I’ve been meaning to upload a white cake recipe for a long time. But before I did so, I wanted to make sure that it was the perfect white cake. I wanted to share a recipe that would give you a fluffy, moist white cake that was practically foolproof. After a few months in the lab I finally come up with this recipe, and it’s definitely a winner!
For my vanilla cake, I use cake flour instead of regular all purpose flour. Cake flour is more fine than all purpose flour, and in my opinion it makes a fluffier cake. To keep the cake nice and pure white, I only use egg whites. Using egg yolks will turn the cake yellow, so be sure to separate those eggs!
Although you can certainly decorate your cake however you choose, I decided to dress my vanilla cake up with beautiful rose swirls. Anyone who knows me, knows that I love roses ( Rosie loves roses, who would’ve known 😀 ) With it being spring and all I thought that a rose cake would be perfect. Why? Let’s think about it. Spring equals flowers. Besides, I know a lot of people ( including myself) that will be celebrating their wedding anniversaries this time of the year, and this cake is perfect for that occasion! Besides anniversaries this cake would be perfect for:
- bridal showers
- small weddings
- Mother’s Day
- and Spring/ Summer birthday parties!
The frosting that I used for this cake was a simple buttercream. The buttercream recipe is
- 4 sticks softened butter, unsalted
- 8 1/2 cups confectioners sugar, sifted
- 2 tablespoons vanilla extract
- Mixed the ingredients until nice a creamy! ( SUPER easy!!)
Keep in mind that you don’t have to use as much buttercream as I used. Especially if you’re not going to do the Rose Swirls
For decorating, I used about 2 cups of buttercream for a crumb coat. After making this cake, I actually think that I should have colored the crumb coat pink, instead of using white buttercream. I think a pink crumb coat would have looked better. Although this cake was still gorgeous.
My cake is ombre. I started of with the dark colors on the bottom, and the colors on top were lighter. For the coloring I divided the buttercream into two separate bowls. In one bowl I dropped in two drops of Wilton’s Gel Food Coloring in magenta, and in the other bowl I added 4 drops of the same coloring.
For the Rose Swirls I used a Wilton 1M Tip, and of course I placed each color of buttercream into a separate piping bag.
As of now, I am a beginner when it comes to cake decorating. If I can do this I know you can do it too. It looks complicated, but I promise you that creating these rose swirls are super easy. Below is the recipe for the vanilla cake, but check out my video for the cake & decorating tutorial!
Watch the tutorial here, and follow me on Pinterest!
- 3 cups cake flour
- 2 sticks/ 1 cup softened butter, unsalted
- 2 cups sugar
- 4 teaspoons of baking powder
- ½ tsp salt
- 1 tablespoon vanilla extract
- 6 egg whites
- 1 cup buttermilk
- In a large bowl cream together the butter, sugar, vanilla extract, and egg whites.
- In a separate bowl add the cake flour, salt, and baking powder. Sift together.
- Start alternatively adding the flour and the buttermilk into the bowl of wet ingredients, while mixing on a low speed.
- Once the cake batter is nice and smooth pour the batter into two 9 inch greased and floured cake pans.
- Bake the cakes on 350 F, for 25 - 30 minutes or until done.
- Remove the cakes from the oven, remove them from the cake pans, and place them on a cooling rack.
- Let the cake cool completely before frosting.
- ( Watch my tutorial on how to do the Rose Swirls)