ingredients
For the white cake:
2 and three/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 natural vanilla extract
1 cup (230 grams) unsalted butter softened to room temperature
1 and three/4 cup (350 grams) granulated sugar
5 massive egg whites room temperature
For the vanilla buttercream frosting:
1 and 1/2 cups (340 grams) unsalted butter softened to room temperature
four and half of cups (540 grams) powdered sugar
3 tablespoons (45 ml) heavy whipping cream
1 tablespoon clear vanilla extract or natural vanilla extract
1/8 teaspoon salt
commands
To make the white cake:
Preheat oven to 350°F. Spray nine-inch cake pans with nonstick cooking spray, line the lowest of the pans with parchment paper and set apart.
In a big blending bowl, whisk together the cake flour, baking powder, and salt. Set aside.
combine the buttermilk and vanilla extract in a measuring cup and stir till nicely mixed. Set aside.
inside the bowl of a stand mixer geared up with the paddle attachment, or in a large mixing bowl the usage of an electric powered mixer, cream collectively the butter and sugar for approximately 4-5 minutes or until mild and fluffy.
upload the dry ingredients to the creamed butter and sugar in 3 additions alternating with the buttermilk mixture (begin and stop with the dry elements) on low velocity. mix in every addition until simply combined, ensuring now not to over blend the batter.
In a separate easy blending bowl, beat the egg whites to stiff peaks. lightly fold half of the egg whites into the batter, then fold inside the remaining egg whites till just mixed.
Pour the cake batter into the prepared cake pans and unfold 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 mins or till a toothpick inserted into the center of the cakes comes out clean. do away with from the oven and allow to chill inside the pan for approximately 20 mins, then put off the cakes from the pans and switch to a twine rack to chill completely.
To make the vanilla buttercream frosting:
inside the bowl of a stand mixer geared up with the paddle attachment, or in a huge blending bowl the use of an electric mixer, beat the butter on medium speed until smooth.
upload the powdered sugar one cup at a time, ensuring to combine properly after each addition, stopping to scrape down the edges of the bowl as needed.
add the heavy whipping cream, vanilla extract, and salt and blend on medium speed until fully combined, ensuring to scrape down the edges of the bowl.
To gather the cake:
degree the tops of every cake with a knife or cake leveler. vicinity one of the desserts on a cake stand, top with a layer of frosting, and smooth it out into one even layer. region the second layer on top, then use the closing frosting to frost the pinnacle and aspects of the cake.
Recipe Notes
store cake in an airtight box inside the refrigerator for up to 4 days.
