Perfect White Cake with Vanilla Buttercream
Fluffy, perfectly moist White Cake with Vanilla Buttercream. Perfect for a crowd & so much better than the bakery! Make it for your next birthday, anniversary or family celebration!
Servings: 18 pieces
Ingredients
- 2 and 3/4 cup cake flour , sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter , softened to room temperature
- 1 and 3/4 cup granulated sugar
- 2 tablespoons oil , canola or vegetable
- 5 large egg whites
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1/4 cup sour cream room temperature
- 1 cup buttermilk room temperature
For the Vanilla Buttercream
- 1 cup unsalted butter , softened to room temperature
- 4-5 cups icing/powdered sugar , sifted
- 1/4 to 1/3 cup whipping cream or half and half cream
- 1 teaspoon vanilla
- 1/4 teaspoon salt , to taste
Instructions
- Preheat the oven to 350F degrees. Line the bottom of a 9x13 inch metal baking pan with parchment paper and grease the sides of the pan with non-stick cooking spray or butter.
- In a large bowl whisk together the flour, baking powder and salt for about 30 seconds. Set aside.
- In a large bowl using a stand or hand-held electric mixer on medium speed, beat together the butter and sugar until fluffy (about 2 minutes). Add in the oil, egg whites, vanilla extract and almond extract until combined (about 30 seconds). Turn off the mixer and stir in the sour cream using a large rubber spatula or wooden spoon.
- With the mixer on low, beat in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Turn off the mixer and scrape down the sides of the bowl using a large rubber spatula or wooden spoon. Turn the mixer back onto low and beat in the rest of the flour mixture followed by the rest of the buttermilk.
- Carefully pour the batter into your prepared pan and bake in the preheated oven for about 28-35 minutes, or until an inserted toothpick comes out clean or with a few cake crumbs.
- Allow to cool fully before frosting.
- To make the buttercream, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until fluffy (about 2-3 minutes). Add in the icing sugar about 3/4 cup at a time followed by the cream, vanilla & salt until the desired consistency is reached. Either invert the cake onto a large service platter or board, or frost in its pan.
Nutrition
Calories: 438kcal