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The Vanilla Buttercream Frosting makes it special. It tends to get packed into measuring cups, so this is the best way to ensure an accurate measurement and a fluffy, moist cake. When you dont have time to prepare a layer cake, this 13x9-inch vanilla cake is the recipe for you. Line baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside. Tip #3 - Use a scale to weigh your flour. 1 tablespoon real vanilla extract 1/2 cup salted butter softened 1/2 cup vegetable oil 2 cups granulated sugar 2 whole large eggs 2 whole egg whites US Customary Metric Instructions Preheat oven to 325 degrees. It's also important not to keep the assembled cake in heat for very long. Method STEP 1 Preheat the oven to 195C/fan 175C/gas 3.5 STEP 2 Cream the butter and sugar together until it becomes a pale yellow/white colour. If you add the whipped cream while the cakes are even still slightly warm, the cream can melt and then you'll have a droopy cake. Sift together flour and cornstarch into a small bowl set aside. Dust with flour, and tap out excess set aside. Tip #2 - Make sure the cakes have cooled to room temperature before frosting. Line bottom with parchment paper butter parchment. round baking pans with parchment grease paper. I used honey with floral notes in this cake, so I topped it with edible flowers! It also pairs extremely well with fresh berries! In a small bowl, mix sour cream, vanilla paste and vanilla extract until combined. I like to decorate this cake to match the honey's taste. If you make this cake using locally sourced honey, it'll bring out the flavor profile of that specific honey. 1 tablespoon vanilla extract 3 1/2 cups cake flour 4 teaspoons baking powder 1/2 teaspoon salt US Customary - Metric Instructions Preheat the oven to 350 degrees Fahrenheit.

Tip #1 - Use local honey! Did you know raw honey looks and tastes different depending on where it's from? Its flavor can range from citrusy to floral based on the pollen in the area.