Vanilla Birthday Cake (Print Version)
# Ingredients:
01 -
3 cups (425g/15oz) cake flour, sifted.
02 -
2 cups (453g/16oz) granulated sugar.
03 -
4 teaspoons baking powder.
04 -
½ teaspoon salt.
05 -
5 large egg whites, at room temperature.
06 -
1 whole egg, at room temperature.
07 -
1 cup (8floz/227ml) whole milk or full fat buttermilk.
08 -
2 1/4 teaspoons pure vanilla extract.
09 -
¾ cup (170g, 6oz) unsalted butter, cold.
10 -
Vanilla Buttercream Frosting.
# Instructions:
01 -
Heat oven to 350°F/180°C. Butter and line three 6-inch cake pans with parchment paper.
02 -
In a large jug combine and whisk together egg whites, whole egg, milk, and vanilla extract. Set aside.
03 -
In electric mixer bowl with paddle attachment, combine dry ingredients at low speed for 1 minute. Add cold butter and mix until mixture is a fine crumbly texture.
04 -
Add liquid mixture to dry ingredients in 2 batches, scraping sides and bottom before and after each batch. Mix until light and fluffy.
05 -
Divide batter evenly into prepared pans. Bake 25-35 minutes until tester comes out with few crumbs.
06 -
Let cakes cool on racks for 20 minutes before removing from tins.
07 -
Level cake layers. Layer cake with buttercream between each layer. Apply crumb coat, chill 30 minutes, then final coat. Decorate with sprinkles.
# Notes:
01 -
Use cup measurements by scooping for 5oz flour portions.
02 -
Can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 2 months.
03 -
Let cake come to room temperature 30 minutes before serving.