Vanilla Bean Cake- for High Altitude
 
Prep time
Cook time
Total time
 
White cake layers with a robust vanilla flavor and tender crumb. This cake works well as cupcakes and can also be carved. Recipe barely adapted from Cake, Paper, Party
Author:
Recipe type: Cake
Cuisine: American
Serves: 46 oz
Ingredients
  • 6 ounces unsalted butter, softened- (¾ cup)
  • 2 ounces vegetable oil- (4 TB or 60 mL)
  • 12 ¼ ounces granulated sugar- (1 ¾ cups)
  • 6 ounces egg whites- (6 egg whites, large)
  • 2 tablespoons vanilla extract, or 1 tablespoon vanilla extract and 1 tablespoon vanilla bean paste
  • 6½ ounces all-purpose (plain) flour
  • 5⅜ ounces cake flour
  • ¾ teaspoon salt
  • 1½ teaspoons baking powder
  • 8 ounces whole milk (other milks work, but whole is best)- (¾ cup or 178 mL)
  • 2 ounces sour cream- (¼ Cup)
Instructions
  1. Preheat oven to 350 F (177 C). Grease two 8-inch round cake pans (or 4 6-inch round cake pans) and place a circle of parchment in the bottom of each pan.
  2. Combine butter, oil and sugar in a mixer bowl. Using the paddle attachment, beat on medium speed for about 5-7 minutes until fluffy or light.
  3. Meanwhile, combine all the dry ingredients in a separate bowl with a whisk. Set aside.
  4. To the sugar mixture, add egg whites and vanilla and mix on medium-low until just absorbed by the butter-sugar mixture.
  5. Combine the milk and sour cream in a liquid measuring cup. Set aside.
  6. While the mixer is on low speed, sprinkle in half of the dry ingredients and then half the milk/sour cream mixture. With mixer on low, add the rest of the dry ingredients, followed by the rest of the milk/sour cream mixture. Turn speed up to medium and then beat for 1 minute until well blended. Scrape down the sides of the bowl half way through.
  7. Divide batter between the cake pans and bake for 20-25 minutes or until the center springs back when lightly touched.
  8. Cool in the pan for 5 minutes and then turn out to a cooling rack. Cover with a large plastic bag or bread bag to keep the moisture in. Cool completely if using immediately or wrap in two layers of plastic wrap to store.
Notes
For cupcakes, use a #16 scoop to portion. Bake at 350 for 12-14 minutes.
Recipe by Olivia Rose Cake Artistry at https://oliviarosecakeart.com/vanilla-bean-cake/