Fluffy Vanilla Cake
Coooking Temperature: 325°F/165°C/Gas Mark 3
Calories: 22
Adjust Servings Here: 9 servings
Description
This is the best moist, light and fluffy vanilla cake recipe you will ever make. Made using a butter-based cake batter with whipped egg whites that gives it a light and fluffy texture and a delicate soft crumb. A surprisingly simple and easy recipe that takes 10 minutes to mix and 30 minutes to bake. Perfect for any special occasion or celebration cake.
Ingredients
Vanilla cake
- 3 cups (375 g) Cake flour
- 3 tsp Baking powder
- ½ tsp Salt
- 1½ cup (340 g) Unsalted butter room temperature
- 2 cup (400 g) White sugar divided
- 6 large (300 g) Eggs separated
- 2 tbsp Vanilla extract
- 1 cup (240 ml) Milk
- ⅛ tsp Cream of tartar
Vanilla Buttercream Frosting
- 1 cup (227 g) Butter unsalted, room temperature
- 4 cup (480 g) Powdered sugar confectioners sugar
- ½ cup (120 ml) Heavy cream
- 1 tsp Vanilla extract
- ½ tsp Kosher salt
Simple syrup
- ½ cup (120 ml) Simple syrup
Instructions
Bake the cake
- Prep: Preheat the oven to 325°F/165°C/Gas Mark 3. Grease and line 2 x 9-inch round cake pan or 3 x 7-inch round cake pans with parchment paper.
- Dry ingredients - Sift flour with baking powder and salt. Set aside3 cups Cake flour, 3 tsp Baking powder, ½ tsp Salt
- Wet ingredients: In the bowl of a stand mixer with the paddle attachment, cream butter, and half the sugar until light and fluffy. Next, add egg yolks one at a time. Followed by the vanilla extract.1½ cup Unsalted butter, 2 cup White sugar , 2 tbsp Vanilla extract
- Wet to dry: Add the flour mixture and milk and combine well. Scrape the bowl to ensure no dry flour is left on the bottom.1 cup Milk
- Whip whites: In a clean, grease-free bowl of a stand mixer with the whisk attachment, whip the egg whites with cream of tartar. Gradually add the remaining sugar and continue to whip until stiff peaks form. Fold the whipped egg whites into the cake batter in three or four additions, making sure to use the folding motion.2 cup White sugar , ⅛ tsp Cream of tartar, 6 large Eggs
- Bake: Divide the batter between the prepared baking pans. Bake for about 25 to 30 minutes until a skewer inserted in the center comes clean.
- Cool in the pan for 10 minutes, then invert to a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.
Assemble
- Vanilla Buttercream: In a stand mixer with a paddle attachment, cream butter and salt for a minute. Then, gradually add the powdered sugar and vanilla extract. Once all the powdered sugar is in - gradually add the whipping cream. Continue to whip until you have a light and fluffy whipped cream consistency ( 2 to 3 minutes)1 cup Butter , 4 cup Powdered sugar, ½ cup Heavy cream, 1 tsp Vanilla extract, ½ tsp Kosher salt
- Level: Using a bread knife or cake leveler, cut the domes off the cake layers. Then, brush each layer with the cooled simple syrup. Place a cake layer on the cake board or cake stand.½ cup Simple syrup
- Stack - Top with a big dollop of the vanilla buttercream – spread evenly with a straight-edged spatula. Top the second cake layer on top, followed by more frosting until you have used up all three layers. Place the cake in the fridge for 15 minutes so the layers hold together.
- Frost - Spread the remaining frosting on the top and around the cake. Use a straight-edge spatula for the top, an off-set spatula, and a bench scraper to smooth the sides.
- Final touches - Place the remaining frosting in a piping bag with a star or round piping tip and pipe a border or swirls on top.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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