Just another single, polyglot, xenophilic, Texan in the kitchen...

Just another single, polyglot, xenophilic, Texan in the kitchen...

White Cake with Vanilla Buttercream Frosting

I never thought I could fall in love with a cake that required only egg whites instead of whole eggs, but I did with this one. In 2008, Bridget from The Way the Cookie Crumbles did a comparison of white cakes from 3 different well-known cookbooks. Then, in July of this year, she did another comparison of white cakes using Dorie Greenspan’s Party Cake, CI’s white cake, and an adjusted version of CI’s recipe that she created herself.
Since she had done all the work for us, I decided to try out a halved version of her adapted recipe immediately. I fell in love with it. I made it again (the full version) for my students this past summer, and they loved it, too. Then, I made the halved two more times just for the heck of it. This cake is so good.
So, I was craving it again, and made another halved version in a bread pan instead of a cake pan. The edges turned dark brown, but everything else was fine. I used a vanilla buttercream frosting recipe from one of my cookbooks instead of my usual one, and it yielded just enough for this cake. I had to add more milk to it to make it more spreadable. This is definitely my go-to white cake. Now, I need to find a go-to yellow cake…

TIP: Since I make custard-based ice creams quite often, I end up with a lot of egg whites. I pour these egg whites in ice trays and place them in the freezer to save just for this recipe and any other recipes requiring egg whites (but really I think about this cake every time I pour the whites in the trays :D). I let the egg whites sit out on the counter to thaw out before making this cake. I just pour the whites into my measuring cup or a bowl on a scale.


Bridget’s White Cake
(Full Version – Halved version below)

by The Way the Cookie Crumbles
PRINTABLE VERSION!

  • Nonstick cooking spray (I use Baker’s Joy)
  • 1 cup + 2 tablespoons whole milk, at room temperature
  • 6 large egg whites (¾ cup or 228 grams), at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2¼ cups cake flour (9 ounces), plus more for dusting the pans
  • 1½ cups + 2 tablespoons granulated sugar (11.35 ounces)
  • 4 teaspoons baking powder
  • 1 teaspoon table salt (I use kosher)
  • 12 tablespoons unsalted butter (1½ sticks), softened but still cool

1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. (If you use the Baker’s Joy spray, you don’t need to do all of those steps. Just spray and proceed to step 2.)

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
4. Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1½ hours.

Bridget’s White Cake (HALVED VERSION)
by The Way the Cookie Crumbles
PRINTABLE VERSION!
  • Nonstick cooking spray (I use Baker’s Joy)
  • 1/2 cup + 1 Tbsp whole milk, at room temperature
  • 3 large egg whites (a bit more than 1/3 cup or 110 grams), at room temperature
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1 cup + 2 Tbsp cake flour (4.5 ounces) (plus more for dusting the pans, if no spray)
  • 3/4 cups + 1 Tbsp granulated sugar (5.68 ounces)
  • 2 tsp baking powder
  • 1/2 tsp table salt (I used kosher)
  • 6 Tbsp unsalted butter, softened but still cool.

1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray one 9-inch round cake pan with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. (If you use the Baker’s Joy spray, you don’t need to do all of those steps. Just spray and proceed to step 2.)

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
4. Add all but ½ of milk mixture to crumbs and beat at medium speed (or high speed if using hand-held mixer) for 1½ minutes. Add remaining ½ of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
5. Pour batter evenly in a prepared cake pan; using rubber spatula, spread batter to pan walls and smooth tops. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
6. Let cake rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1½ hours.

Vanilla Buttercream Frosting
adapted by Betty Crocker’s Cookbook
PRINTABLE VERSION!
  • 3 cups powdered or confectioner’s sugar
  • 1/3 butter or margarine, softened
  • 1 1/2 tsp vanilla extract
  • 2-4 Tbsp milk
1. Mix butter until smooth; add powdered sugar on low speed. Stir in vanilla and milk (1 Tbsp at a time until desired consistency is reached).
Frosts 13 x 9-inch cake or fill and frosts an 8- or 9-inch two-layer cake.
Copyright – Memoria James – http://www.mangiodasola.com

Memoria James


0 thoughts on “White Cake with Vanilla Buttercream Frosting”

  • Looking good, girlfriend! I usually do not like white cake, (I am your usual chocolate cake loving kind of girl)but you have convinced me that I would indeed like this white cake. I ain't prejudice! Hahahaha!

