White Birthday Cake
This sweet, tight crumb Perfect White Birthday Cake will rival any bakery cake!
- Prep Time: 1 hour
- Cook Time: 30 mins
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 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
- 2 1/2 sticks butter, at room temperature
- 1 vanilla bean, halved lengthwise
- 2 1/2 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.
Recipe adapted from Cook’s Illustrated.