Fluffy White Cake with Vanilla Buttercream
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Bakerita · by Rachel Conners5.0 (1)

Fluffy White Cake with Vanilla Buttercream

NUTRITION · PER SERVING
CAL ·PRO
CARBS
FAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic two-layer white cake topped with creamy vanilla buttercream. A versatile dessert for celebrations and special occasions.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 1
  • 5 large egg whites (5 oz./150 grams, room temperature*)
  • 3/4 cup whole milk (180 mL/6 oz., room temperature*)
  • 2 1/4 teaspoons pure vanilla extract (12.5 mL)
  • 2 1/2 cups sifted cake flour (10 oz./285 grams–weighed after sifting)
  • 1 3/4 cups sugar (12 oz./350 grams)
  • 1 tablespoon + 1 teaspoon baking powder (19.5 grams)
  • 3/4 teaspoon salt (5 grams)
  • 12 tablespoons unsalted butter (6 oz./170 grams, room temperature and cut into cubes)
  • 3 sticks + 2 tablespoons (375 grams/13 oz. unsalted butter, softened and cut into cubes)
  • 3 cups sifted (480 grams/1 lb + 1 oz. confectioners’ sugar)
  • 2 tablespoons 30 mL heavy cream
  • 2 teaspoons 10 mL pure vanilla extract
  • Gel food coloring (if desired (I used a mix of turquoise and sky blue to achieve the color you see))
  • Pinch of salt
PREP
SODIUM