2 ¼ cups plain cake flour (9 ounces)

1 cup milk, room temperature

6 large egg whites, room temperature

2 teaspoons vanilla

1 ¾ cups sugar (12 ¼ ounces)

4 teaspoons baking powder

1 teaspoon salt

12 tablespoons unsalted butter (1 ½ sticks), softened but still cool


  1. Preheat oven to 350 F and grease and flour two 8” round pans. Pour the milk, egg whites, and extracts in to a measuring cup and mix with a fork until combined.
  2. In your mixing bowl, mix the flour, sugar, baking powder, and salt.
  3. Mix on low speed until blended.
  4. Add the butter and continue to mix on low speed until the mixture resembles moist crumbs, with no dry flour.
  5. Add all but ½ cup of your wet ingredients to the crumb mixture and beat at medium speed for 1 ½ minutes. Add the remaining ½ of the liquid and beat 30 seconds more.
  6. Stop the mixer and scrape the sides of the bowl. Beat for a final time on medium high speed for another 20 seconds.
  7. Divide the batter evenly between the two pans and spread the batter with a spatula to smooth the tops.
  8. Bake until a toothpick inserted in to the center comes out clean, about 30 minutes.
  9. Start checking your cake at 20 minutes. Let the cakes cool in the pans for 10 minutes.
  10. Run a knife around the edges of the pan and turn the cakes out on to parchment paper and cool completely.

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