This is a recipe I found while trying out a million vanilla recipes. I loved it so much, i renamed it to sugar cookie vanilla cake because it is identical in taste to a sugar cookie. Since then, it’s been my most ordered cake flavor!! Had some requests for it, so here you go!
Sugar Cookie Vanilla Cake
- 1 cup (2 sticks) butter, room temp.
- 2 cups cake flour
- 1 3/4 cup all purpose flour
- 2 tsp. baking powder
- 3 1/4 cups sugar
- 3/4 tsp. salt
- 1 Tbs. vanilla
- 1 cup large eeg whites ( about 8)
- 1/2 cup milk, room temp.
- Preheat oven to 325
- Butter a 9×13 cake pan and line bottom w/parchment paper.
- Sift together flours and baking powder.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add salt and vanilla, beating until combined.
- Gradually add egg whites on low speed of mixer.
- Add flour mixture in two parts alternating with the milk.
- Mix until combined; increase speed to high for 20 seconds.
- Pour into prepared pan and bake for about 45 minutes.
- Cool in pan for 10 minutes and then invert out of pan.
This is wonderful! I made this for a birthday cake and everyone kept raving about it! It gets hard and crunchy like a cookie on the outside but is nice and fluffy on the inside. I subbed the princess extract for the vanilla, so delish!
I cooked this cake with the intention of freezing it, then defrosting it when I was ready to icing it. When I tried to take it out the pan, it completely crumbled apart on me. Any tips as to how to get it out the pan without it crumbling? Should I freeze it in the pan, then take it out when it is frozen? I followed the directions given exactly, so I don't know if it is just a crumbly cake or if I messed something up that I am overlooking. On the brightside though, the cake tastes awesome! I would say one of the best tasting cakes I have ever tried! I love this recipe and it is now my new favorite flavor! Thanks so much for sharing!
I am anxious to try this recipe. However, in the ingredients list is it correct in that you need 1 cup of large egg whites and 1/2 cup milk? It looks like something is missing on my screen! Thanks
I followed the recipe exactly as written, the only change I made to the directions was baking in two 8'' pans instead of one 9 x 13. My cake rose, baked a hard topcrust, and the rest sunk and never really finished cooking. Did it fall because I broke the "crust" when checking to see if it was done? I really can't think of any other reason. It tasted great, but it's just such a sugar-heavy cake I'm afriad that there isn't enough leavening. I might try it again and add some baking soda.
Don't know what happened to the directions but yes you do need the 1/2 cup of milk too.
Can I use two 9in. round?
This cake is very delicious. It is good to know, though, that it is quite dense and I found it doesn't rise very high. Definitely a keeper!
My cousin is getting married and I am assigned to do her cake, she wants a yellow or white cake. I have 2 months to find and perfect a recipe, saw this thought it sounded delicious just had to try it. So, I tried this recipe and I too had the same issues with top crusting and the rest sinking. Absolutely LOVE the taste, I guess I'll just have to level it according to whatever cake I'm making when I use this recipe. It is a must have. Not sure if it will work for the wedding cake simply because of the way it sinks.... off to try again!
Hello everyone...I am kind of clueless as to why everyones cakes are falling in the middle. The crust on top is supposed to happen but I always level it off and eat the crust like a cookie. I always cook it longer than shown on the recipe and it always cooks perfectly. Sometimes the top will brown but I take that off anyway. Just the other day I made a batch and half of this and whipped it a lil bit longer and I swear it came out amazing. It was lighter and fluffier and the crust was just about not there on top. I think I may start doing it this way. Also, you can put this in any size pan to cook, even cupcakes. I just eyeball the time it's in the oven and I know just when to take it out. I sometimes have to break thru the top crust to test the inside too. Good luck everyone.....it is a keeper for sure, so keep trying!!
great recipe, delicious!
what filling do you suggest would go good with this sugarry cake?
