While on a quest to find the best vanilla cake recipe, I found and modified this recipe. I found it! It is moist, fluffy, and flavorful. The swiss meringue buttercream frosting is absolutely dreamy with its smooth texture and buttery flavor.
Ingredients
Instructions
For the cake:
- Preheat the oven to 350°F. Spray the desired size of pan with nonstick spray.
- In a large mixing bowl, beat together the sugar, vegetable oil, eggs, and vanilla until well incorporated. Scrape down the bowl as needed.
- Add the sour cream and beat until well combined.
- In a separate bowl combine the remaining dry ingredients. Sift together the flour, baking powder, and salt.
- Add half the dry ingredients, and half the milk, and beat on low speed just until the flour starts to incorporate. Repeat until all ingredients are added and combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter into a 9 X 13 inch pan, or two 9-inch round pans, or three 8-inch round pans, and bake at 350°F for 28-32 minutes. (Cooking time varies depending on size of pan.) Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. If using round pans for a layer cake, remove the pans from the oven and allow to rest in the pan for 10 minutes and then invert cakes onto baking rack until completely cool before frosting. If using a 9 X 13 inch pan, remove the pan from the oven and let sit in the pan until completely cool before frosting.
For the frosting:
- In a large heatproof mixing bowl or the bowl of a stand mixer, briefly whisk together the sugar, egg whites, and salt.
- Place the bowl over a saucepan of simmering water and whisk constantly until the temperature is 161℉, about 5 to 10 minutes.
- Remove the bowl from heat and beat the meringue with whisk attachment on medium-high speed until stiff, about 15-20 minutes. The meringue should have cooled down by this point. The bowl should feel slightly warm to the touch or room temperature.
- Decrease the mixer speed to medium, and with it running, add the butter a few tablespoons at a time. Make sure each portion of butter is completely incorporated before adding the next, about 1 minute between each addition.
- Once about half the butter is in, stop and scrape any sticky residue from the sides and bottom of the bowl. Whisk to combine, then finish adding the butter, a few tablespoons at a time. (see note)
- Once all the butter is added, increase the mixer speed to high and whisk for 1 to 2 minutes until the buttercream is light, fluffy, and smooth.
- Add the vanilla and mix until fully incorporated.
- If the frosting seems soft, chill it in the refrigerator for 15 minutes before using.
Notes
Don’t be concerned if at any point while adding the butter, the mixture seem to become greasy and lumpy. Continue adding the butter a few tablespoons at a time until it is all incorporated.
Store the frosting in the refrigerator for up to one week or in the freezer for up to six months. Bring refrigerated or frozen frosting to room temperature and re-whip in a mixer before using.
Swiss meringue buttercream tastes its best when served at room temperature.
If you prefer to not use gluten free flour for the cake, you can substitute all purpose flour using the same measurement.
