- 1 1/2 cups salted butter (room temp)
- 2 1/4 cups sugar
- 4 egg whites
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 3/4 teaspoons baking powder
- 1 1/2 cups milk
|Calories160Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
ciara m. 2 months ago
Although it was indeed moist, it was very bland. Too much sugar, not enough fat or flavor. Definitely took longer than the recipe recommended to bake because the batter is so thick.
Kevin Stuckey 4 months ago
This cake is super interesting. I’ve made it twice so far and I was definitely more prepared for the second time. I noticed the cake mix is pretty thick and needs to be spread (versus poured) into the cake pans. I learned to not overfill the cake pans since it does increase baking time and they can easily be overcooked. I filled my pans about half or a little less than halfway full and it took 30 minutes to bake. I also used Haitian vanilla essence that I bought when I went on a mission trip to Haiti. I used about half of the vanilla the recipe called for since it’s stronger but the flavor was perfect. The cake definitely is moist and fluffy, just a little difference since you spread the mix instead of pouring it. I would make a third time, definitely!
Rochelle Mauricio 7 months ago
It's amazing! Super moist
Heather A. 10 months ago
This cake is wonderful! it was so fragrant and velvety!
Jessica Ferguson 2 years ago
Gorgeous, dense yet fluffy. Oh so delicious!
Christine K. 2 years ago
Moist and fluffy indeed! My favorite go-to vanilla cake recipe
Madeleine B. 2 years ago
Best cake ever worth theeeffort