{"id":1325526,"date":"2019-12-03T11:31:08","date_gmt":"0001-01-01T06:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/best-vanilla-cake\/"},"modified":"2024-01-26T13:15:27","modified_gmt":"2024-01-26T19:15:27","slug":"best-vanilla-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/best-vanilla-cake\/","title":{"rendered":"Vanilla Cake"},"content":{"rendered":"<p>A rich, moist and flavorful vanilla cake is a yummy people-pleasing dessert that can be dressed up for any special occasion. Whether it&#8217;s a <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-recipes-for-birthday-cakes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-recipes-for-birthday-cakes\/\" data-module=\"content engagement\" data-position=\"embedded links\">birthday<\/a>, an anniversary, a baby on the way or just a job well done, having a dependable vanilla cake recipe in your baking repertoire is a good idea. However, finding a recipe that manages to hit all those marks can be challenging\u2014until now.<\/p>\n<p><a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\" data-name=\"www.tasteofhome.com\/author\/maggie-knoebel\/\" data-module=\"content engagement\" data-position=\"embedded links\">Maggie Knoebel<\/a>, a culinary assistant in our Test Kitchen, spent months perfecting this vanilla cake recipe. After dozens of practice cakes, she created the best vanilla cake any of us at <em>Taste Recipes<\/em> have tried. It&#8217;s moist, lush and incredibly flavorful\u2014a feat for vanilla cake. We&#8217;ll walk you through how to make Maggie&#8217;s masterpiece. You&#8217;ll definitely want this one on hand for your next celebration.<\/p>\n<h2>Vanilla Cake Ingredients<\/h2>\n<p><strong>Cake:<\/strong><\/p>\n<ul>\n<li>Sour cream<\/li>\n<li>Vanilla bean paste<\/li>\n<li>Vanilla extract<\/li>\n<li>Cake flour<\/li>\n<li>Sugar<\/li>\n<li>Baking powder<\/li>\n<li>Salt<\/li>\n<li>Unsalted butter<\/li>\n<li>Canola oil<\/li>\n<li>Egg whites<\/li>\n<li>Eggs<\/li>\n<\/ul>\n<p><strong>Frosting:<\/strong><\/p>\n<ul>\n<li>White baking chips<\/li>\n<li>Heavy whipping cream<\/li>\n<li>Vanilla bean paste<\/li>\n<li>Vanilla extract<\/li>\n<li>Egg whites<\/li>\n<li>Sugar<\/li>\n<li>Cream of tartar<\/li>\n<li>Salt<\/li>\n<li>Unsalted butter<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Combine vanillas<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1431653\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245451_E11_13_1b.jpg?fit=700%2C467\" alt=\"\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Start this cake by combining both the vanilla extract and paste together in a bowl with sour cream. Let this sit for 10 minutes.<\/p>\n<p>This recipe uses two kinds of vanilla\u2014extract and paste. Trust us, you want to use both here to get <em>all<\/em> the flavor. Many white cakes tend to be a bit mild, but this one brings depth of flavor thanks to this double dose. And make sure to use the <a href=\"https:\/\/www.tasteofhome.com\/article\/the-best-type-of-vanilla\/\" data-name=\"www.tasteofhome.com\/article\/the-best-type-of-vanilla\/\" data-module=\"content engagement\" data-position=\"embedded links\">best vanilla<\/a> here\u2014you&#8217;ll notice it.<\/p>\n<p>As for the sour cream, it helps make this cake extra moist and tender.<\/p>\n<h3>Step 2: Mix the cake batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1431664\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245451_E11_13_5b.jpg?fit=700%2C467\" alt=\"\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>While the vanillas and sour cream are sitting, sift together cake flour, sugar, baking powder and salt together twice. You&#8217;ll want to sift twice just to make sure there are absolutely no lumps here and to ensure the cake is as fluffy and soft as possible (the cake flour also helps make the cake soft). Then add canola oil and softened butter and beat until the mixture is crumbly.<\/p>\n<p>Next, add the egg whites one at a time to create the batter. Be sure to beat well after each addition. Then add the whole eggs\u2014again, one at a time\u2014and beat well. Be sure to scrape down the sides of your bowl occasionally. Finally, add in the sour cream and vanilla mixture and beat in a mixer until just combined.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>If you forgot to take the butter out of the fridge, here are some tips on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to soften butter fast<\/a>.