The Perfect White Birthday Cake Recipe
Bill’s birthday was two days after Easter, so despite the half eaten Tunnel of Mousse Cake in the fridge, he expected a birthday cake. A new birthday cake, not the Easter leftovers with candles. His first suggestion was white cake with white icing, knowing that the picky daughter (wonder where she picked up that trait??) would enjoy it, too. I headed to the blog of my friend, Amanda, knowing the cake baker extraordinaire of I am Baker fame, would have The Perfect White Cake. And that it was.
An Exquisite Cake!
This basic recipe is from Cook’s Illustrated, and I followed Amanda’s explicit instructions and a truly heavenly cake was the result. Frosted with a vanilla bean buttercream, I must say this rivals any chocolate number I’ve made of late. The crumb was perfect and that leftover chocolate mousse cake was ignored (and it was darned tasty, too). The birthday boy got his wish. And Miss Katie was on cloud nine, too. This White Birthday Cake was a huge hit. This will be my go-to white cake recipe from now on.
More Recipes You’ll Love:
- The Best Yellow Birthday Cake with Chocolate Icing from Noble Pig
- Chocolate Fudge Layer Cake
- Momofuku Birthday Cake from Brown Eyed Baker
- Italian Cream Cake
- Birthday Cake Mix Cookies from Crunchy Creamy Sweet
- 2¼ cups cake flour
- 1 cup milk, at room temperature
- 6 egg whites, at room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla
- 1¾ cups sugar
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 1½ sticks butter, at room temperature but still cool
- 2½ sticks butter, at room temperature
- 1 vanilla bean, halved lengthwise
- 2½ cups powdered' sugar (10 ounces)
- Pinch salt
- 1 teaspoon vanilla
- 2 Tablespoons heavy cream
- Heat oven to 350 degrees. Prepare two 8-inch cake pans.
- Make sure milk and eggs are room temperature.
- Pour milk, egg whites, and extracts into medium bowl and whisk to combine.
- Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into small pieces and beat for a couple more minutes.
- Add half of the milk mixture to flour mixture and beat at medium speed for a couple minutes. Add remaining milk mixture and beat for about 1 minute.
- Pour batter evenly between two prepared cake pans.
- Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
- Allow cake to cool to room temperature.
- To make buttercream, beat the butter at medium-high speed until smooth, about 20 seconds using a standing mixer with the whisk attachment. Scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
- Add powdered sugar and salt; beat at medium speed until most of the sugar is moistened, about a minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, less than a minute. Scrape down the sides of the bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, then increase speed to medium-high and beat until fluffy, about 4 minutes, scraping down bowl at least once at the halfway mark.
- Frost cooled cakes.