Here’s a recipe for a Heavenly White Cake, perfect for a light and fluffy dessert!
Ingredients:
For the Cake:
- 2 1/4 cups cake flour, sifted
- 1 cup whole milk, room temperature
- 6 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, softened (1 1/2 sticks)
For the Frosting:
- 1 1/2 cups unsalted butter, room temperature
- 5 cups powdered sugar, sifted
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions:
For the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Wet Ingredients: In a small bowl, whisk together the milk, egg whites, and vanilla extract.
- Combine Dry Ingredients: In a large bowl, sift together cake flour, sugar, baking powder, and salt.
- Add Butter: Add softened butter to the dry ingredients and beat on medium speed until crumbly.
- Add Wet Ingredients: Slowly add half of the milk mixture to the dry ingredients, beating until combined. Add the rest of the milk mixture and beat for another minute until the batter is smooth.
- Bake: Divide the batter evenly between the two cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn them onto a wire rack to cool completely.
For the Frosting:
- Beat Butter: In a large bowl, beat the butter on medium speed until creamy.
- Add Sugar: Gradually add powdered sugar, one cup at a time, beating on low speed.
- Add Vanilla and Cream: Add the vanilla extract, heavy cream, and a pinch of salt. Beat on high speed for 3–4 minutes, until fluffy and smooth.
Assemble:
- Layer Cake: Place one cake layer on a serving plate. Spread frosting on top. Add the second layer and frost the top and sides of the cake.
- Decorate: Decorate as desired with additional frosting, fruits, or sprinkles.
Enjoy your Heavenly White Cake!
