This classic white cake recipe pairs fluffy vanilla cake layers with a silky white swiss meringue buttercream !!

White wedding cakes are probably most common, but a white cake base is also best if you’re looking to color the cake batter, because you won’t have to worry about the yellow tint affecting the colors.

White Cake:
  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 5 large egg whites room temperature
  • 1 1/2 tsp clear vanilla extract
  • 1 cup milk room temperature
White Swiss Meringue Buttercream:
  • 6 large egg whites
  • 2 cups granulated sugar
  • 2 cups unsalted butter room temperature
  • 2 tsp clear vanilla extract
  • violet color gel
  • assorted sprinkles
White Cake:
  1. Preheat oven to 325F. Grease and flour two 8" cake rounds and line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  3. Using a stand mixer fitted with a paddle attachment, beat butter until smooth and pale. Add sugar and oil and beat on med-high until pale and fluffy (approx 3mins). Reduce speed and add egg whites one at a time fully incorporating after each addition. Add clear vanilla.
  4. Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  5. Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
  6. Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
White Buttercream:
  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  2. Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
  3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  5. Add clear vanilla and whip until smooth.
  1. Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
  2. Frost the top and sides of the cake and smooth with a bench scraper.
  3. Pipe rosette dollops using a 1M tip with remainder of frosting.
  4. Chill cake until frosting is firm. Gently press sprinkles gently along the bottom of the cake and sprinkle along the top. 
Recipe Adapted : CLASSIC WHITE CAKE @ livforcake

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