Classic White Birthday Cake

By chelyc13

Ingredients

• FOR CAKE:
• 2 cups plus 1 tblsp cake flour
• 1 1/2 cups sugar
• 1 tblsp plus 1 teas baking powder
• 3/4 teas salt
• 1 1/2 sticks unsalted butter, softened
• 1 cup whole milk
• 1 tblsp canola oil
• 1 teas vanilla extract
• 4 large egg whites
• FOR FROSTING:
• 1 1/2 sticks unsalted butter, softened
• 1/4 cup vegetable shortening
• 3 cups confectioners' sugar
• 1/3 cup whole milk
• 1 1/2 teas vanilla extract
• 1/2 teas salt

Preparation

Step 1

FOR CAKE:

1. Preheat the oven to 325. Lightly grease and flour two 8inch cake pans or a standard cupcake pan.

2. Sift all the dry ingredients into a mixing bowl.

3. In the bowl of an electric mixer, beat the butter and 1/4 cup of the milk for 2 to 3 minutes, until it is well mixed and holds together. Slowly add the remaining milk and the oil and vanilla. Beat another minute until smooth.

4. IN a separate stainless steel or copper bowl, whip the egg whites until medium peaks form.

5. Fold the whipped whites into the batter.

6. Divide the batter between the prepared cake pans or cupcake tins. Bake for 25 to 30 minutes.

7. Let the cakes or cupcakes cool and unmold.

FOR THE FROSTING:

8. In a large bowl, cream the butter and shortening until smooth and creamy. Add the sugar, milk, vanilla, and salt and mix until smooth and creamy.

9. Slice each cake in half with a long serrated knife to create 4 thin layers. Place 1 bottom layer, bottom side down, on a cake plate. Ice the top with 3 to 4 tablespoons frosting and repeat with remaining layers, leaving last layer bottom side up (so that the top of cake is flat and even). You will have a 4 layer unfrosted cake. Then use a cake spatula to mask the top and sides until the cake is evenly frosted.

**For chocolate frosting add 1/2 cup unsweetend cocoa powder and 1/2 cup melted semisweet chocolate.