This is the best vanilla cake and buttercream frosting I have ever come by. The cake is so moist and has a nice vanilla flavor. The frosting isn’t too sweet – it’s not competing with the cake – but still finger licking yummy! I hope you enjoy a little splurge on your birthday! Have fun decorating too! The picture above was a cake I made in 2020 🙂
Cake Recipe:
Serves: 12 | Serving Size: 1/12 of cake
[Recipe makes two 8-inch pans or 24 cup cakes]
Ingredients:
[make sure to level off all measurements, no mounds!]
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 tablespoons (1-1/2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 6 large egg whites, at room temperature
- 3/4 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
Directions:
- Preheat oven to 350°F with rack in the middle. Using the bottom of the 8 inch pan, measure and cut two 8-inch rounds of parchment paper. Spray two 8 inch cake pans with nonstick cooking spray, add the parchment paper cut outs to the bottom and spray the paper with nonstick spray.
- In a medium bowl, combine the flour, baking powder, and salt – set aside.
- Add butter and sugar to a mixer, beat on medium speed for 5 minutes (or until butter is soft and light). Beat in the vanilla extract.
- In a small bowl, whisk together (by hand) the egg whites and milk until just combined.
- With mixer speed on low (currently containing butter/sugar mixture) add one at a time, one-quarter of the flour mixture, beat to combine, then add one-third of the milk mixture, beat to combine. Be sure to scrape down the bowl and beater after each addition. Repeat these step until flour mixture and milk mixture have been fully added to butter mixture. Batter may look at little grainy, that’s okay!
- Pour the batter into the prepared cake pans and smooth the tops.
- Bake cakes for 30-35 minutes, until well risen and firm and a toothpick inserted in the center come out clean.
- Cool the cakes in the pans for about 5 minutes, then remove from pan and cool on rack. Keep parchment paper on cake so they won’t stick to cooling rack.
- When cake is completely cooled, stack cake and have fun frosting! (see frosting recipe below)
- Hint: stack cakes upside down so you have an even surface for frosting!
Storing cake in freezer: cooked cake can be stored in freezer for up to 3 months if tightly wrapped.
You can find the original inspiration to this cake recipe here.
Frosting Recipe:
Ingredients:
- 2 sticks unsalted butter, room temperature
- 2-4 cups confectioners sugar
- 2 teaspoon vanilla extract
- 2-3 tablespoon whole milk (optional, but recommended!)
Directions:
Mixer Set up: If you want smoother buttercream, fit a stand mixer with a paddle attachment. If you want more of a whipped texture, fit mixer a whisk attachment. A hand mixer can be used too!
- Place butter in mixing bowl, beat on high until light and fluffy, about 2 minutes. Scrap down sides and bottom of bowl.
- Add 2 cups of the powdered sugar to mixing bowl, mix on low until combined, for about 2 minutes. Increase speed to high until mixture is light and fluffy, about 3 minutes. Add vanilla extract, mix to combine.
- Add additional powdered sugar based on taste and texture preferences. I typically do about 3.5 cup. The more you add the more stiff and sweet it will become.
- Once you have your desired flavor/texture profile, add milk, a tablespoon at a time for desired taste/thickness preferences.
- Additionally, if you want a more whipped texture, turn the mixer back on high and whip the buttercream for 3-4 more minutes.
- Store buttercream in an airtight container in the refrigerator up to 2 week.
You can find the original inspiration to this cake recipe here.
Recipe updated: 8.24.2021
