Basic White Two-layer Cake and White Buttercream Frosting

 

Most of the recipes that we share on our blog are as simple as can be . . . however, for special occasions, I like to branch out a little bit! Our cute friend Amanda from I Am Baker just released her ...

What you will need

3 cups cake flour

1/2 teaspoon salt

1 tablespoon baking powder

1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

1 cup milk, at room temperature (I used 1%)

1 1/4 teaspoons clear vanilla extract (you can use regular vanilla, but the coloring will make the cake not be a bright white)

1/4 teaspoon almond extract

5 large egg whites, at room temperature

1 cup shortening

2 teaspoons clear vanilla extract

dash of salt

1 (2 lb) bag powdered sugar (about 7 cups)

1/2 cup milk (or heavy cream)

!For the cake

!For the cake:

3 cups cake flour

1/2 teaspoon salt

1 tablespoon baking powder

1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

1 cup milk, at room temperature (I used 1%)

1 1/4 teaspoons clear vanilla extract (you can use regular vanilla, but the coloring will make the cake not be a bright white)

1/4 teaspoon almond extract

5 large egg whites, at room temperature

!For the bright white buttercream frosting

!For the bright white buttercream frosting:

1 cup shortening

2 teaspoons clear vanilla extract

dash of salt

1 (2 lb) bag powdered sugar (about 7 cups)

1/2 cup milk (or heavy cream)

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