Creamy White Cake with Buttercream Frosting (Yummily.com - see notes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Cake:3 cups unbleached all purpose flour2 cup sugar1 Tbsp baking powder, aluminum free, reduced sodium1 cup milk2 cup butter1 tsp vanilla5 large egg whitesFrosting:1 1/2 cup butter5 cup powdered sugar3 Tbsp milk1 1/2 tsp vanilla
Preheat oven to 350° and grease 3 (9 inch) round cake pans. Line with parchment paper. Grease and flour parchment paper. Set aside.
Allow eggs whites to sit out at room temperature for 30 minutes before using.
In a small bowl, mix milk and vanilla together. Set aside.
In a medium bowl, beat butter until creamy. Add sugar. Mix until light and fluffy. Add flour and baking powder, into the butter mixture, alternating with the milk and vanilla mixture. Set aside.
Beat egg whites until stiff peaks form. Fold gently into cake batter. Pour into prepared pans. Spread with spatula to cover pans completely with batter.*
Bake at 350° for approximately 30 minutes or until wooden tooth pick inserted in the center comes out clean. Place on cooling rack for 10 minutes then removed from pans, set cakes on cooling rack and discard parchment paper.
For the Frosting: Beat butter until light and creamy. Add milk and vanilla and mix well. Gently add powdered sugar and mix until well blended.
Frost as soon as cake has cooled. Garnish with coconut flakes.
*When you pour this into your pans, just spread the batter around to fill the bottom of the pan. It doesn’t seem like there is enough, but .., there is
Serving Size: 10
Allow eggs whites to sit out at room temperature for 30 minutes before using.
In a small bowl, mix milk and vanilla together. Set aside.
In a medium bowl, beat butter until creamy. Add sugar. Mix until light and fluffy. Add flour and baking powder, into the butter mixture, alternating with the milk and vanilla mixture. Set aside.
Beat egg whites until stiff peaks form. Fold gently into cake batter. Pour into prepared pans. Spread with spatula to cover pans completely with batter.*
Bake at 350° for approximately 30 minutes or until wooden tooth pick inserted in the center comes out clean. Place on cooling rack for 10 minutes then removed from pans, set cakes on cooling rack and discard parchment paper.
For the Frosting: Beat butter until light and creamy. Add milk and vanilla and mix well. Gently add powdered sugar and mix until well blended.
Frost as soon as cake has cooled. Garnish with coconut flakes.
*When you pour this into your pans, just spread the batter around to fill the bottom of the pan. It doesn’t seem like there is enough, but .., there is
Serving Size: 10
Nutritional Info Amount Per Serving
- Calories: 1,102.4
- Total Fat: 62.6 g
- Cholesterol: 171.0 mg
- Sodium: 120.8 mg
- Total Carbs: 127.7 g
- Dietary Fiber: 0.0 g
- Protein: 6.4 g
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