Vanilla Cake without Vanilla Extract

Squares of moist vanilla cake without vanilla.

Vanilla Cake without Vanilla Extract

This cake proves you don’t need vanilla extract for great flavour. Soft, moist, and finished with tangy cream cheese frosting.

Prep Time 25

Cook Time 33

Servings serves

Calories 278kcal

Author Samantha Pickthall

Ingredients

Cake

1 3/4 cups all-purpose flour, scoop & leveled
1 Tbsp cornstarch
2 tsp baking powder
1/2 tsp salt
113 g unsalted butter, softened to room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
2/3 cup whole milk, at room temperature
1/4 cup extra virgin olive oil, or any neutral flavoured oil

Cream Cheese Frosting

4.4 oz. full-fat brick cream cheese, at room temperature
2.8 oz. unsalted butter, softened to room temperature
1 3/4 cups powdered sugar
1 Tbsp whole milk
1/4 tsp of salt

US Customary - Metric

Instructions

Cake

Preheat Oven & Grease Pan: Preheat the oven to 356ºF (180ºC) fan-forced. Grease an 8x8 inch square baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside. 
Mix Dry Ingredients: In a medium-sized mixing bowl, sift together the flour, cornstarch and baking powder. Add the salt and whisk until well combined. Set aside.
Cream: In a separate large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter and sugar to the bowl. Beat for 2 minutes until pale and creamy, scraping down the sides as needed.
Add Eggs: Add eggs one at a time, beating for 10 seconds after each addition, and scrape down the sides.
Add Liquids: Pour in milk and oil, beating on low-medium speed for 15 seconds until well combined.
Combine with Dry Ingredients: Add half of the dry flour mixture and beat until just combined, leaving some flour visible and not mixed in. Add the remaining flour. Beat on low speed until just incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. Over-beating can make the cake tough and dense after baking.
Transfer Batter: Pour the batter into the prepared pan and smooth the top with a spatula or spoon.
Bake: Bake for 30—33 minutes, or until a skewer inserted into the center comes out clean, not wet batter.
Cool: Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely before frosting.

Cream Cheese Frosting

Sift Sugar: In a small mixing bowl, sift the powdered sugar and set aside. 
Cream Butter and Cream Cheese: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened cream cheese and butter on medium speed for 1 minute until pale and creamy, scraping down the sides as needed. 
Add Sugar: Add half of the sifted sugar, beat on medium speed until just combined. Add the remaining sugar and beat until just combined, about 10-15 seconds.
Add Liquids: Pour in the milk and add the salt. Beat on medium-high speed for 30 seconds until smooth and thick. If the frosting is too dry and thick, add one more tablespoon of milk and beat until well combined.  
Frost Cake: Once the cake is completely cooled, spread the frosting evenly over the top and the sides of the cake. If it’s warm/humid, place the cake in the fridge to set for 20-30 minutes. Enjoy!

Video

Notes

Room Temperature: Store in an airtight container for up to 3 days.

Refrigeration: Keeps well for up to 5 days - 1 week.

Freezing: Freeze unfrosted or frosted cake for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition