Vanilla Cake Recipe

Introduction

This vanilla cake recipe achieves a perfect balance of delicate crumb and rich creaminess. You’ll appreciate the classic flavor paired with a luscious frosting that sets it apart from basic cakes. It’s an elegant dessert that’s surprisingly straightforward to make.

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 100g cake flour and 1 tsp baking powder. Set aside.
3. In a large bowl, whisk together the 50g vegetable oil, 75ml whole milk, 3 egg yolks, 1 tsp vanilla extract, and 50g of the white sugar until smooth and slightly pale.
4. In a separate, clean, dry bowl, combine the 3 egg whites, 1/2 tsp salt, and 1/4 tsp cream of tartar (or lemon juice). Beat with an electric mixer on medium speed until soft peaks form.
5. Gradually add the remaining 80g of white sugar to the egg whites while beating on high speed. Continue beating until stiff, glossy peaks form.
6. Gently fold one-third of the whipped egg whites into the cake batter to lighten it. Then, carefully fold in the remaining whites until no white streaks remain.
7. Pour the batter into the prepared pan and smooth the top. Bake for 75-80 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.
9. For the frosting: In a large bowl, beat the 300g cold mascarpone cheese, 300ml cold cream cheese, 120ml cold heavy cream, 90g powdered sugar, and 1 tsp vanilla extract together until smooth, thick, and spreadable. Avoid over-beating.
10. Once the cake is completely cool, frost the top and sides with the prepared cheese frosting. Serve immediately or chill before serving.

Variations

• Layered Cake: Slice the single cake horizontally into two or three layers and frost between each layer for a more decadent presentation.
• Berry Garnish: Serve each slice topped with a handful of fresh berries or a berry compote for a fresh, fruity contrast.
• Citrus Zest: Add a teaspoon of lemon or orange zest to the cake batter for a subtle citrus note that complements the vanilla.
• Naked Cake Style: Apply a thin layer of frosting for a “naked cake” look, allowing the texture of the cake to show through.

Tips for Success

• Ensure all ingredients for the frosting are cold; this prevents the mixture from becoming runny and helps it whip to the perfect consistency.
• Use room temperature ingredients where specified (like milk) to ensure they incorporate smoothly into the batter without deflating the air in the egg whites.
• Fold the egg whites into the batter gently and just until combined to maintain the airy structure for a light, fluffy cake.
• Allow the cake to cool completely before frosting, as any residual heat will melt the creamy frosting.

Storage & Reheating

Store the frosted cake covered in the refrigerator for up to 4 days. For the best texture, let slices sit at room temperature for 15-20 minutes before serving. This cake is best enjoyed cold and is not recommended for reheating.

FAQ

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

Yes, but the texture will be slightly denser. For a closer substitute, replace 2 tablespoons of the all-purpose flour with cornstarch for every cup used.

Why did my frosting become runny?

This usually happens if the mascarpone, cream cheese, or heavy cream were not cold enough, or if they were over-beaten. Ensure all are cold and stop mixing as soon as the frosting is thick and spreadable.

Can I make this cake ahead of time?

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

What’s the role of cream of tartar?

Cream of tartar (or lemon juice) stabilizes the egg whites, helping them achieve and hold stiff peaks for maximum volume in the cake.

Can I use a different pan size?

For an 8-inch pan, the bake time is as listed. For a 9-inch pan, start checking for doneness around 60-65 minutes, as the cake will be thinner.

My cake sank in the middle. What happened?

This is often caused by opening the oven door too early (before the cake has fully set), under-baking, or incorrectly folding the egg whites and deflating the batter.