Click for Cookbook LOGIN
"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

White Cake (from scratch) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for White Cake (from scratch) is from Jodie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the white cake:

2 and 3/4 cups (305 grams) cake flour (spooned & leveled)
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (240 ml) buttermilk room temperature
2 teaspoons clear vanilla extract or pure vanilla extract
1 cup (230 grams) unsalted butter softened to room temperature
1 and 3/4 cup (350 grams) granulated sugar
5 large egg whites room temperature

For the vanilla buttercream frosting:

1 and 1/2 cups (340 grams) unsalted butter softened to room temperature
4 and 1/2 cups (540 grams) powdered sugar
3 tablespoons (45 ml) heavy whipping cream
1 tablespoon clear vanilla extract or pure vanilla extract
1/8 teaspoon salt
Directions:
Directions:
To make the white cake:

Preheat oven to 350°F. Spray two 9-inch cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper and set aside.

In a large mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Combine the buttermilk and vanilla extract in a measuring cup and stir until well combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar for about 4-5 minutes or until light and fluffy.

Add the dry ingredients to the creamed butter and sugar in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.

In a separate clean mixing bowl, beat the egg whites to stiff peaks. Gently fold half of the egg whites into the batter, then fold in the remaining egg whites until just combined.

Pour the cake batter into the prepared cake pans and spread around into one even layer. Gently tap the cake pans on the counter a couple times to release any air bubbles.

Bake at 350°F for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Remove from the oven and allow to cool in the pan for about 20 minutes, then remove the cakes from the pans and transfer to a wire rack to cool completely.

To make the vanilla buttercream frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.

Add the powdered sugar one cup at a time, making sure to mix well after each addition, stopping to scrape down the sides of the bowl as needed.

Add the heavy whipping cream, vanilla extract, and salt and mix on medium speed until fully combined, making sure to scrape down the sides of the bowl.

To assemble the cake:

Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.
Preparation Time:
Preparation Time:
1 hr 15 min

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

37W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!