Ingredients
– 6 tablespoons unsalted butter, softened to room temperature
– 2/3 cup avocado oil, canola oil, or vegetable oil
– 2 cups sugar
– 1 tablespoon clear vanilla extract
– 2 2/3 cups plus 2 tablespoons all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 cup milk, at room temperature
– 6 large egg whites, at room temperature
– Double batch of vanilla buttercream frosting for covering and decorating
Instructions
1-First, preheat your oven to 350°F (175°C) and get two 8-inch round cake pans ready by lining the bottoms with parchment paper and greasing and flouring the sides. This helps the cake release easily after baking.
2-Next, beat the butter until it’s creamy, then mix in the sugar and oil until everything blends well, and stir in the clear vanilla extract for that pure flavor.
3-In a separate bowl, whisk together the flour, baking powder, and salt to ensure they mix evenly.
4-Now, add the flour mixture and milk to the butter mix alternately, using medium speed and scraping the bowl as needed to keep it smooth.
5-In another clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter for a light texture.
6-Divide the batter evenly between the pans and bake for 35-40 minutes, rotating halfway through so it cooks evenly.
7-Once done, let the cakes cool in the pans for 15 minutes, then move them to a wire rack to cool completely before adding the frosting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍦 Use clear vanilla extract to maintain a pure white cake interior.
🥜 Add almond extract sparingly for enhanced flavor.
🧁 Beat egg whites in a grease-free bowl to stiff peaks without over-beating for light texture.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice