Moist Vanilla Cake

Moist Vanilla Cake - adapted from CakeCentral

  • 2 cups sugar
  • 1/2 cup butter
  • 2 egg yolks, room temp.
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 cup buttermilk, room temp.
  • 3 tsp. vanilla
  • 6 egg whites, room temp.
  1. Grease two round 8 or 9 inch pans.
  2. Cream butter and sugar (it will be crumbly). Add egg yolks, one at a time and mix well.
  3. Combine flour and baking soda in a separate bowl. Add alternately with buttermilk to butter/sugar mixture, in three additions, starting and ending with flour.
  4. Mix in vanilla.
  5. In a separate bowl whip egg whites until stiff peaks form. Fold 1/3 egg whites into batter to loosen. Fold in remaining egg whites gently until no white streaks remain.
  6. Poor into prepared pans and bake at 350ºF for 25-30 min or until toothpick inserted in the centre comes out clean.
  7. Cool 10 min. before removing to a cooling wrack.

* When I make layered cakes I cut out circles of parchment or waxed paper to fit the bottom of the pan, then I grease the pan before I put them in and again once they are in place. Poor the batter on top and bake. To remove, loosen the edges of the cake with a knife and flip onto cooling wrack. Peel off waxed paper immediately. Allow to cool completely before layering or decorating.