Vanilla Cake

1. To prepare vanilla cake, firstly, you need to preheat the oven at 163 degrees celsius. Line, the baking pan (the baking pan can be either a 9 by 13 - inch rectangle or 8 or 9 - inch round pans) with parchment paper, or you, can spray the pan with cooking spray. (If you are using an 8 or 9 - inch round pans that you will require two round pans)

2. Take a large-size mixing bowl and combine all the dry ingredients, i.e., all-purpose flour, baking powder, baking soda, and salt. Mix the constituents and set this large bowl aside.

3. Now, take a liquid measuring cup and mix milk and vanilla and set this cup aside.

4. Take another large-size mixing bowl and whisk together salted butter, oil, and sugar. One at a time, mix in the large eggs and egg whites and continue mixing until you obtain a very light and fluffy mixture. Scrape the sides of this large-size bowl and mix again.

5. The next step is to combine all the ingredients. In an egg mixture bowl, alternate add in the flour mixture and milk mixture. Be sure that you must begin and end with the flour mixture. Mix again by scraping the sides to ensure a smooth batter.

6. In this recipe, we will be using two round pans. So divide the batter equally among two pans and bake this vanilla cake for 30 to 40 minutes. To check if the vanilla cake is cooked, insert the toothpick; the toothpick should come out clean.

7. Before inverting the vanilla cake, cool it for 15 to 20 minutes. Ensure to cool it completely before decorating and frosting.

RECIPE NOTES:

1. Bake for about 25 to 30 minutes if you want to use a 9 by 13 - inch pan.

2. To make vanilla buttercream frosting, take a mixer and on medium speed beat 1 ½ cups of unsalted butter. Once it becomes creamy, add 6 cups of confectioner's sugar, ⅓ cup of whole milk, and 1 ½ teaspoon of vanilla extract. For three minutes beat at high speed. Thin frosting requires more sugar or milk.