14 attempts and over 100 eggs later, we finally have a vanilla cake recipe that rivals a box mix. Since we started our page, vanilla cake was one of our most requested recipes. We also love vanilla cake, but find most recipes to be too dry or muffin like. Truthfully, we never found one we felt stood up to the tender texture of a box mix. It took us years to finally develop one that we like even more. It has the same tender texture with stronger vanilla flavor and real ingredients. We finally did it! And can confirm, this is our new favorite vanilla cake.
Vanilla Cake
Ingredients
- 4 cups cake flour 480 g
- 2 teaspoons baking powder 10 ml
- 1 teaspoon baking soda 5 ml
- 1 teaspoon salt 5 ml
- 170 g coconut oil room temperature
- 170 g butter room temperature 1.5 sticks
- 2 ½ cups granulated sugar 500 g
- 8 egg whites
- 2 tablespoons vanilla bean paste
- 2 teaspoons vanilla extract
- 1 teaspoon imitation vanilla extract optional adds nostalgic box cake flavor
- 1 teaspoon almond extract optional adds almond flavor if you don't enjoy this, leave it out
- 2 cups buttermilk 480 ml
Cream Cheese Icing:
- 2 sticks butter 226 g or 1 cup
- 1 stick cream cheese 226 g or 8 ounces
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract optional
- 2 tablespoons vanilla bean paste or 1 teaspoon vanilla
- 6-8 cups powdered sugar
Instructions
- Preheat the oven to 350°F (180°C). Grease three 8” cake pans and line with parchment
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside
- In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through
- With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined
- Add in the extracts and mix until well combined
- Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry
- Divide the batter evenly into 3 and place it evenly into the 3 prepared cake pans
- Bake for 35-40 minutes or until a toothpick comes out clean
Icing:
- In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
- On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
- Add salt, almond extract, and vanilla. Whip until combined
- On low speed, add the powder sugar 1 cup at a time
- Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
- Spread icing over the cooled cake in an even layer
Notes
This recipe was adapted from Bravetart. You can buy her wonderful cookbook here
Can this batter be used for cupcakes?
Yes it can! Happy baking.
Do you recommend to store in the fridge or at room temp? Thanks!
We recommend room temperature
Hi
I made this cake and first time added the coconut oil as per the recipe.definitely it made a difference in taste.it was so so good.the texture of the cake was super soft too.
Thank you for sharing great recipes
Can the coconut oil be replaced with a different oil?
It can be replaced with another oil but we find this produces the best taste and texture. happy baking!
hello im just wondering fies the coconut oil give the cake a strong coconut taste ??
It doesn’t! it is barely noticeable to us but we do like coconut
is it refined or unrefined? or can i use either?
Is coconut oil essential? Could I replace it with a neutral-flavored oil like canola oil? Or, if it needs to be solid, replace with vegetable shortening? Thanks!
It can be replaced with another oil but we find this produces the best taste and texture. happy baking!
Can I use 9 inch pans instead or will the cake be too flat?
You can use 9″ that will work!
So we mix the coconut oil solid?
The coconut oil should be room temperature, yes. It should cream together with the butter. happy baking!
Can you do this cake in cupcakes form?
Yes it can be! Happy baking
Beautiful flavor and crumb. I tried 29 vanilla cakes recipes to find the perfect vanilla cake during 2020 and this matches it. Well done. I like the addition of the coconut oil. The crumb seems a bit more tender. More like a cake mix. Great job!
Did you happen to test this recipe with carton egg whites at all? Was there a noticeable difference?
We didn’t although we don’t usually bake with those for cases where the whites need to be whipped. Happy baking!
Thank you so much for sharing this wonderful recipe. I’m looking forward to making this cake soon. I’m a little nervous because you make it look so easy, I haven’t had the best experience in making cakes, so I’m gonna give it my best shot! Thanks again and happy baking!
Tangela (tangietan) on TickTock
Is there a way to use whole eggs instead? I prefer a more yellow cake with the extra fat from the yolks.
We haven’t tried it this way for this recipe. We are working on a yellow cake – hopefully soon!
Can you use this recipe for cupcakes as well instead of a whole cake?
Yes! Happy baking!
This looks amazing. Can’t wait to make it. On the frosting…it’s TWO TABLESPOONS of vanilla bean paste? Seems like a lot, so just checking before making it so I don’t mess up.
Yes! That’s correct.