Description
Craving something sweet? Try this Easy Simple Vanilla Cake recipe. It’s perfect for every occasion or just a casual dessert at home.
Ingredients
Units
Scale
Cake Ingredients
- 4 large eggs
- 1 cup milk
- 2 1/4 tsp vanilla
- 3 cups flour
- 1 1/4 cups sugar
- 1 tbsp + 1 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter
Buttercream icing:
- 10 large egg whites
- 2 cups granulated sugar.
- 2 1/2 pounds unsalted butter at room temp
Instructions
- Heat your oven to 350°F / 180°C and get two 8-inch cake pans ready (grease them and line with parchment paper).
- In a small bowl, whisk together eggs, ¼ cup of milk, and vanilla.
- In a stand mixer set to low speed, mix flour, sugar, and baking powder.
- Add butter and the remaining milk. Increase the speed and mix until the batter becomes light and fluffy.
- Scrape down the sides of the bowl, then add the milk mixture in 3 parts, mixing for 30 seconds between each addition.
- Scrape down the bowl again, give it one final mix, then pour the batter evenly into the prepared cake pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- The cake will slightly pull away from the sides of the pans, making it easier to remove.
- Let the cakes cool completely.
- Make sure your mixing bowl and whisk are perfectly clean before making the buttercream.
- Whip the egg whites on low speed until they become foamy, like the foam on a beer. Increase the speed to medium and gradually add sugar.
- Once all the sugar is added, switch to high speed and whip until the mixture becomes stiff and shiny.
- The texture should resemble a meringue and hold its shape when the whisk is lifted.
- Now, gradually add small chunks of butter at medium speed.
- At first, it might look like the meringue is breaking, resembling cottage cheese.
- Just keep whipping, and after a few minutes, it will come back together.
- Depending on the weather, this process might take anywhere from 2 to 15 minutes.
- When the buttercream is ready, it will be smooth.
- If you’re not using the buttercream right away, you can store it on the counter or in the fridge.
- However, it will firm up when cold, so always bring it to room temperature before spreading it on the cake.
Notes
Prepared, tried, and tested by Corlea from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 slice
- Calories: 1153
- Sugar: 55.6 g
- Sodium: 239.4 mg
- Fat: 90.1 g
- Saturated Fat: 55.5 g
- Trans Fat: 0 g
- Carbohydrates: 81.1 g
- Fiber: 0.9 g
- Protein: 9.9 g
- Cholesterol: 296.1 mg
