The softest, fluffiest white cake recipe ever! Find it at sugarandsparrow.com #vanillacake #cake

Swiss meringue buttercream is the BEST icing! It’s complicated to make but it’s sooooo worth it! I’m going to try this cake recipe

What is the recipe????

Where do we find the recipe ??

INGREDIENTS: 2 1/2 Cups (265g) sifted cake flour* (DIY recipe below) 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 Cups (300g) granulated sugar 1/2 Cup (113g) unsalted butter, room temperature 4 large egg whites, room temperature 1/2 Cup (120ml) vegetable oil 1 Tbsp pure vanilla extract 1 1/4 Cups (300ml) full-fat buttermilk** (DIY recipe below) INSTRUCTIONS: 1. Preheat the oven to 350°F/177°C and prepare three 6-inch or two 8-inch or 9-inch cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan. 2. In a medium bowl, add the flour, baking powder, baking soda and salt. Whisk together and set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed until creamy, about 2 minutes. Add the sugar and cream it together with the butter at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl and paddle at the halfway point. 4. Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined and scraping down the bowl and paddle as needed. Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 minute. 5. Turn the mixer off and add the flour mixture all at once. Mix the ingredients on low speed until just combined, then slowly pour in the buttermilk. Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined. The batter will be slightly thin. 6. Divide the batter evenly between the prepared cake pans and bake for 28 to 32 minutes. They’re done when they spring back to the touch and a toothpick inserted into the centers comes out clean or with just a few moist crumbs on it. Let the cakes cool in their pans for 5 minutes, then remove them from the pans and allow them to cool completely on a wire rack.

I’m gonna frost with butter cream cheese icing. 😋 (2 sticks butter, 24 ounces Philadelphia original cream cheese, 2 cups powdered sugar, vanilla [extract or real beans to your liking. You can use any flavor extract you want]. Let everything come to room temp/soften on kitchen counter; then whip really well so it’s fluffy.)❤❤💜💜

What's the recipe and measurements????

The addition of the vegetable oil makes the cake excessively oily even after I reduced the amount of oil mentioned in the recipe by about a third.

I love your work! I bought your book and have used your cake recipes for all of my daughter’s birthday cakes! Thank you for taking the time to share what you know!!

🥛🍫🍰Bakery-style White cake with strawberry chocolate🍰🍫🥛

Trust me i mess up every vanilla cake ive ever tried 😂it hates me...we will see!

Can’t find the recipe

I’m definitely trying this one. Just subscribed to your email list. Can’t wait to see what you have.

AhMazing, and just in time for Mother's Day.🙂👍🏾🩷

That looks simply D E L I S H ...😊❤

Wow❤

Yummy

🎉❤❤❤🎉 ✨BAKING BEAUTIFUL CAKES ✨🎉❤❤❤🎉

Can I add a little bit of beet juice to make this cake pink? Or will the 1/2 tsp baking soda make the beet color turn brownish?

Can you tell us how to make it?

Where do I get the recipe for that beautiful white? I want practice so I can make it for my birthday😅