Dec 19, 2011





  • For the Vanilla Cake:
  • 5 large egg whites, at room temperature
  • 3/4 cup whole milk, divided, at room temperature
  • 2 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups cake flour, sifted then spooned & leveled
  • 1 3/4 cups sugar
  • 1 tablespoon PLUS 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature and cubed
  • For the Whipped Vanilla Frosting:
  • 1 1/2 cups (3 sticks) PLUS 2 tablespoons unsalted butter, softened but cool
  • 3 1/2 cups powdered sugar, sifted
  • 3 tablespoons milk
  • 1 1/2 teaspoons pure vanilla extract
  • pinch of salt
  • white sanding sugar, for decoration

For the Vanilla Cake:
  1. Preheat oven to 350 degrees F. Grease two round 8-inch cake pans. Place round pieces of parchment paper in the bottom of each cake pan and grease the parchment paper. Flour the bottom and sides of the cake pans by tapping a spoonful of flour around to coat. Discard any remaining flour.
  2. In a measuring cup, whisk together the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients on low speed for 30 seconds.
  4. Add in the butter and the remaining 1/2 cup of milk. Mix on low speed just until moistened. Increase the speed to medium and mix for 1 1/2 minutes.
  5. Scrape down the sides of the bowl. With the mixer on medium speed, add the egg mixture in 3 batches, beating for 20 seconds after each addition.
  6. Divide the batter evenly into the cake pans using an offset spatula to level the batter. You can weigh the cake pans on a kitchen scale to ensure even layers.
  7. Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Be very careful not to over bake! Let cool in pans for 10 minutes. Loosen the sides of the cakes with a small knife or spatula and invert cakes onto greased wire racks. Gently re-flip the cakes so that the top of the cakes are facing up. Let cakes cool completely.
  8. Wrap the cakes tightly until they are ready to be frosted. The cakes can be stored at room temperature for 2 days and in the refrigerator for 5 days.
For the Whipped Vanilla Frosting:
  1. In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on medium speed until pale and creamy, about 8 minutes.
  2. With the mixer on low, add in the remaining ingredients and mix for 1 minute. Increase the speed to medium and whip until frosting is very light and fluffy, about 6 minutes.