Fluffy White Cake With Vanilla Buttercream Recipes

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.

WHITE CAKE WITH VANILLA BEAN BUTTERCREAM

Steps:

• For the White Cake: Preheat oven to 325 degrees. Prep 3 6" cake rounds (or 2 8" cake rounds) with a wipe of shortening and dust of powdered sugar. Set aside.
• In a large bowl, whisk together the sour cream, buttermilk, vanilla, egg whites, and vegetable oil until thoroughly combined.
• Sift in the white cake mix. Stir until just combined (don't overmix!), then divide between prepared cake rounds.
• Bake for 25-27 minutes until center is baked through (don't overbake!). Remove from oven, let cool in pan for 5 minutes, then flip out onto a cooling rack until room temperature. I usually wrap mine in plastic wrap and freeze for at least a day before frosting.
• For the buttercream: In a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Scrape down the sides, then add in the vanilla, paste, salt, and heavy cream.
• Slowly add in the powdered sugar until you're desired consistency is reached. Add in more heavy cream if you want to thin it out.
• Turn mixer on a high speed for 2 minutes and whip up the buttercream until it's light and fluffy and lighter in color. Turn the mixer to the lowest speed for about 30 seconds to beat out any air bubbles. Hand stir with a wooden spoon to further beat out any air bubbles.
• Assembly: Tape a 6" cardboard cake board to a 8" cake board and place onto a turntable.
• Pipe on a little buttercream in the center and spread around to act as glue for the first cake round.
• Place on the first cake round in the center, then pipe on about a ¼ inch layer of buttercream. Add on the next cake round and repeat.
• Crumb coat the cake, then freeze for at least 10 minutes.
• Add on the final coat, press sprinkles onto the bottom rim of the cake. Hand place any little sprinkles up the sides.
• Using a 1M Wilton piping tip, pipe on swirls on the top, and top with additional sprinkles.

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.