White Cream Cake Recipe

Nida Shahrukh

Feeling super-excited to share one of the most demanding recipes! This best white vanilla/almond cream cake recipe yields a fluffy, full of flavors, a snow-white cake that’s light and soft but still sturdy enough to stack or cover with fondant. Easy to make with home-based scratch ingredients going completely pocket-friendly recipe will delight your loved one's mood so high.

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Prep Time 30

Baking Time 35

Total Time 1 5

Course Cake, Dessert

Cuisine American

Servings 8 pieces

Calories 600 kcal

Ingredients

Classic Fluffy White Cream Cake

1 cup salted Butter (softened)
1 1/2 cup Powdered Sugar
6 Egg Whites (on room temperature)
3 1/2 cup All-Purpose Cake Flour
4 tsp Baking Powder
1/2 tsp Salt
2 tsp Almond Extract (use clear for a white cake)
1 tsp Vanilla Extract
1 1/2 cups Milk (on room temperature)
1 tsp Vegetable Oil

Classic Fluffy White Vanilla Butter Cream Frosting

3 Egg Whites (on room temperature)
4 cups Powder Sugar
1 1/2 cups Unsalted Butter (softened)
1/2 tsp Salt
2 tsp Vanilla Extract
1 tbsp Milk

Instructions

Classic Fluffy White Cream Cake

Grease three 9-inch pans. Line the bottom with parchment paper thoroughly. Preheat an oven to 350 degrees F. If you don’t have an oven, take a large pan and preheat it on flame for over 10-15 minutes.
Combine milk, oil and extracts then set them aside.
Take another mixing bowl, gradually stir together all-purpose cake flour, baking powder, and salt.
Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white for about 5-7 minutes.
Add the egg white one at a time (roughly) to the butter mixture while keeping mixing them on low and let fully combine after each addition of 6 eggs before adding the next. Be sure if your egg whites aren’t at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
Now gradually adding in 1/3 of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2of your liquids, then dry, then liquids, and the rest of your dry. Let mix until just combined.
Add batter into prepared cake pans and bake at 335* F for 25-35 minutes (or on flame for about 50-60 minutes).
Now remove the cover of the pan and insert a toothpick, if comes out clean just take our batter out from the oven.
Let cool those for some minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture.
Once cool but not frozen, you can then trim off the brown edges of your cake and frost as desired. Chill cake.

Classic Fluffy White Vanilla ButterCream frosting

Combine Egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla, and salt.
Now turn the mixer up to high and whip until light, fluffy, and white.

Notes

If you want to make the buttercream frosting ahead, place it into an airtight container and refrigerate. When ready to use, let the frosting come to room temperature, then beat it again with the mixer until fluffy.
Before start making a cake, be sure to bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter) to ensure your batter does not break or curdle.
To get your white vanilla buttercream frosting perfectly white, just do some extra efforts like, first after each cup of powder sugar make sure to turn your mixture speed high, this does not only makes the frosting extremely fluffy, but also lightens the coloring of the frosting as air is incorporated.
Use clear vanilla extract to get as white frosting as you want.
If you want a firmer frosting, add more powder sugar. If you want a softer frosting, add more milk or cream.