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Slice of classic vanilla cake with white buttercream on a ceramic plate

Vanilla Cake Recipe

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5 from 14 reviews

Description

Master the art of the perfect vanilla cake with this professional white velvet recipe. Utilizing the reverse creaming method, it produces an exceptionally tender, tight-crumbed sponge that is both luxuriously soft and sturdy enough for elegant stacking.

Ingredients

  • 13 oz (369g) cake flour, sifted
  • 13 oz (369g) granulated sugar
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 oz (227g) unsalted butter, softened
  • 3 oz (85g) canola oil
  • 10 oz (284g) whole milk, room temperature and divided
  • 3 large eggs, room temperature
  • 1 tbsp high-quality vanilla extract
  • 4 oz (113g) pasteurized egg whites (for frosting)
  • 1 lb powdered sugar (for frosting)
  • 1 lb unsalted butter, softened (for frosting)
  • 1 pinch salt (for frosting)

Instructions

  1. Preheat your oven to 335ºF (168ºC) and prepare three 8-inch round cake pans with parchment paper or pan release.
  2. Mix 4 ounces of milk with the canola oil in one container, and combine the remaining 6 ounces of milk, vanilla, and eggs in a separate container.
  3. Place sifted cake flour, sugar, baking powder, baking soda, and salt in a stand mixer fitted with a paddle attachment and mix on low.
  4. Slowly add chunks of softened butter to the dry ingredients, mixing on low until the texture resembles coarse, wet sand.
  5. Add the milk and oil mixture all at once and beat on medium speed for exactly 2 minutes to develop the cake’s structure.
  6. Scrape down the bowl, then gradually pour in the milk and egg mixture on low speed, scraping halfway through until the batter is glossy and uniform.
  7. Divide the batter evenly between pans and bake for 30 minutes, or until a toothpick comes out clean and the top springs back when pressed.
  8. Shock the pans by dropping them gently from 3 inches, cool for 10 minutes in the pan, then invert onto a rack to cool completely.
  9. Prepare the buttercream by whipping egg whites and powdered sugar for 5 minutes, then adding butter and whipping for 10 minutes until voluminous.

Notes

To ensure a perfectly smooth emulsion, ensure your milk and eggs are truly at room temperature (70°F) before mixing. If the buttercream appears to curdle after adding the butter, continue whipping at high speed for several minutes; the friction will eventually bring the fats together into a silky frosting.

  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Reverse Creaming
  • Cuisine: French-American

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Find it online: https://cakehalf.com/vanilla-cake-recipe/