Amazing White Cake
Description
White cakes are tricky to make, so here are a few tips: Line bottoms of cake pans with parchment paper to prevent a thick crust from forming and to make sure the cake comes out whole. Grease the cake pans with butter for best results. These tips produce
Ingredients
1 c. salted butter, softened
1½ c. sugar
2 t. almond extract
3½ cups cake flour
4 t. baking powder
½ t. salt
6 large egg whites, at room temperature
1½ c. milk, at room temperature
White Buttercream Frosting:
1 ½ c. softened butter
2 t. almond extract
4 c. powdered sugar
1 T. milk
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees. Grease three 9-inch pans; line bottoms with parchment paper.
In a large mixing bowl, cream butter and sugar together using a hand mixer; beat in almond extract.
In a bowl, use a fork to combine eggs and milk together; set aside.
In another mixing bowl, stir together cake flour, baking powder and salt.
Add ⅓ of the dry ingredients to butter mixture; mix until just combined. Add in half of the milk mixture; combine. Add in another ⅓ of the dry ingredients until combined, followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients; mix with a hand mixer until just combined. Use a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
Divide batter among the 3 prepared pans.
Bake for 25 - 30 minutes. Let sit in pans for 5 minutes; transfer to a wire rack to cool completely before layering and frosting.
Makes a 3 layer 9 inch cake.
Buttercream Frosting:
Use a hand mixer to whip together the softened butter and almond extract. Slowly add in powdered sugar, about 1 c. at a time. Thin out with milk if consistency is too thick.