vanilla cake recipe

I love this recipe, because not only does it taste yummy, but it's perfect for stacking!

*I have the scale I use, along with other cake making products, linked here*

Yields: 2, 8-inch or 4, 6-inch round cake layers (I put the doubled recipe below if you want 4, 8-inch layers)

Ingredients:

8 oz. (2 sticks) unsalted butter, room temp
14 oz. [or 2 cups] sugar
6 egg whites, room temp (or 3 whole eggs - will make the cake slightly yellow)
14 oz. [or 3 cups] flour
2 1/2 tsp. baking powder
1/2 tsp. salt
10 oz. [or 1 1/4 cups] milk, room temp (I heat in the microwave before using)
1-2 tsp. vanilla extract
2 oz. [or 3 tbsp] unsweetened applesauce, room temp (I heat in the microwave before using) (can substitute with vegetable oil)

Preheat oven to 335° F and prepare two 8-inch (or four 6-inch) round cake pans
Measure out flour, baking powder, and salt. Combine and set aside
Measure out milk, vanilla extract, and applesauce. (This is where I warm in microwave until it's room temperature) Combine and set aside.
In a bowl/mixer cream butter until smooth
Add sugar and mix until light and fluffy
Slowly add egg whites and mix until combined
Add about 1/3 of your dry mixture and mix until combined. Add roughly 1/2 of your wet mixture and mix until combined. Add next 1/3 of dry mixture, mix, add second 1/2 of wet mixture, mix, add last 1/3 of dry mixture, mix until combined
Divide cake batter evenly among pans
Bake in preheated oven for 25-35 minutes or until done. I like to use the spring test, where you gently press the center of the cake with your finger - if it springs back it should be good to go. If it leaves a dent, you'll need a few more minutes.
Once removed from oven, cool cakes for 5-10 minutes and then remove from pans to cool further

Tips:

Once the cakes are cool enough to handle, I like to level the layers. If you're not using them right away, wrap them in plastic wrap, and freeze them until ready to use.
Good, thick-walled cake pans help prevent the sides of your cake from browning too much in the oven, which keeps the cake looking cleaner.

Yields: 4, 8-inch round cake layers

Ingredients:

16 oz. (4 sticks) unsalted butter, room temp
28 oz. [or 4 cups] sugar
12 egg whites, room temp (or 6 whole eggs - will make the cake slightly yellow)
28 oz. [or 6 cups] flour
5 tsp. baking powder
1 tsp. salt
20 oz. [or 2 1/2 cups] milk, room temp (I heat in the microwave before using)
2-3 tsp. vanilla extract
4 oz. [or 6 tbsp] unsweetened applesauce, room temp (I heat in the microwave before using) (can substitute with vegetable oil)

Preheat oven to 335° F and prepare four 8-inch round cake pans
Measure out flour, baking powder, and salt. Combine and set aside
Measure out milk, vanilla extract, and applesauce. (This is where I warm in microwave until it's room temperature) Combine and set aside.
In a bowl/mixer cream butter until smooth
Add sugar and mix until light and fluffy
Slowly add egg whites and mix until combined
Add about 1/3 of your dry mixture and mix until combined. Add roughly 1/2 of your wet mixture and mix until combined. Add next 1/3 of dry mixture, mix, add second 1/2 of wet mixture, mix, add last 1/3 of dry mixture, mix until combined
Divide cake batter evenly among pans
Bake in preheated oven for 25-35 minutes or until done. I like to use the spring test, where you gently press the center of the cake with your finger - if it springs back it should be good to go. If it leaves a dent, you'll need a few more minutes.
Once removed from oven, cool cakes for 5-10 minutes and then remove from pans to cool further

Tips:

Once the cakes are cool enough to handle, I like to level the layers. If you're not using them right away, wrap them in plastic wrap, and freeze them until ready to use.
Good, thick-walled cake pans help prevent the sides of your cake from browning too much in the oven, which keeps the cake looking cleaner.