<\/p>\n<h3>Step 3: Bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1431657\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245451_E11_13_7b.jpg?fit=700%2C467\" alt=\"\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Grease and line three nine-inch pans with parchment paper. If you don&#8217;t have three pans\u2014don&#8217;t sweat it, you can make the cake layers in shifts.<\/p>\n<p>Divide the batter equally between the three pans and bake in a 350\u00baF oven for 30 to 35 minutes or until a toothpick inserted into the center of each layer <a href=\"https:\/\/www.tasteofhome.com\/article\/cake-doneness-tests\/\" data-name=\"www.tasteofhome.com\/article\/cake-doneness-tests\/\" data-module=\"content engagement\" data-position=\"embedded links\">comes out clean<\/a>. When the cakes are done, move them to a wire rack to cool in the pans for 10 minutes. Then turn them out of the pan, peel away the paper and let them cool all the way before frosting.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1431659\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245451_E11_13_8b.jpg?fit=700%2C467\" alt=\"\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p><em>Editor&#8217;s Tip:<\/em>If you&#8217;re new to baking cakes, here are step-by-step instructions on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-grease-a-cake-pan-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-grease-a-cake-pan-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to grease a cake pan<\/a>.<\/p>\n<h3>Step 4: Make the buttercream frosting<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1431721\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245452_E11_13_11b.jpg?fit=700%2C467\" alt=\"\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>This modified Swiss meringue buttercream frosting is definitely a level up from <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-buttercream-frosting-in-10-minutes-or-less\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-buttercream-frosting-in-10-minutes-or-less\/\" data-module=\"content engagement\" data-position=\"embedded links\">basic American buttercream<\/a> (that&#8217;s butter, confectioners&#8217; sugar and milk), but it&#8217;s worth the extra effort. If you&#8217;re going to make a special occasion vanilla cake, you may as well finish it off with decadent frosting.<\/p>\n<p>Start making the frosting by melting the baking chips with cream until smooth. You can do this in the microwave in 30 second bursts. Once this mixture is smooth and melted, stir in the vanilla paste and extract. Set this aside to cool slightly.<\/p>\n<p>While that rests, whisk the egg whites, sugar, cream of tartar and salt in a heatproof bowl until well blended. Then place the bowl over a saucepan of simmering water on medium heat. Whisk the mixture constantly until a thermometer reads 160\u00baF. This should take about six to eight minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> An instant-read thermometer, like our Test Kitchen&#8217;s favorite <a href=\"https:\/\/www.thermoworks.com\/classic-thermapen\/?tw=TOH-123\" data-name=\"www.thermoworks.com\/classic-thermapen\/?tw=TOH-123\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener nofollow\">Thermapen<\/a>, comes in really handy here. It&#8217;s a worthwhile investment for baking, cooking and grilling.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1431729\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245452_E11_13_12b.jpg?fit=700%2C467\" alt=\"\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>When the mixture reaches that temperature, remove the bowl from the heat and beat on high speed until the frosting cools down to 90\u00baF. This will take around seven minutes, so be patient! Gradually beat in the butter a few tablespoons at a time on medium speed until the butter is well incorporated. Finally, beat in the cooled vanilla and white chocolate mixture until well blended.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1431722\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245452_E11_13_13b.jpg?fit=700%2C467\" alt=\"\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Step 5: Frost the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1431733\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245452_E11_13_15b.jpg?fit=700%2C467\" alt=\"\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>With the vanilla cake made and the Swiss meringue buttercream frosting ready, it&#8217;s time to put them together. If you find that your cakes are a bit mounded on top and not quite ready for stacking, carefully even them out with a serrated knife. Here&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-level-a-cake-without-a-leveler\/\" data-name=\"www.tasteofhome.com\/article\/how-to-level-a-cake-without-a-leveler\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to level cakes<\/a>.