Monday, May 7, 2012

Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting

To celebrate my mom's birthday this year, I decided to bake something simple but delicious. So where do I go to find really good cake recipes? Sweetapolita of course! This is my second time baking a recipe off her site. The first were Vanilla {or Funfetti} Cupcakes {recipe here}, which were awesome! So when I read the post on this Fluffy Vanilla Cake, I just had to bake it! Oh boy was I glad!

 I have to say this was a fairly easy recipe to follow. The cake baked in just 22 minutes. I was surprised by that. If your planning on making this recipe do keep watch on not over baking this cake. I used a timer and set it for 20 minutes (like she states on her post).

This is a very delicious, light and fluffy cake. The Whipped Vanilla Bean Frosting is oh so yummy! It's light but just sweet enough and the vanilla bean just makes it even better! You can make this frosting without the vanilla bean but I wanted the full experience, so I went and order some on Azamon {vanilla beans I used}. I used 9" Wilton Cake Pans. I also added candy pearls around the edges of this cake. Looks super pretty right?

Everyone who celebrated my mother's birthday with me really enjoyed this cake. Before you knew it, it was gone! I regretted not having a second piece but I'm planning on baking this recipe again for my boyfriends birthday, which is in a few days! Can't wait to have another piece yet again! ^_^

This is the yummiest Vanilla Cake I have ever had! Please visit Sweetapolita {recipe here} for a more in depth instructions on achieving this delicious cake and many others!


Fluffy Vanilla Cake
Yield: One 2-layer, 8-inch round cake

5 large egg whites (5 ounces/150 grams) at room temperature
3/4 cup whole milk (180 mL/6 liquid ounces), at room temperature
2 1/4 teaspoons pure vanilla extract (9 grams)
2 3/4 cups cake flour, sifted (11 ounces/315 grams)
1 3/4 cups sugar (12 ounces/350 grams)
1 tablespoon + 1 teaspoon baking powder (19.5 grams)
3/4 teaspoon salt (5 grams)
12 tablespoons unsalted butter (6 ounces/170 grams), at room temperature and cut into cubes

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

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

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.

Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.

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.

Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.

Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 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.

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

Whipped Vanilla Bean Frosting
Source: Sweetapolita & Adapted from Donna Hay

3 sticks + 2 tablespoons (375 grams/13 ounces) unsalted butter, softened and cut into cubes
3 cups sifted (480 grams/1 lb + 1 ounce) confectioners’ sugar (icing, powdered)
3 tablespoons (45 mL) milk
1 vanilla bean, scraped
1 teaspoon (5 mL) pure vanilla extract
pinch of salt

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

Best used right away.

You can eliminate the vanilla bean and use a total of 1 1/2 teaspoons of pure vanilla extract.


  1. Happy birthday to your mom! This is a stunning execution of a vanilla cake. There has been a lot on the net about the quest for the perfect recipe-several comments concerning the bad texture of some recipes. Glad that you featured this and it was a success for your as well as a few other people.
    Your cake looks amazing, no doubt your mother greatly enjoyed it. Have a nice day!

  2. My boyfriend's birthday is this month and he wants a vanilla cake! So I came across this page and I was like I MUST TRY THIS RECIPE. But I'm always nervous about trying new recipes in fear that I will mess it up or it won't come out right. As I read the recipe for the frosting I noticed it says: 3 cups sifted (480 grams/1 lb + 1 ounce) confectioners’ sugar (icing, powdered)

    My question is why are the words icing and powedered in parenthesis? Is this irrelevant to the recipe? or does it mean something?


    1. I don't really know since it's not my recipe, but I think It's just so people can understand what type of sugar to use. Sometimes confectioner's sugar is also label as incing or powdered sugar. Hope that help and your boyfriend will definitely love this cake! Good Luck! ^_~

  3. Can I bake this cake using a hand mixer?


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