Vanilla Cake Recipe

Introduction

This vanilla cake achieves the perfect balance of a light, fluffy sponge and a luxuriously rich, tangy frosting. Its exceptional texture comes from whipping the egg whites separately, creating a delicate crumb that melts in your mouth. Paired with the smooth, creamy blend of mascarpone and cream cheese, it’s an elegant yet surprisingly straightforward dessert.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 80 minutes

Total Time: 90 minutes

Servings: 10

Ingredients

• 100 g cake flour
• 1 tsp baking powder
• 50 g vegetable oil
• 75 ml whole milk (at room temperature)
• 3 large eggs (yolks and whites separated)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 tsp cream of tartar or lemon juice
• 130 g white sugar (50g for egg yolks and 80g to whip egg whites)
• 300 g mascarpone cheese (cold)
• 300 ml cream cheese (cold)
• 120 ml heavy cream (cold)
• 90 g powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 150°C (300°F). Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. In a small bowl, sift together the cake flour and baking powder. Set aside.
3. In a medium bowl, whisk together the vegetable oil, room temperature whole milk, egg yolks, 50g of white sugar, and 1 tsp vanilla extract until smooth and slightly thickened.
4. In a clean, grease-free bowl, beat the egg whites with the salt and cream of tartar (or lemon juice) until foamy. Gradually add the remaining 80g of white sugar while beating, and continue to whip until you achieve stiff, glossy peaks.
5. Fold one-third of the whipped egg whites into the cake batter to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain.
6. Pour the batter into the prepared pan and smooth the top. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
8. For the frosting, in a large bowl, beat the cold mascarpone cheese, cold cream cheese, cold heavy cream, powdered sugar, and 1 tsp vanilla extract together until smooth, thick, and spreadable. Avoid over-beating.
9. Once the cake is completely cool, frost it with the cheese mixture. Chill for at least 30 minutes before slicing and serving.

Variations

• Layered Cake: Carefully slice the cooled cake horizontally into two or three even layers and spread frosting between each layer for a classic layer cake.
• Cupcake-Style: Bake the batter in a lined muffin tin for about 20-25 minutes to create elegant vanilla cupcakes.
• Berry Garnish: Serve each slice with a spoonful of macerated fresh berries or a berry coulis on the side for a fruity contrast.
• Citrus Zest: Add the finely grated zest of one lemon or orange to the cake batter along with the vanilla for a bright, citrusy note.

Tips for Success

• Ensure all ingredients for the frosting are cold; this prevents the mixture from becoming runny.
• Use room temperature eggs for easier separation and better volume when whipping the whites.
• Fold the egg whites gently and with a light hand to preserve the air bubbles, which are key to the cake’s fluffiness.
• Always allow the cake to cool completely before frosting, as the warmth will melt the creamy frosting.

Storage & Reheating

Store the frosted cake covered in the refrigerator for up to 3 days. The unfrosted cake can be wrapped tightly and frozen for up to a month. This cake is best served chilled and does not require reheating.

FAQ

Can I use all-purpose flour instead of cake flour?

While not ideal, you can make a substitute by replacing 2 tablespoons of the all-purpose flour per 100g with cornstarch and sifting well. Cake flour yields a more tender crumb.

Why did my frosting turn out runny?

This usually happens if the mascarpone, cream cheese, or cream were not cold enough, or if they were over-beaten. Ensure all components are cold straight from the fridge.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance, wrap it tightly, and store it at room temperature. Make the frosting and assemble the cake on the day you plan to serve it.

Do I need cream of tartar?

Cream of tartar stabilizes the egg whites, but an equal amount of lemon juice works as a fine substitute. You can omit it, but your meringue may be slightly less stable.

What size pan should I use if I don’t have a 6-inch?

This recipe is designed for a 6-inch pan. Baking it in an 8-inch pan will result in a very thin cake and requires a reduced baking time. It’s not recommended to use a larger pan.

Why 150°C/300°F for so long?

The low and slow bake is crucial for this egg-white-leavened cake. It allows the cake to rise fully without cracking or browning too quickly, resulting in an even, soft texture.