Classic White Layer Cake (Print Version)
# Ingredients:
→ Cake
01 -
3 cups all-purpose flour (375 grams), sifted
02 -
2 1/2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
3/4 cup plus 2 tablespoons unsalted butter (198 grams), softened
05 -
1 and 3/4 cup granulated sugar (350 grams)
06 -
2 tablespoons vegetable oil (30 ml)
07 -
2 teaspoons vanilla extract
08 -
1/2 teaspoon almond extract
09 -
6 large egg whites, room temperature
10 -
1/4 cup sour cream (60 ml), room temperature
11 -
1 cup whole milk (240 ml), room temperature
→ Vanilla Buttercream
12 -
1 1/2 cup unsalted butter (340 grams), softened
13 -
5-6 cups powdered sugar (550-660 grams), sifted
14 -
1/4 to 1/3 cup whipping cream (60-80 ml)
15 -
1 teaspoon vanilla extract
16 -
1/4 teaspoon almond extract
17 -
1/2 teaspoon salt, to taste
# Instructions:
01 -
Preheat oven to 350°F. Line the bottom of two 8x2 inch round cake pans and lightly grease sides. Sift together flour, baking powder and salt, then whisk for 30 seconds.
02 -
Beat butter and sugar until fluffy. Add oil and extracts. Beat in egg whites one at a time. Stir in sour cream. Gradually mix in flour mixture and milk, alternating between the two and mixing just until incorporated.
03 -
Pour batter into prepared pans. Bake 28-35 minutes until toothpick comes out clean and cakes pull away from sides. Cool in pans 10 minutes, then transfer to wire rack to cool completely.
04 -
Beat butter until fluffy. Add 3 cups powdered sugar, extracts, and salt. Gradually beat in remaining powdered sugar, alternating with cream until desired consistency is reached.
05 -
Place one cooled layer on serving plate. Spread with frosting. Top with second layer. Apply thin crumb coat, then frost sides and top with remaining buttercream.
# Notes:
01 -
Use clear vanilla extract for a brighter white cake
02 -
For whiter frosting, beat butter for at least 10 minutes
03 -
Level cake layers if domed before assembling