Vanilla Cake

Nguyên liệu

4 cups cake flour (480 g)

2 teaspoons baking powder (10 ml)

1 teaspoon baking soda (5 ml)

1 teaspoon salt (5 ml)

170 g coconut oil room temperature

170 g butter room temperature (1.5 sticks)

2 ½ cups granulated sugar (500 g)

8 egg whites

2 tablespoons vanilla bean paste

2 teaspoons vanilla extract

1 teaspoon imitation vanilla extract (optional adds nostalgic box cake flavor)

1 teaspoon almond extract (optional adds almond flavor if you don't enjoy this, leave it out)

2 cups buttermilk 480 ml

2 sticks butter (226 g or 1 cup)

1 stick cream cheese (226 g or 8 ounces)

1/2 teaspoon salt

1/2 teaspoon almond extract (optional)

2 tablespoons vanilla bean paste or 1 teaspoon vanilla

6-8 cups powdered sugar

Hướng dẫn

Preheat the oven to 350°F (180°C). Grease three 8” cake pans and line with parchment

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside

In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through

With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined

Add in the extracts and mix until well combined

Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry

Divide the batter evenly into 3 and place it evenly into the 3 prepared cake pans

Bake for 35-40 minutes or until a toothpick comes out clean

Icing:

In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese

On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)

Add salt, almond extract, and vanilla. Whip until combined

On low speed, add the powder sugar 1 cup at a time

Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)

Spread icing over the cooled cake in an even layer