A Perfect White Vanilla Cake (YouTube Link for recipe included)
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 
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.
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
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 1– Preparation 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.
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.
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“.
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!
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 !
I am looking forward to hearing your comments. Thanks in advance for sharing the post.
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
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
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
Shridevi Pramod
August 15, 2016
Thank you so much
Now I am clear after going through some of your articles related to baking for beginners..
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
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! 
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!
Indika
August 21, 2016
Beautiful pictures and beautiful cake! Love the step-by-step instructions.
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
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
sonia shah
April 12, 2017
Hi
Can the same cake batter be used for making cupcakes instead! What is the recommended oven temperature for baking cupcakes
Thank you
Forrest Saice
January 6, 2021
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