<\/p>\n<p>Once the layers are flat, place the first layer of cake on a cake stand or plate. To help it stay in place as you frost, put a small dab of frosting on the plate and then place the layer on top. This keeps it from scooting around.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1431734\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245452_E11_13_16b.jpg?fit=700%2C467\" alt=\"\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Using an offset spatula, frost between the layers. Once the layers are stacked, give the outside a quick crumb coat. A crumb coat is just a very thin layer of frosting that you spread over the whole cake. This thin coating helps contains any crumbs (hence the name) and serves as a good base for further decorating.<\/p>\n<p>With the crumb coat finished, frost the outside however you like. You can opt for fancy piping or just simple swirls using that offset spatula. This cake will be gorgeous however you finish it.<\/p>\n<h2>Vanilla Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1430807\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245452_E11_13_17b.jpg?fit=700%2C467\" alt=\"\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do you serve vanilla cake?<\/h3>\n<p>You can serve this cake up plain, but it would be divine paired with some fresh berries spooned over the top or even a scoop of your favorite ice cream. And if you need tips on how to get the perfect slices of cake (and you&#8217;ll want them with this beauty), learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-a-round-cake-like-a-pro\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cut-a-round-cake-like-a-pro\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to (easily) cut a cake<\/a>.<\/p>\n<h3 class=\"p1\">Do I have to use white chocolate in vanilla cake?<\/h3>\n<p>Not a white chocolate person? Don&#8217;t worry! The addition of white baking chips just adds a bit of sweetness and richness. The vanilla imparts the most flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our Test Kitchen created our best vanilla cake recipe yet. It&#8217;s tender, moist and packed with rich vanilla flavor,\u00c4\u00eea must for any special occasion.<\/p>\n","protected":false},"author":7970,"featured_media":1325531,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,304523,305750,305744,304288,305487,304515,304368,303887,306848,305784,304268,324623,304150,303883,307609],"categories-v2":[310461,309438,308888,311398,311389,308988,259620,310796,308880,308745,308478,309603,311426,259483,309177,309434,308476,310587],"coauthors":[30375],"recommended_recipes":[{"post_title":"Best Angel Food Cake","post_link":"\/recipes\/best-angel-food-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Best-Angel-Food-Cake_EXPS_FT20_14878_F_0430_1_HOME.jpg"},{"post_title":"Best Ever Vanilla Ice Cream","post_link":"\/recipes\/best-ever-vanilla-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/01\/EXPS_TOHJJ21_259930_E02_04_14b.jpg"},{"post_title":"Chocolate Cake with Vanilla Frosting","post_link":"\/recipes\/moist-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2024\/11\/Chocolate-Cake-with-Vanilla-Frosting_EXPS_TOHD24_1693_JoJoBaccam_13.jpg"},{"post_title":"Best Red Velvet Cake","post_link":"\/recipes\/grandma-s-red-velvet-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grandma-s-Red-Velvet-Cake_EXPS_TOHcomFB24_42588_P2_MD_09_12_5b.jpg"},{"post_title":"Best Banana Bread Cake","post_link":"\/recipes\/banana-bread-snack-cakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Banana-Bread-Snack-Cakes_EXPS_TOHcom24_22856_DR_02_22_2b.jpg"},{"post_title":"Our Best Coffee Cake Recipes Ever","post_link":"\/collection\/our-best-coffee-cake-recipes-ever\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_Blueberry-Coffee-Cake_TOHD24_148116_MollyBolton.jpg"},{"post_title":"Best Strawberry Pound 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Cake","post_link":"\/recipes\/vanilla-mug-cake\/","post_image":"\/wp-content\/uploads\/2024\/09\/Vanilla-Mug-Cake_EXPS_FT24_278216_JR_0919_6.jpg"},{"post_title":"Vanilla