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### Instructions:
#### Step 1: Preheat Your Oven and Prepare Your Pans
Preheat your oven to **350°F (175°C)**. Prepare two 9-inch round cake pans by greasing them with butter or oil and lining them with parchment paper. This will help the cake release easily once baked.
#### Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Sifting is important to prevent any clumps in the flour and to ensure that the dry ingredients are well-combined. Set aside.
#### Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy. This should take about **3-4 minutes**. The butter and sugar should look pale in color and have a smooth texture. This process is essential for aerating the batter and giving the cake a light, soft crumb.
#### Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. After the eggs are added, mix in the vanilla extract. The mixture may look slightly curdled at this point, but don’t worry—this is normal.
#### Step 5: Incorporate the Dry Ingredients and Milk
With the mixer on low speed, gradually add the dry ingredients to the butter and egg mixture in three parts, alternating with the whole milk in two parts. Start and end with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix; you want to keep the batter light and airy.
#### Step 6: Add the Oil
Once the dry ingredients and milk are fully incorporated, add the tablespoon of vegetable oil. Mix briefly to combine. This will give the cake extra moisture, ensuring that it stays soft even after baking.
#### Step 7: Pour and Bake
Divide the batter evenly between the two prepared cake pans and spread it out into an even layer. Tap the pans gently on the counter to remove any air bubbles.
Bake in the preheated oven for **25-30 minutes**, or until a toothpick inserted into the center of the cake comes out clean. The cakes should be golden brown on top and slightly pulling away from the sides of the pans.
#### Step 8: Cool and Frost
Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. At this point, you can frost the cakes with your favorite frosting, such as a fluffy buttercream or whipped cream, or serve it as is for a more delicate, simple dessert.
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## Tips for the Softest Cake
Now that you have the recipe, here are a few tips to help you achieve the absolute softest cake possible:
1. **Use Room Temperature Ingredients**: Make sure your butter, eggs, and milk are at room temperature. Cold ingredients can cause the batter to curdle or result in uneven mixing, which will affect the cake’s texture.
2. **Don’t Overmix**: Overmixing the batter is a common mistake when baking cakes. As mentioned earlier, this can develop gluten and make the cake dense. Mix until the ingredients are just combined.
3. **Measure Ingredients Correctly**: Measure your ingredients carefully, especially the flour. Too much flour can make the cake dense. For cake flour, use a spoon to fill your measuring cup and level it off.
4. **Use a Scale**: If you want precision, use a kitchen scale to weigh your ingredients. This will ensure that you get the right proportions and prevent over-measuring flour.
5. **Frost After Cooling**: Never frost a warm cake. Wait until the cake has completely cooled to room temperature to avoid melting your frosting.
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## Variations to Try
While this vanilla cake is delicious on its own, there are many ways to customize it to suit your tastes. Here are a few ideas:
### 1. **Chocolate Version**
To make a chocolate version of this soft cake, you can add **½ cup of unsweetened cocoa powder** to the dry ingredients and reduce the amount of cake flour by ¼ cup. This will give you a rich, moist chocolate cake with the same melt-in-your-mouth texture.
### 2. **Lemon Cake**
For a refreshing twist, you can make a **lemon-flavored cake** by adding **zest from 1 lemon** and **2 tablespoons of fresh lemon juice** to the batter. You can also use lemon frosting or glaze to enhance the citrus flavor.
### 3. **Strawberry Shortcake**
If you’re making a strawberry shortcake, use this soft cake as the base and layer it with fresh strawberries and whipped cream. The delicate crumb of the cake will complement the juicy strawberries perfectly.
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4. **Carrot Cake**
Add finely grated **carrots**, **spices** like cinnamon and nutmeg, and chopped walnuts to make a soft carrot cake. This variation is perfect for a more indulgent dessert with a rich flavor profile.
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## Conclusion
There you have it: the ultimate recipe for the softest cake in the world. With its tender crumb, melt-in-your-mouth texture, and incredible flavor, this cake is sure to be a hit at any gathering. Whether you’re baking it for a special occasion or simply to treat yourself, this cake will never disappoint.
Remember, the key to achieving the perfect soft cake lies in the quality of ingredients, proper mixing techniques, and patience. By following these tips and understanding the science behind cake texture, you’ll be able to make the softest, most delicious cake every time. Enjoy your baking journey, and most importantly, savor every melt-in-your-mouth bite!
