MOIST AND FLUFFY VANILLA CAKE

This is a cake I’ve been making for years, but wanted to tweak and it’s finally ready!

INGREDIENTS

CAKE

  • 1 1/2 cups (336g) salted butter, room temp (I use Challenge Butter)
  • 2 1/4 cups (466g) sugar
  • 4 egg whites
  • 3 tsp vanilla extract
  • 3 cups (390g) all purpose flour
  • 1/4 tsp baking soda
  • 2 3/4 tsp baking powder
  • 1 1/2 cups (360ml) milk

FROSTING

  • 1 1/2 cups (336g) salted butter
  • 1 1/2 cups (284g) shortening
  • 12 cups (1380g) powdered sugar
  • 1 tbsp vanilla extract
  • 6–7 tbsp (90-105ml) water or milk

MOIST AND FLUFFY VANILLA CAKE #cakerecipes

INSTRUCTIONS

  1. Preheat the oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper in the bottom and grease the sides.
  2. Beat the butter and sugar in a large bowl on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl.
  3. Add the egg whites and vanilla and beat on medium speed for about 1 minute, no more. The texture of the batter will change and become thicker and may seem a little curdled.
  4. Full instructions visit @lifeloveandsugar

Comments