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My Favorite Vanilla Cake Recipe

My Favorite Vanilla Cake Recipe
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★★★★★

4.8 from 21 reviews

A classic and delicious vanilla cake recipe that is perfect for any occasion. This recipe yields a moist and flavorful cake with a rich vanilla frosting that will impress your guests.

Ingredients

For the Vanilla Cake:

    3 and 3/4 cups (450 g) cake flour
    1 Tablespoon (14 g) baking powder
    3/4 teaspoon baking soda
    1 teaspoon salt
    1 and 1/2 cups (340 g) unsalted butter, room temperature
    2 and 1/4 cups (447 g) granulated sugar
    2 Tablespoons (28 ml) vanilla extract
    1/4 teaspoon almond extract
    4 large eggs, room temperature
    3 large egg whites, room temperature, beaten until frothy
    1 and 1/4 cups (284 ml) buttermilk, room temperature
    1 cup (227 g) sour cream, room temperature
    1/3 cup (67 ml) canola oil

For the Vanilla Frosting:

    2 cups (454 g) unsalted butter, room temperature
    6 and 1/2 cups (741 g) confectioners’ sugar, sifted
    1/4 cup (57 ml) whole milk, room temperature (more as needed)
    2 Tablespoons (28 ml) heavy cream, room temperature
    2 teaspoons vanilla extract
    1/4 teaspoon salt

Instructions

  1. For the Vanilla Cake: Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans, lining them with parchment paper rounds for easy removal.
  2. In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer or using a handheld electric mixer, beat the butter on medium speed until creamy, about 1 minute. Gradually add the sugar, then beat on medium-high speed for 2 minutes. Add the vanilla and almond extracts and mix well.
  4. Reduce the speed to medium-low and add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  5. Gently fold in the beaten egg whites in three additions, mixing well after each addition.
  6. In a separate bowl, combine the buttermilk, sour cream, and oil. Mix until smooth.
  7. Alternately add the dry ingredients and the sour cream mixture to the batter in three additions of flour and two of the sour cream mixture, starting and ending with the flour mixture. Mix until just combined.
  8. Divide the batter evenly among the three prepared pans, about 710 g of batter per pan. Smooth the tops.
  9. Bake for 24-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean and the edges are lightly browned.
  10. Cool the cakes in their pans for 15 minutes, then invert them onto wire racks to cool completely.
  11. For the Vanilla Frosting: Beat the butter on medium-high speed until smooth and creamy, about 2 minutes.
  12. Gradually add the sifted confectioners’ sugar, beating on low speed until combined.
  13. Add the milk, heavy cream, vanilla extract, and salt, then mix until incorporated.
  14. Increase the speed to high and beat for 1-2 minutes until the frosting is light and fluffy. If it’s too thick, add more milk; if too thin, add more powdered sugar.
  15. To assemble, place one layer of cake on a plate or cake stand. Spread a thick layer of frosting on top, then repeat the process with the second layer. Top with the third cake layer and cover the entire cake with the remaining frosting.
  16. Let the cake set for about 20 minutes before slicing and serving.

Nutrition

Keywords: vanilla cake, dessert, baking, vanilla frosting

Find it online: https://thefoodrecipe.com/my-favorite-vanilla-cake-recipe/