A Winner of a Recipe for Moist Vanilla Cake!
I’ve been meaning to upload a white cake recipe for a long time, but before I did so, I wanted to make sure that it was the perfect white cake. I wanted to share a recipe that would give you a fluffy, moist vanilla cake that was practically foolproof. After a few months in the lab I finally came up with this recipe, and it’s definitely a winner!
For my vanilla cake, I use cake flour instead of regular all purpose flour. Cake flour is more fine than all purpose flour, and, in my opinion, it makes a fluffier cake. To keep the cake nice and pure white, I only use egg whites. Using egg yolks will turn the cake yellow, so be sure to separate those eggs!
Although you can certainly decorate your cake however you choose, I decided to dress my vanilla cake up with beautiful rose swirls. Anyone who knows me, knows that I love roses (Rosie loves roses, who would’ve known 😀 ). With it being spring and all I thought that a rose cake would be perfect. Why? Let’s think about it. Spring equals flowers. Besides, I know a lot of people (including myself) that will be celebrating their wedding anniversaries this time of the year, and this cake is perfect for that occasion! Besides anniversaries, this cake would be perfect for:
- bridal showers
- small weddings
- Mother’s Day
- and Spring/ Summer birthday parties!
The frosting that I used for this cake was a simple buttercream.
- 4 sticks softened butter, unsalted
- 8 1/2 cups confectioners sugar, sifted
- 2 tablespoons vanilla extract
- Mixed the ingredients until nice a creamy! (SUPER easy!!)
Keep in mind that you don’t have to use as much buttercream as I used. Especially if you’re not going to do the rose swirls.
- For decorating, I used about 2 cups of buttercream for a crumb coat. After making this cake, I actually think that I should have colored the crumb coat pink, instead of using white buttercream. I think a pink crumb coat would have looked better. Although this cake was still gorgeous.
- My cake is ombre. I started off with the dark colors on the bottom, and the colors on top were lighter. For the coloring, I divided the buttercream into two separate bowls. In one bowl I dropped in two drops of Wilton’s Gel Food Coloring in magenta, and in the other bowl I added 4 drops of the same coloring.
- For the Rose Swirls, I used a Wilton 1M Tip, and, of course, I placed each color of buttercream into a separate piping bag.
As of now, I am a beginner when it comes to cake decorating. If I can do this, I know you can do it too. It looks complicated, but I promise you that creating these rose swirls are super easy. Below is the recipe for the vanilla cake, but check out my video for the cake & decorating tutorial!
Watch the tutorial here, and follow me on Pinterest!
Let me know how you enjoyed this recipe. Tag me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out my brand new cookbook, Super Soul Food with Cousin Rosie, loaded with many recipes you can’t find anywhere else.
Moist Vanilla Cake
- In a large bowl cream together the butter, sugar, vanilla extract, and egg whites.
- In a separate bowl add the cake flour, salt, and baking powder. Sift together.
- Start alternating adding the flour and the buttermilk into the bowl of wet ingredients, while mixing on a low speed.
- Once the cake batter is nice and smooth pour the batter into two 9 inch greased and floured cake pans.
- Bake the cakes on 350 F for 25 – 30 minutes or until done.
- Remove the cakes from the oven, remove them from the cake pans, and place them on a cooling rack.
- Let the cake cool completely before frosting.
- Watch my tutorial on how to do the Rose Swirls.