White Cake With Vanilla Frosting Recipe
This White Cake Recipe with a vanilla frosting will quickly become your favorite for so many celebrations and events.
5 large egg whites, at room temperature
3/4 cup milk, divided, at room temperature
2 1/2 teaspoons pure vanilla extract
2 1/2 cups cake flour
1 3/4 cups granulated sugar
1 Tablespoon PLUS 1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, at room temperature and cubed
1 1/2 cups + 2 tablespoons unsalted butter, room temperature
3 1/2 cups confectioners’ sugar, sifted
3 Tablespoons milk
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon salt
1 cup fresh blueberries
Preheat oven to 350˚ F. Prepare two 8-inch cake pans. Fit parchment paper in the bottoms of each cake pan, grease and lightly flour the bottom and sides of the cake pans by tapping a spoonful of flour around to coat. In a measuring cup, whisk together the egg whites, 1/4 cup of milk, and the vanilla. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine dry ingredients on low speed for 30 seconds. Add in the butter and the remaining ½ cup of milk. Mix on low speed just until moistened. Increase the speed to medium and mix for 1½ minutes. Scrape down the sides of the bowl. With the mixer on medium speed, add the egg mixture. Divide the batter evenly into the cake pans using an offset spatula to level the batter.
Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Let cool.
Whipped Vanilla Frosting
In the bowl cream the butter on medium speed until pale and creamy, about 5 minutes. With the mixer on low, add in the remaining ingredients and mix for 1 minute. Increase the speed to medium and whip the frosting, about 5 minutes, until light and fluffy. Put a layer of frosting between the cakes and spread all around outside of cake. Garnish with blueberries.