Double Vanilla Cake with Buttercream Frosting

Whether you’re celebrating a birthday, Mother’s Day, or graduation, this vanilla cake is a must-bake for all occasions. The cake is soft and light with a touch of nuttiness, and the smooth vanilla buttercream frosting adds an extra layer of decadence.

Ingredients

USMetric

For the Cake:

3 cups cake flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup low-fat buttermilk
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar, divided
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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1/2 teaspoon Nielsen-Massey Pure Almond Extract
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6 egg whites
1 teaspoon cream of tartar

For the Vanilla Buttercream Frosting:

3/4 cup (1 1/2 sticks) unsalted butter, softened
3 1/2 cups powdered sugar
Pinch of salt
2 1/2 tablespoons whole milk, half-and-half, or cream
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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Directions

Cake

Place oven rack in the center of the oven and preheat to 350°F. Grease and flour two nonstick, light-colored, 9-inch round cake pans. Line the pan bottoms with parchment paper and set aside.

In a medium bowl, whisk together flour, baking soda and salt and set aside. In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), add butter, 1/3 cup sugar, vanilla and almond extracts. Mix on medium-high speed until fluffy, about 2-3 minutes. Reduce speed to low and alternate adding a small amount of the flour mixture and a small amount of the buttermilk. Start and end with the flour mixture. Scrape sides of bowl as needed until everything is incorporated. Set batter aside.

In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), whisk egg whites on high for about 1 minute. Add 2/3 cup sugar and cream of tartar and whisk until soft peaks form. Gently fold egg whites into batter and pour into prepared cake pans. Bake until a toothpick inserted into the cake comes out clean, about 30-35 minutes. Cool cakes for about 10 minutes, then run a small knife along cake edges before removing from pans. Remove parchment paper and place cakes right side up on wire racks. Allow cakes to cool completely.

Frosting

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat the butter until smooth. Add in the powdered sugar and the salt, mixing on low speed until combined. Add the dairy and vanilla bean paste, beating on high speed until light and fluffy, about 2-3 minutes. Add more milk or powdered sugar as needed to achieve your desired spreading consistency.

Assembly

If a flat cake is desired, slice off the top, domed section. Frost cake with a thin crumb coat and refrigerate for a half hour before applying final layer of frosting. Get creative and decorate your cake with beautiful rose or hydrangea buttercream flowers.

For the Cake:

340 grams cake flour
1 teaspoon baking soda
3/4 teaspoon salt
240 ml low-fat buttermilk
226 grams unsalted butter, softened
200 grams granulated sugar, divided
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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1/2 teaspoon Nielsen-Massey Pure Almond Extract
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6 egg whites
1 teaspoon cream of tartar

For the Vanilla Buttercream Frosting:

170 grams unsalted butter, softened
350 grams powdered sugar
Pinch of salt
2 1/2 tablespoons whole milk, half-and-half, or cream
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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Directions

Cake

Place oven rack in the center of the oven and preheat to 180°C. Grease and flour two nonstick, light-colored, 23-centimeter round cake pans. Line the pan bottoms with parchment paper and set aside.

In a medium bowl, whisk together flour, baking soda and salt and set aside. In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), add butter, 65 grams sugar, vanilla and almond extracts. Mix on medium-high speed until fluffy, about 2-3 minutes. Reduce speed to low and alternate adding a small amount of the flour mixture and a small amount of the buttermilk. Start and end with the flour mixture. Scrape sides of bowl as needed until everything is incorporated. Set batter aside.

In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), whisk egg whites on high for about 1 minute. Add 135 grams sugar and cream of tartar and whisk until soft peaks form. Gently fold egg whites into batter and pour into prepared cake pans. Bake until a toothpick inserted into the cake comes out clean, about 30-35 minutes. Cool cakes for about 10 minutes, then run a small knife along cake edges before removing from pans. Remove parchment paper and place cakes right side up on wire racks. Allow cakes to cool completely.