Introduction

This classic vanilla cake is moist, tender, and filled with rich flavor. Perfect for celebrations or simply enjoying with a cup of tea, it’s topped with a creamy, smooth buttercream frosting that complements the delicate cake layers beautifully.

A slice of three-layer vanilla cake sits on a white rectangular plate on a white marbled surface. Each layer of cake is light yellow with a soft, fluffy texture, separated by thin layers of creamy white frosting. The top edge of the slice is decorated with soft pink swirls of frosting that have a smooth and slightly textured look. In the background, the rest of the cake is visible with similar pink, peach, and yellow floral frosting decorations around the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cake flour (280 g)
1 teaspoon salt
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
4 egg whites
2 sticks butter (226 g), room temperature
1 1/4 cups sugar (280 g)
2 teaspoons vanilla extract
1 cup milk, room temperature
1/2 cup sour cream (125 g), room temperature
1 cup butter (227 g), room temperature, for frosting
1/2 cup shortening (Crisco) (100 g), for frosting
6 cups sifted powdered sugar (750 g), for frosting
1/4 cup milk, for frosting
1 tablespoon vanilla extract, for frosting

Instructions

Step 1: Preheat your oven to 350°F (177°C). Butter and flour three 6-inch cake tins, then line the bottom with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the cake flour, salt, baking powder, and baking soda. Set aside.
Step 3: In a small bowl, combine the milk, sour cream, and vanilla extract. Set this mixture aside.
Step 4: Using a mixer with a paddle attachment, beat the butter and sugar on medium speed for about 3 minutes until smooth and creamy. Scrape down the bowl sides as needed.
Step 5: Whisk the egg whites lightly with a fork. With the mixer on low, slowly drizzle the egg whites into the butter mixture. Once combined, increase mixer speed to high and beat for 1-2 minutes until incorporated. It may look curdled but will smooth out.
Step 6: On low speed, add half of the dry ingredients and mix just until combined. Add half of the milk mixture, mix briefly. Repeat with remaining dry ingredients and milk mixture. Finish by folding gently with a spatula to avoid overmixing.
Step 7: Divide the batter evenly among the prepared cake pans, filling each about one-third full. Bake for 30-35 minutes. Test doneness by inserting a toothpick; it should come out clean.
Step 8: Let cakes cool in the pans for 15-20 minutes. Then remove gently and transfer to a wire rack to cool completely.
Step 9: To make the buttercream frosting, beat the butter and shortening on medium speed until creamy, about 2-3 minutes.
Step 10: Add half of the powdered sugar and mix on low for 30 seconds. Pour in 1/4 cup milk and mix again on low. Add remaining powdered sugar and vanilla, then beat on low for 30 seconds. Increase speed to high and whip for 2 minutes. Adjust texture with more sugar or milk as needed.
Step 11: Assemble the cake by spreading a layer of buttercream between each cake layer. Cover the entire cake with a thin crumb coat of frosting. Chill in the refrigerator for at least 10 minutes.
Step 12: Apply a final thin layer of frosting to the sides and top for a smooth finish. Optionally, tint some frosting with food coloring and pipe decorative flowers or designs.

Tips & Variations

Make sure all your wet ingredients are at room temperature for a smoother batter and better rise.
For a lighter texture, carefully fold in egg whites instead of mixing vigorously.
Add a teaspoon of almond extract along with vanilla for a subtle nutty flavor.
Use cake flour instead of all-purpose flour to keep the cake tender and soft.
Try substituting half the sour cream with Greek yogurt for a tangier taste and slight moisture boost.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Before serving, bring the cake to room temperature for best flavor and texture. Leftover unfrosted layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting.

How to Serve

A slice of light yellow cake with three soft, moist layers is being lifted, showing thin layers of creamy white frosting between each cake layer. The outside of the cake is coated with smooth white frosting with subtle ridges. There are pastel-colored buttercream flowers along the side, including a larger pink rose, small purple rosettes, and light green leaves, all delicately piped. The cake sits on a white cake board with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and richness of the cake. Egg whites keep the cake light and airy, so it’s best to follow the recipe, but for a denser cake you can experiment with whole eggs.

How can I make this cake gluten-free?

Substitute the cake flour with a gluten-free blend that is meant for baking. Ensure it contains xanthan gum or a similar binder to mimic the structure that gluten provides.