How To Make White Layer Cake
Incredibly delectable and moist, this white layer cake is a decadent, vanilla frosted treat that pleases everyone! Bake a batch in less than an hour.
Preheat the oven to 350 degrees F. Grease and lightly flour two 9-inch cake pans.
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment, beat the butter at high speed for about 1 minute until smooth and creamy. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the egg whites. Beat at high speed for about 2 minutes until combined. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix.
Pour the batter evenly into cake pans.
Bake for around 24 to 25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
Allow cakes to cool completely in the pans set on a wire rack.
In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed for about 2 minutes until creamy.
Add the confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes.
Add more confectioners’ sugar if the frosting is too thin, or more cream if the frosting is too thick, or a pinch more of salt if the frosting is way too sweet.
Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard.
Place 1 cake layer on a cake stand or serving plate. Evenly cover the top with frosting. Top with the 2nd layer and spread the remaining frosting all over the top and sides.
Decorate the top of the cake with sprinkles. Then, slice, serve, enjoy!
- Cover the leftover cake tightly, and store in the refrigerator for up to 5 days.
- Make-Ahead and Freezing instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when ready to serve. The frosted cake can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Calories: 757.59kcal
- Fat: 35.95g
- Saturated Fat: 22.48g
- Trans Fat: 1.24g
- Monounsaturated Fat: 9.33g
- Polyunsaturated Fat: 1.47g
- Carbohydrates: 105.68g
- Fiber: 0.49g
- Sugar: 82.32g
- Protein: 5.14g
- Cholesterol: 97.42mg
- Sodium: 375.76mg
- Calcium: 109.46mg
- Potassium: 111.13mg
- Iron: 2.27mg
- Vitamin A: 312.17µg
- Vitamin C: 0.13mg
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