So I really need to figure out how to make a moister vanilla cake. I own a cafe/bakery and all my other cakes are really moist and tender. Vanilla cake is good, but in a days time it looses the moistness - or when baking a large cake (not cupcakes), it doesn't feel as moist.
200g AP flour
121g milk (yes, I weigh the liquid!)
2 tsp baking powder
1 tsp vanilla essence
And that's it! Any suggestions to help improve this? Thanks a lot! :)