MOIST AND FLUFFY VANILLA CAKE

I am so excited to share this recipe for a Moist and Fluffy Vanilla Cake with you today! It’s a cake I’ve been making for years, but wanted to tweak and it’s finally ready!

For those who know me and see me regularly, they know that I play with vanilla recipes like it’s my job. I kind of feel like you are only as good as your best vanilla cake. It is super important to have a wonderful one, and yet it seems to be the hardest for people to find. Plus everyone has their own idea of what makes it “the best”. I think I might have made it my life’s mission to make the best vanilla cake for everyone. It may not be that there’s one “best” recipe for all, but maybe a couple recipes that you can choose from. Bottom line – I make a lot of vanilla cake. And it’s all for you. 🙂

So let’s talk a little about this recipe. You may or may not have seen/made my vanilla cupcakes. They have been quite popular and it’s a recipe I go back to time and time again. I love it and so many others love it too.

INGREDIENTS
CAKE

• 1 1/2 cups (336g) salted butter, room temp (I use Challenge Butter)
• 2 1/4 cups (466g) sugar
• 4 egg whites
• 3 tsp vanilla extract
• 3 cups (390g) all purpose flour
• 1/4 tsp baking soda
• 2 3/4 tsp baking powder
• 1 1/2 cups (360ml) milk

FROSTING

• 1 1/2 cups (336g) salted butter
• 1 1/2 cups (284g) shortening
• 12 cups (1380g) powdered sugar
• 1 tbsp vanilla extract
• 6-7 tbsp (90-105ml) water or milk

INSTRUCTIONS

1. Preheat the oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper in the bottom and grease the sides.
2. Beat the butter and sugar in a large bowl on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl.
3. .......................................

for full recipes please see : www.lifeloveandsugar.com

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