Perfect Vanilla Cake
A perfectly simple and delightful vanilla cake. Consider folding your favorite sprinkles into the wet batter for a fun "Confetti Cake." Try substituting the vanilla extract with another extract like: almond, orange, peppermint, key lime or others for a different flavor altogether!
Servings: 8 people
Equipment
- 2 8-inch round cake pans
- Measuring Cups
- Measuring Spoons
- Medium Mixing Bowl for the dry ingredients
- Large Mixing Bowl for the eggs
- Mixer
- Whisk
- Silicone Spatula
- Cooling Racks
- Toothpicks to test if the cakes are done
Ingredients
- 1 1/2 cups Granulated Sugar
- 2 1/2 cups All-Purpose Flour
- 1 cup Unsalted Butter softened and cut into small cubes
- 1 1/4 cups Whole Milk at room temperature
- 1 Tbsp Vanilla Extract
- 2 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 4 large Egg Whites at room temperature
Instructions
- Prepare You Pan and Oven- Preheat the oven to 350 degrees F.- Grease two 8-inch round cake pans with butter and dust with a bit of flour so the cakes are easily removed once baking has completed.
- Combine Dry Ingredients- In a bowl, use the mixer to combine the flour, sugar, baking powder and salt.- Mix on a low speed until evenly distributed.
- Mix in Butter- Add the softened, cubed butter to the dry ingredients.- Mix on a low speed until ingredients are evenly mixed.- Scrape the sides of the bowl to make sure all of the batter is mixed.
- Add Liquid- In a separate small bowl, whisk together the milk and vanilla extract. - With the mixer on low speed, slowly pour about half of the milk mixture into the flour-butter mixture. - Mix until just combined. Scrape down the bowl.
- Incorporate Egg Whites- In another clean, large bowl, using the mixer, beat the room temperature egg whites until they form soft peaks.- If using the stand mixer, use the whisk attachment for this step.
- Add Remaining Liquid and Egg Whites. - Add the rest of the milk mixture to the batter and mix until combined. - Gently fold in the beaten egg whites with a spatula until the batter is smooth and no streaks remain. Do not overmix.
- Pour and Bake- Divide the batter evenly between the prepared cake pans. - Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool - Let the cakes cool in their pans on a wire rack for 10 minutes before flipping them onto the rack to cool completely. - Once cooled, frost them with your favorite frosting.
Notes
Don't Over-Mix Your Batter!
Over-mixing can make your cake tough, dense, and chewy instead of light and fluffy. Here are some signs that you're starting to over-mix:- Elastic and stretchy batter: Over-mixed batter will become more rubbery and sticky. When you lift some of it with a spoon or spatula, it will stretch instead of falling off cleanly.
- Dense consistency: The batter will look thick, heavy, and dense, rather than light and airy. This is because over-mixing destroys the tiny air bubbles that were incorporated during the initial steps.
- Runny texture (in foam cakes): In sponge or chiffon cakes that rely on whipped egg whites, over-mixing the foam can cause it to deflate and become watery and slack.
- Loss of sheen: A properly mixed batter for these cakes should look satiny and glossy. Over-mixing can cause it to appear dull.
Nutrition
Serving: 1slice | Calories: 527kcal | Carbohydrates: 70g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 324mg | Potassium: 136mg | Fiber: 1g | Sugar: 40g | Vitamin A: 771IU | Calcium: 135mg | Iron: 2mg