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Vanilla Cake

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 14

Equipment
2 9" cake pans

Ingredients
3-3/4 cups (390 grams) cake flour , or 3 cups (360 grams) all-purpose flour
2 cups (400 grams) granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, at room temperature
1-1/2 cups (340 grams) buttermilk, at room temperature
1 tablespoon pure vanilla extract
3 large eggs, at room temperature
2 large egg whites, at room temperature

Directions
Preheat the oven to 350°F. Line the bottoms of 2 9-inch cake pans with parchment paper and spray only the parchment with nonstick cooking spray. Do not spray the sides of the pans.
In a stand mixer fitted with a paddle attachment, stir together the flour, sugar, baking powder, and salt.
Turn the mixer to medium and beat in the butter for 1 minute, or until the butter is combined and the mixture is coarse in texture.
Reduce the speed to low, and mix in the buttermilk and vanilla for 1 minute, or until combined. Turn the mixer to medium and beat 30 seconds. Scrape the sides of the bowl.
Turn the mixer to low, and add 1 egg at a time until each is combined. Pour in the egg whites and mix on medium-high for 30 seconds, or until the batter is smooth. Pour the batter evenly into the pans and smooth out the tops.
Bake 25 to 30 minutes, or until golden brown around the edges and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool 5 minutes in the pans before transferring the cakes to a rack to cool completely. When ready, frost the cake. Here is my recipe for buttercream frosting.

Notes
Vanilla: Use a really good vanilla extract or vanilla bean paste, since this cake relies heavily on its flavor.
Dark edges: If your oven runs hot, your cake may develop dark edges (especially if you spray the sides of your pan with nonstick spray). If this happens, wrap the cake in plastic wrap and wait 24 hours to frost.
Frosting: Freezing cake layers makes it easy to frost without losing a lot of the crumb, but isn’t necessary if time doesn’t allow.

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