You cant go wrong with a classic and this white cake with vanilla buttercream is just that..classic, simple and perfectly moist.
I wanted to create a cake that was simple enough to make, moist and perfectly dense. I've always had a hard time finding a white cake recipe that was homemade and not dry. After many trial and error attempts, we have a winner.
The best part about this cake is that you can dress it up anyway you want. I went simple with these gorgeous blooms, but the possibilities are endless.
Now onto assembling/decorating the cake..which in my opinion is the best part!
First things first, make the cakes..simple, easy and not at all hard.
Step 2: Once the cakes are cooled, cover in plastic wrap and freeze, 1-2 hours or overnight.
Step 3: Make frosting. EASY!
Step 4: Assemble cake.
If you want that perfectly smooth look, I would highly recommend a 1) cake turntable, 2) icing smoother and 3) an icing spatula..makes your life so much easier.
Start by cutting your frozen cakes in half, making sure they are perfectly even and equal in size. (Freezing them just makes it easier to cut the cakes in half..I definitely recommend this step!) Place 1st cake half onto a 6 inch cake board. Using your icing spatula, spoon on a good amount of frosting for the first layer and spread evenly. For this size of cake, I use 2 ice cream scoops of frosting per layer. Repeat process with the rest of the cake halves. Next, crumb coating...SUPER important if you want to avoid ugly crumbs in your frosting. Scoop about 3 ice cream scoops of frosting on top and frost the top and sides. Smooth with your icing smoother, turning the cake turntable as you work. Once done with the first coat of frosting, refrigerate for about 15 minutes, so frosting is nice and chilled. Take out and repeat with the remaining frosting, smoothing until you get that perfectly smooth icing look. This takes practice and time to get it to that perfect smooth look, but I suggest giving it a go! If you don't care at all about that smooth look, frost the cake any way that makes your heart happy!
For this cake, I did a chocolate drip which I think makes it so so pretty. Once you finish the final coat of frosting, chill cake in the fridge for another 10-15 minutes. Melt your chocolate while your cake is chilling. Remove cake once chilled and then do your chocolate drip. Let the chocolate harden and then add flowers for an extra pretty finish. ;)
Love that inside shot.
Classic White Cake With Vanilla Buttercream
Makes 2, 6 inch cake pans, 1 small cake
1 ¾ cup flour
1 ½ tsp baking powder
½ tsp baking soda
1/8 tsp kosher salt
10 tablespoons melted butter
1 tsp vanilla
1 cup sugar
¾ cup buttermilk
¼ cup sour cream
1 egg, 2 egg whites
1 ½ cup softened butter
2 tsp vanilla
4 cups, sifted powdered sugar
3 tablespoons heavy cream
2/3 cup extra white wilton chips
2 tablespoons heavy cream
Preheat the oven to 350. Butter the bottoms and sides of the cake pans. Set aside. In a medium bowl whisk together dry ingredients. Set aside. In the bowl of an electric mixer, fitted with the whisk attachment, beat together the melted butter, sugar and vanilla until just combined. Mix in the rest of the wet ingredients. Add dry ingredients and mix until combined. Divide batter evenly between the 2 pans. Bake at 350 for 30-35 min, until a toothpick inserted comes out clean. Let cool for 5-10 minutes, remove from pans and cool completely. Cover in plastic wrap and freeze 1-2 hours or overnight.
Make the frosting:
In the bowl of an electric mixer, using the paddle attachment, cream the butter and vanilla on high, 3 minutes, scraping down sides of bowl as needed. With the mixer on low, add in powdered sugar, 1 cup at a time. Add heavy cream, increase speed to high and beat another 3 minutes.
In a small bowl combine chocolate and heavy cream. Microwave for 20-30 seconds, remove and whisk until smooth. Transfer to a drip bottle. Let cool for about 10-15 minutes before using on the cake. You want the chocolate to be just slightly warm.
Hi All! I'm Havalah and welcome to Baker's Medley. Here you will find indulgent sweets, baked goods and lots of sprinkles. I'm so glad you are here! Lets bake together! To learn more about me, click here!