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Recipe courtesy of Duff Goldman Watch how to make this recipe. Watch how to make this recipe. For the vanilla cake: Preheat the oven to 350 degrees F. Prepare two 8-inch cake pans with baking spray and line with parchment rounds. Combine the eggs, 1/4 cup of the milk, and the vanilla in a small bowl. Whisk by hand until lightly combined.
While the cake layers bake and cool, make the vanilla buttercream frosting. Beat 3 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Mix in 1 Tbsp of vanilla extract or vanilla bean paste and 1 tsp salt on a low speed. Slowly add in 11 cups of powdered sugar, 1 cup at a time.
This recipe yields a tall vanilla cake, that’s why you would need a cake pan that is at least 3 inches in height. If you don’t have a tall cake pan, you can line some parchment paper around the pan for extra height. My baking pans are only 2 inches high, so I use a strip of parchment paper to extend the height.
Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
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