I am one of the lucky ones.
I shouldn’t say lucky – I should say blessed.
I am one of the blessed ones.
Want to know why?
I have the best husband. The best. The best ever. I’m serious – I’m really do.
He’s everything you could want in a husband.
And more. Much much more.
He takes care of me and I take care of him.
One way I take care of him is by baking him all these wonderful treats. He has a sweet tooth and I think I do a good job with satisfying that sweet tooth :). I make him treats all the time, but when his birthday comes around I try to think of something extra special.
I’ve known him for over 10 years so I have a really good sense on what he likes. His favorite desserts are always vanilla related and simple. Nothing too fancy, nothing chocolate. So when I was thinking about what I was going to make him for his birthday this year I thought simple and white. I ended up with a Fluffy White Cake frosted with a Whipped Vanilla Buttercream. It was the perfect choice!
I first saw this recipe on Sweetapolita a couple months ago. I knew immediately that this was a cake made for Steve. I book-marked it and planned on making it for his birthday. This means that I had to wait 2 months to make it. And let me tell you, this was one of the hardest things to do. It took so much will power to not bust out my mixer and make this cake. But I waited and it was totally worth it!
This cake is the fluffiest cake I have ever eaten. It’s fluffy beyond words.
You know the white box cake mix?
You know how it is so fluffy and so white and you think you can never make this at home. Well I am here to tell you that you can! And it’s better!
The best thing about this cake is its simplicity.
It’s nothing too fancy.
It’s not going to wow you by its crazy appearance.
There are no elaborate ingredients.
But don’t be turned off by its simplicity and appearance – this cake will take your breath away once you take a bite.
Steve absolutely loved this cake, and I hope you do to!
Fluffy White Cake with Whipped Vanilla Frosting
For Printable Recipe, Click here!
Makes: 2 9-inch round cakes*
*You can also make the cake in 2 8-inch round cake pans to make the cake a little taller and thicker
Fluffy White Cake
5 Egg Whites
¾ cup Milk (I used whole milk, but 1% and 2% should work fine)
3 tsp. Pure Vanilla Extract
2 ¼ cups Cake Flour
1 ¾ cups Sugar
1 tbsp. + 1 tsp. Baking Powder
1 tsp. Salt
12 tbsp. Unsalted Butter
Whipped Vanilla Buttercream
1 ½ cups (3 sticks) Unsalted Butter, at Room Temperature
3 cups Confectioners Sugar
3 tbsp. Milk
2 tsp. Pure Vanilla Extract
Pinch of Salt
To make the cake, preheat the oven to 350 degrees F. Oil 3 9-inch round cake pans. Line the bottom of each pan with parchment paper, and then flour the bottom and sides of the pans.
In a medium bowl, combine the egg whites, ¼ cup of milk, and the vanilla. Set aside until needed.
Place the flour, sugar, baking powder, and salt in the bowl of a stand mixer. Stir until combined.
Cut the butter into small cubes and then add to the flour mixture. Add the remaining ½ cup of milk as well. Beat on low speed until the batter is just wet. Then increase the speed to medium-high and beat for 1½ minutes. Scrape down the sides of bowl and add the egg mixture in 3 separate batches, beating on medium speed until fully incorporated.
Divide the batter evenly among the 3 prepared pans. Bake until a toothpick inserted into the center of the cake comes out clean, about 20-25 minutes.
When finished baking, let the cakes cool in the pans for about 10-15 minutes. Then remove the cakes and place on a cooling rack to cool completely.
While the cakes are cooling, make the frosting. In the bowl of a stand mixer, beat the butter on medium-high speed for 8 minutes. The butter will become very light and creamy.
Add the confectioners sugar, milk, vanilla, and salt and beat on low speed until just incorporated. Increase the speed to medium and beat for another 6 minutes. After 6 minutes the buttercream will be light and fluffy with a creamy texture.
To assemble the cake, place one cake, flat side down, on a cake stand or plate. Place about 1 cup of frosting on top and spread evenly, leaving ¼ inch around the edges. Place the other cake on top, flat side up. Spread a thin layer of frosting around the top and sides of the cake.
Place the cake in the refrigerator until the frosting is firm, about 30 minutes. Or you can place in the freezer for about 15 minutes. Remove from the refrigerator and finish frosting the cake with an even layer of frosting around the entire surface of the cake.
Top with sprinkles, if desired. Slice, serve, and enjoy!
Recipes from Sweetapolita. Who adapted the cake recipe from Baking Bites, and the Buttercream recipe from Donna Hay.