Vanilla Layer Cake (Print Version)
# Ingredients:
01 -
3 cups all-purpose flour (375g).
02 -
3 cups granulated sugar (600g).
03 -
2 1/2 tsp baking powder (10g).
04 -
1 tsp fine salt (6g).
05 -
1 cup unsalted butter, room temp (226g).
06 -
1 cup egg whites (240g, about 7 eggs).
07 -
1 1/2 cups buttermilk, room temp (360g).
08 -
2 tbsp vegetable oil (30g).
09 -
2 tsp vanilla extract (8g).
10 -
Optional: gel food coloring.
11 -
2 cups unsalted butter, room temp (452g).
12 -
1 tbsp vanilla extract or paste (12g).
13 -
1/2 tsp fine salt (3g).
14 -
7 cups powdered sugar (875g).
15 -
1/4 cup heavy cream (60g).
# Instructions:
01 -
Heat oven to 350°F. Line three 8-inch pans.
02 -
Mix dry ingredients in stand mixer.
03 -
Mix in butter until sandy.
04 -
Add egg whites, then buttermilk gradually.
05 -
Mix in oil and vanilla.
06 -
Beat at medium speed for 1 minute.
07 -
Divide the batter between pans.
08 -
Bake for 33-35 minutes.
09 -
Cool for 10 minutes, then freeze for 30 minutes.
10 -
Beat butter until smooth.
11 -
Add vanilla and salt.
12 -
Gradually add powdered sugar and heavy cream.
13 -
Beat until smooth.
14 -
Level the cooled cake layers.
15 -
Stack layers with buttercream between.
16 -
Crumb coat the cake and chill.
17 -
Apply final coat and decorate as desired.
# Notes:
01 -
Use room temperature ingredients.
02 -
Can make components ahead.
03 -
Freezing layers helps with assembly.
04 -
Makes enough for 24 servings.