Vanilla Butter Cake Recipe
Perfectly tender and buttery vanilla cake layers. Super soft, yet strong enough for sculpted or wedding cakes.
servings
Ingredients
- 6 large egg yolks (room temperature)
- 8 ounces sour cream (1 cup, room temperature, divided)
- 1 tablespoon vanilla extract
- 12 ounces granulated sugar (1 ½ cups, divided)
- 9 ounces cake flour (2 cups, see note)
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 8 ounces unsalted butter (room temperature)
- 3 large egg whites (room temperature)
- ¼ teaspoon cream of tarter
Instructions
- Preheat the oven to 350 °F. Line two 8"x3" round cake pans with a circle of parchment paper or butter and flour the bottom of the pans only, not the sides.
- Combine the yolks, 1/2 the sour cream and the vanilla in a small bowl, whisk to combine, set aside.6 large egg yolks, 8 ounces sour cream, 1 tablespoon vanilla extract
- Into a mixer bowl put 1 ¼ cups of the sugar, sift in the flour, baking powder, baking soda and salt. Mix on low speed for 10 seconds to distribute the leavening. Add the butter to the flour mixture. Mix on low until the butter is incorporated and the batter looks like a paste. Add the other ½ of the sour cream to the flour and butter mixture. Increase the speed to medium and mix about 3 minutes until the batter lightens in texture. If you're using a hand mixer add another minute or two to the total time.12 ounces granulated sugar, 9 ounces cake flour, ¾ teaspoon baking powder, ¾ teaspoon salt, ¼ teaspoon baking soda, 8 ounces unsalted butter
- Scrape the sides and bottom of the bowl. With the mixer on low, add ½ the egg yolk mixture. Mix until mostly incorporated. Scrape the sides and bottom of the bowl. Add the rest of the egg yolk mixture. Scrape the bowl and mix until incorporated.
- In another bowl, whip the egg whites with the cream of tartar on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the remaining ¼ cup of sugar. Turn the mixer to medium high and whip the whites to full peak. Fold the whites into the base in 2 parts, folding just until there are no streaks of egg whites.3 large egg whites, ¼ teaspoon cream of tarter
- Divide the batter between the 2 pans and spread so it's level.
- Bake until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean, about 25-30 minutes.
- Cool 10 minutes in the pan and then turn out onto a cooling rack. When fully cooled, wrap in plastic and refrigerate at least 3 hours or overnight before filling and assembling the cake with your favorite frosting.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The cake is very soft the day that it's baked. If you'd like to trim the crust and split the layers allow it to chill in the refrigerator until it's firm enough to handle without breaking.
The filled cake can be kept at room temperature for several days (unless it has a perishable filling).
The cake cake be frozen for a month.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!