Description

This vanilla cake is a true delight, featuring a soft, fluffy texture and a rich flavor from simple ingredients like butter and vanilla. Perfect for celebrations!

Ingredients

Scale

3 1/2 cups All-purpose flour
2 tsp Baking powder
1/4 tsp Baking soda
1 tsp Salt
3 TBSP Dry milk powder
1/2 cup Unsalted butter (room temperature)
1/2 cup Oil (canola or vegetable)
1 3/4 cup White granulated sugar
1 TBSP Vanilla bean paste
5 Egg whites (room temperature)
3/4 cup Sour cream (room temperature or greek yogurt)
1 cup Buttermilk (room temperature)
2 cups Unsalted butter (room temperature)
8 oz Cream cheese (room temperature)
4 cups Powdered sugar (sifted)
1 TBSP Vanilla bean paste

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Instructions

Preheat the oven to 350℉. Prepare three 8-inch cake pans with nonstick spray and parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, and dry milk powder.
In a large bowl, beat the unsalted butter, oil, and sugar using a mixer for 2 minutes until fluffy and white.
Add the egg whites, vanilla bean paste, and sour cream. Mix on medium speed for 1 minute to aerate the eggs.
Gradually add the dry ingredients and buttermilk. Mix on low speed until combined, then scrape the bowl with a spatula to ensure it’s well mixed.
Divide the batter evenly into the prepared cake pans and bake for 25-28 minutes or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
For the frosting, sift the powdered sugar into a large bowl and set aside.
Beat the unsalted butter on high speed for 2 minutes, then add the cream cheese and beat for another minute.
Mix in half of the powdered sugar on low speed, followed by the remaining sugar. Add vanilla bean paste and mix until creamy.
To assemble, trim the domes off the cake layers with a serrated knife. Spread frosting between each layer and cover the entire cake with a light crumb coat. Freeze for 15 minutes, then frost and decorate as desired.

Notes

Ensure all dairy ingredients are at room temperature for optimal mixing.
For added flavor, you can substitute the vanilla bean paste with pure vanilla extract if needed.
This cake can be made a day ahead; just frost it before serving.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 28g
Sodium: 300mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg