Snow White Vanilla Cake
Beautiful snow white cake with homemade vanilla buttercream frosting is perfect for any occasion. You can color the frosting, if you'd like.
- WHITE CAKE:
- 1/2 cup unsalted butter, 1 stick
- 2 cups granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3 teaspoon baking powder
- 1 1/2 cups ice water
- 1 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 4 egg whites, beaten until they hold stiff peaks (set aside while you make the batter)
- VANILLA BUTTERCREAM FROSTING:
- 1 cup unsalted butter, 2 sticks
- 3 cups powdered sugar, sifted
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 to 2 tablespoons milk
Preparation time 15mins
Cooking time 45mins
Preheat oven to 350°F.
Prepare three (3) 8-inch round cake pans by spraying with non-stick spray or greasing the pans; then place parchment round in the bottom of the pan and spray or grease that as well.
In the bowl of stand mixer, cream butter and sugar together until fluffy, about 3 minutes. Meanwhile, whisk together flour, salt and baking powder in large bowl. To make cake batter, add flour mixture and ice water to creamed butter, alternating between wet and dry ingredients and beating after each addition After everything is well mixed, add vanilla and almond extracts, mix again to incorporate, and then fold in beaten egg whites until the batter is smooth.
Divide evenly between the prepared pans, smooth top of batter, and bake for approximately 30 minutes or until a toothpick inserted into center comes out clean.
Cool cakes completely on cooling racks, then remove from baking pans and discard parchment. Cakes can be prepared ahead of time - kept well-wrapped they can be refrigerated for 2 days or frozen for 1 week.
In the bowl of stand mixer, cream butter until smooth, then turn to low and add powdered sugar in two additions. Beat on low until incorporated, then beat on medium speed until frosting is smooth. (Sifting your powdered sugar ahead of time helps to get smooth frosting.) Add salt, vanilla extract, and milk, and beat until smooth again. If the frosting is thick enough for you, add any coloring you like; use immediately or refrigerate tightly sealed.
To make frosting thicker, add an additional 1/2-1 cup powdered sugar. To make frosting thinner, add an additional 1 to 2 tablespoons milk.
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