DELECTABLE VANILLA CAKE RECIPE

PREP TIME

20 mins

COOK TIME

25 mins

TOTAL TIME

45 mins

Vanilla cake... the most versatile recipe in your baking toolbox. Besides being the most requested recipe, it's also the one that serves as a base for many other cake flavors.

COURSE: Dessert

CUISINE: American

Keyword: vanilla cake recipe

SERVINGS: 24

AUTHOR: Catherine Baez Sholl

INGREDIENTS

3 cups granulated sugar
1 cup 2 sticks, or 8 oz unsalted butter
3 1/4, plus 1 1/2 teaspoon all-purpose flour
4 Tbsp. cornstarch
2 1/4 tsp baking powder
3/4 tsp salt
1 Tbsp + 1 tsp vanilla
1 cup egg whites fresh or pasteurized in liquid form (8 oz, about 7 or 8 large eggs)
1 1/2 cup milk 12 oz

INSTRUCTIONS

Preheat oven to 350° and line cupcake tins with cupcake wrappers. Set aside.
In a bowl, sift and combine flour, cornstarch, and baking powder. Set aside.
Cream sugar and butter in mixer with a paddle attachment at medium speed. Add salt and vanilla. Set mixer speed on low and gradually add egg whites. Scrape sides to ensure well combined.
Add the flour, cornstarch, and baking powder mixture alternating it with milk in two batches each. Start with the dry ingredients. Scrape sides to ensure all ingredients are well combined.
Fill cupcake liners 3/4 of the way to prevent it from spilling as the cake rises. Bake for 25 minutes at 350°, or until a toothpick comes out clean. Cool for 25 minutes. Top with Creamy Chocolate Buttercream Frosting or with White Chocolate Raspberry Cream Cheese Icing.
Enjoy!

RECIPE NOTES

The following instructions are for cupcakes, but this recipe does well for level cakes too because it doesn't create a dome on when you bake it.
To make this recipe as the original, with cake flour, eliminate cornstarch. Replace flour ratios with 2 cups cake flour and 1 1/3 cups plus 1 1/2 teaspoon all-purpose flour.