Simple moist vanilla cake with whipped cream 
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Simple Moist Vanilla Cake

If you are looking for an easy way to bake a vanilla cake from scratch then look no further. I have made several vanilla cakes in the past and have always ended up with one of two issues. The cakes were either not moist enough or the cakes turned out flatter than they should have.

This time around I made a few changes to the way I prepare my ingredients as well as how the cake is baked. The end result. A wonderful moist tasting flavorful cake.

2 1/2 cups flour
2 1/4 teaspoons baking powder
2 cups superfine sugar
4 eggs (room temperature)
3/4 cup vegetable oil
1/2 cup milk
1/2 cup boiling water
2 teaspoons vanilla

1. Preheat oven to 350 degrees F (180 degrees C). Grease two 9 inch round cake pans or one 9×13 inch rectangular pan with vegetable oil or butter. Be sure to grease the bottoms as well as the sides.
2. Whisk the eggs in a large bowl. Add the sugar and mix well with a wooden spoon for one to two minutes just until slightly thickened. Add flour, baking powder, milk, water, oil, and vanilla. Mix until batter is smooth and creamy. Don’t over beat.
3. Pour batter into the prepared baking pan(s). Bake in preheated oven for 30 to 40 minutes or until the tops are golder and a toothpick poked into the center of the layer comes out clean. Do not open the oven door during the first  30 minutes. Allow to cool and frost as desired.
Simple Moist Vanilla Cake
Whipped cream recipe
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat  causing cream to become lumpy and butter-like.