Tried this cake last weekend and it was the bomb!! It’s my sister’s recipe, she has been baking for a long time now and made some of the best cakes ever. I love love love this one. Buttery, light, and that beautiful vanilla flavour, it’s going to put a wide smile on your face. Enough said, get your tools and ingredients out to make this. I’ve added a buttercream icing recipe at the bottom to slather on the cake once it’s ready 🙂

Yield: 3 tiered cake, it’s large, but this cake will disappear in no time. If you want a smaller yield, then use half of all the ingredients below

Time for Cake and Icing:

• Prep time – 40 minutes
• Cook time – 30 minutes

Ingredients for Cake:

• Cake flour – 3 cups
  • If you don’t have cake flour at home, take 1 cup all-purpose flour and remove 2 tbsp from it (weird measurement I know, but it works so well). Then add 2 tbsp of corn flour. The final mixture is cake flour
• Granulated White Sugar – 2 cups
• Baking Powder – 4 tsp
• Salt – 1/2 tsp
• Egg Whites – 5 large (Room temp.)
• Whole Egg – 1 (Room temp.)
• Whole milk or full-fat buttermilk- 1 cup
• Vanilla Extract – 2 and 1/4 tsp
• Unsalted butter – 3/4 cup (Cold)

Method to prepare Cake:

1. Heat oven to 350 degrees. Then, butter three 6-inch cake pans with parchment paper and set aside
2. In a large jug combine and whisk together the egg whites, whole egg, milk, and vanilla extract. Set aside to use in step 5
3. In another bowl, use a handheld electric mixer to combine the dry ingredients together on low speed for one minute (You can also do it by hand)
4. Add the cold butter and continue to mix on low speed until the mixture is a fine crumbly texture
5. Add the liquid mixture to your dry ingredients in two separate batches making sure to scrape the sides and bottom before and after each batch. Mix until light, fluffy, homogenous and well incorporated. Fold once or twice to ensure that the batter at the bottom of the bowl is incorporated
6. Divide the batter evenly into the prepared baking pans
7. Bake until a cake tester comes out clean when inserted into the center, about 25-30 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there
8. Once ready, take the cakes out of the oven. Let it cool completely and then take it out of their moulds carefully
9. Take one tier and spread icing, then place the second tier on top of that and add icing. Do the same with the third tier. Add berries or any other edible toppings to your liking:)

Ingredients for Butter Cream Frosting: 

• Unsalted Butter – 1.5 cups (Softened to room temp.)
• Confectioners Sugar – 3.25 cups (Sifted)
• Vanilla Extract – 2 tsp
• Full-fat Milk or Heavy Cream – 4 tbsp
• Salt – 1/8 tsp

Method to prepare Butter Cream Frosting:

1. In a bowl, use a handheld electric mixer to whip the softened butter. Whip it until it is light and creamy. This usually takes 7 to 8 minutes
2. Once the butter is pale in colour and light, slowly add the confectioners sugar two spoons at a time and mix on medium speed. Let the sugar incorporate fully before adding more
3. Add the vanilla extract, salt and cream. Whip on high speed for 3 minutes, until you have a light, creamy and fluffy frosting
4. You can spread this on the cakes immediately or store it in the fridge for up to 1 week (Before use make sure it warms to room temp.)