Indulge in the delicate, light, and fluffy texture of the Heavenly White Cake, a classic dessert perfect for weddings, birthdays, or any celebration. This tender and moist cake features a pure white crumb and a velvety, smooth finish that melts in your mouth. Paired with a rich buttercream frosting or a light glaze, this cake is guaranteed to be the centerpiece of any dessert table. Its subtle vanilla flavor and cloud-like texture make it an all-time favorite for those who crave elegance in every bite.
Ingredients:
For the Cake:
- 2 ¾ cups cake flour (sifted)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 ¾ cups granulated sugar
- 4 large egg whites (room temperature)
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract (optional for added flavor)
- 1 ¼ cups whole milk (room temperature)
For the Buttercream Frosting:
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar (sifted)
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream
- Pinch of salt
Instructions:
For the Cake:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
- Mix the Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, beat the butter on medium speed until creamy, about 2 minutes. Gradually add the sugar and beat until light and fluffy, around 3-5 minutes.
- Add Egg Whites and Flavoring: Slowly mix in the egg whites, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract (and almond extract if using), and beat until combined.
- Alternate Dry and Wet Ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk (start and end with the dry ingredients). Mix just until combined. Do not overmix.
- Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Buttercream Frosting:
- Beat the Butter: In a large bowl, beat the butter on medium-high speed for 2-3 minutes until creamy and smooth.
- Add Sugar and Vanilla: Reduce the speed to low and gradually add the powdered sugar, beating until combined. Add the vanilla extract, heavy cream, and salt. Increase the speed to medium-high and beat for 3-4 minutes until the frosting is light and fluffy.
- Assemble the Cake: Once the cakes are completely cooled, spread a thick layer of buttercream frosting between the layers. Frost the top and sides of the cake with the remaining frosting, smoothing it out with a spatula or decorating as desired.