Pudding Dessert","post_link":"\/recipes\/vanilla-pudding-dessert\/","post_image":"\/wp-content\/uploads\/2017\/09\/Vanilla-Pudding-Dessert_exps33924_TH961238B04_07_5b_RMS.jpg"},{"post_title":"Best Poppy Seed Chiffon Cake","post_link":"\/recipes\/best-poppy-seed-chiffon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39919_CX1440421D51A.jpg"},{"post_title":"Best Coconut Chocolate Cake","post_link":"\/recipes\/best-coconut-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12049_BS1753641D43.jpg"},{"post_title":"Fudge-Filled Vanilla Cake","post_link":"\/recipes\/fudge-filled-vanilla-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32177_THCA153054D11_25_4b.jpg"},{"post_title":"Very Vanilla Cupcakes","post_link":"\/recipes\/very-vanilla-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Very-Vanilla-Cupcakes_EXPS_HCA23_164667_DR_09_22_12b.jpg"},{"post_title":"Our Best Vanilla Cupcake Recipes","post_link":"\/collection\/best-vanilla-cupcake-recipes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps53092_SD153319B10_09_4b.jpg"},{"post_title":"Best Rhubarb Pudding Cake","post_link":"\/recipes\/best-rhubarb-pudding-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Vanilla Ring Cake","post_link":"\/recipes\/vanilla-ring-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps43127_TH1443684D69D.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Best-Vanilla-Cake_EXPS_TOHAM20_245451_E11_13_19b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/best-vanilla-cake\/","name":"Vanilla Cake","datePublished":"2019-12-03","dateModified":"2024-01-26","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/0001\/01\/Best-Vanilla-Cake_EXPS_TOHAM20_245451_E11_13_19b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Our Test Kitchen created our best vanilla cake recipe yet. It's tender, moist and packed with rich vanilla flavor\u2014a must for any special occasion.","recipeIngredient":["1-1\/2 cups sour cream","1 tablespoon vanilla bean paste","1 tablespoon vanilla extract","4 cups cake flour","2-1\/2 cups sugar","4-1\/2 teaspoons baking powder","2 teaspoons salt","1 cup unsalted butter, softened","1\/4 cup canola oil","6 large egg whites, room temperature","2 large eggs, room temperature"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine vanillas","text":"Start this cake by combining both the vanilla extract and paste together in a bowl with sour cream. Let this sit for 10 minutes. This recipe uses two kinds of vanilla\u2014extract and paste. Trust us, you want to use both here to get all the flavor. Many white cakes tend to be a bit mild, but this one brings depth of flavor thanks to this double dose. And make sure to use the best vanilla here\u2014you'll notice it. As for the sour cream, it helps make this cake extra moist and tender.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245451_E11_13_1b.jpg?fit=700,800"},{"@type":"HowToStep","name":"Mix the cake batter","text":"While the vanillas and sour cream are sitting, sift together cake flour, sugar, baking powder and salt together twice. You'll want to sift twice just to make sure there are absolutely no lumps here and to ensure the cake is as fluffy and soft as possible (the cake flour also helps make the cake soft). Then add canola oil and softened butter and beat until the mixture is crumbly. Next, add the egg whites one at a time to create the batter. Be sure to beat well after each addition. Then add the whole eggs\u2014again, one at a time\u2014and beat well. Be sure to scrape down the sides of your bowl occasionally. Finally, add in the sour cream and vanilla mixture and beat in a mixer until just combined. Editor's Tip: If you forgot to take the butter out of the fridge, here are some tips on how to soften butter fast.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245451_E11_13_5b.jpg?fit=700,800"},{"@type":"HowToStep","name":"Bake","text":"Grease and line three nine-inch pans with parchment paper. If you don't have three pans\u2014don't sweat it, you can make the cake layers in shifts. Divide the batter equally between the three pans and bake in a 350\u00baF oven for 30 to 35 minutes or until a toothpick inserted into the center of each layer comes out clean. When the cakes are done, move them to a wire rack to cool in the pans for 10 minutes. Then turn them out of the pan, peel away the paper and let them cool all the way before frosting. Editor's Tip:If you're new to baking cakes, here are step-by-step instructions