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Sweetapolita's Chocolate cake gets raves here, so here's her 4-layer Vanilla Cake version

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Joined: Dec 12, 2005


Posted to Thread #30364 at 9:43 pm on Jun 24, 2018

Perfectly Delightful Vanilla Birthday Cake

1-1/2 cup 360 ml whole milk, at room temperature
7 large egg whites 210 g, at room temperature
1 whole egg at room temperature
1 tablespoon 15 ml pure vanilla extract
1/2 teaspoon 2.5 ml almond extract
3-3/4 cups 430 g cake flour, sifted
2-1/4 cups 450 g sugar
1-3/4 tablespoons 25 g baking powder
1 teaspoon salt 8 g
1-1/2 sticks 170 g unsalted butter, at room temperature and cut into cubes
6 tablespoons 85 g vegetable shortening

For the Whipped Vanilla Frosting:
2-1/2 cups 5 sticks(575 g) unsalted butter, softened and cut into cubes
5-1/4 cups 600 g confectioners’ sugar, sifted
4-1/2 tablespoons 70 ml milk
1-1/2 tablespoons 23 ml pure vanilla extract
pinch or two of salt

For the Cake:
Preheat oven to 350°F (180°C). Grease, line with parchment and flour two round 8-inch pans (you will be using each one twice), or four 8-inch pans (if you're lucky enough to have four on hand). I use Parchment Paper Circles for ease.
In a medium bowl or measuring cup, combine and stir 1/2 cup of the milk, stir the egg whites, whole egg, vanilla and the almond extract. Set aside.

Sift cake flour twice. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low-speed (I use the “stir” setting on my mixer) for 30 seconds.

Add the butter and shortening, blending on low-speed for about 30 seconds, then add remaining 1 cup of milk, and mix on low-speed until just moistened. Increase to medium speed and mix for 1 -1/2 minutes (90 seconds), but no more.

Scrape the sides of the bowl and begin to add the egg/milk/extract mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

Pour 1/4 of your batter (~2 cups)(445 grams) into each prepared pan (if you have 2 pans, you will bake 2 layers first followed by the remaining 2), spreading it evenly with a small offset palette knife. If possible, weigh the batter in the pans to ensure 2 even layers.

Bake cake layers two-at-a-time in center of oven and 2" apart for 20 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. 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.
Wash the 2 cake pans and line, grease and flour again and repeat.

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 enjoyed day 1 or 2.

For the Whipped Vanilla 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 (for ideal spreading consistency), but keeps well once frosted.


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