This fluffy cake is The Best Vanilla Cake Recipe I have ever had. It is super moist, fluffy, and not too sweet. You can pair it with really any flavor frosting or filling and make it your own! I love me a good multipurpose cake!
It has been so hard for me to come up with a good vanilla cake recipe. All the recipes I have seen had SOOOO much sugar in them it was crazy. All of that sugar turned into a really crunchy, hard outside after the cake baked which I wasn't feeling at all.. I knew there had to be a better way to get a really good, moist, beautiful cake without ALL of that sugar.. I'm talking 3+ cups of sugar...(I know right).
The secret is in the goop!
I know what you are thinking...what is goop?! But let me tell you, I wish I had started using this stuff sooner! It is a life saver if you love making beautiful, perfect cakes, and it is super easy! All you need is vegetable oil, vegetable shortening, and flour. That is it! Just mix 1/2 cup of each ingredient in the bowl of a stand mixer and mix until well combined. Add into a mason jar or other airtight container and store until you need it.
Use about a quarter size amount on a paper towel and "goop" each of your cake pans before baking. Your cake will come out super easy and beautiful every time!
Let your cakes chill in the fridge
I know that it takes a little forethought, but I have found it so helpful to bake my cakes the day before I need to decorate them, and let them sit overnight in the fridge. It makes the cakes a lot easier to work with. It makes them easier to cut, and decorate and there are less crumbs running a muck getting into your perfect buttercream frosting. Trust me, it makes life easier.
To store in the fridge let your cakes cool completely, and then wrap them in a few layers of cling wrap.Print
This cake is super moist, fluffy, and not too sweet. You can pair it with really any flavor frosting or filling and make it your own!
FOR THE CAKE:
2 ¾ cup all purpose flour
3 tsp baking powder
½ tsp salt
¾ cup butter
1 2/3 cup sugar
5 egg whites
2 ½ tsp vanilla
1 ¼ cup milk
FOR THE FROSTING:
3 sticks softened butter
5 cups powdered sugar
2 tsp vanilla
2 tbsp heavy whipping cream
Preheat oven to 350 degrees F.
Combine all dry ingredients (minus sugar) into a small bowl and set aside. Combine the milk and vanilla in a small bowl and set aside.
Cream the butter in a large mixing bowl or the bowl of a stand mixer with a paddle attachment. Slowly add in the sugar until fully combined and fluffy.
Add in the egg whites one at a time, making sure to combine each before adding the other.
Add in about ½ of the dry mixture while mixing on a low speed. Alternate adding in dry and wet ingredients until they are all combined. Mix for an additional 3 minutes on a medium speed.
Prepare three 6″ cake pans with “goop” (see above) and distribute the batter evenly between them.
Bake for about 30-35 minutes or until a toothpick inserted comes out clean.
Let cool completely before frosting.
FOR THE FROSTING:
Cream together the butter until light and fluffy and there are no lumps. Add in the powdered sugar one cup at a time while on a low speed.
Add in the vanilla and heavy cream and mix until light and fluffy. About 3-4 minutes.
To assemble the cake, place one layer of cake on a cake board or plate and top with about 1/2 cup of buttercream and smooth out evenly. Add the next layer and continue with each layer of cake. Completely cover the outside of the cake with the remaining buttercream and smooth with a bench scrapper or spatula. Personalize by adding toppings of your choosing!
If you enjoyed this recipe, check out my heavenly German Chocolate Cake!!