The perfect vanilla cake recipe!🤤Bakery-style🍰😍

The real recipe from Magnolia Bakery's chief baking officer

It is definitely one of my favorite

classic cakes! grecipe

INGREDIENTS:

4⅓ cups (498g/17.3oz) cake flour

1¼ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

13/4 cups (420g/10.6) whole milk

⅔ CUp (150g/5.3oz) sour cream

1¼ cups/2½ sticks (282g/10oz) unsalted butter, at room temperature 2½ cups (500g/17.7oz) sugar 1 tablespoon pure vanilla extract

6 egg whites

Steps:

1. Preheat the oven to 325°F. Grease and flour two 9-inch cake pans. Line the bottoms with rounds of parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

3. In a liquid measuring cup, whisk together the milk and the sour cream until no lumps remain; set aside.

4. In a stand mixer with a paddle, cream the butter, sugar, and vanilla on medium speed until light and fluffy, about 3 to 5 minutes.

Scrape the sides and bottom of the bowl and the paddle.

5. With the mixer on medium speed, slowly add the egg whites, a little at a time, beating until incorporated before adding more.

6. With the mixer on low speed, add the flour mixture in three additions alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients. Mix for about 15 seconds, just until incorporated. Scrape down the bottom and sides of the bowl.

This recipe makes two 9-inch layers; serves 8 to 16.

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