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The-Best-Vanilla-Cake-Recipe

The Best Vanilla Cake

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  • Author: Peter
  • Prep Time: N/A
  • Cook Time: 25-28 minutes
  • Total Time: 0 hours
  • Yield: 16 servings 1x
  • Category: Desserts & Appetizers
  • Method: Baking
  • Cuisine: American

Description

Experience the delightful taste of The Best Vanilla Cake, featuring a moist texture and rich flavor. With simple ingredients like butter, sugar, and a creamy frosting, this cake is perfect for celebrations or just a sweet treat.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon dry milk powder
  • 1 cup unsalted butter
  • 1 cup vegetable oil
  • 2 cups sugar
  • 6 egg whites
  • 1 tablespoon vanilla bean paste
  • 2 cups sour cream
  • 1 cup buttermilk
  • 4 cups powdered sugar
  • 1 cup cream cheese

Instructions

  1. Preheat your oven to 350℉. Prepare three 8-inch cake pans by spraying them with nonstick baking spray and lining the bottoms with parchment paper. Spray again and set aside.
  2. Sift the flour into a medium bowl, then add the baking powder, baking soda, salt, and dry milk powder.
  3. In a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes until fluffy and white.
  4. Add the egg whites, vanilla bean paste, and sour cream, mixing on medium speed for 1 minute to aerate the mixture.
  5. Introduce the dry ingredients along with the buttermilk, mixing on low speed until just combined. Scrape the bowl with a rubber spatula to ensure it's mixed well.
  6. Divide the batter equally among the three cake pans. Bake for 25-28 minutes, or until a toothpick comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack to cool completely before decorating.
  8. To make the frosting, sift the powdered sugar into a large bowl and set aside.
  9. In another large bowl, beat the butter on high speed for 2 minutes, then add the cream cheese and beat for 1 minute.
  10. Gradually mix in half of the powdered sugar on low speed, then add the remaining sugar, mixing on low before incorporating the vanilla bean paste and beating until creamy.
  11. To assemble the cake, trim any domes off the cooled cake layers using a serrated knife. Spread 1 cup of frosting on the first layer, place the second layer on top, and repeat. Add the final layer with the bottom side facing up.
  12. Apply a light layer of frosting to the outside of the cake, freeze for 15 minutes for the crumb coat to set, then frost and decorate as desired.

Notes

Use room temperature ingredients for better mixing.
You can substitute buttermilk with regular milk plus a splash of vinegar as a substitute.
This cake can be stored in an airtight container for several days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 30g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 50mg

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Find it online: https://cosycountrykitchen.com/the-best-vanilla-cake/