Can you measurements for the egg whites? Is it one large egg white or 1 cup of egg whites? Thanks!
this cake did not work for me at all. it sunk and got way too hard to even attempt to level and decorate. the batter seemed to be way off in texture and with the extra batter that i did have, i ended up making cookies which tasted alright.
I followed the recipe and I was disappointed that the cake didn't turn out good. The top was too hard and the middle still came out uncooked.
I think some kind of chocolate filling would be really good in this cake. That or strawberry filling. The measurements for the egg whites is 1 cup of egg whites. Also, I'm sorry again to hear that your cakes are still not coming out great. I'm pretty much assured that the longer you work with this recipe the better you'll get at it. It was doing the same thing to me back when I first started using it. Now, I find myself whipping it longer after the egg whites go in and it comes out lighter and fluffy. The crust is there but barely hard like before.
I have a theory about why the cakes are falling for everyone else...mine did too.
In the instruction there was no mention of beating the batter after the egg whites were added but in your comments you said that you find it comes out even lighter and fluffier if you whipped the batter longer after adding the egg. I'll let you know if my second cake comes out better. :)
OMG!!! I just tried this recipe and it is awesome!! Only thing I did wrong was fill my pans a little to full. It got a little messy, but it was so worth it! Thanks for the recipe!!!! :)
I just made this cake and the middle did rise at all. What do i need to do to make it rise and not sink?
I meant it didnt rise at all....
This was the first recipe I tried from this website...mmmm delicious! :) I had to cook mine quite a bit longer than stated, but when it was done it was delicious! :) Thanks
AmyJ17, Try cooking it longer than instructed and break through the top crust it forms and test to make sure it's done. If the top crust browns a lil darker, it's okay. You can peel off the crsut once the cake cools a bit and the cake underneath will be perfect...trust me!! Good luck!
Glad to hear everyone loves it! I have been making this cake flavor all month long...I swear it's all my clients want!
This was an amazing cake. It did turn out a little crumbly but I didnt make it for looks so I didnt mind. It didnt need frosting but I felt it looked naked so I put some vanilla BC on it. Best "white" cake I have ever had. I took it to work for them to try out and everyone loved it. Making it again this week for part of a tiered cake for a baby shower! I also had to cook it a little longer, about 50 mins.
This cake is awesome! My kids absolutely LOVE it. They say it's the best cake EVER! Thanks so much for sharing this recipe. It's the flavor my daughter wants me to make for her birthday cake. It's also a great cake for carving or sculpting.
If you are having trouble with the cooking - before you pour the batter into the pan place a decorating nail (rose nail) upside down in the pan, or a heating core. Denser cakes take longer to cook & can cause the brown crusting mentioned
I love how this tastes, but unfortunately, it and my oven don't seem to get along very well.
I made this and it turned out awesome!! Thanks for sharing
So I just made this and it turned out pretty well!! It tastes amazing and while I probably could have cooked it a tad bit longer, I got the hard crust on top, cut it off, and had a little tiny bit of sink in the cake. Nothing major and nothing that couldnt be fixed up with a little longer baking....amazing cake though! Thanks for sharing the recipe :)
I just tried to make cupcakes with this recipe and they rose over the sides of the cups and even over the pan then sunk down so low there wasn't anything left in the bottom but a thin layer of uncooked batter. The edges were burning and I tested them with a knife that came out clean so i took them out of the oven and they were completely raw inside. I followed the instructions exactly, are there any tricks to this recipe? The cooked and not burnt pieces tasted great but I don't know what I did wrong.
I haven't tried this one yet, but one thing I would be sure to do is to have any refrigerated ingredients at room temp. Butter, egg whites, milk...I will be trying this recipe in about a week and let you know how it goes!
Hmmmmm...I have read all the above comments and am confused. Everyone says it tastes excellent, most say it sunk and didn't bake through, and some say it turned out great. I really believe the trick is in how long you beat the batter. I always beat my regular white cake for at least 5 mins. It turns out so nicely. When using egg whites, I suppose they need to be well beaten in. Just the same, I am going to try it out because the comments about how delicious it is, has made me curious. Will let you know how I made out. Thanks for sharing!
