Ingredients
Scale
- 3½ cups cake flour (420g)
- 2 cups granulated sugar (400g)
- 2 tablespoons powdered milk (10g)
- 4 teaspoons baking powder (16g)
- 1 teaspoon salt (7g)
- 1 cup unsalted butter (227g), room temperature, very soft – see notes
- 2 large eggs, room temperature
- 4 large egg whites, room temperature
- 1 cup whole milk, room temperature
- 1 tablespoon vanilla bean paste
- 1 cup unsalted butter (227g), room temperature
- 1 tablespoon vanilla bean paste
- 4 cups powdered sugar (500g)
- ¼ cup heavy cream
- ½ teaspoon salt
- 1 cup nonpareils
Instructions
- Preheat the oven to 325°F. Grease a 13×18-inch baking pan with cake goop (or non-stick spray), then line the bottom with parchment paper.
- Do not use a smaller pan; the amount of batter fits perfectly in the 13×18 size. Alternatively, divide the batter into two 9×13-inch pans or make a thicker single-layer cake in one 9×13-inch pan.
- In a stand mixer fitted with a paddle attachment, combine cake flour, granulated sugar, powdered milk, baking powder, and salt. Mix on low speed for 1 minute.
- Add 1 cup of butter and mix at medium-low speed until the texture is sandy.
- One at a time, add 2 whole eggs and 4 egg whites, mixing after each addition and scraping down the sides of the bowl.
- Mix in vanilla bean paste and then incorporate whole milk in three parts, mixing for 1 minute after each addition until the batter is smooth.
- Pour the batter into the prepared pan and smooth the top. Bake for 23 to 28 minutes or until the edges pull away from the pan and the top springs back when touched. A cake tester should come out clean from the center, and the internal temperature should be 200°F.
- Let the cake cool completely for about 1 hour before cutting and assembling.
Notes
Ensure your butter is very soft for the best texture in the cake.
Baking time may vary; watch for the cake edges to pull away and the top to spring back when touched.
For thicker dot cakes, use a 9×13-inch pan instead of the larger one.
Nutrition
- Serving Size: 1 cake square
- Calories: 500
- Sugar: 33g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.