Skip to main content
    For the Vanilla Cake
  • 3 Cups All Purpose Flour

  • 3 Cups C&H® Light Brown Sugar
  • 2 Tsp Baking Powder
  • ¾ Tsp Salt
  • 1 Cup Unsalted Butter (room temperature)
  • 3 Large Eggs (room temperature)
  • 2 Large Egg Whites (room temperature)
  • 1 ½ Cups Buttermilk (room temperature)
  • 2 Tbsp Sour Cream (room temperature)
  • 1 Tbsp Pure Vanilla Extract

    For the Brown Sugar Hibiscus Frosting
  • 1 Cup Unsalted Butter (room temperature)

  • ½ Cup C&H® Light Brown Sugar
  • 3 ½ Cup C&H® Powdered Sugar
  • 1 Cup Cream Cheese
  • 1 Tbsp Pure Vanilla Extract
  • 1-2 Tbsp Dried Hibiscus Flower Powder

Rate Recipe
Prep Time: 20 minutes / Cook Time: 30-35 minutes
Fluffy Vanilla Cake

Step 1

Preheat your oven to 350°F (176°C). Grease and line the cake pans with parchment paper.

Step 2

Sift the flour, sugar, baking powder, and salt into the bowl of your stand mixer fitted with the paddle attachment (or large mixing bowl if using a hand mixer). Set the mixer to the lowest speed and blend until well combined.

Step 3

With the mixer running on low speed, slowly add the butter to the bowl. Mix until fine crumbs have formed and no large clumps of butter remain.

Step 4

In a medium mixing bowl, combine the eggs, egg whites, buttermilk, sour cream, and vanilla extract. Whisk to combine.

Step 5

With the mixer on low, pour the wet ingredients into the bowl of your stand mixer (or large mixing bowl) in a slow and steady stream. Mix until barely incorporated, scraping down the sides of the bowl when necessary. Increase the mixer speed to medium and beat until creamy, no longer than 1 to 2 minutes.

Step 6

Divide the cake batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 7

Allow the cakes to cool in their pans for 15 minutes before inverting them onto wire racks to cool completely before decorating.

Brown Sugar Hibiscus Frosting

Step 1

Place the cream cheese into a microwave safe bowl and heat for 15 second bursts until completely softened, stirring in between. Set aside.

Step 2

Add the butter to a saucepan and place onto the stove over medium heat. Once melted, add the brown sugar and stir until smooth.

Step 3

Reduce the heat to low and stir in the softened cream cheese and vanilla.

Step 4

Transfer the mixture to the bowl of your stand mixer (or large mixing bowl), cover, and allow it to reach room temperature.

Step 5

Once cool, place the bowl onto your stand mixer (or use a hand mixer) and whip until fluffy. Fold in the powdered sugar and dried hibiscus flower powder and mix until well incorporated.

Additional Tips:

Using a large offset spatula, fill and frost the cooled cake in the hibiscus frosting. Slice and enjoy! Cake is best if eaten within 3-4 days. Store in the fridge for up to 1 week.

Rate Recipe

Recipe by

Sheri Wilson


Sheri is a food photographer, author, content creator, and dessert enthusiast! She is the face behind the baking channel (Sheri Wilson) across socials and creates tasty baking videos at SprinklePop. Currently she calls the PSW home and enjoys spending time with her hubby and two kids when not working.