This recipe creates a light and airy cake with a delicate, sweet flavor, reminiscent of a fluffy cloud. Perfect for a light dessert or afternoon tea.
Ingredients:
- For the Cake:
- 1 3/4 cups cake flour (not all-purpose)
- 1 1/2 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Frosting (Optional):
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Prepare the Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- Combine Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the softened butter, vegetable oil, milk, eggs, and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Do not overmix.
- Bake: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Frosting (Optional): While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the milk, vanilla extract, and salt, and beat on medium speed until light and fluffy.
- Frost the Cake: Once the cakes are completely cooled, frost them with the prepared frosting. You can add a second layer of frosting between the cakes if desired.
- Serve: Slice and enjoy your fluffy cloud cake!