Vanilla Cake is three layers of fluffy cake and plenty of creamy vanilla buttercream. Customize this cake for any occasion.
Total Time:1 hour 30 minutes
Yield:12 pieces 1x
For the cake
5 egg whites
1 whole egg
1 cup whole milk, divided
2–1/4 teaspoon vanilla extract
3 cups (345 grams) cake flour, sifted
2 cups (400 grams) sugar
1 tablespoon and 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons (170 grams) unsalted butter, cold and cut into small pieces
For the frosting
3 sticks plus 2 tablespoons (375 grams) butter, softened
3 cups (475 grams) powdered sugar, sifted
3 tablespoons milk
1–1/2 teaspoons vanilla extract
pinch of salt
For the cake
Preheat oven to 350F (175C). Butter, line with bottom with parchment, and then flour two 9-inch round cake pans or 3 20 cm round cake pans. You don’t want to take any chances on this cake sticking.
In a small bowl, stir together the egg whites, whole egg, 1/4 cup of the milk, and the vanilla.
In a large mixing bowl or the bowl of your stand mixer, combine the dry ingredients. Whisk or use your stand mixer on stir to combine for about 30 seconds.
Add the butter bit by bit with the mixer running on low. Beat about 10 second after each piece. You’ll have a crumbly texture like when you make biscuits. Add the remaining 3/4 cup milk and beat for five minutes on low.
Scrape the sides of the bowl and then begin to mix in the egg mixture on low. Add it in three stages and mix thoroughly between each. Scrape and fold the batter a few times to make sure everything is completely mixed.
Divide the batter evenly between your prepared pans. You can even weigh them to make sure they’re even. Smooth out the batter with an offset spatula to help avoid a domed top.
Bake for about 30 minutes or until a toothpick inserted in the center comes out with a few small crumbs. Be careful not to overbake. Let the cakes cool in the pan for about 10 minutes then cool, tops up on a rack until cooled completely. If you’re working ahead, wrap your cake layers completely in plastic wrap and store in the fridge over night.
For the frosting
In a large mixing bowl, beat the butter on medium speed for 8 minutes. This will make it very light and fluffy.
Add the remaining ingredients and mix on low speed until combined, then turn the speed back up to medium and beat for another 6 minutes. It will be fluffy and dreamy and beautiful.
Place the bottom layer of your cake onto a cake board or its final destination. Spread a few scoops of frosting evenly onto each layer before adding the next one.
Frost the side of your cake carefully. You’re better off having too much frosting so you can take some away. Finally, frost the top of the cake and let inspiration guide you as you make it look exactly the way you like.
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