Description
This professional-grade vanilla cake utilizes the scientific reverse creaming method to produce an exceptionally tender, velvet-like crumb. By combining high-quality butter for flavor and neutral oil for lasting moisture, this recipe results in a structurally sound sponge perfect for tiered cakes or elegant celebrations.
Ingredients
- Cake flour (7-8% protein)
- Granulated sugar
- Baking powder
- Baking soda
- Fine sea salt
- Unsalted butter (softened to 65°F–68°F)
- Whole milk (divided into two portions)
- Canola oil
- Pasteurized egg whites
- High-quality vanilla extract or bean paste
- Powdered sugar
Instructions
- Preheat your oven to 335ºF (168ºC) and prepare three 8-inch by 2-inch cake pans with pan release.
- Combine cake flour, sugar, baking powder, baking soda, and salt in a stand mixer on low speed, then slowly add softened butter chunks until the mixture resembles coarse sand.
- Add the milk and oil mixture and beat on medium speed for exactly 2 minutes to develop the necessary cake structure.
- Scrape the bowl thoroughly and slowly incorporate the remaining milk, vanilla, and egg mixture on low speed until just combined.
- Divide the batter evenly between pans and bake for 30 minutes until the center springs back or a toothpick comes out clean.
- Cool in pans for 10 minutes before inverting onto wire racks.
- For the buttercream, whip egg whites and powdered sugar on high for 5 minutes, then gradually whip in softened butter until a glossy emulsion forms.
- Finish the buttercream by mixing with a paddle attachment on low for 15 minutes to eliminate air bubbles for a smooth finish.
Notes
For the most successful result, ensure all your refrigerated ingredients like milk and eggs are brought to room temperature before mixing to maintain a stable emulsion. If your buttercream appears to separate while adding the butter, do not worry; simply continue whipping at high speed and the friction will eventually bring the frosting together into a silky consistency.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Reverse Creaming
- Cuisine: British