Thula's Cake Lab

Perfect White Vanilla Cake

Cakes, Recipe | August 14, 2016 | By




White Vanilla Cake 1

After my post on “Dark Chocolate Cake” ( A big thank you to my lovely readers and subscribers for making the recipe a hit ! ) there were many requests for a perfect vanilla cake recipe. After many trials in perfecting this recipe, 7 to be exact (phew!), here it is, my version of perfect white vanilla cake! Thank you for your patience…. Enjoy πŸ™‚White Vanilla Cake 3

This is a simple yet rich, tender and flavorful cake…. I like that the cake layers are sturdy which make them good for sculpting, stacking, and icing…but at the same time, it is so tender and moist that you will feel tempted to eat it right off the oven ! If you are looking to make a colored cake, for eg. pink or blue for a baby shower party, then this would be an ideal base. White Vanilla Cake 2

Most of the white cake recipes use only “egg whites” to prevent the “yellow” imparted from yolk…To me, it is not just about how a cake looks… taste matters too! From my experiments, I found that a cake with only whites tasted drier. Adding one “whole egg” gives added moistness and flavor while not affecting the overall color of the cake (Read more about Ingredients and their role in baking)

RECIPE HIGHLIGHTS

White Vanilla Cake

First, preheat your oven to 320F/160C. Yes, I find using a lower temperature for a longer time helps with even baking and softer crumbs. Here are the three main stages explained.

STAGE 1Preparation of sugar syrup. Heat water and sugar together in a microwave-safe bowl, at high power, 2-3 minutes until the sugar dissolves completely. Stop in between to stir and scrape down the sides to prevent sugar from charring.You will notice that my “white cake mix” has granulated sugar. These granules help with aerating the flour, while the sugar syrup helps with an easy even blend of the ingredients. I use a hot (not boiling) syrup , so it helps bring other cold “wet ingredients” to room temperature, ideal for baking.

sugar syrup

 

STAGE 2- Is the preparation of the “White Cake Mix” which involves mixing, sifting and fluffing… as mentioned in my previous blog articles this is a pivotal step in baking.

STAGE 3– The careful incorporation and mixing of wet with dry ingredients. Over mixing gives a tough chewy cake while under mixing gives an unevenly baked cake. My advice is to use a stopwatch/timer and mix for the time advised.

SONY DSC

Immediately pour the batter into two 8″ * 3″ cake pans. Be careful not to leave the door open for too long when inserting the cake pans into the oven as it could cause deflation. Bake for 45 minutes. At this point, you will notice the sides are slightly browned and starting to detach from the cake pans. Test for “doneness” and proceed to “cooling“.vanilla cake cooling grid

For my vegetarian readers looking for egg substitutes- here are my 3 recommended substitutes( from PETA) that work great in place of eggs. Ener-G egg replacer is a foolproof option….can’t go wrong with it!egg replacers

For the frosting, I used a simple American Buttercream recipe. This is also known as the decorator’s buttercream as it is ideal for piping decorations onto the cake.
Below is the cake with the filling. It baked so even, thanks to these DIY “Bake-even strips”, there was no need for leveling the cake !
White Vanilla Cake 4

 




