Vanilla Cake

Vanilla Cake

• • 2 3/4 cups all-purpose flour

  • 1 3/4 cups granulated sugar

  • 1 1/4 teaspoons baking soda

  • 1 1/4 teaspoons baking powder

  • 1 teaspoon salt

  • 2 whole eggs

  • 2 egg whites

  • 1 1/2 cups whole buttermilk (or 1 1/2 cups whole milk + 1 tablespoon white distilled vinegar)

  • 1 cup vegetable oil

  • 2 teaspoons vanilla

(I find that the type of vegetable oil makes a big difference in the taste. You need to use a light, neutral flavored oil that doesn't overpower the cake. You can also substitute melted butter for half the oil for a cake that's still moist, but with a nice buttery flavor.)

Preheat the oven to 350. Grease three 8-inch pans with non-stick spray.

In the bowl of your stand mixer fitted with a paddle attachment, combine the dry ingredients. Add the wet ingredients and mix on low until combined, then beat on medium speed for two minutes. Divide the batter between the pans.

Bake until a toothpick comes out clean, about 21 minutes. Cool the cakes in the pans completely, then frost with your favorite buttercream. Here is my recipe for perfect buttercream.

Recipe from Curly Girl Kitchen