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Recipe

Very Vanilla Layer Cake

Scott Phillips

Yield:Yields one 3-layer, 8- or 9-inch round cake

Servings:12 to 16

Simple, understated, and elegant, this deeply vanilla cake is moist, yet light and airy, thanks to the addition of beaten egg whites. Pair it withVery Vanilla Frostingor use your own favorite.

Ingredients

  • 4 oz. (8 Tbs.) unsalted butter, softened; more for the pans
  • 10 oz. (2-1/2 cups) cake flour; more for the pans
  • 3-3/8 oz. (3/4 cup) unbleached all-purpose flour
  • 1 Tbs. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 1 cup ice-cold water
  • 1/2 cup whole milk
  • 1/2 cup well-shaken buttermilk
  • 1/2 cup vegetable shortening
  • 1-3/4 cups granulated sugar
  • 2 Tbs. pure vanilla extract
  • 1 large egg
  • 3 large egg whites, at room temperature
  • 1/4 tsp. cream of tartar
  • 1 batch ofVery Vanilla Frosting

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 30
  • Sodium (mg): 230
  • Carbohydrates (g): 41
  • Fiber (g): 0
  • Sugar (g): 23
  • Protein (g): 4

Preparation

  • Position a rack in the center of the oven and heat the oven to 325°F. Butter three 8- or 9-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
  • 筛入面粉,烤粉,小苏打,salt into a medium bowl. Set aside.
  • In a small bowl, whisk together the water, milk, and buttermilk.
  • In a stand mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla, and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined.
  • On low speed, add the flour mixture in three additions, alternating with the water mixture in two additions, beginning and ending with the flour. Increase the speed to medium for a few seconds to incorporate. Scrape down the bowl, then mix on low speed for a few more seconds.
  • In a medium bowl with a hand mixer, beat the egg whites and cream of tartar on medium speed until soft peaks form; do not overbeat. With a silicone spatula, gently fold the egg whites into the batter.
  • Divide the batter among the prepared pans, and smooth with a small offset spatula. Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove from the pans, and let cool completely. Remove the parchment.
  • Frost withVery Vanilla Frostingor with another favorite frosting.

Make Ahead Tips

The cake layers may be wrapped tightly and frozen for up to 1 month. Let thaw for a couple of hours before frosting; a partially frozen cake is easier to frost because the crumbs don’t come off as easily.

Reviews

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Reviews (9 reviews)

  • SikaB| 06/01/2022

    I baked this for my boss' birthday, and it was a big hit. Vanilla flavor was complex and the cake was very white. I was worried about the baking powder based on other reviews, but I couldn't taste anything. Next time I will check it at 30 minutes because I think it was a tad overbaked, but it still was fairly moist. Rave reviews from my co-workers.

  • lfuntjar| 01/17/2020

    Not a favorite. Could definitely taste the baking powder. I should have thought of that when reading the recipe as written at 1 TB. The color of the cake was not nearly white more of a vanilla brown color, and the overall flavor was lacking something, maybe a bit more salt. Texture was nice and moist but there are much better recipes for vanilla layer cakes than this one.

  • User avater
    thebusychef| 11/30/2019

    Very good, moist and the icing is delicious.

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