Easy White Cake Recipe



Happy Birthday Surin!!!

A few weeks ago, one of my best friends celebrated her birthday! Since she shares my affinity for sugar, I offered to make her a birthday cake. She requested a white cake with white frosting because “she’s boring.”

So I was on a mission to make a white cake with white frosting that was the opposite of boring but was tasty and would make her birthday wishes come true! I spent some time scouring recipes and adjusted a few based on what I know I like to have in my cakes. Then I just followed my standard white buttercream recipe that I use all the time.

Here’s what you’ll need for the cake:

  • 2 3/4 cups cake flour
  • 1 3/4 cups granulated sugar
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 4 egg whites
  • 1 1/2 cups whole milk (room temp)
  • 1 cup sour cream (*This makes the cake SO delicious and moist)
  • 2 teaspoons vanilla

Here’s what you’ll need for the frosting:

  • 3 cups powdered sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons heavy whipping cream

Cake Steps:

Preheat the oven to 350.  Spray two 8-inch pans with non-stick spray.

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt.

In your electric mixer, whip the egg whites starting with one and adding one more every 15 seconds until all four are in. Then whip for another minute or two until the whites are not quite stiff, but still cling to the mixing whisk.

Add the milk, sour cream, vinegar and vanilla to the dry ingredients and whisk vigorously for about two minutes until well combined.  Then combine to egg whites and slowly mix until well incorporated.

Divide the batter between the pans.  Bake for about 18-22 minutes, until risen and a toothpick comes out clean. Let these cool while you make the frosting.

Frosting Steps:

Mix together powdered sugar and butter until well blended then turn on high for about three minutes.

Add vanilla and whipping cream until well mixed. You can continue to add more whipping cream, based on your desired consistency.

Then remove the two cake rounds. Place one on your serving plate/platter/stand, and frost the top with a generous amount. Place second cake on top and frost until entire cake is covered. I love the look of a dirty iced cake sometimes so I just used a flat spatula to evenly spread the buttercream. Decorate however you like! Here, I used rainbow round chip sprinkles and just went around the edge of the cake; then put some gold candles in the center and called it good! Viola!




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