The best vanilla cake is an impressive yet simple one-bowl recipe that makes even a beginner baker feel like a professional! A soft tender cake infused with the heavenly flavor of vanilla that pairs well with any frosting!
1cup (2 sticks)unsalted butter, at room temperature
1 ½ cups (340 grams)buttermilk, at room temperature
1Tablespoonpure vanilla extract
3large eggs, at room temperature
2largeegg whites, at room temperature
Instructions
Preheat the oven to 350°F. Line the bottoms of 2 9-inch cake pans with parchment paper and spray only the parchment with nonstick cooking spray. Do not spray the sides of the pans.
In a stand mixer fitted with a paddle attachment, stir together the flour, sugar, baking powder, and salt.
Turn the mixer to medium and beat in the butter for 1 minute, or until the butter is combined and the mixture is coarse in texture.
Reduce the speed to low, and mix in the buttermilk and vanilla for 1 minute, or until combined. Turn the mixer to medium and beat 30 seconds. Scrape the sides of the bowl.
Turn the mixer to low, and add 1 egg at a time until each is combined. Pour in the egg whites and mix on medium-high for 30 seconds, or until the batter is smooth. Pour the batter evenly into the pans and smooth out the tops.
Bake 25 to 30 minutes, or until golden brown around the edges and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool 5 minutes in the pans before transferring the cakes to a rack to cool completely.
Notes
Make ahead: Measure out all of the dry ingredients and keep them stored in a sealed jar as a great gift or to make a quick cake or cupcakes when the mood strikes. Vanilla: Use a really good vanilla extract or vanilla bean paste, since this cake relies heavily on its flavor. Dark edges: If your oven runs hot, your cake may develop dark edges (especially if you spray the sides of your pan with nonstick spray). If this happens, simply wrap the cake in plastic wrap and wait 24 hours to frost. Variations: This batter is enough to make: