Melt-in-Your-Mouth Vanilla Cloud Cake Recipe

Melt-in-Your-Mouth Vanilla Cloud Cake Recipe

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This cake is incredibly light, moist, and tender, practically dissolving on your tongue. The secret is in the use of cake flour, buttermilk, and a good amount of butter and oil.

Ingredients:

  • Dry Ingredients:
    • 2 1/2 cups cake flour (sifted)
    • 1 1/2 cups granulated sugar
    • 3 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
  • Wet Ingredients:
    • 1 cup (2 sticks) unsalted butter, softened
    • 1/2 cup vegetable oil
    • 4 large eggs, at room temperature  
    • 1 1/2 cups buttermilk, at room temperature
    • 2 teaspoons pure vanilla extract
  • Frosting (Optional):
    • Whipped cream or a light vanilla buttercream would complement this cake beautifully.

Instructions:

  1. Preheat and Prepare:
    • Preheat your 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.
  2. Combine Dry Ingredients:
    • In a large bowl, sift together the cake flour, granulated sugar, baking powder, baking soda, and salt.
    • Sifting the dry ingredients is very important for a light cake.
  3. Cream Butter and Oil:
    • In a separate large bowl, cream together the softened butter and vegetable oil until light and fluffy, about 3-5 minutes.
  4. Add Eggs:
    • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
    • Add the vanilla extract and mix.  
  5. Alternate Wet and Dry Ingredients:
    • Begin adding the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions.
    • Start and end with the dry ingredients.
    • Mix until just combined after each addition. Do not overmix, as this will result in a tough cake.
  6. Bake:
    • Pour the batter evenly into the prepared cake pans.
    • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.  
    • The top of the cake should be a light golden color.
  7. Cool:
    • Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Frost (Optional):
    • Once the cakes are completely cooled, frost them with your desired frosting. Whipped cream or a light vanilla buttercream are excellent choices.
  9. Serve:
    • Enjoy your delicious melt-in-your-mouth cake!

Tips for Melt-in-Your-Mouth Texture:

  • Cake Flour: Cake flour has a lower protein content than all-purpose flour, resulting in a more tender cake.  
  • Buttermilk: Buttermilk adds moisture and a slight tang, further tenderizing the gluten.  
  • Room Temperature Ingredients: Using room temperature ingredients ensures they emulsify properly, creating a smooth and even batter.
  • Don’t Overmix: Overmixing develops the gluten, leading to a tougher cake. Mix until just combined.  
  • Proper Baking Time: Overbaking will dry out the cake. Use a toothpick to test for doneness.

Enjoy baking!

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