Moist Double Vanilla Cake

Ingredients

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
  • 1/3 cup sugar (for butter)
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Almond Extract
  • 6 egg whites
  • 2/3 cup sugar (for egg whites)
  • 1 teaspoon cream of tartar

Creamy Vanilla Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 2 tablespoons heavy whipping cream
  • 4 cups confectioners’ sugar
  • White chocolate bar, for cake decoration

Directions

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

In a medium bowl, add flour, baking soda and salt; whisk to blend and set aside. In a glass measuring cup, add buttermilk; set aside. In a large mixing bowl, add butter, sugar, vanilla and almond extracts. With a handheld mixer, beat on medium-high speed until fluffy, about 2-3 minutes. Reduce speed to low. Add the dry ingredients alternately with the buttermilk and beat after each addition, scrape sides of bowl as needed; set batter aside.

In a second large mixing bowl, add egg whites and beat on high for about 1 minute. Add sugar and cream of tartar and beat until soft peaks form. Gently fold egg whites into batter and pour into prepared cake pans. Bake until done, about 30-35 minutes. Cool cakes for about 10 minutes, then run a small knife around cake edges before removing from pans. Remove parchment paper and place cakes right side up on wire racks; cool completely.

In a large bowl, add butter, cream cheese, vanilla extract and salt. Beat with a handheld mixer on medium-high until creamy, about 2 minutes, scraping sides of bowl when needed. Reduce speed to medium-low; add cream then gradually add sugar and beat until combined. Increase speed to medium-high and beat until fluffy, about 2-3 minutes. If a flat cake is desired, slice off domed section. Frost cake with a thin crumb coat; refrigerate for a half hour before applying final frosting. Decorate with white chocolate shavings.

Cake

  • 340 grams cake flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 240 ml low-fat buttermilk
  • 230 grams (2 sticks) unsalted butter, softened
  • 65 grams sugar (for butter)
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Almond Extract
  • 6 egg whites
  • 135 grams sugar (for egg whites)
  • 1 teaspoon cream of tartar

Creamy Vanilla Frosting

  • 230 grams (2 sticks) unsalted butter, softened
  • 115 grams cream cheese, softened
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 2 tablespoons heavy whipping cream
  • 400 g confectioners’ sugar
  • White chocolate bar, for cake decoration

Directions

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

In a medium bowl, add flour, baking soda and salt; whisk to blend and set aside. In a glass measuring cup, add buttermilk; set aside. In a large mixing bowl, add butter, sugar, vanilla and almond extracts. With a handheld mixer, beat on medium-high speed until fluffy, about 2-3 minutes. Reduce speed to low. Add the dry ingredients alternately with the buttermilk and beat after each addition, scrape sides of bowl as needed; set batter aside.

In a second large mixing bowl, add egg whites and beat on high for about 1 minute. Add sugar and cream of tartar and beat until soft peaks form. Gently fold egg whites into batter and pour into prepared cake pans. Bake until done, about 30-35 minutes. Cool cakes for about 10 minutes, then run a small knife around cake edges before removing from pans. Remove parchment paper and place cakes right side up on wire racks; cool completely.

In a large bowl, add butter, cream cheese, vanilla extract and salt. Beat with a handheld mixer on medium-high until creamy, about 2 minutes, scraping sides of bowl when needed. Reduce speed to medium-low; add cream then gradually add sugar and beat until combined. Increase speed to medium-high and beat until fluffy, about 2-3 minutes. If a flat cake is desired, slice off domed section. Frost cake with a thin crumb coat; refrigerate for a half hour before applying final frosting. Decorate with white chocolate shavings.

  • 20 minprep

  • 30 mincook

  • 10servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Pure Almond Extract 4oz

Pure Almond Extract