Fluffy White Cake with Vanilla Bean Frosting

Fluffy White Cake with Vanilla Bean Frosting

My mechanic just told me yesterday that the car problem I’m having will cost about $4,ooo.

Ugh. Let me just tell you about this cake so I don’t have to think about my car.

I really, really,  really love this cake. I got the recipe from one of my favorite food blogs: Sweetopolita. Oh my gosh, if you haven’t checked out her blog, you should really check out all the sweet and lovely things she creates! But back to this cake, it’s just the perfect white cake that can be topped with just about any kind of frosting. I used a vanilla bean cream cheese frosting. I’m sharing today because I think you’ll also love it too – enjoy!

5.0 from 1 reviews

Fluffy White Cake with Vanilla Bean Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 5 large egg whites (150 g), at room temperature
  • 1 cup whole milk (237 ml), at room temperature
  • 2-1/4 teaspoons (12 ml) pure vanilla extract
  • 3 cups (345 g) cake flour, sifted
  • 1-3/4 cups (350 g) sugar
  • 1 tablespoon + 1 teaspoon (19.5 g) baking powder
  • ¾ teaspoon (5 g) salt
  • 12 tablespoons (170 g) unsalted butter, at room temperature and cut into cubes
  • For Vanilla Bean Cream Cheese Frosting:
  • 12 ounces Philadelphia Cream Cheese (using that brand makes a difference in taste)
  • 1 stick butter, cubed and room temperature
  • 1 vanilla bean, paste scraped off with knife
  • 4 cups confectioner’s sugar
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Grease, line with parchment, and flour two round 8-inch pans.
  3. In a medium bowl or measuring cup, combine and stir the egg whites, ¼ cup of milk, and the vanilla. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  5. Add the butter and remaining milk; mix on low speed until just moistened. Increase to medium speed and mix for about a minute. Scrape down sides of the bowl and add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
  6. Divide the batter in two and spread evenly.
  7. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on wire racks for about 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so tops are up; cool completely.
  8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months.
  9. For the Cream Cheese Vanilla Bean Frosting, beat cream cheese with butter and vanilla bean paste until very smooth and creamy (about 4 minutes).
  10. Add sugar one cup at a time until blended and desired consistency.
  11. Assembly:
  12. Spread layer of frosting on top of cake layer; place the other layer on top. Spread thin layer of frosting over entire cake and refrigerate for about 30 minutes. This will prevent crumbs from showing when you frost the next layer.
  13. For the look in the photo, just spread frosting generously over entire cake and then swirl with back side of spoon. It’s easy!

 

Fluffy White Cake

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Comments: 8

  1. Connie Hughes March 22, 2013 at 9:57 pm Reply

    Your photography is gorgeous! This cake looks so good! (I hope you can work out your car issues. I know that is stressful!)

    • JodiNina March 27, 2013 at 11:29 am Reply

      Hi Connie, it’s already working out ok. :) Thank you!

  2. Caroline March 27, 2013 at 10:57 am Reply

    i LOVE your cake stand. May I ask where you got it from?

    • JodiNina March 27, 2013 at 11:30 am Reply

      Hi Carolyn – I think I actually bought that from Target! :)

  3. Nana Vic March 30, 2013 at 12:40 pm Reply

    Great Recipe, turn out great,

  4. jules August 13, 2013 at 11:21 am Reply

    thank you so much for this recipe…it IS the BEST white cake i have baked…and eaten. this is an easy recipe to follow and so helpful to have the weights as well as measurements. weighing the egg whites proved that all “large” eggs are not alike. AND i like the fact that you don’t have to whip the whites separately and fold in. the texture is just right and was not any problem to slice for a 4 layer cake. i will be posting soon with link and props to you…thanks again…jules

    • Garlic Girl August 13, 2013 at 11:54 am Reply

      Thanks Jules! I agree on all your points! Now I’m off to visit your blog. :)

  5. Lan | morestomach March 2, 2014 at 3:24 pm Reply

    i adapted this recipe today and i noticed that sweetapolita’s recipe calls for an extra egg and extra 1/2 cup of sugar. i followed your measurements and so far, i really like this cake! it came out clean and really high. thank you for your adaptation.

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