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Best Vanilla Cake

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Ingredients

  • 2 cups cake flour 280 g
  • 1 teaspoon salt
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 4 egg whites
  • 2 sticks of butter 226 g - room temperature
  • 1 1/4 cups sugar 280 g
  • 2 tsp vanilla
  • 1 cup milk room temperature
  • 1/2 cup sour cream 125 g room temperature

For Buttercream Frosting

  • 1 cup butter 227 g room temperature
  • 1/2 cup shortening Crisco (100 g)
  • 6 cups sifted powered sugar 750 g
  • 1/4 cup milk
  • 1 tablespoon vanilla

Instructions

  • Preheat your oven to 350°F/177°C.
  • Butter and flour three 6-inch cake tins and line with parchment paper.

Making the Batter

  • Combine all the dry ingredients (cake flour, salt, baking powder and baking soda) in a medium bowl, whisk together and set aside.
  • In a small bowl, mix the milk, sour cream and vanilla together. Set aside.
  • Using a handheld or stand mixer with the paddle attachment, beat the butter and sugar on medium speed for about 3 minutes until smooth and creamy. THIS STEP IS CRUCIAL for a fluffy cake!
  • Whisk the egg whites together with a fork and slowly drizzle them into the mixture. Keep it on low speed until all the egg whites are added and then increase the speed to high for about 1-2 minutes until combined.
  • On low speed, add half of the dry ingredients and mix until barely incorporated. Then add half of the milk mixture and mix for a few seconds. Then add the remaining dry ingredients mixing for a few seconds and then add the remaining milk mixture.
  • Turn off the mixer and mix it by hand with a rubber spatula to make sure the batter is combined. DO NOT OVERMIX or youll end up with a tough cake! Just fold gently until you don't see any more flour streaks.

Baking

  • Pour the batter evenly into the pans (about a third of the way full). Bake for about 30-35 minutes until the cakes are cooked. Insert a toothpick into the center of the cake, if it comes out clean then it's done.
  • Allow cakes to cool completely (15-20 minutes) and then gently remove them from the pans and let them rest on a wire rack.