Classic Vanilla Cake

cakebycourtney.com

Mary Beth

subheading: FOR THE CAKE:

1 cup (226 g) unsalted butter, room temperature

1 ¾ cups (350 g) granulated sugar

6 large egg whites, room temperature

1 tbsp. (13 g) vanilla bean paste or pure vanilla extract

3 cups (345 g) cake flour

1 tbsp. (10 g) baking powder

1 tsp. (5 g) salt

1 cup (240 g) buttermilk, room temperature

½ cup (120 g) sour cream, room temperature

subheading: FOR THE BUTTERCREAM:

2 cups (452 g) unsalted butter, slighly cold

6 cups (750 g) powdered sugar, measured and then sifted

¼ cup (57.75 g) heavy cream, cold

1 tsp (4.2 g) vanilla bean paste

pinch of salt

This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

Note: Ingredients may have been altered from the original.

Directions at cakebycourtney.com

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