Moist Homemade Cake
This moist cake is tender, comforting, and full of love—perfect for birthdays, gatherings, or whenever life needs a little sweetness. Thanks to oil, buttermilk, and gentle mixing, it stays soft for days and never fails to bring joy in every slice.
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- 9x13 Pan or Two 9-inch Round Pans
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup vegetable oil can substitute with melted butter
- 4 large eggs room temperature
- 1 cup buttermilk or milk mixed with 1 tbsp vinegar
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 pan or two 9-inch round pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk both sugars with the oil until smooth.
- Add eggs one at a time, whisking after each addition.
- Stir in vanilla extract.
- Add one-third of the dry mixture, then half the buttermilk, alternating until all ingredients are combined. Mix gently to avoid overmixing.
- Pour batter into prepared pan(s). Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool for at least 20 minutes before slicing and serving.
Notes
This cake is flexible and forgiving—swap vanilla for lemon extract, fold in chocolate chips, or use almond milk for a dairy-free option. It stays moist for up to 3 days when wrapped tightly.