Cake Central › Recipes › Sugar Cookie Vanilla Cake

Sugar Cookie Vanilla Cake

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

Ingredients

  • 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.

Instructions

  1. Preheat oven to 325
  2. Butter a 9x13 cake pan and line bottom w/parchment paper.
  3. Sift together flours and baking powder.
  4. In a large bowl, cream butter and sugar until light and fluffy.
  5. Add salt and vanilla, beating until combined.
  6. Gradually add egg whites on low speed of mixer.
  7. Add flour mixture in two parts alternating with the milk.
  8. Mix until combined; increase speed to high for 20 seconds.
  9. Pour into prepared pan and bake for about 45 minutes.
  10. Cool in pan for 10 minutes and then invert out of pan.

Comments (42)

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. Good luck!!
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!
Cake Central › Recipes › Sugar Cookie Vanilla Cake