Real Recipes From Real Home Cooks ®

vanilla cake

Recipe by
Jennifer S
Philadelphia, PA

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

yield 8 -10
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For vanilla cake

  • CAKE
  • 5 lg
    egg whites, room temperature
  • 1 c
    milk, room temperature
  • 2 1/4 tsp
    vanilla extract
  • 3 c
    sifted cake flour
  • 1 1/2 c
  • 1 heaping Tbsp
    baking powder
  • 1/2 tsp
  • 1 1/2 stick
    unsalted butter softened, cubed
  • 3 and 2 tb stick
    unsalted butter softened and cubed
  • 3 c
    confectioner sugar
  • 3 Tbsp
  • 1 1/2 tsp
    vanilla extract
  • 1 pinch

How To Make vanilla cake

  • 1
    Preheat oven to 350,g grease and line with parchment and flour 2 round 8 inch pans.
  • 2
    In 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
  • 3
    In the bowl of electric mixer combine the dry ingredients together on low for 30 seconds
  • 4
    Add 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.
  • 5
    Divide the batter in the 2 pans. Bake 25-35 minutes try not to over bake. Cool completely
  • 6
    For the Frosting: in a bowl whip butter for about 8 minutes until it becomes very pale and creamy
  • 7
    Add remaining ingredients and mix slowly until moistened then beat on medium speed for about 6 minutes.
  • 8
    Frosting will be very light fluffy and creamy. Best used right away.
  • 9
    Use 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.
  • 10
    Refrigerate 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.