on how to grease a cake pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245451_E11_13_7b.jpg?fit=700,800"},{"@type":"HowToStep","name":"Make the buttercream frosting","text":"This modified Swiss meringue buttercream frosting is definitely a level up from basic American buttercream (that's butter, confectioners' sugar and milk), but it's worth the extra effort. If you're going to make a special occasion vanilla cake, you may as well finish it off with decadent frosting. Start making the frosting by melting the baking chips with cream until smooth. You can do this in the microwave in 30 second bursts. Once this mixture is smooth and melted, stir in the vanilla paste and extract. Set this aside to cool slightly. While that rests, whisk the egg whites, sugar, cream of tartar and salt in a heatproof bowl until well blended. Then place the bowl over a saucepan of simmering water on medium heat. Whisk the mixture constantly until a thermometer reads 160\u00baF. This should take about six to eight minutes. Editor's Tip: An instant-read thermometer, like our Test Kitchen's favorite Thermapen, comes in really handy here. It's a worthwhile investment for baking, cooking and grilling. When the mixture reaches that temperature, remove the bowl from the heat and beat on high speed until the frosting cools down to 90\u00baF. This will take around seven minutes, so be patient! Gradually beat in the butter a few tablespoons at a time on medium speed until the butter is well incorporated. Finally, beat in the cooled vanilla and white chocolate mixture until well blended.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245452_E11_13_11b.jpg?fit=700,800"},{"@type":"HowToStep","name":"Frost the cake","text":"With the vanilla cake made and the Swiss meringue buttercream frosting ready, it's time to put them together. If you find that your cakes are a bit mounded on top and not quite ready for stacking, carefully even them out with a serrated knife. Here's how to level cakes. Once the layers are flat, place the first layer of cake on a cake stand or plate. To help it stay in place as you frost, put a small dab of frosting on the plate and then place the layer on top. This keeps it from scooting around. Using an offset spatula, frost between the layers. Once the layers are stacked, give the outside a quick crumb coat. A crumb coat is just a very thin layer of frosting that you spread over the whole cake. This thin coating helps contains any crumbs (hence the name) and serves as a good base for further decorating. With the crumb coat finished, frost the outside however you like. You can opt for fancy piping or just simple swirls using that offset spatula. This cake will be gorgeous however you finish it.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/02\/TOHAM20_245452_E11_13_15b.jpg?fit=700,800"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Lisa Kaminski"}],"nutrition":{"@type":"NutritionInformation","calories":" 399 calories","fatContent":"16g fat (8g saturated fat)","cholesterolContent":"54mg cholesterol","sodiumContent":"462mg sodium","carbohydrateContent":"59g carbohydrate (32g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":2.909091,"reviewCount":11,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"The Best Vanilla Cake with Maggie Knoebel and Sarah Farmer","description":"Check out this video for how to make the Best Vanilla Cake","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/8hs3T0RW\/poster.jpg?width=720"],"uploadDate":"2020-09-5 11:35:19","duration":"P0DT0H3M51S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/8hs3T0RW-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBowtie"},"reviewBody":"I just made this cake as a practice before making it for my step daughters baby shower. In the past I have been so disappointed with yellow scratch cakes, but this one is incredible. It was so moist and very tasty. I will make this recipe again and again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sara8095"},"reviewBody":"<p>The cake truly is the BEST! I've been searching for a dependable, delicious, light & fluffy cake to use as a base for vanilla cakes and cupcakes for a long time. I've even gone so far as to bake multiple different recipes to taste test side-by-side (my husband's co-workers and our neighbors got lots of treats that week!). This one blew every other cake out of the water. The flavor is the absolute best - buttery and bursting with vanilla. The cake has an