Ingredients: |
Ingredients: Cake
1 cup whole milk, room temperature
6 large egg whites, room temperature
1 teaspoon vanilla extract
2¼ cups (9 ounces) cake flour
1¾ cups (12¼ ounces) sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
Vanilla Frosting
1 pound (4 sticks) unsalted butter, each stick cut into quarters and softened
¼ cup heavy cream
1 tablespoon vanilla extract
¼ teaspoon salt
4 cups (16 ounces) confectioners' sugar
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Directions: |
Directions:For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk milk, egg whites, and vanilla together in bowl.
Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add all but ½ cup milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining ½ cup milk mixture, and beat until incorporated, about 30 seconds (batter may look curdled). Give batter final stir by hand.
Divide batter evenly between prepared pans and smooth tops with rubber spatula. Gently tap pans on counter to settle batter. Bake until toothpick inserted in center comes out with few crumbs attached, 23 to 25 minutes, switching and rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours. (Cake layers can be stored at room temperature for up to 24 hours or frozen for up to 1 month; defrost at room temperature.)
Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Place 1 cake layer on platter. Spread 1½ cups frosting evenly over top, right to edge of cake. Top with second cake layer, press lightly to adhere, then spread remaining frosting evenly over top and sides of cake. Carefully remove parchment strips before serving.
For the frosting: Using stand mixer fitted with paddle, beat butter, cream, vanilla, and salt on medium-high speed until smooth, about 1 minute. Reduce speed to medium-low, slowly add sugar, and beat until incorporated and smooth, about 4 minutes.
Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. (Frosting can be refrigerated for up to 3 days; let soften at room temperature, about 2 hours, then rewhip on medium speed until smooth, 2 to 5 minutes.) |
This recipe for Classic White Layer Cake is from