vanilla cake
There is a well known diner here in Philadelphia and it recently changed hands. Their vanilla buttercream cake was a signature bake. This cake is just about the best duplication. Some tasters say it's better because you can taste all the real butter. This is a real splurge cake, when you want to treat yourself or a special birthday. Rich and indulgent
prep time
30 Min
cook time
30 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- CAKE
- 5 large egg whites, room temperature
- 1 cup milk, room temperature
- 2 1/4 teaspoons vanilla extract
- 3 cups sifted cake flour
- 1 1/2 cups sugar
- 1 heaping tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter softened, cubed
- FROSTING
- 3 and 2 tb sticks unsalted butter softened and cubed
- 3 cups confectioner sugar
- 3 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1 pinch salt
How To Make vanilla cake
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Step 1Preheat oven to 350,g grease and line with parchment and flour 2 round 8 inch pans.
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Step 2In a medium bowl combine an stir egg whites, 1/4 cup of milk, and the vanilla. Just break up the eggs and mix well. Set aside
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Step 3In the bowl of electric mixer combine the dry ingredients together on low for 30 seconds
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Step 4Add the soft butter cubes and remaining milk and mix on low until just moistened. Increase the speed to medium and mix for 1 1/2minutes. Scraping the sides and begin to add the egg mixture in 3 steps. Beat for 20 seconds after each addition.
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Step 5Divide the batter in the 2 pans. Bake 25-35 minutes try not to over bake. Cool completely
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Step 6For the Frosting: in a bowl whip butter for about 8 minutes until it becomes very pale and creamy
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Step 7Add remaining ingredients and mix slowly until moistened then beat on medium speed for about 6 minutes.
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Step 8Frosting will be very light fluffy and creamy. Best used right away.
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Step 9Use 1 cup of frosting in the first layer. Add the second layer and cover with a coat of frosting. Save some for a final coat.
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Step 10Refrigerate until firm and then apply the last and final coat of frosting. Store in refrigerator for up to 5 days and at room temperature for 2 days. Best on the 1st day.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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