I love the texture of this cake. It is absolutely wonderful when layered and iced and I find it very hard to not want to eat the entire cake. It really is a very soft and moist cake



Cooking Time:
00:00 Min

Equipment 1, Equipment 2, Equipment 3


  • Eggs Large | 4 (200g)
  • Granulated Sugar | 1 ¾ cup (350g)
  • Whole Milk | 1 cup (237ml)
  • Unsalted Butter | 1 Stick (112g)
  • Vanilla Extract | 1 Tablespoon (15ml)
  • All Purpose Flour | 2 cup
  • Baking Powder | 2 teaspoons (10g)
  • Salt | ½ teaspoons (3g)

How to Cook!

  1. In the bowl of your Kitchen Aid mixer combine the eggs and sugar over a double boiler and whisk with a hand whisk until the sugar has dissolved slightly and the mixture reaches approximately 115°f.
  2.  On high speed whip to ribbon stage, thick and pale colored and is almost 5X from original volume
  3.  The eggs will take about 5 – 7 minutes to reach the ribbon stage.
  4.  In the meantime combine the milk and butter in a microwave-safe bowl or on the stove top and melt to just under a boil. Add the vanilla extract
  5.  By this time the eggs should be ready, fold in the sifted dry ingredients
  6.  Take out about 2 cups of the cake batter into a separate mixing bowl, and with a hand whisk add the hot milk-butter to that. Whisk vigorously
  7.  Add the this back into the remaining batter in the mixer bowl.
  8.  Pour batter between the two prepared pans.
  9.  Bake in preheated 350°f oven for about 35 minutes
    (Cupcakes may take 20-25 minutes)


For those wanting to make a marble cake divide the entire batter in half and add ½ cup of cocoa powder to one half, then swirl the batters together in each pan before baking

Store this cake wrapped well and freeze layers until ready to assemble your cake. Otherwise use immediately to build a cake.