Description
Sweet layers of vanilla-infused delight define this classic cake masterpiece. Moist crumb and creamy frosting invite dessert enthusiasts to savor each delectable slice, promising pure indulgence with every heavenly bite.
Ingredients
Scale
Cake Ingredients:
Main Dry Ingredients:
- 3 cups (375g) all-purpose flour
- 3 cups (600g) granulated sugar
- 2 1/2 teaspoons (10g) baking powder
- 1 teaspoon (6g) fine salt
Wet Ingredients:
- 1 cup (226g) unsalted butter, room temperature
- 1 cup (240g, about 7 eggs) egg whites
- 1 1/2 cups (360g) buttermilk, room temperature
- 2 tablespoons (30g) vegetable oil
- 2 teaspoons (8g) vanilla extract
- Optional: gel food coloring
Frosting Ingredients:
- 2 cups (452g) unsalted butter, room temperature
- 1 tablespoon (12g) vanilla extract or paste
- 1/2 teaspoon (3g) fine salt
- 7 cups (875g) powdered sugar
- 1/4 cup (60g) heavy cream
Instructions
- Prepare the oven by heating to 350°F and positioning three 8-inch cake pans with parchment liners.
- Combine all dry ingredients using a stand mixer with a whisk attachment until thoroughly blended.
- Incorporate softened butter into the dry mixture until it resembles coarse sand-like texture.
- Gently introduce egg whites into the mixture, alternating with buttermilk to create a smooth, consistent batter.
- Fold in vegetable oil and pure vanilla extract, mixing until fully integrated.
- Whip the batter at medium speed for precisely one minute to develop optimal texture and air incorporation.
- Distribute batter evenly across prepared cake pans, ensuring balanced layers.
- Bake in preheated oven for 33-35 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to freezer for 30 minutes to stabilize structure.
- For buttercream, cream butter until silky and light using an electric mixer.
- Introduce vanilla extract and fine salt, blending thoroughly.
- Gradually add powdered sugar and heavy cream, mixing at low speed to prevent splattering.
- Continue beating buttercream until achieving a smooth, spreadable consistency.
- Carefully level cake layers using a serrated knife for even surfaces.
- Assemble cake by layering with buttercream between each level.
- Apply a thin crumb coat to seal in loose cake particles, then refrigerate for 15 minutes.
- Complete decoration with final buttercream layer, using preferred design technique.
Notes
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Sift dry ingredients to prevent lumps and create a lighter, more delicate cake crumb.
- Avoid overmixing the batter to keep the cake tender and prevent a tough, dense result.
- Freeze cake layers for easier handling and cleaner frosting application, especially for intricate decorations.
- Substitute buttermilk with yogurt or milk mixed with lemon juice for dietary alternatives.
- Create a gluten-free version by using a cup-for-cup gluten-free flour blend.
- Reduce sugar content by using natural sweeteners like honey or maple syrup in moderation.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 508
- Sugar: 48g
- Sodium: 183mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 64mg