Vanilla Cake

Ingredients

• 3¼ cups cake flour (or 3 cups all-purpose flour)
• 2 cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon fine sea salt
• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups buttermilk, room temperature
• 1 tablespoon pure vanilla extract
• 3 large eggs, room temperature
• 2 large egg whites, room temperature
• 

Instructions

1. 

   1

   Prepare the pans – Preheat the oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper and lightly spray only the parchment with nonstick cooking spray. Do not spray the sides of the pans.

2. 

   2

   Mix the dry ingredients – In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt.

3. 

   3

   Add the butter, buttermilk, and vanilla – With the mixer on medium speed, beat in the softened butter for about 1 minute until the mixture resembles coarse crumbs. Reduce the speed to low and mix in the buttermilk and vanilla until combined. Increase the speed to medium for about 30 seconds, then scrape down the sides of the bowl.

4. 

   4

   Add the eggs – Reduce the mixer to low and add the eggs one at a time, mixing well after each addition. Add the egg whites and beat on medium-high for about 30 seconds, or until the batter is smooth.

5. 

   5

   Bake the cakes – Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.

6. 

   6

   Cool completely – Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

7. 

   7

   Finish the cake – Once the cake layers have cooled completely, level them if needed. Frost with Vanilla Buttercream Frosting, decorate as desired, then slice and serve.