I ran across this white layer cake recipe while searching for the perfect cake to bake for my beautiful granddaughter’s first birthday. I wanted a cake that wasn’t too heavy or too sweet. This cake is moist, delicious and relatively easy to make.
Two very important steps for a perfect cake are:
1. all ingredients must be at room temp
2. DO NOT open the oven door during baking. Your cake will fall!! I speak from experience. Wait until the baking time is done and the edges of the cake just start to pull away from the pan.
I frosted the cake with the perfect crusting butter cream frosting to get the beautiful look of this “rose cake”.
This will be my go to White Cake recipe!
-MBK
The Perfect White Layer Cake
This cake is moist, tender and delicious! A definite keeper!
Ingredients
- 2 1/4 C. cake flour (9 ounces)
- 1 C Whole milk at room temperature
- 6 large egg whites 3/4 C. at room temperature
- 2 1/2 t. Vanilla extract
- 1 3/4 C granulated sugar 12 1/4 ounces
- 4 t. baking powder
- 1 t table salt
- 12 T. unsalted butter (1 1/2 sticks, softened but still cool )
Instructions
- Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. Pour milk, egg whites, and vanilla extract into bowl and whisk until blended. Combine cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely before frosting, about 1 1/2 hours.
