Ultimate Cloud-Soft Vanilla Cake

Follow these ten streamlined steps for a super-fluffy, buttery-sweet sponge every time.

1. Beat Eggs & Sugar (7 min)

• Goal: Tripled volume, pale and glossy (from yellow to almost white).
• How: On medium speed, whisk whole eggs + sugar for a full 7 minutes.
• Why: Aeration here = super-light crumb.

Pro Tip: Stop exactly at 7 minutes—any more and you’ll deflate all that precious air!

2. Sift & Fold in Dry Ingredients

• Mix: Flour + baking powder + salt.
• Add: In three batches, fold into the egg mixture—just 5 seconds on low speed each time.
• Leave a few streaks: Over-mixing knocks out air.

3. Heat Milk & Butter

• Combine: Warm milk + butter until melted and HOT.
• Why HOT? It boosts rise—this trick comes straight from Japanese and traditional Hot Milk cakes.

4. Temper & Lighten

• Step A: Scoop a ladle of batter into the hot milk, stir until foamy.
• Step B: Pour that back in slowly over 20 seconds at low speed.
• Result: Smooth batter without cooking your eggs—and extra lift!

5. Final Blend & Pan

• Blend: Scrape bowl sides, mix 10 seconds low.
• Divide: Pour into two parchment-lined cake pans.

6. Burst Big Bubbles (Optional)

• Drop each pan three times on your countertop.
• Why? Pops large bubbles for an even top—ideal if you’re not slathering on thick frosting.

7. Bake (30 min)

• Temp: 350 °F (175 °C).
• Done when: Golden brown and a skewer comes out clean.
• Tip: A slight dome or tiny crack is normal—it flattens as it cools.

8. Cool for Perfect Layers

• Upside-Down: For level tops (great under frosting).
• Right-Side-Up: If you love that natural golden surface under a dusting of sugar or glaze.

9. Decorate & Devour

• Go classic: buttercream, whipped cream + berries, or an easy dusting of powdered sugar.
• Serve with a dollop of yogurt or cream for café-style flair!

Enjoy your irresistibly light, buttery cloud cake!Ingredients (Cups & Metric)

• Dry:
  • 2 cups all-purpose flour (or cake flour)
  • 2½ tsp baking powder
  • ¼ tsp kosher salt
• Wet:
  • 4 large eggs, room temp
  • 1½ cups caster (or granulated) sugar
  • 115 g (½ cup) unsalted butter, cubed
  • 1 cup full-fat milk
  • 3 tsp vanilla extract
  • 3 tsp vegetable oil

Vanilla Buttercream

• 225 g (2 sticks) unsalted butter, softened
• 500 g (≈1 lb) powdered sugar, sifted
• 3 tsp vanilla extract
• 2–4 tbsp milk (to adjust consistency)

Quick Directions

1. Prep
   • Preheat oven to 350 °F (180 °C; 160 °C fan).
   • Grease & line two 8″ (20 cm) cake pans.
2. Beat Eggs & Sugar
   • On med speed, beat eggs 30 s, then pour in sugar over 45 s.
   • Ramp to high and beat 7 min until pale, glossy & tripled.
3. Fold Dry Ingredients
   • Whisk flour, powder & salt.
   • Add in 3 batches: fold 5 s on low each time—leave a few streaks.
4. Make Milk Mixture
   • Heat butter + milk until just melted and hot.
   • Stir 2 ladles of batter into it (tempers & foams), then stream back into bowl on low over 15 s.
5. Final Mix & Bake
   • Scrape bowl, mix 10 s low until smooth.
   • Divide batter, bang pans on counter 3× to pop big bubbles.
   • Bake 30 min until golden and skewer comes out clean.
6. Cool & Frost
   • Cool in pans 15 min, turn out onto rack (flip upside down for flat tops).
   • Buttercream: Beat butter 3 min until pale; add sugar in 3 goes, beat, then vanilla + milk 30 s. Frost!

Enjoy your ultra-fluffy, buttery vanilla cake—perfect for any celebration!