Hi, I followed the directions and hate to say it but it just didn't turn out as moist as my other cakes. My husband and co-workers didn't like it so I don't know if I'll try this one again, it sounds great in theory though! Sorry
Still hearing lots of people say that it doesn't cook well in the center. Remember to beat your egg whites a bit longer and cook a lil longer in the oven too. The cupcakes are a bit tricky. Try not to fill the cups too full. Once it spills over it will crisp like the sugar cookie and won't be like cake on top. If it happens, carefuly peel or cut the top off. Rest assured that this is one of those recipes that will get better the more you do it. Thanks for the great compliments!!
i had no problems with this cake have baked it several times and have had several peole try it. my hubby says its his new favorite cake! we love it without any icing! just fresh out of the oven! i had no problems with the cake sinking in the middle i love the crusty top and texture of the cake! thank you very much for sharing! i know i will be makin this cake so much i'll have it memorized! lol! thanks again!!!!
I have tried this cake twice now and both times it has been a complete failure. First time, I followed instructions closely except that I added 5 extra minutes of cook time and it came out looking beautiful only to completely cave in the center while cooling. It was completely raw in the center and had to be tossed out. I tried the recipie again today, and pulled back on the sugar, beat on high for several minutes after adding the eggs and added 12 minutes to the bake time. The batter was lighter and fluffier this time so I though this would do the trick. Boy was I wrong. It looked beautiful in the oven and was firm to the touch in the center. Metal cake tester came out clean (both times). Within 2 minutes the cake started caving in in the center and by the time it was out of the pan it was a complete disaster. This recipe is worthless!! Anyone on here who says they have baked this cake successfully is full of it or has modified the recipe BY A HUGE DEGREE! Until someone can come up a modified version of this that actually works this might as well be removed and save folks the time and money.
DON'T WASTE YOUR TIME OR MONEY ON THIS RECIPE, unless you like your cakes to be a flat pile of raw batter in the center surrounded by a hard crust.
Very yummy. I whipped after the egg whites for quite a while and I turned out great. I have made it twice now. Nice crumb.
HERE'S THE TRICK TO MY RECIPE......COOK IT FOR AN HOUR OR LONGER. I USUALLY WAIT TIL THE TOP IS MEDIUM BROWN AND CAKE TESTER IS CLEAN. THIS CAKE NEVER COOKS UNDER AN HOUR EVEN ITTY BITTY PANS. TRY IT!! ;)
Made this with mini half ball pan for Easter. Came out wonderful never had a problem with this at all.
Just made this....AWESOME!!!!!! Thank you so much for sharing!!!!!
Just wanted to say, I tried this again for the fifth or sixth time and it worked just fine. It tastes amazing to say the least!!!!!!!!! I get this request a LOT and my husband is always scrounging around looking for the scraps! I follow it exactly and I cook it longer, NEVER opening the oven to look in on it and when the top is like a hard brown sugar cookie, I know I am good to go. I would never bake my cookie that brown on top, but for the cake, this is the way you have to and I just wanted to say again IT IS FABULOUS!!!!!!!! Quite sweet, so it is paired well with a raspberry mousse or something light and fruity in my opinion. Anyhow, just wanted to say I have done this many times and no problems!! THANKS! :)
just made this cake and I must say it is absolutely perfect. I did cook it a bit longer than suggested and I did get a hard crust on top but I cut it off when i leveled it. Thank you so much for sharing this recipe it is delicious!
I just baked the cake, and I absolutely love it. I also cooked it a bit longer, and after reading all comments, I put a piece of cling film on the top, so it baked without anything to remove after. It is absolutely even and airy! Definately in my list... Thank you for sharing¬
I am thinking of doing this for a baby show cake. my question is do you beat the egg whites first?
Wow!!!!! This cake is ABSOLUTELY DELICIOUS!!!! Thank you so much for sharing :-)
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