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
how can i half the ingredients for a smaller
cake
can you add strawberries in between each layer?
Definitely! that sounds delicious! Happy baking.
Has anyone tried using whole eggs?
Hi do you know how I can alter the recipe for a 1 layer cake ?
It would be 1/3 of the recipe! Happy bkaing
it says 6-8 cups powdered sugar, how many cups of powdered sugar would you recommend?
We prefer it with 6 so it is not too sweet!
Is cake flour the same as plain flour? Based in UK.
Hi – it’s not. It is a lower protein flour with 7-9% protein. Happy baking!
Hey!! Can I use vegetable oil instead of coconut oil?
Yes! we just like the prefer the taste with coconut oil. happy baking!
The coconut oil massively overpowers the vanilla. For a recipe described as a vanilla cake, it’s a little disappointing this isn’t mentioned. Despite adding extra vanilla, nothing covered the coconut taste. I’d recommend using a different oil if you do want to taste vanilla at all. Texture was delightful though.
You might want to try using refined coconut oil. This takes away the coconut flavor.
I think she does not recommend other oils because it gives a perfect crumb.
Hi,
Could you specify if you used 3- 8″x 3 in or 9″ pans?
Hi Autumn – We used 3 – 8″ pans!
I saw this on instagram and I couldn’t get it out of my head. I couldn’t wait for a reason, so I bought the ingredients and made it on a random Thursday night. This is I think maybe the best cake I have ever had. Thank you for doing the testing!! Can’t wait to try more of your recipes.
Hey the recipe looks so good. Do you know if I use self rising cake flour, do I need need to add the baking soda and powder?
Hi Stewart – we haven’t tried it this way! We prefer to use cake flour and soda and powder for the best result. Happy baking!
Hello!
How would you store this cake before it’s been iced?
Wrapped in the fridge or in the pantry?
We keep this at room temperature for up to 2 days. happy baking!
Is it possible to make this in 9″ pans?
Yes! that will work, happy baking!
Did you use salted or unsalted butter?
We use salted butter but either will work! Happy baking