incredible crumb and lift - my most recent bake is still moist 3+ days later. I've made this recipe as a single-layer cake, a 2-layer cake, and as cupcakes - it never fails. I've found the key is to double sift the cake flour before measuring, then double sift again as directed when adding the cake flour, sugar, baking powder and salt, taking care not to overmix when adding the dry ingredients. It's my go-to vanilla cake - the quest is finally complete. Now, on to chocolate! :)<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleRocket"},"reviewBody":"\"Best vanilla Cake\"  turned out more as a baking powder biscuit in texture. Followed recipe to the letter. Even new (and tested fresh) baking powder.\nProfessional cake baker told me to cut baking powder in half for same rise and less baking powder texture. Would have appreciated weights for dry ingredients as well from a test kitchen.\nDisappointing after investing time and money in ingredients. Makes a lovely wedge biscuit served with jam but no time to try again and bought a birthday pie instead!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBulb"},"reviewBody":"I don\u2019t understand all the bad reviews.  This cake was amazing.  I made it for my mom\u2019s birthday and everyone loved it!  It reminded me of vanilla wedding cake.  Maybe the other reviewers didn\u2019t have fresh ingredients or over baked it.  Not dry in my opinion.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePin"},"reviewBody":"I made this cake for the neighbors daughter for her birthday I did a Pink vanilla icing whiped. FullSizeRender.jpg","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueHat"},"reviewBody":"My family loved this cake. It was dense and moist with great vanilla flavor. The frosting was outstanding!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTree"},"reviewBody":"Big disappointment. Very dry and dense. Virtually tasteless. Took me more than 4 hours to finish, using exact ingredients and following exact instructions. Also quite expensive, with vanilla paste plus vanilla, more than 2 pounds of butter and 14 eggs! Definitely needs fresh fruit and pur\u00e9e poured over slices, otherwise too dry. Don\u2019t waste your time and money on this one. You can use a cake mix or buy a better vanilla cake at the bakery. Fair warning.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenScissors"},"reviewBody":"This cake was disappointing.   It was dry and dense and the flavors didn\u2019t come together.  It not as sweet as I thought it should be and had a flour taste rather than a rich vanilla taste.  It was almost like a muffin base where i would have added bananas or blueberries.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBottle"},"reviewBody":"I was a little leery making this cake because of the expense of the ingredients. I thought let me give it a try. I am a very accomplished baker and I followed the recipe to the T. It turned out dry and dense and all I could taste was vanilla and flour. This recipe (and the Best Vanilla Buttercream recipe that goes with this cake) is the reason I have not renewed my subscription to Taste Recipes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCloud"},"reviewBody":"This looked so good that i opted to make this for Easter instead of our traditional desserts.  I was so disappointed.  It was dry and dense like cornbread.    This is the first time i ever saw a recipe where you add the butter","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanDog"},"reviewBody":"The picture of the cake looked beautiful.  I made it for our 19th anniversary.  I'm sorry, but the cake was sooo dry, the icing was good, but we ate a couple of pieces and threw the rest away.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"title":"The Best Vanilla Cake with Maggie Knoebel and Sarah Farmer","description":"Check out this video for how to make the Best Vanilla Cake","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/03\/8hs3T0RW-Uot7Fvi8.mp4","duration":"231.49","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/03\/poster-117.jpg","advertising":true,"jw_id":"8hs3T0RW","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/8hs3T0RW-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/8hs3T0RW\/poster.jpg?width=720","jw_publish_date":"03\/31\/2020"},"rms_legacy_id":"245451","romance_copy_dek":"Our Test Kitchen created our best vanilla cake recipe yet. 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