar
• 5 tsp Baking powder single action “Royal Baking Powder” or 2 tsp of double action BP
• 1/2 tsp Salt
• 145g Unsalted Butter at room temperature
• 145g Vegetable Oil

Method

1. Preheat the oven to 325 ° F / 160 ° C. Grease and flour 2 cake pans of 6” diameter x 3” high and 2 cake pans of 4” x 3”.

2. In a medium bowl, mix eggs, oil, vanilla extract and milk until combined.

3. Using a standmixer adapted with the flat beater, mix flour, sugar, baking powder and salt on low speed, beat for 30 seconds. Add the butter at room temperature and blend until mixture looks like wet sand, then add 1/3 of the liquid mixture and continue beating until the mixture is moistened. Increase at medium speed for 1 minute.

4. Start pouring in the remaining liquid mixture in 3 parts; beat on medium speed for 20 seconds after each addition. Scrape the sides of the bowl.

5. Divide the mixture evenly into the cake pans.

6. Bake during 80 mins. or until the edges of the cakes are released from the pans and the top of the cake looks golden brown.

7. Let the hot cake pans to rest for 10 minutes onto wire racks, then remove the cakes from their molds and let them cool down to room temperature.

8. Wrap in plastic film and chill. Divide each cake into 2 layers.