Perfect Vanilla Cake
Serves 14
A delicious vanilla cake with a perfect balance of taste , texture and structure
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
For the Cake
  1. Thula's White Cake Mix (click for recipe)
  2. 1/2 cup Water
  3. 250 g Sugar
  4. 3 Egg White
  5. 1 Whole Egg
  6. 1 tsp Vanilla extract
  7. 1/4 cup Yogurt (I use homemade semi thick yogurt)
  8. 1/2 cup Whole milk
  9. 1/2 cup Oil
For the Frosting
  1. 1 cup/2 sticks Unsalted Butter
  2. 150 g Vegetable Shortening
  3. 1 tsp Vanilla Extract
  4. 4 TB Whole Milk
  5. 600 g Confectioners Sugar
  6. 1/4 tsp Salt
Directions
White Vanilla Cake
  1. Preheat oven to 320F/160C
  2. Mix sugar and water in a microwave safe bowl and heat covered on high for 2 minutes. Stop give the mix a quick stir and continue heating at 30 s intervals until the sugar dissolves completely. Now the mixture needs to be a clear molten syrup.
  3. Prepare 2*8 inch circle cake pans (I use aluminum pans) and attach Bake-even strips
  4. Prepare cake flour mix
  5. In a separate kitchen aid or mixing bowl add eggs, oil, milk and vanilla essence and mix on medium speed for 30 seconds, continue mixing and slowly pour in the molten sugar syrup into the mix. Continue mixing for another 30 seconds. Then reduce the speed to low (setting -2 in the Kitchen Aid)
  6. Add the "white cake mix" and continue mixing for 1 minute - Adding one cup at a time prevents a flour cloud and unnecessary mess. Stop, scrape sides of the mixing bowl with a spatula and continue mixing for another 30 seconds. Stop
  7. Pour into two 8*3 inch baking pans and bake at 320F , 45 minutes. Use a toothpick to test for doneness- insert a toothpick and if it comes out clean then your cake is done. If not give it another 2-3 minutes and check again.
American Buttercream
  1. Cream together butter and shortening in medium speed for 3-5 minutes.
  2. Add vanilla extract and milk. Continue mixing at medium speed for 3 minutes.
  3. Reduced speed to slow and add the sugar 1/3 cup at a time until fully incorporated.
  4. Add salt and mix at high speed for 5 minutes. Use fresh or freeze in an airtight container up to 4 weeks.
Notes
  1. *tsp- teaspoon
  2. *TB- tablespoon
  3. Confectioners sugar is superfine sugar.
  4. Vegetarian option- Use Ener G egg replacer equivalent to 4 eggs.
If you are new to Baking or looking to improve your skills, I highly recommend reading the following posts
  1. 1. Know your Ingredients
  2. 2. Equipment and Utensils....Choose wisely!
  3. 3. 10 steps to succeed in baking
Thula's Cake Lab http://thulascakelab.com/
I am looking forward to hearing your comments. Thanks in advance for sharing the post.

  1. Shridevi Pramod
    August 14, 2016

    For vegetarian options…how much of Ener G egg replacer to be used? Is this available in India? How to adjust the measurement of any egg substitute in eggless baking? My questions might be silly…I am new into baking…eager to learn from you πŸ™‚

    • Thulashitha RD
      August 14, 2016

      Hello Shridevi, In my post I have clearly explained how much in place of one egg. Ener-G egg substitute is available in India too, the package comes with clear instructions. thank you πŸ™‚

  2. Bhuvi
    August 14, 2016

    Is there a replacement for vegetable shortening? In Australia not sure if we get the same quality of shortening. Is this used to make the Frosting hold its form for longer?

    • Thulashitha RD
      August 14, 2016

      Hello Bhuvi , you can replace shortening with margarine. Any vegetable shortening should do. If you don’t care about piping designs then replace it with unsalted butter πŸ™‚

    • Shridevi Pramod
      August 15, 2016

      Thank you so much πŸ™‚ Now I am clear after going through some of your articles related to baking for beginners..

  3. Natasha
    August 16, 2016

    Hello Thula,
    Thank u so much for recipe it’s came out wonderfully only had some drawbacks with the butter cream pls can help as to anything else we can use instead of veg shortening anything else v can substitute it with in Mumbai Indi

    • Thulashitha RD
      August 16, 2016

      Hello Natasha ! I am glad it worked for you πŸ™‚ For the buttercream try replacing shortening with margarine. Also remember to use super fine sugar and sift it before use to prevent any lumps. Good luck, let me know how it worked for you! πŸ™‚

  4. Indu
    August 16, 2016

    I have tried your white cake recipe turned out awesome. Right taste , texture. Thanks a lot for sharing your recipe

    • Thulashitha RD
      August 16, 2016

      Thanks much for your feedback Indu. I am so glad it worked well for you! πŸ™‚

  5. Indika
    August 21, 2016

    Beautiful pictures and beautiful cake! Love the step-by-step instructions.

  6. Tehseena Nazneen
    August 21, 2016

    Hi Thula. You have not mentioned the ‘Yoghurt’ in the preparation.

    • Thulashitha RD
      August 21, 2016

      Hello Tehseena,thanks for pointing it out. I will edit post. Please add the yogurt with the rest of the wet ingredients in the mixing bowl. Thanks πŸ™‚

  7. Palak
    September 21, 2016

    Hi Thula,
    I want to make a vanilla and a chocolate cake. Not sure of quantity I should make. Your recipe for vanilla cake says serves 14 and your dark chocolate cake recipe says serves 24 with same amount of flour being used in both mixes. Am I missing something in the recipes.

    • Thulashitha RD
      September 21, 2016

      Hello palak, I need to edit that, thanks for pointing out. It serves 14-24 depending on the slice cut. for parties its a 14 (generous cut) count and for weddings its a 24 count. thanks !

    • Thulashitha RD
      September 21, 2016

      Let me know how it turned out! I am excited to see pictures πŸ™‚