Lowen Cakes

Key Ingredients You’ll Need

• All-Purpose Flour + Cornstarch – A simple cake flour substitute for a fine crumb.
• Butter & Oil – The best of both worlds for flavor and moisture.
• Egg Whites – For a light, airy texture.
• Buttermilk – Adds moisture and a slight tang to the batter.
• Vanilla Extract – Use the best quality you have for that classic bakery flavor.
• Cream Cheese – The base for that perfect, rich, tangy frosting.

Tips for Perfect Vanilla Cake

Room Temperature Ingredients – For a smooth batter and even rise.

Don’t Overmix – This keeps your crumb light and tender.

Sift Your Sugar – For the smoothest possible frosting.

FAQ

Can I use whole eggs instead of egg whites?
Yes, but the crumb will be denser and slightly less light.

How do I make this gluten-free?
Swap the all-purpose flour and cornstarch for a 1:1 gluten-free flour blend.

Can I freeze the layers?
Yes, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temp before frosting.

🧊 Storage Tips

• Room Temp – Store in an airtight container for up to 2 days.
• Refrigerated – Keep in the fridge for up to a week (the cream cheese frosting requires refrigeration).
• Freezer – Wrapped tightly, this cake freezes well for 1–2 months.

Ingredients

For the Vanilla Cake

• All-Purpose Flour – 210g (1¾ cups)
• Cornstarch – 30g (¼ cup) (lightens the crumb)
• Baking Powder – 2¾ tsp
• Salt – ½ tsp
• Unsalted Butter (room temp) – 85g (6 tbsp)
• Neutral Oil (canola, sunflower, or light olive) – 80ml (⅓ cup)
• Granulated Sugar – 300g (1½ cups)
• Egg Whites (room temp) – 6 large (180g)
• Buttermilk (room temp) – 180ml (¾ cup)
• Vanilla Extract – 1 tbsp
• Optional: ½ tsp almond extract for depth

For the Cream Cheese Frosting

• Unsalted Butter – 226g (1 cup), room temp
• Cream Cheese (full-fat block style) – 340g (12 oz), cold
• Powdered Sugar – 420g to 480g (3½ to 4 cups), sifted
• Vanilla Extract – 2 tsp
• Salt – ¼ tsp
• Optional: 1–2 tsp honey, for warmth
• TIP: Feel free to cut the ingredients in half for a minimal frosting cake

Directions

Make the Cake

1. Preheat oven to 175°C / 350°F (160°C fan). Grease and line three 6-inch pans with parchment.
2. Mix Dry Ingredients: In a bowl, whisk together flour, cornstarch, baking powder, and salt.
3. Cream Butter, Oil & Sugar: Beat the butter and sugar together for 2–3 minutes until fluffy. Add oil and beat 1–2 more minutes until smooth and light.
4. Add Egg Whites: Add egg whites one at a time, mixing well between each. Scrape down bowl as needed.
5. Mix Buttermilk & Vanilla: Stir vanilla (and almond extract, if using) into the buttermilk.
6. Combine Wet & Dry: Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts. Begin and end with the dry. Mix just until combined—don’t overmix.
7. Bake: Divide batter evenly into prepared pans. Bake 30–35 minutes, or until a toothpick comes out clean or with a few moist crumbs.
8. Cool: Let cakes cool in pans for 10 minutes, then turn out onto a rack to cool fully.

Make the Frosting

1. Cream the Butter – Beat the butter on medium-high speed for 2–3 minutes until pale and fluffy.
2. Add Cream Cheese – Add cold cream cheese and beat until fully combined and smooth. Don’t overmix—stop when smooth and creamy.
3. Add Vanilla & Salt – Add the vanilla, salt, and honey (if using). Beat to blend.
4. Add Powdered Sugar – Gradually add powdered sugar, 1 cup at a time, beating on low then increasing speed. Beat for 2–3 minutes until light and smooth.

Notes

Consistency – Adjust with a little cream or milk if too thick, or more sugar if too soft.

Use the fridge after filling layers to make the cake sturdy before frosting the outside.

Make Ahead – Can be made a day ahead and rewhipped before frosting.