Classic White Layer Cake with White Chocolate Buttercream
A tender white layer cake iced with an exquisite Swiss meringue buttercream!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
- Category: Dessert, Cake
- Method: Mixing, Baking
- Cuisine: American
- 2 1/4 cups cake flour
- 1 cup milk, at room temperature
- 6 egg whites, at room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla
- 1 3/4 cups sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 sticks butter, at room temperature but still cool
- 9 ounces white chocolate, chopped
- 6 eggs whites
- 1 1/2 cups plus 3 tablespoons sugar
- 1 1/2 cups plus 3 tablespoons butter, at room temperature
- 2 teaspoons vanilla
- Heat oven to 350 degrees. Prepare two 8-inch cake pans by spraying with Baker’s Joy and lining with rounds of parchment.
- 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.
- Melt the white chocolate in a microwave safe bowl, gently in the microwave, using 15-30 second intervals, stirring until melted. Cool to room temperature.
- Combine the egg whites and sugar in bowl of mixer. Place bowl over pot of simmering water so that the water comes a third of the way up the bowl. Whisk the egg whites till just hot to the touch, about 1-2 minutes.
- Use mixer on high to whip the eggs until thick and cooled to room temperature, about 5 minutes. Turn mixer speed to medium and add butter by tablespoon, making sure butter is mixed in before adding the next tablespoon. Add the chocolate and vanilla and mix until smooth. If the icing is too runny, refrigerate briefly until it thickens.
Cake adapted from Cook’s Illustrated and frosting adapted from Ghirardelli.
You will have leftover buttercream.