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
- 2 cups buttermilk 480 ml
- 2 stick butter 226 g or 1 cup
- 1 stick cream cheese 450 g or 2 cups
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract optional
- 2 tablespoons vanilla bean paste or 1 teaspoon vanilla
- 6-8 cups powdered sugar
Directions
- 1
Preheat the oven to 350°F (180°C). Grease three 8” cake pans and line with parchment
- 2
In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside
- 3
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
- 4
With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined
- 5
Add in the extracts and mix until well combined
- 6
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
- 7
Divide the batter evenly into 3 and place it evenly into the 3 prepared cake pans
- 8
Bake for 35-40 minutes or until a toothpick comes out clean
- 9
In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
Vanilla Cake
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About this Recipe
Craving that perfectly moist, nostalgic vanilla cake flavor that rivals your favorite box mix, but made from scratch? After countless attempts, we've finally perfected a vanilla cake recipe that delivers on all fronts.
For too long, homemade vanilla cakes have fallen short, often ending up dry or having a dense, muffin-like texture. This recipe stands apart, born from 14 dedicated attempts and over 100 eggs, specifically designed to overcome those common frustrations. It achieves the beloved texture and authentic vanilla taste that our community has been asking for, ensuring a truly satisfying homemade experience.
Prepare yourself for a vanilla cake experience that will surprise and delight. You'll find a tender, remarkably moist crumb that melts in your mouth, infused with a rich, complex vanilla flavor. The clever combination of vanilla bean paste, vanilla extract, and an optional touch of imitation vanilla extract creates a classic, comforting taste profile reminiscent of the very best box mixes, but with the undeniable quality of homemade. It's a celebration-worthy cake that tastes as good as it looks.
To tailor this vanilla cake to your preference, consider the imitation vanilla extract —it's optional but truly adds that nostalgic, comforting box cake flavor. For the frosting, you have the flexibility to use either vanilla bean paste or vanilla extract, depending on your desired visual appeal and intensity of vanilla speckles. The unique blend of coconut oil and butter in the cake contributes to its exceptional texture.
This vanilla cake is a perfect centerpiece for any celebration, from birthdays to simple family gatherings. Its classic appeal makes it a versatile dessert, lovely on its own or paired with a simple cup of coffee or tea.