  • I'm so glad this cake has worked out for you so well! As far as yellow cake goes, I really need to do a comparison of a few recipes! I actually made two recipes at once a while ago, intending to compare, but then I had guests and got distracted…oops!

  • Mom – You leave the weirdest comments on my blog sometimes. *sigh* I love you anyway.

    Bridget – Thanks again for a great recipe. I'll be looking forward to that yellow cake comparison. I will be first in line to try your adaptation or first choice!

    Marina – Muito obrigada pelo comentário! Eu tenho certeza de que vc vai gostar muito de este bolo. É muito gostoso!

  • Hi. This cake looks great. I follow you on twitter and I love your blog.

    But, I´m from Spain and this is the first time I´m a writing here. Thanks for your recipes and un saludo.

    Andrés

  • Nadia – I have no idea of how you could incorporate sour cream into the cake. Maybe you could replace it with the milk while keeping in mind the difference in consistency? I will try your yellow cake out very soon and will keep you posted!

    Federica – Grazie mille! Questa torta è molto buona. Io spero che tu la provi presto!

    msmeanie – You are not a meanie at all with such a kind comment! 🙂 I hope you try it out for yourself.

    pigpigs – I bet you will like this white cake. I was not a fan of white cake until I encountered this recipe.

    Andrés – Gracias por el comentario tan amable, Andrés y gracias por seguirme en Twitter. No uso Twitter mucho pero te voy a buscar.

  • Barbara – Wow! What a lovely comment! Thanks. 🙂 It tastes as good as it looks, too.

    Ingrid – I guess I could post the halved version on the blog. I'll get to right away.

  • Jessica – Thanks!

    Ju – I always enjoy reading your comments. Thanks for the kind words. This cake really is angelic.

    Pam – Thanks! It is very delicious.

    Ingrid – You're welcome.

    Lydia – LYDIA!!! Gracias, chica. 🙂

    Barbara – Wow! Really?! My first award!!! Thanks, Barbara!

  • These are beautiful pictures and the cakes look so velvety and delicious! I am with you, I normally don't crave white cake but this is quite tempting!
    – Whitney

  • WOW, I am HUGE vanilla person, and I'm always looking for the perfect white cake. When I saw yours on Foodgawker, I had to zip right over. Then I remembered your blog, since it's in my bookmarks as is this recipe ASAP! My mouth is watering! Thank you so much for doing the legwork for the half recipe!

  • A&W – Thanks for the great compliments. I am still surprised at how much I love this cake; it truly is heavenly.

    Lisa Michelle – Awww, thanks! I'm glad you like the photos and my blog. You're welcome (re: half recipe)!

  • I love white cakes, but until this one, haven't made one that was just perfect. I found your post via a Tastespotting search and I am very thankful! It was a beautiful cake to finish my Father-in-Law's birthday dinner. I can't wait to try some more of your recipes.

    Heather, Nova Scotia, CA

  • I had to make this twice. The first batch was way under-cooked. The top was browned but the bottom was rubber.
    The second time around, I baked it for 50 minutes. Good news is the cake got cooked. The bad news is the top cracked really badly.

    Not a recipe I'll repeat the third time.

  • Anon, I am so sorry this recipe did not work out for you twice! I wonder what went wrong. I recently made this cake twice in Italy (hard to find some ingredients in this country, but I managed to do it), and both times, they came out perfectly. My boyfriend and his parents devoured both cakes in TWO days! I have no idea how your cake turned out wrong. Go over the ingredients again and don't leave the liquid ingredients sitting around together for too long. Also, check the oven tempo and make sure all ingredients are room temp. Good luck finding the recipe for you. Although, I do hope you give this one a shot again.

Leave a Reply

Your email address will not be published. Required fields are marked *

Social Network Widget by Acurax Small Business Website Designers
Visit Us On InstagramVisit Us On FacebookVisit Us On TwitterVisit Us On Google PlusVisit Us On PinterestVisit Us On YoutubeVisit Us On LinkedinCheck Our Feed