This cake...is amazing, Rich Mexican vanilla took this buttermilk cake to another level of deliciousness. I shared this cake recipe on a lot of cake groups on Facebook and in return I received positive feedback. —Nakida Asson
(2) 7 inch cake
All purpose flour
2 1/2 cups
Large egg whites
1 1/2 cups
Pure Mexican vanilla
In This Recipe
Preheat oven to 350 degrees F. Butter two 7 inch-round cake pans and line the bottoms with parchment paper; butter the parchment paper and dust the pans with flour, tapping out the excess.
Sift the flours, the baking powder, baking soda and salt in a bowl and set aside. Beat the butter, and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Reduce the mixer speed to medium; beat in the egg and egg whites one one at a time, scaling down the bowl as needed. Beat in the Mexican Vanilla.
Beat the flour mixture into the butter mixtures in 3 batches, alternating with the buttermilk, beginning and ending with flour, until just smooth.
Divide the batter between the prepared pans. Bake until cakes are lightly golden on top and the centers spring back when pressed 25-30 minutes. Transfer to racks and let cool 10 minutes, the. Run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely . Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.