This is my favorite white cake recipe. I used this recipe for a retirement cake I did. Everyone kept saying it was the best cake they had ever had. Next to chocolate, vanilla is my next favorite flavor!
Cake:
- 2 2/3 cup cake flour
- 1 tablespoon baking powder
- 1/3 teaspoon salt
- 4 1/2 large egg whites, at room temperature
- 1 cup plus 2 tablespoons whole milk, at room temperature
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 2 teaspoons vanilla bean paste
- Preheat Oven to 350°F.
- Prepare 2 (8 inch) round cake pans; greased, floured & lined with parchment paper.
- Sift together the flour, baking powder, and salt; set aside.
- Whisk together the egg whites and milk in a small bowl; set aside.
- Beat the butter using the flat beater attachment until soft and creamy.
- Add the granulated sugar gradually and beat until light and fluffy. Scrap down the bowl as necessary, and then beat in the vanilla.
- Add the flour mixture in 4 additions, alternately with the egg white/ milk mixture and beat until smooth on low-medium speed after each addition.
- Divide batter evenly between the two pans.
- Bake @ 350°F for about 30 minutes until a toothpick shows a few moist crumbs. The edges of the cake will be barely tinged with brown and will have begun to come away from the edges of the pan.
- Cool on wire racks in pans for 8 minutes.
- Unmold direct onto racks, peel of parchment and allow cakes to cool completely.
- Use a bread knife or cake leveler; level top of each cake. Divide each cake into two layers.
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