Description

A beautifully tender and airy white cake designed for special milestones, combining the richness of butter with the lightness of whipped egg whites. Topped with a cloud-like vanilla buttercream, it offers a timeless flavor that honors tradition.

Ingredients

3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
9 large egg whites
1 cup whole milk
2 tsp pure vanilla extract
1 cup salted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
3 tbsp whole milk

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Instructions

Preheat your oven to 350°F (175°C) and grease and flour two cake pans to ensure a clean release.
In a medium-sized bowl, whisk together the flour, baking powder, and salt to aerate and remove clumps.
In a stand mixer, beat the softened butter until pale and creamy, then add the sugar and oil and continue beating until light and fluffy.
Gradually add the flour mixture and milk to the butter mixture, alternating between the two and starting and ending with the flour.
In a separate, clean bowl, beat the 9 egg whites until they form stiff peaks that stand straight up.
Using a spatula, gently fold the whipped egg whites into the batter one-third at a time, taking care not to deflate the air.
Divide the batter between the pans and bake for 35-40 minutes until a toothpick comes out clean.
Let the cakes rest in their pans for 20 minutes before turning them out onto a wire rack to cool.
For the buttercream, cream the salted butter until fluffy, then gradually add powdered sugar, vanilla, and milk, whipping on high for several minutes.

Notes

To achieve the lightest texture possible, ensure your mixing bowl and whisk are completely grease-free before beating the egg whites. For the best flavor, allow the cake to sit at room temperature for an hour after frosting to let the crumb soften slightly before serving.

Prep Time: 30 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American