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
Thanks for the recipe. Can I use self raising flour in place of cake flour.
We haven’t tried it this way! We find the best texture using cake flour.
Can we use a carton of egg whites? Eggs are pricey right now 🙂
Hello,
What is a good substitute for the egg whites?
Can you freeze the layers and frost later?
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When you line the pans with parchment, is it just the bottom or should the sides of the pan be covered too?
Hi,
I would like to make the cake eggless. What can I used instead of the egg whites ?
Hi! We unfortunately don’t have an egg substitute that works well for this recipe.
Hi, could be 4 eggs complete , not 8 eggs whites? Thank you
I never leave recipe reviews, and I almost always modify recipes. Not this one. This recipe is literally perfect just as written. The texture is lovely, it’s perfectly moist and sweet and delightful!
Hello:
Would you please let me know the cooking time if I decided to use this batter for cupcakes? Thank you.
Hi Angie – we haven’t made this with cupcakes yet but would check after around 20 minutes with a toothpick. Happy baking!