Creamy White Cake with Buttercream Frosting (Yummily.com - see notes)

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Nutritional Info
  • Servings Per Recipe: 10
  • 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



Introduction

Originally GreatGrubDeliciousTreats.com by Terri 12/2014. - 5/2021 Melissa mistakenly doubled the butter in the cake, which is reflected. Melissa recipe with funfetti look/taste added.
(I would drive her nuts if I tried). How to estimate how much candy decor is used - sprinkles.
"... a really moist cake with a delicious buttercream frosting... nothing better than a good buttercream frosting......" Originally GreatGrubDeliciousTreats.com by Terri 12/2014. - 5/2021 Melissa mistakenly doubled the butter in the cake, which is reflected. Melissa recipe with funfetti look/taste added.
(I would drive her nuts if I tried). How to estimate how much candy decor is used - sprinkles.
"... a really moist cake with a delicious buttercream frosting... nothing better than a good buttercream frosting......"
Number of Servings: 10

Ingredients

    Cake:

    3 cups unbleached all purpose flour
    2 cup sugar
    1 Tbsp baking powder, aluminum free, reduced sodium
    1 cup milk
    2 cup butter
    1 tsp vanilla
    5 large egg whites

    Frosting:

    1 1/2 cup butter
    5 cup powdered sugar
    3 Tbsp milk
    1 1/2 tsp vanilla

Tips

Original:
For the Cake:

3 cup all purpose flour
2 cup sugar
1 Tbsp baking powder
1 cup milk
1 cup butter
1 tsp vanilla
5 egg whites
1/2 cup coconut flakes optional for garnish

For the Frosting:

1 1/2 cup butter
5 cup powdered sugar
3 Tbsp milk
1 1/2 tsp vanilla


Directions

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