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Ingredients
    Vanilla Cake

  • ½ cup Butter

  • 2 cups C&H® Granulated Sugar
  • ¾ cup Vegetable Oil
  • 1 Tbsp Vanilla Extract
  • 245g All Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • 1 cup Whole Milk    
  • ¾ cup Egg Whites

    Chocolate Cake

  • 2 cups C&H® Granulated Sugar

  • 1 cup C&H® Dark Brown Sugar
  • 1 cup Vegetable Oil
  • 4 Whole eggs
  • 2 tsp Vanilla Extract
  • 1 ½ cup Buttermilk
  • 1 ½ cup Coffee
  • 3 cups All Purpose Flour
  • 3 tsp Baking soda
  • 1 ½ tsp Baking Powder
  • 1 ½ tsp Salt
  • 1 cup Cocoa Powder

    Swiss Meringue Buttercream

  • ¾ cup Egg Whites

  • 340g C&H® Granulated Sugar
  • 1/8 tsp Salt
  • ¾ tsp Cream of Tarter
  • 2 cups Unsalted Butter
  • 1 tsp Clear Vanilla Extract

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Instructions
Prep Time: 30 minutes / Cook Time: 50 minutes / Yields: Four 8-inch cakes or nine 6-inch cakes
Vanilla Cake
Step 1

Preheat oven to 350 F.

Step 2

Cream butter and C&H® Granulated Sugar on medium-low speed. Add oil. Beat until combined and creamy. Stir in vanilla extract.

Step 3

In a separate bowl, whisk together flour, baking powder, and salt.

Step 4

With mixer on medium speed, gradually alternate between adding flour mixture and milk. (Start and end with flour mixture).

Step 5

In a separate bowl, beat egg whites on high with a whisk attachement. Add egg whites to batter and gently fold until just combined.

Step 6

Bake until a toothpick inserted in the middle comes out clean.

Swiss Meringue Buttercream
Step 1

In a mixing bowl, combine C&H® Granulated Sugar, egg whites, and salt.

Step 2

Whisk ingredients over a pot of simmering water until ingredients reach 160 F. Make sure water does not touch the bottom of the bowl.

Step 3

Move bowl to mixer, add cream of tarter and whisk ingredients on high for 8 minutes or until bowl is cool to touch.

Step 4

Switch to paddle attachment and mix on medium-low speed. Gradually add butter 1 tablespoon at a time until the frosting comes together. Mix in vanilla extract.

Chocolate Cake
Step 1

Preheat oven to 325 F.

Step 2

Mix oil with C&H® Granulated Sugar and C&H® Dark Brown Sugar on medium-low speed. Mix in eggs one at a time.

Step 3

Mix in vanilla extract, buttermilk, and hot coffee until combined.

Step 4

In a separate bowl, sift together flour, baking soda, baking powder, salt, and cocoa powder.

Step 5

Gradually mix dry ingredients into wet ingredients. Scrape sides of bowl occasionally. Pour batter evenly into prepared pans. The batter will not be thick.

Step 6

Bake until a toothpick inserted in the middle comes out with a few crumbs

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Recipe by

Robert Lucas

@thesweetimpact

Self-taught cake artist and expert coach on The Big Nailed It Baking Challenge on Netflix, Robert Lucas, also known as The Sweet Impact created his first cake in 2019. In that time, he has created a community of millions of loyal fans who are enamored with his cakes and charming personalty. He is known for his fantastical artistry, modeling cakes after pop culture icons (Nike Air Jordan, Beauty and the Beast, Cocomelon) and more.