The Gay Gourmand

I don’t like just throwing around superlatives like “The Best” or “Most Amazing Ever” but this truly is the best vanilla cake recipe and the most amazing one ever. I wish I could take credit for this one but it belongs to a baker, I’m lucky to call a friend, Allyson Grant. Years ago, I discovered Allyson’s cupcake shop and was instantly hooked on anything she made. She opened a cupcake shop in my college town and it became a weekly ritual for me to stop by. We have stayed in touch over the years – because I’m obsessed with how talented she is and sometimes ask for baking advice. Do yourself a favor and check out her website here -> https://betterbakerclub.com. This vanilla cake recipe comes directly from her and it’s meant to be baked into a cake or mini cakes like I did below. I still wanted to make some cupcakes but because of how light the cake is, I would recommend using this recipe for cakes or mini cakes only. 

Enjoy! And get ready for all the compliments you’ll get on your vanilla cake!

Ingredients

• 1 cup buttermilk divided1/2 cup vegetable oil1/3 cup sour cream4 large egg whites2 teaspoons vanilla extract1/2 teaspoon almond extract*2 1/2 cups cake flour (video shows 2 cups but use 2 1/2 cups)2 cups granulated sugar1 teaspoon salt1 tablespoon baking powder1/2 teaspoon baking soda3/4 cup butter unsalted butter, softened

Instructions

• Preheat oven to 350°F. Grease and line three 8-inch pans with parchment.Mix half the buttermilk with oil and sour cream. In another bowl, whisk egg whites with remaining buttermilk, vanilla, and almond extract.In a stand mixer with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add butter and mix on low until the mixture looks like wet sand.Add the buttermilk/oil/sour cream mixture. Mix on medium speed for about 1½–2 minutes, or until the batter looks thick and creamy. Do not overmix.Add the egg white mixture in three additions, scraping the bowl each time.Fill pans about ⅔ full (roughly 450–500 g batter per pan for 8-inch rounds).Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cakes should just begin to pull away from the pan edges.Cool in pans 5 minutes, then wrap warm layers in plastic or cool completely on racks before frosting.