White Cake

2 ¼ cups cake flour (sifted)
1 ½ cups sugar
3 ½ teaspoons baking powder
½ teaspoon salt
½ cup butter (softened)
¾ cup milk
2 teaspoons vanilla
4 egg whites at room temperature

Preheat the oven to 350 F. Grease and flour two 9" round layer cake pans with unsalted butter or solid shortening, and line the bottoms with waxed paper; set aside.

Sift the flour, sugar, baking powder, and salt into a large mixer bowl.

Add the butter, milk and vanilla.

Beat the mixture on slow speed until blended.

Beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl with a spatula or a large spoon.

Add unbeaten egg whites and beat the batter for two minutes longer at medium speed.

Pour the batter into the prepared pans and bake at 350 F for 20 to 30 minutes or until cake is light golden brown and is just beginning to pull away from the sides of the pan.

Bake for 30 to 40 minutes or until the cake is light golden brown and it springs back when lightly touched with your finger.

Allow cake to cool before frosting

Buttercream Frosting Recipe
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
½ cup milk
1 teaspoon pure vanilla extract

Step 1
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes.

With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.

If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy.

Gradually beat in confectioners' sugar until fully incorporated.

Beat in vanilla extract.

Step 2
Pour in milk and beat for an additional 3 to 4 minutes.

Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

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