Vanilla Cake

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

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

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

This recipe was adapted from Bravetart. You can buy her wonderful cookbook here