The Best Vanilla Cake EVER!

This cake is seriously the most awesome vanilla cake I have ever had. I have made various vanilla cupcake recipes and been so disappointed in the past. I made this cake and froze it for almost 6 months. When I defrosted the cake and assembled the strawberries and cool whip filling it looked (AND TASTED!) like I spent the whole afternoon making it! This is a full proof recipe that I swear by! It lasts well in the fridge but definitely tastes the best if eaten the same day/ next day.

Vanilla Cake

Yields: One 2-layer, 8-inch round cake

GATHER:

5 large egg whites, at room temperature

1 whole egg

1 cup whole milk, at room temperature

2-1/4 tsp pure vanilla extract

3 cups cake flour, sifted 2

2 cups sugar

1 tbsp + 1 tsp baking powder

3/4 tsp salt

12 tbsp unsalted butter, cold and cut into 24 even pieces

TO DO:

1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.

2. In a medium bowl combine and stir the egg whites, whole egg, 1/4 cup of milk, and the vanilla. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for around 30 seconds.

4. Add the butter one piece at a time, about every 10 seconds. Continue to mix on low until the mixture is a fine crumbly texture. 

5. Add milk, and mix on low speed until just moistened. Increase to medium speed and mix for 3 minutes. 

6. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Fold once or twice to ensure the batter at bottom of bowl is incorporated.

7. Divide the batter in two, spreading it evenly with a small offset palette knife.

8. Bake until a cake tester comes out with a few crumbs when inserted into the center, about 30 minutes. Be careful to not over-bake. Check cake at 20 minutes, but not before, and then set the timer for 5 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

9. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 6 months. Best eaten the same day as baked as I noted above.

Pair with your favorite chocolate or vanilla icing. You can also make different fruit fillings or fold strawberries in cool whip and have a simple cake.