A light and fluffy vanilla cake recipe.
- 3 cups cake flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 3/4 cups granulated sugar
- 2 sticks unsalted butter
- 1/2 cup vegetable oil
- 1 tbsp vanilla extract
- 1/4 tsp almond extract
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 3 eggs divided
First, set eggs, milk, cream, and butter out for a few minutes to warm up to room temperature. When you first take out the eggs crack and separate them. (they are easiest to separate when cold) Place yolks in a large measuring cup or bowl with milk, cream, vanilla, and almond. Give the milk mixture a good whisk.
While waiting, spray cake pans with cooking spray then cut out parchment paper to line the bottom center of 9″ cake pans. (either two thick or three thin layers)
In mixing bowl add egg whites with whisk attatchment and whisk on medium high speed until stiff peaks form. Set aside in medium bowl.
Clean out mixing bowl.
Place dry ingredients in the cleaned mixing bowl and replace whisk with paddle attatment and blend for a few seconds. Slice up butter and add cubes to dry mixture. Blend till mixture appears sandlike.
Add 1/3 of milk mixture to the mixer with the dry ingredients and beat on medium speed for 2 minutes. Then add remaining milk mixture in two more additions mixing for a minute in between additions.
Once blended well, fold in egg whites gently until mixed incorporated.
Pour into prepared baking pans and bake at 325 for 30-45 minutes or until toothpick inserted in center comes out clean.
This recipe will make two thick 9″ cakes or three thin 9″ layers. You can cook each pan separate which will be 30-35 minutes. If cooking two or three at a time you may need to add a few minutes to the cooking time. Individual ovens vary.
You can also make this recipe into cupcakes. Simply add batter to lined cupcake tin and bake for 20-25 minutes or until golden brown on top and when toothpick stuck into center comes out clean. This will make about 3 dozen large or 4 dozen small cupcakes.