layered vanilla cake with lemon curd and vanilla bean Italian meringue buttercream
These vanilla cakes are so moist and pillowy! With a little secret tip, you will also be able to achieve soft edges and the perfect flat top to avoid any waste!
Servings: 3 6-inch cakes
- 1 ⅔ cup flour
- 1 cup sugar
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup unsalted butter at room temperature
- 3 egg whites
- 3 teaspoon vanilla extract
- ½ cup greek yogurt
- ½ cup whole milk or 2%
Start by preheating the oven to 340 degrees, butter and flour your three 6-inch baking pans. Place the wet cake strips around your pan to ensure even baking.
Sift the dry ingredients, including the sugar in a large bowl.
In a separate bowl whisk the wet ingredients together, until well combined.
Pour the wet ingredients over the dry ones and mix until just combined ( you don’t want to over mix and allow for too much gluten to form)
Divide the cake batter evenly between the three pans, place the wet cake strips around to pan to ensure even baking and bake for 25 to 30 minutes or until the centers are springy to the touch.
- You could also double the recipe for 8-inch pans, or triple the recipe for 9-inch pans
- Having little clumps of butter after mixing your wet ingredients is ok. When you mix the wet and the dry ingredients together, everything will incorporate nicely!
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg