This classic white cake is perfect for a birthday or an anniversary. It has a nice, light flavor and works well with a variety of fillings and frosting.
A few weeks ago I went out looking for a cake to celebrate a friend’s birthday. Since I was short on time, I could not get one from a local bakery. I stopped by a few grocery stores to see what they had on hand but didn’t like what they had. Instead, I decide to make my own. The results were great, so I made another cake yesterday and took it to a friend’s house to celebrate his birthday!
- 1 cup milk, room temperature
- 6 egg whites
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 1/4 cups cake flour
- 1 3/4 cups sugar
- 4 tsp baking powder
- 1 tsp salt
- 3/4 cup butter (6 oz), softened
Preheat oven to 350 F.
1. Grease two 9 inch cake pans with vegetable shortening, line the bottom with parchment paper, grease the parchment paper and flour the pans.
2. Combine milk, eggs whites and extracts in a small bowl with a fork. Set aside.
3. Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment. Add butter. Continue beating at slow speed until mixture looks like wet sand (If you’re doing this by hand, sift the dry ingredients together and rub in butter).
4. Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.
5. Divide batter evenly between prepared pans and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted into the center comes out clean.
6. Let cakes cool in the pans for 15 minutes then invert onto racks to cool completely before frosting. Unfrosted cakes can be frozen for 1-2 weeks.
This recipe came from Baking Bites. I used the cake recipe but have substituted my own frosting recipe. I couldn’t bring myself to use the full pound of butter called for in most buttercream recipes. This version tastes just as good, even with half the butter!
- 2 sticks butter, softened but cool
- 1 pound confectioners sugar
- 1 tablespoon vanilla
- 1 tablespoon milk
- pinch of salt
Beat all the ingredients together in a stand mixer until the sugar is moistened. Then increase the speed to medium-high until creamy and fluffy, about 1 ½ minutes. Scrap sides of bowl as needed.
I like to add a filling between the two layers. For this, I simply use a seedless raspberry or plum jam, adding a tablespoon of water to thin it a little. To assemble, apply a thin layer of frosting on top of the bottom cake. Add a bead of frosting around the edge of the cake to prevent the filling from running out. Add the filling and top with second layer of cake.
Divide the frosting into two batches. Use a flat spatula to apply the first batch around the entire cake. This is the crumb layer, so do not be surprised to see bits of crumbs in the frosting. The second batch of frosting will solve this issue. Apply second coat of frosting and decorate as desired.
One way to add interest to the cake is to drag a serrated knife across the top of the frosting to create a pattern, as seen in the pictures below. You can also dress the cake up by adding sliced almonds around the base of the cake.