This white cake is moist, flavorful, and velvety soft! It’s the only white cake recipe you’ll ever need.
EQUIPMENT
▢Etekcity 0.1g Food Kitchen Scale, Bowl, Digital Grams and Ounces for Weight Loss, Dieting, Baking, Cooking, and Meal Prep, 11lb/5kg, Stainless Steel Silver
▢Wilton Offset Spatula- 9 inch
▢Chef’n Switchit Silicone Spatula (Cherry)
▢Magic Line Pans- 8 inch
Ingredients
▢8 oz (226g) cream cheese, softened (we used one 8 oz package, full fat.)
▢1 ½ sticks (168g) unsalted butter, softened
▢2 cups (400g) sugar
▢6 egg whites room temperature
▢3 cups (342g) cake flour See notes if substitution is needed.
▢2 teaspoons (8g) baking powder
▢½ teaspoon (3g) baking soda
▢½ teaspoon (3g) salt
▢1 cup (242g) buttermilk (See Notes for substitution)
▢¼ cup (54g) vegetable oil (We use canola oil)
▢2 teaspoons (8g) Clear Vanilla Extract (You can use real vanilla extract if you would rather but the cake will not be quite as light in color)
WHIPPED CREAM FILLING
▢1 cup (240g) heavy cream
▢¼ (29g) cup powdered sugar
▢1 (4g) teaspoon vanilla extract
CLASSIC VANILLA BUTTERCREAM
▢2 sticks (226g) unsalted butter, softened. slightly softened but cool to the touch and holding it’s shape
▢6 cups (690 grams) powdered sugar You can adjust the sugar amount up or down based on your consistency preferences.
▢2 tsp. (8g) vanilla extract (use clear imitation vanilla if you like a whiter frosting)
▢⅓ cup (72g) milk or cream, more if needed
▢½ teaspoon (3g) salt
Instructions
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