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Rustic vanilla cake on a stand topped with fresh white flowers

Vanilla Cake

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5 from 15 reviews

  • Author: Christine Feeney
  • Total Time: 55 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This elegant vanilla cake features a velvety reverse-creamed crumb and a silky, glossy buttercream frosting. Perfect for any celebration, it balances the rich flavor of butter with the moisture of oil for a timeless farmhouse classic.

Ingredients

  • 2 1/2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/4 cup canola or vegetable oil
  • 1 cup whole milk, divided
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup pasteurized egg whites
  • 4 cups powdered sugar
  • 1 1/2 cups unsalted butter, softened (for frosting)
  • 1 pinch salt
  • 2 teaspoons vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 335°F (168°C) and grease three 8-inch cake pans with pan release or parchment paper.
  2. In a measuring cup, combine half of the milk with the oil; in a separate bowl, whisk the remaining milk with the room temperature eggs and vanilla.
  3. Place the flour, sugar, baking powder, baking soda, and salt in a stand mixer bowl and mix on low with the paddle attachment while slowly adding chunks of softened butter until the texture looks like coarse sand.
  4. Pour the milk and oil mixture into the dry ingredients and mix on medium speed for exactly 2 minutes to build structure.
  5. Lower the speed and slowly add the milk and egg mixture in two batches, scraping the bowl well between additions until the batter is thick and smooth.
  6. Divide the batter evenly between the pans and bake for about 30 minutes until a toothpick comes out clean, then cool in pans for 10 minutes before flipping onto a rack.
  7. For the frosting, whip pasteurized egg whites and powdered sugar on high for 5 minutes, add salt and vanilla, then add chunks of softened butter and whip for 8–10 minutes until glossy.

Notes

Using a kitchen scale for your dry ingredients will ensure the most accurate, tender crumb possible. If your buttercream appears to curdle or separate after adding the butter, do not worry; continue whipping on high speed and it will eventually emulsify into a smooth, cloud-like texture.

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Reverse Creaming
  • Cuisine: American

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Find it online: https://cakepeak.com/vanilla-cake/