Fluffy White Cake With Vanilla Buttercream Recipe 445

FLUFFY WHITE CAKE WITH VANILLA BUTTERCREAM

Steps:

• Preheat oven to 350°F. Grease, line with parchment, and flour two round 8-inch pans.
• In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the "stir" setting on my mixer) for 30 seconds.
• Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.
• Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
• Divide the batter in two, spreading it into the prepared pans evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.
• Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake! Check cake at 20 minutes, but not before, and once you feel it's almost ready, set the timer for 2 minute intervals. Mine took about 29 minutes to be done, so keep a close eye on them! Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
• You can wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months, but I like to make the same day as serving, so if you are serving that day, go ahead and frost them!
• In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4″ on my KitchenAid). Butter will become very pale & creamy.
• Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
• Best used right away.
• Place bottom cake layer on cake plate or round thin cake board.
• Place 1 cup of frosting on top, and spread evenly with a small offset palette knife.
• Gently place 2nd cake layer face down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake - a crumb coat. Chill until set - about 30 minutes.
• Remove from refrigerator and frost however you like! If you're doing roses (or other piping job), add more powdered sugar (I used about 1 1/2 cups) to stiffen the frosting and follow the instructions here.
• Store in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days. Best eaten day 1.

VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.

FLUFFY WHITE CAKE WITH VANILLA BUTTERCREAM RECIPE - (4.4/5)

Steps:

• For the cake: 1.Preheat oven to 350°F. Grease, line with parchment, and flour two round 8-inch pans. 2.In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside. 3.In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the "stir" setting on my mixer) for 30 seconds. 4.Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds. 5.Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. 6.Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers. 7.Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake! Check cake at 20 minutes, but not before, and once you feel it's almost ready, set the timer for 2 minute intervals. Mine took about 29 minutes to be done, so keep a close eye on them! Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely. 8.You can wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months, but I like to make the same day as serving, so if you are serving that day, go ahead and frost them! For the frosting 9.In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy. 10.Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. 11.Best used right away. Assembly 12.Place bottom cake layer on cake plate or round thin cake board. 13.Place 1 cup of frosting on top, and spread evenly with a small offset palette knife. 14.Gently place 2nd cake layer face down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake - a crumb coat. Chill until set - about 30 minutes. 15.Remove from refrigerator and frost however you like! If you're doing roses (or other piping job), add more powdered sugar (I used about 1 1/2 cups) to stiffen the frosting and follow the instructions here. 16.Store in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days. Best eaten day 1. Notes Cake recipe adapted from Sweetapolita, and frosting recipe adapted from Sweetapolita *Note: If you're using a kitchen scale, you can use the original recipe, which calls for 1 cup of milk and 6 egg whites. This is the recipe I use, but it's a bit finicky and tends to curdle if only a tiny bit of extra liquid is added. I would recommend only using this amount of liquid if you are weighing all of your ingredients, or it's very easily to mess up! **Note: I multiplied this frosting recipe by 1.5x to make the roses, as they use more frosting than a simple frosting job. If you're going to try the roses, I recommend doing this, otherwise keep the recipe as is.

WHITE CAKE

Steps:

• Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
• Combine flour, baking powder and salt in a medium-sized bowl. Set aside.
• In a large mixing bowl, cream butter, vegetable oil and sugar together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
• Add egg whites in three batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until well combined. Add the milk and vanilla extract and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Divide the batter evenly between the cakes pans and bake for about 20-23 minutes, or until a toothpick comes out with a few crumbs.
• Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
• To make the frosting, beat the butter until smooth.
• Slowly add half of the powdered sugar and mix until smooth.
• Add the vanilla extract, 4 tablespoons of cream and salt and mix until smooth.
• Slowly add the remaining powdered sugar and mix until smooth. Add additional cream, as needed to get the right consistency of frosting.
• Mix on medium-high speed for 3-5 minutes to whip the frosting.
• To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. These cakes don't have a large dome, but I like to make sure they're completely flat.
• Place the first cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake. Add the second layer of cake and another cup of frosting.
• Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
• Pipe shells of frosting around the bottom edge of the cake, then pipe rosettes or desired design on top. I used Ateco tip 844 for my piping.
• Store cake in an airtight container.

FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
• Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
• Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
• Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
• Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
• While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
• When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
• Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
• Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.