Indulge your sweet cravings with this irresistible heavenly white cake recipe, packed with light, fluffy decadence! This angelic creation is wrapped in velvety smooth buttercream that will whisk you away to a sugary paradise. Discover the secrets to crafting an ethereal sponge and creamy frosting, along with mouthwatering mix-in ideas that take this cake to the next level. Whether it’s a party-ready birthday cake or an elegant wedding masterpiece, each tender bite of this cake promises pure joy. Don’t wait—sink your teeth into this little slice of heaven! Creamy, dreamy perfection is just a bake away.
Before we start, let’s tackle a few key questions about this delightful cake:
What makes this white cake so light and airy? The secret lies in using only egg whites. Egg whites are mostly water and protein with minimal fat, and when whipped to stiff, glossy peaks, they create tiny air bubbles that lift the cake as it bakes, resulting in a heavenly crumb. Combined with baking powder, this adds an extra layer of fluffiness!
How do I achieve that perfectly tender crumb? Cake flour is your key ingredient, as it has less gluten-forming protein than all-purpose flour, ensuring a melt-in-your-mouth texture. To keep the sponge light, fold the flour in gently by hand, avoiding overmixing to prevent the cake from becoming dense.
What magic does almond extract add to the flavor? Almond extract enhances the flavors without overpowering them, adding a sweet, nutty depth that complements the vanilla. However, if you prefer a purer vanilla flavor, feel free to omit the almond extract.
Should I frost the cake while it’s warm or after it cools? Always wait until the cake is fully cooled before frosting. Applying frosting to a warm cake can cause it to melt and slide off. Let the cake settle and firm up for neat slices and flawless presentation.
What’s the secret to creating smooth, glossy frosting? Start by beating the butter and sugar together for a super fine, fluffy texture and a shiny finish. Spread an even layer of frosting over the cake, then chill briefly to set it before serving. This locks in the fresh flavor and ensures picture-perfect slices that delight both the eyes and taste buds.
Now, let’s get baking! Here’s what you’ll need:
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Ingredients:
- 8 tablespoons (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 1/2 cups (185g) cake flour
- 2 teaspoons baking powder
- 4 large (120g) egg whites, room temperature
Buttercream Frosting:
- 16 tablespoons (2 sticks/227g) unsalted butter, softened
- 3 3/4 cups (450g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or whole milk
- 1 1/2 teaspoons vanilla extract
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C). Grease an 8×8-inch square cake pan with butter or nonstick spray, then dust with flour and tap out the excess.
- Prepare Batter: In a stand mixer with the paddle attachment or using a hand mixer, beat the butter on medium speed until creamy, about 2 minutes. Gradually add the sugar, beating well after each addition, until the mixture is light and fluffy, about 5 minutes total.
- Combine Ingredients: In a liquid measuring cup, mix the milk and vanilla extract. With the mixer on low speed, alternately add the milk mixture and the flour mixture to the creamed butter in three additions each, starting and ending with the flour. Mix just until incorporated, being careful not to overmix.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites on medium-high speed until stiff, glossy peaks form, about 3 to 5 minutes. Gently fold the egg whites into the batter in two additions until only a few streaks remain.
- Bake: Spread the batter evenly in the prepared pan. Bake for 35 to 38 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then invert onto the rack and cool completely.
- Make Buttercream Frosting: In a large bowl, beat the butter on medium speed until smooth, about 1 minute. Gradually add the confectioners’ sugar, 1 cup at a time, beating well after each addition and scraping down the sides as needed. Beat in the heavy cream and vanilla until light and fluffy, about 5 minutes.
- Assemble Cake: Once the cake is completely cool, spread a generous cup of frosting on one layer and top with the second layer. Frost the top and sides with the remaining frosting. Chill for 30 minutes before slicing and serving. Store any leftovers covered in the refrigerator.
Baking Tips:
- Bring all ingredients to room temperature for best results.
- Avoid opening the oven door while baking to prevent the cake from sinking.
- Ensure the cake is fully cooled before frosting to prevent sliding.
- Beat the butter before adding sugar for a smooth, glossy frosting.
- Chilling the cake helps the frosting set for cleaner, neater slices.
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