This is everything you want in a vanilla cake: rich and fluffy, and it actually tastes like vanilla. Boom!
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There’s a specific reason I’m sharing this cake recipe today:
Today is my husband’s birthday!!!
Right now he’s deployed, so we can’t celebrate together. But if I could, I’d ship him this cake. It’s right up his alley: great vanilla cake with chocolate frosting.
This cake, y’all. I’m not exaggerating when I say it’s quite possibly the best vanilla cake I’ve ever tasted.
It’s strength is in the fact that it actually tastes full of vanilla!
One hint: get the good stuff. I’ve been using vanilla extract I got in Mexico, and I swear it makes everything taste 100 times better. Do it. Find you some.
I first made it for my grandmother’s 89th birthday earlier this summer, and I swear I’ve been dreaming about it ever since. Based on this one but with a few adjustments.
A note: I always say this, but everything at room temperature! Anything from the fridge here should sit on the counter for a few hours. It’s important for everything to combine well that it’s all at the same temperature.
The Best Vanilla Cake
- 2 1/2 cups cake flour, sifted
- 1 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus little extra for greasing pans
- 1 3/4 cups sugar
- 5 egg whites
- 1/2 cup sour cream(full fat is best)
- 1 Tbsp vanilla extract
- 1 cup whole milk
- chocolate frosting
- Preheat the oven to 350°F. Grease and flour two 9 inch cake pans.
- In a large bowl, sift flour and whisk in salt, baking soda, and baking powder
- In another bowl, beat the butter on high for 2 minutes, until lighter in color and fluffy. Add sugar and beat another 2 minutes on high. Add the egg whites, one at a time, and beat until fully incorporated each time.
- Add the vanilla and sour cream, scraping the sides and bottom as necessary. Beat until combined
- Add about 1/3 of the flour mixture and mix on low until just combined. Add half the milk, still on low. Repeat until all the flour and milk are just incorporated.
- Divide the batter evenly between the two cake pans and back for about 25-27 minutes, until a toothpick comes out clean.
- While they’re baking, make this chocolate frosting. Trust me, it’s the best around.
- Let the cakes cool on wire racks and let them cool completely before frosting!
- Frost the cake and serve! I’ve decorated mine with edible pearls.
When Logan gets back, we’re celebrating a belated birthday with this vanilla cake! What’s your favorite birthday dessert?