White Cake with Vanilla Frosting is a timeless and elegant dessert that features light, fluffy layers of white cake paired with creamy and sweet vanilla frosting. Perfect for any celebration, special occasion, or simply when you crave a classic treat, this cake is sure to impress.
White Cake
Why This White Cake with Vanilla Frosting Is the Best
- Light and Fluffy Texture: The white cake layers are light and fluffy, providing a delightful texture with every bite.
- Sweet Vanilla Frosting: The vanilla frosting is creamy and sweet, perfectly complementing the airy cake layers.
- Beautiful Presentation: The cake is decorated with small white flowers, making it visually stunning and perfect for any occasion.
- Simple and Elegant: The simplicity of the white cake and vanilla frosting combination creates an elegant and classic dessert that everyone will love.
Perfect for Any Occasion
Whether you’re celebrating a birthday, hosting a dinner party, or simply enjoying a slice with a cup of tea, White Cake with Vanilla Frosting is the perfect choice. The combination of light cake, sweet frosting, and beautiful presentation makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
Cake:
- All-Purpose Flour: Provides the structure for the cake, ensuring it holds together while remaining soft and tender.
- Baking Powder and Baking Soda: Act as leavening agents, creating a light, fluffy texture.
- Salt: Balances the sweetness and enhances the flavor of the cake.
- Sour Cream and Whole Milk: Add richness and moisture, resulting in a tender crumb with a subtle tang.
- Unsalted Butter: Provides a creamy, buttery flavor and contributes to the structure of the cake.
- Granulated Sugar: Sweetens the cake and helps create a tender texture.
- Egg Whites: Give the cake its signature white color and contribute to a light, airy texture.
- Vanilla Extract: Adds a classic, aromatic flavor to the cake.
Vanilla Frosting:
- Unsalted Butter: Forms the rich, creamy base of the frosting.
- Salt: Enhances the sweetness and balances the flavors.
- Powdered Sugar: Sweetens the frosting and creates a smooth, spreadable consistency.
- Heavy Cream: Adds richness and helps achieve a silky texture.
- Vanilla Extract: Infuses the frosting with a sweet and aromatic vanilla flavor.
Tips for Making the Best White Cake with Vanilla Frosting
- Use High-Quality Ingredients: For the best flavor and texture, use high-quality butter, sugar, and vanilla extract.
- Don’t Overmix the Batter: Mix the batter just until combined to keep the cake light and tender.
- Generously Frost: Apply a generous amount of vanilla frosting to each layer of the cake for added richness and visual appeal.
- Decorate Elegantly: Top the cake with small white flowers or other decorative elements for a touch of elegance.
Serving Suggestions
- With a Cup of Tea or Coffee: Enjoy a slice of White Cake with Vanilla Frosting with a hot cup of tea or coffee for a perfect afternoon treat.
- With Fresh Berries: Serve with fresh berries for a burst of flavor and color.
- With a Scoop of Ice Cream: Add a scoop of vanilla or strawberry ice cream for an indulgent dessert.
- With a Dusting of Powdered Sugar: Finish with a light dusting of powdered sugar for a classic touch.
- With a Dollop of Whipped Cream: Serve with a dollop of whipped cream for extra richness and flavor.
A Must Try
Imagine biting into a slice of this White Cake with Vanilla Frosting—each bite offering a perfect blend of light, fluffy cake and creamy, sweet frosting, all topped with delicate white flowers. Perfect for sharing with family and friends, this cake is sure to bring joy to any occasion. So, gather your ingredients and bake this delightful cake to impress your loved ones and create sweet, memorable moments together!
Be sure to check out these other delicious cake recipes!
White Cake
Whether you’re celebrating a birthday, hosting a dinner party, or simply enjoying a slice with a cup of tea, White Cake with Vanilla Frosting is the perfect choice.
Ingredients
- Cake
- 2 ½ cups plus 2 Tbsp 315gr all-purpose flour
- ¾ cup 180 ml sour cream
- ¾ cup 180 ml whole milk
- 1 cup 2 sticks/220 gr unsalted butter, softened to room temperature
- 1 ¾ cups 350gr granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 5 large egg whites
- 1 Tbsp pure vanilla extract
- Vanilla Frosting
- 1 ½ cups 340gr/3 sticks unsalted butter, softened to room temperature
- 6 cups 700gr powdered sugar, sifted, plus more as needed
- ⅛ tsp salt
- 5 Tbsp 75 ml heavy cream
- 1 Tbsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (180°C). Prepare two 9-inch cake pans (8-inch pans will also work) by greasing them with butter and lining the bottoms with parchment paper. For a perfect fit, trace and cut out parchment rounds to match the pan size.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk the sour cream and milk until smooth. Set both bowls aside.
- Using a stand mixer with the paddle attachment or a handheld mixer, cream the butter and sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg whites and vanilla extract, mixing until fully incorporated. Reduce the mixer speed to low and alternate adding the dry ingredients and the milk mixture, starting and ending with the dry ingredients. Mix just until combined, avoiding overmixing to ensure a light, airy cake.
- Evenly divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes before carefully removing them. Transfer to a wire rack to cool completely.
For the Frosting
- In a mixer bowl with a paddle attachment, beat the butter and salt on medium speed until creamy and smooth, about 2 minutes. Gradually add the remaining ingredients, mixing on low speed for about 30 seconds to incorporate. Then, increase the speed to high and beat for an additional 2 minutes. If the frosting feels too thin, add more powdered sugar until the desired consistency is achieved.
To Assemble
- If the cake layers have domed tops, carefully level them with a serrated knife. Place one layer on a serving plate or cake stand. Spread a generous layer of frosting across the top, extending it to the edges. Place the second cake layer on top and frost the top and sides evenly. Store the frosted cake in the fridge covered, for up to 3-4 days.
- Leftover slices can be frozen for up to 2 months; simply thaw overnight in the fridge before serving.
Notes
- Prepare the frosting up to three days in advance and store it in the refrigerator, covered tightly. For the cake layers, bake them a day ahead and wrap them well before refrigerating. On the day of assembly, allow the frosting to come to room temperature before decorating your cake.
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White Cake