This is the most delicious vanilla cake I have ever eaten. It has a beautiful vanilla flavor, a soft crumb, and creamy buttercream. After just one bite, you will agree.
There is one thing missing from all of the cakes on my website: White cake with an elegant soft crumb, simple vanilla cake with a flavorful, tight crumb, and checkerboard with whimsical designs.
How about a vanilla layer cake with vanilla buttercream? I have already made vanilla cupcakes and a vanilla 6″ cake. Now, in all its glory (and after many recipe-testing disasters), I present to you cake perfection.
What makes it the best vanilla cake?
Cake flour makes a soft, light crumb
Extra egg whites make it fluffy
Creamed butter is rich in buttery flavor and creamy texture.
Buttermilk & eggs should be kept moist.
Vanilla extract adds an extra flavor
It’s versatile: This vanilla batter can make shaped and tiered cakes (see my homemade bridal cake recipe). Fondant will also work well with this batter. This batter can make vanilla cupcakes, Bundt cakes, and pinata cakes. This batter is elegant enough for a wedding but simple enough to make a large family meal.
The Vanilla Cake Recipe
This homemade vanilla cake is a result of years of successes and failures in baking. My white cake recipe was combined with my naked cake recipe. These two recipes are readers’ favorites, and I knew they would be a great starting point. There were way too many eggs, and I soon learned that sifting cake flour wasn’t a good idea.
These are the power ingredients you need:
Cake flour: For a soft, fluffy vanilla cake that resembles a bakery-style cake, cake flour is your secret. All-purpose flour will make the cake denser and heavier.
Eggs and two additional egg whites: 3 eggs give structure, moisture, richness, and richness. The cake is lightened and fluffy with two other egg whites. You should use less than four eggs. Use the three-egg and two-egg white combo.
Baking Soda & Baking Powder: Do you know the difference between baking soda? And why do we use both in specific recipes? The cake had a bitter aftertaste because it was made with enough baking powder to make the layers taller. Baking soda makes it possible to use less baking powder.
Buttermilk is an acidic component, and baking soda needs an acid to work. Buttermilk also makes a moist crumb. Refer to the recipe note for an alternative.
