Best Very Vanilla Cake
This Very Vanilla Cake recipe is super fluffy, moist, easy, and the best sweet tooth satisfier for sure.
Servings: 16
Calories: 165kcal
Ingredients
- ¾ cups unsalted Butter Be sure that it's at room temperature.
- 1 ¾ cups granulated sugar
- 2 teaspoon vanilla extract
- 5 egg whites Be sure that it's at room temperature.
- 1 tablespoon baking powder
- ¾ cup Almond Breeze unsweetened vanilla Almond milk
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease the sides/bottom with butter of two 9-inch round cake pans. Sift a bit of flour atop the sides/bottom and dust off excess. Note: this ensure that your cakes slide right out.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 4 minutes.
- Mix in vanilla extract until combined and add 3 egg whites and beat on medium speed until thoroughly combined, about 30 seconds..
- Add in remaining 2 egg whites and beat for another 30 seconds or until combined. Then in a medium bowl, whisk together flour, baking powder, and salt.
- Add half of the flour mixture to the wet mixture and mix until combined, scraping down sides of the bowl as necessary. Then add the Almond milk and mix until combined.
- Add the remaining flour mixture and mix until well combined, also scraping down sides of the bowl as necessary.
- Divide the batter evenly between pans and Bake for 25-30 minutes or until an inserted knife comes out clean.
- Cool cakes in pans for about 10 minutes before removing from the pans and place on a cooling rack or in the refrigerator for another 30-45 minutes, until completely cool.
Nutrition
Calories: 165kcal | Carbohydrates: 22g | Protein: 0.4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 100mg | Potassium: 7mg | Fiber: 0.04g | Sugar: 22g | Vitamin A: 266IU | Calcium: 61mg | Iron: 0.1mg