Description
A delicious vanilla cake recipe that features a fluffy buttercream frosting. Perfect for any celebration!
Ingredients
Scale
- 3/4 cup egg whites plus 3 tablespoons (This is about 6–7 large egg whites)
- 1/2 cup salted butter (room temperature)
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract (or almond extract)
- 1/4 cup sour cream
- 2 3/4 cups cake flour*
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup whole milk
- 1 cup salted butter (room temperature)
- 1 1/2 teaspoons vanilla extract
- 4 cups powdered sugar
- 4 tablespoons milk or heavy cream
Instructions
- Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you’re ready to add them to the batter.
- Place the softened butter in a large mixing bowl (or bowl of a stand mixer) and cream for about 2 minutes until it is white in appearance.
- Add the sugar to the butter and beat with the paddle attachment until fluffy (about another 1-2 minutes).
- Add the vegetable oil, vanilla, and sour cream. Mix well.
- Add 2 cups of the flour, plus the salt, baking powder, and baking soda. Mix just until barely combined.
- Add in half the milk and mix until combined. Then mix in the remaining flour, then the last of the milk. Scrape the sides and bottom of the bowl as needed.
- Add the stiffly beaten egg whites to the cake batter. Fold the egg whites in gently. Do not overmix at this point.
- Grease and flour 2 8″ round cake pans. Line with parchment paper to ensure the cakes come out cleanly. Pour the cake batter equally into the prepared cake pans. Bake the cakes at 350ºF for 27-30 minutes or until the top bounces back when you touch it.
- Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a cooling rack, allowing them to cool completely.
- In a stand mixer bowl, using the paddle attachment and on medium speed, whip the butter for 2 minutes until it is almost white in color.
- Add in the powdered sugar, vanilla, and 3 tablespoons of milk. Beat on low speed for 3-5 minutes, adding in the last tablespoon of milk if the buttercream needs to be thinner. Scrape the sides of the bowl as needed during the mixing to ensure no clumps.
- Place one cake layer on a cake plate. Spread with vanilla frosting. Then place the second layer on top. Frost the top and outsides of the cake with frosting. Decorate with sprinkles if desired.
Notes
- Ensure butter is at room temperature for easy creaming.
- For best results, use high-quality vanilla extract.
- The cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg