Sweetapolita’s blog has inspired me every time I visit, which is very often. Her cakes are the very definition of beauty and I can’t get over her gorgeous photography. She is somebody I really have come to enjoy and respect in the blogging world. She has no idea who I am but I thought this cake is in honor of all her delightful inspiration that she pours out.
I have been drooling over her Vanilla cake
in this post a couple weeks back, it got me inspired to giver her cake recipe a try. This cake is very fluffy and very moist with a nice touch of vanilla frosting for that sweet tooth. The frosting was fun. I loved whipping it up, all that gorgeous butter was delightful to the eye and yes “Fluffy.” Fluffy is the word for this cake and yes it is delicious! I hope you give it a try too 
| Fluffy Vanilla Cake |
Serves: One 2-layer, 8-inch round cake
This cake is very fluffy and very moist with a nice touch of vanilla frosting for that sweet tooth.
Ingredients
- Fluffy Vanilla Cake
- 6 large egg whites (6 ounces/180 grams) at room temperature
- 1 cup whole milk ( 8.5 ounces/242 grams) at room temperature
- 2 1/4 teaspoons pure vanilla extract (9 grams) — I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract
- 2 1/4 cups sifted cake flour (8 ounces/225 grams)
- 1 3/4 cups sugar (12 ounces/350 grams)
- 1 tablespoon + 1 teaspoon baking powder (19.5 grams)
- 3/4 teaspoon salt (5 grams)
- 12 tablespoons unsalted butter (6 ounces/170 grams), at room temperature and cut into cubes
- Whipped Vanilla Bean Frosting
- 3 sticks + 2 tablespoons (375 grams/13 ounces) unsalted butter, softened and cut into cubes
- 3 cups sifted (480 grams/7 ounces) confectioners’ sugar (icing, powdered)
- 3 tablespoons (45 mL) milk
- 1 vanilla bean, scraped
- 1 teaspoon (5 mL) pure vanilla extract — I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract
- pinch of salt
Instructions
- Method For Cake
- Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.
- In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
- Add the butter and remaining 3/4 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
- Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
- Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.
- Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
- Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.
- *Slightly adapted from Classic White Cake recipe on Baking Bites
- Method Vanilla Bean Frosting
- In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
- Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
- Best used right away.
- You can eliminate the vanilla bean and use a total of 1 1/2 teaspoons (of pure vanilla extract.
- *Adapted from Donna Hay
- Vanilla Cake Assembly
- Place bottom cake layer on cake plate or 8″ round thin cake board.
- Place 1 cup of frosting on top, and spread evenly with a small offset palette knife.
- Gently place 2nd cake layer face down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill until set — about 30 minutes.
- Remove from refrigerator and repeat step 3.
- Store in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days. Best eaten day 1.
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Marie has written 30 articles on this blog.
Hi I’m Marie and thanks for stopping by.
I am a lover for anything pretty and sweet. I love being in my kitchen and I love it even more when I have something yummy baking in the oven. I love collecting old and new china and I do this by visiting a thrift store or two ever so often. I am so blessed to be the wife of my husband, he is my best friends. I am so blessed to be the mother to my delightful two little boys but most of all I am blessed because I have found peace with my God. This web site is a diary of all my baking endeavors.
Hi I’m Marie and thanks for stopping by! I am a lover for anything pretty and sweet.I love being in my kitchen and I love it even more when I have something yummy baking in the oven. Collecting old and new china is a bad habit of mine and I do this by visiting an antique or thrift store ever so often. 
I am going to need to order some vanilla beans asap. I was just watching someone on the food channel scrape a fresh vanilla bean and put it into some pudding… it reminded me of
the Bluebell ice cream I had with you guys…. “Homemade Vanilla”…. it was sooooo good. I wish you could just pop over to my house with a slice of that cake in hand; I’ll put the tea on.
Love you,
Mom
Hello Marie. I just wanted to leave a quick note to thank you for mentioning our product as your preferred vanilla. We really appreciate it! Thank you!
Best Regards,
Matt Nielsen
Nielsen-Massey Vanillas
You are amazing!
Lovely! Really!
I was reading through the directions and thinking to myself, “This is as close as I will ever be to such a cake.”
Beautiful post, great pictures!
Love you!