This is a foolproof cake recipe that gives you the softest, most tender crumb. No dryness, no heaviness — just pure softness.
Ingredients (8-inch pan)
- 2 cups cake flour (or all-purpose flour, sifted)
- 1 cup sugar
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 large eggs, room temperature
- ¾ cup milk (or buttermilk for extra softness)
- ½ cup vegetable oil (key for moisture)
- 1 cup plain yogurt or sour cream
- 1 tbsp vanilla extract
Step-by-Step Instructions
Step 1: Prepare
- Preheat oven to 170°C / 340°F.
- Grease and line an 8-inch cake pan with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Mix Wet Ingredients
In another bowl:
- Beat eggs and sugar until light and pale.
- Add oil and mix well.
- Add yogurt and vanilla.
- Mix until smooth and creamy.
Step 4: Combine (Gentle!)
- Add dry ingredients to wet in 2–3 batches.
- Fold gently with a spatula.
- Do not overmix — stop as soon as smooth.
Lumps are okay. Overmixing kills softness.
Step 5: Bake
- Pour batter into pan.
- Tap pan gently to remove air bubbles.
- Bake 35–40 minutes.
- Toothpick should come out clean or with soft crumbs.
Step 6: Cool Properly
- Let cake cool 10 minutes in pan.
- Remove and cool completely on a rack.
Secrets to Extreme Softness
- Oil instead of butter = long-lasting moisture
- Yogurt = tender crumb
- Low baking temperature = even softness
- Room-temperature ingredients
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