Vanilla Cake Recipe

Introduction

This recipe delivers a classic, tender vanilla cake with a luxurious, silky frosting. The combination of mascarpone and cream cheese creates a uniquely rich and stable topping that perfectly complements the light cake. You’ll love how the simplicity of the ingredients yields a sophisticated and incredibly satisfying 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 325°F (160°C). Line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, sift together the cake flour and baking powder. Set aside.
3. In a separate bowl, whisk together the vegetable oil, room temperature whole milk, and 1 tsp vanilla extract.
4. In a large, clean bowl, beat the 3 egg yolks with the 50g portion of white sugar until pale and slightly thickened. Slowly whisk in the oil-milk mixture until fully combined.
5. In another large, very clean bowl, combine the 3 egg whites, salt, and cream of tartar (or lemon juice). Using an electric mixer, beat on medium speed until soft peaks form. Gradually add the remaining 80g of white sugar, beating on high until stiff, glossy peaks form.
6. Carefully fold one-third of the whipped egg whites into the cake batter to lighten it. Then, gently fold in the remaining egg whites until the batter is uniform and no white streaks remain.
7. Pour the batter into the prepared pan. Bake for 80 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
9. For the frosting, ensure all ingredients are cold. In a large bowl, beat the cold mascarpone cheese, cold cream cheese, cold heavy cream, powdered sugar, and 1 tsp vanilla extract together with an electric mixer. Start on low to combine, then beat on medium-high until the mixture is thick, smooth, and holds firm peaks.
10. Once the cake is completely cool, spread the frosting evenly over the top and sides. Serve immediately or chill.

Variations

• Layered Cake: Double the cake recipe and bake in two pans for about 30-35 minutes to create a two-layer cake with frosting in between and on the outside.
• Cupcakes: Divide the batter into a lined muffin tin and bake for 18-22 minutes. Top with a dollop of the frosting.
• Fruit Garnish: Serve slices topped with a spoonful of fresh berries or a compote to add a bright, tangy contrast.
• Flavored Frosting: Add a teaspoon of lemon or orange zest to the frosting ingredients for a subtle citrus twist.

Tips for Success

• Ensure your egg whites are in a completely clean, grease-free bowl for maximum volume. Even a trace of yolk can prevent them from whipping properly.
• Keep all frosting ingredients cold to ensure the frosting whips up thick and stable, rather than becoming runny.
• For the best texture and flavor, allow the cake to cool completely before frosting; otherwise, the frosting will melt and slide off.

Storage & Reheating

Store the cake, covered or in an airtight container, in the refrigerator for up to 5 days. This cake is best served chilled. For the best texture, let it sit at room temperature for about 20 minutes before serving.

FAQ

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

It is not recommended, as cake flour has a lower protein content, which is essential for this recipe’s delicate, soft crumb. Substituting with all-purpose flour will yield a denser cake.

My frosting is runny. What happened?

This is likely because the mascarpone, cream cheese, or heavy cream were not cold enough when you began beating. Place the bowl in the freezer for 15-20 minutes, then try beating it again until it firms up.

Why do I need to separate the eggs?

Separating the eggs and whipping the whites allows us to fold air into the batter, which is the primary leavening agent for this cake, giving it a wonderfully light and airy texture.

Can I make this cake ahead of time?

Yes. You can bake the cake a day ahead, wrap it tightly in plastic wrap once cool, and store it at room temperature. Make the frosting and assemble the cake the day you plan to serve it.

What’s the difference between cream cheese and mascarpone in the frosting?

Cream cheese provides a tangy flavor, while mascarpone adds a rich, buttery sweetness and extra smoothness. Together, they create a perfectly balanced and stable frosting.

Can I freeze this cake?

You can freeze the unfrosted cake layer, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator. It’s best not to freeze the frosted cake as the texture of the frosting may change.