This is the favorite vanilla cake recipe in the Ella Vanilla kitchen! It’s moist, firm, delicious and can easily be flavored with flavor extracts. This recipe yields enough batter for Ella Vanilla Cake Decorating Kit pans, or three 8-inch or 9-inch cake pans.
- 3 cups of cake flour
- 7 large eggs
- ¾ cup of whole milk
- 2 tablespoons of vanilla extract
- 2 ¾ cups of sugar
- 3 ½ teaspoons of baking powder
- 3 ½ sticks of unsalted butter, softened but still cool
- 1 ¼ teaspoons salt (omit if using salted butter)
- Position two oven racks toward the center of the oven
- Preheat oven to 350 degrees Fahrenheit
- Grease and lightly flour three 8-inch round baking pans
- Measure out all ingredients
- In a large mixing bowl or bowl of a standing mixer, sift together flour, baking powder, sugar and salt
- In a small bowl whisk together eggs, milk, and vanilla and set aside
- Cut butter into small pieces
On low speed, mix the dry ingredients with the paddle attachment for a few seconds to combine.
Gradually add the butter one piece at a time until mixture appears crumbly.
Slowly add half of the egg mixture. Once incorporated, increase the speed to medium-high for about 30 seconds until light and fluffy. Scrape the bowl with a rubber spatula.
On low speed, slowly add the remaining egg mixture. Once incorporated, beat on medium-high for about 30 seconds until the batter appears slightly curdled. Do not over mix.
If using paper baking pans, place pans on cookie sheets for easy handling. Fill the three cake pans with equal amounts of batter (about 3 1/3 cups per pan). Do not fill pans more than 1/3 of the way full.
Bake the cakes for about 25-30 minutes. Cakes are finished baking when a toothpick or sharp knife is inserted in the center and it comes out clean of batter and the top of the cake is golden brown and springs back lightly when touched.
Adapted with permission from:
The editors of Cook’s Illustrated, “Yellow Layer Cake,” Baking Illustrated, Brookline, MA: America’s Test Kitchen, 2004. 347, 350.