A moist and fluffy two-layer white cake with a simple vanilla buttercream frosting. Can be made as 8-inch or 9-inch round layers or as a 9x13-inch sheet cake. Simple, versatile, and perfect as a birthday cake, this recipe pairs beautifully with vanilla, chocolate, or any frosting.
vanilla extractor use 1/2 tsp almond extract or other clear flavorings1 tsp
whole milkroom temperature1 cup
unsalted butterfor frosting¾ lb
saltfor frosting; omit if using salted butter
½ tsp
powdered sugarcan be adjusted to taste; start with 4 cups and add more as desired5 cups
vanilla extractfor frosting2 tsp
heavy cream, half-and-half, or milkto adjust frosting consistency; may add more to taste2 tbsp
flourfor preparing cake pans1 tbsp
sprinklesoptional, for decoration~1-2 tbspest.
Steps
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1
Preheat your oven to 350°F.
2
In a large bowl, combine the dry ingredients: flour, baking powder, and salt. Gently spoon the flour into a measuring cup and level it off rather than scooping to avoid compacting. Whisk to distribute the leavening agents and salt evenly.
3
In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), add the room-temperature butter and cream it on medium speed for about 30 seconds until creamy.
4
Add the granulated sugar and beat on medium speed for about 3 minutes until light and fluffy. Scrape down the bowl halfway through to ensure even mixing.
5
Separate 5 eggs, using only the egg whites (a small amount of yolk is acceptable). With the mixer running on medium, add the egg whites one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl two more times during this process.
6
Add the vanilla extract (or another clear flavoring like almond extract if preferred) and mix well. Scrape the bowl one final time if needed.
7
Alternate adding the dry mixture and milk to the batter. Add one-third of the flour mixture on low speed, followed by half the room-temperature milk, then another third of flour, the remaining milk, and finally the last third of flour. Turn the mixer off between each addition to prevent overmixing. The batter should look almost combined with visible flour streaks; finish mixing by hand with a spatula to achieve the perfect texture.
8
Prepare two 8-inch cake pans, preferably light-colored. Place a parchment paper round in the bottom of each for easy removal. Add 1 tablespoon of flour to each pan, swirl to coat lightly, and discard the excess.
9
Divide the batter equally between the two prepared pans. Use an offset spatula to smooth the batter evenly to the edges of each pan, ensuring an even bake.
10
Bake at 350°F for 35 to 40 minutes until the centers spring back when gently pressed.
11
While the cake bakes, prepare the frosting. In a mixer, add the unsalted butter (omit added salt if using salted butter) and cream on medium speed for about 2 minutes until very soft and airy.
12
Add salt to the butter and mix. Gradually add the powdered sugar (up to 5 cups), mixing on low speed. Add one cup at a time, allowing each to fully incorporate before adding the next. You may use only 4 cups if you prefer a less sweet frosting; taste and adjust as desired.
13
Add the vanilla extract. The frosting will be thick at this point, so add 2 to 3 tablespoons of heavy cream, half-and-half, or milk to achieve the desired consistency (adjust as needed). Mix on medium-low for 2 to 3 minutes until smooth and creamy.
14
Once the cake layers are completely cool, spread 1 cup of frosting on top of the first layer and smooth it evenly with an offset spatula. Reserve about half a cup of frosting for decorating.
15
Place the second cake layer on top of the frosting. Spread the remaining frosting over the top and gradually work it down the sides in sections.
16
Using the reserved frosting and a piping bag with a large closed star tip, pipe decorative dollops or ripples on top of the cake. Add sprinkles or other decorations as desired, and optionally add a skirt of frosting around the base.
17
Slice and serve. The cake should have a light, fluffy, melt-in-your-mouth texture.
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