Fluffy Vanilla Cake

I can't tell you how many recipes I've tried (and have been less than happy with) in my search for the perfect, from-scratch, vanilla cake.  Most recipes turned out to be ultra-dense, dry, and definitely not consumable the second day.  But finally...I've found it!!  When I saw this recipe, I was skeptical (think: many failed attempts), but thought I'd give it a try.  And it lived up to its name...it was light, fluffy, and deliciously vanilla-y!  Plus it used ingredients right from pantry, which is always a win (other than cake flour, which some people may not have on hand).  Paired with my favorite buttercream, it was a definite keeper!

Photo courtesy of Sweetapolita

Here is the receipe, courtesy of Sweetapolita.  

Fluffy Vanilla Cake
makes one 2-layer, 8-inch round cake

5 large egg whites at room temperature
3/4 cup whole milk at room temp
2 1/4 tsp. pure vanilla extract (pure definitely tastes better than imitation in this recipe!)
2 3/4 cups cake flour, sifted
1 3/4 cups sugar
1 T plus 1 tsp baking powder
3/4 tsp salt
12 T unsalted butter, at room temp and cut into cubes

1. Preheat oven to 350 degrees F.  Grease, line with parchment, and flour 2 round 8-inch pans
2. In a medium bowl, combine and stir egg whites, 1/4 c. of milk and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
4. Add the butter and remaining 1/2 c. of milk and mix on low speed until just moistened.  Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
6. Divide the batter into the 2 prepared pans, spreading evenly with a small offset palette knife.  
7. Bake 25-35 minutes or until a toothpick comes out clean.  Be very careful not to over-bake. Check cake at 20 minutes, and once you feel it's almost ready, set the timer for 2 minute intervals.  Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks.  Getly turn cakes back up so tops are up and cool completely.
8. Wrap tightly and store at room temp for up to 2 days, refrigerator for up to 5 days or frozen for up to 2 months...but it's definitely best eaten the same day as baked :)

*Note--I've found that this recipe does not work great for cupcakes because of the use of only egg whites.*

Enjoy! This is a great recipe to have in your repertoire...I know it's become a go-to recipe in my files!  if you try it, leave me a comment and let me know what you thought of it.  


Laura Burger  – (June 3, 2013 at 11:15 AM)  

I am going to use this recipe for Aiden's birthday!

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