This scratch-made white cake is tender, moist, and fluffy, better than a box mix. Make this elegant, simple cake for birthdays, family gatherings, and holidays!
– 2 ¾ cups cake flour (spooned & leveled) (305 grams)– 1 tablespoon baking powder– ¾ teaspoon salt– 1 cup buttermilk at room temperature (240 ml)
Ingredient
– 2 teaspoons clear vanilla extract or pure vanilla extract– 1 cup unsalted butter softened (230 grams)– 1 ¾ cups granulated sugar (350 grams)– 5 large egg whites at room temperature
Direction
Use a large bowl for flour, baking powder, and salt. Put wet ingredients: Large buttermilk-vanilla. Sugar-butter fluffy: Cream butter in another bowl. Whip sugar for 4–5 minutes.
1
2
While the mixer is on low speed, alternate adding the dry ingredients and buttermilk mixture to the butter and sugar. This requires three steps, starting and ending with dry ingredients.
Before folding, stiffly beat egg whites in another bowl. Dirty bowl and beater may prevent egg white stiffening. Fold half the egg whites into the cake batter, then the other.
3
Bake the cake layers: Pour batter into two parchment-lined, non-stick-sprayed 9-inch round cake pans. Bake the cake layers until a toothpick inserted in the centre comes out clean.
4
Cool: Remove 20-minute-old cake layers from pans. Frost needs wired rack cooling. Butter-frosting blend. A stand or handheld electric mixer and large mixing bowl are needed.
5
Powdered sugar-smooth butter. I add sugar one cup at a time for simplicity. Finish with heavy whipping cream, vanilla, and salt. Decorating cake: Layer cake. Cake leveller or knife.
6
Frost one cake stand layer. Top the cake with the second layer, add more frosting, and frost it all. If desired, pipe frosting on cake. Sprinkles coloured mine too!