Indulge your sweet tooth with my heavenly white cake recipe bursting with fluffy decadence! This angelic confection is cloaked in rich, smooth buttercream that will have you floating on a sugary cloud. Learn the secrets behind my featherlight sponge and silky frosting along with irresistible mix-in ideas to take this cake over the top. From party perfect birthday cakes to elegant wedding centerpieces, this cake is guaranteed to bring joy with every tender, sweet bite. Don’t wait to sink your teeth into this little slice of cake heaven – creamy, dreamy perfection awaits in my divine recipe!
First, let’s go over some key questions about this delightful cake:
What makes this white cake so divinely light and airy?
Using just the whites of eggs is the angelic secret behind its cloud-like texture. Egg whites are composed almost entirely of water and protein with little fat. Whipping them to stiff, glossy peaks incorporates tons of tiny air bubbles that literally lift the cake upwards as it bakes for a heavenly crumb. The baking powder releases additional air bubbles to maximize lift and rise. It’s like adding extra fluff power!
How do I ensure the cake boasts an ethereally tender crumb?
Cake flour contains less gluten-forming protein than all-purpose flour, allowing for that melt-in-your-mouth texture. Overmixing activates gluten development which would toughen the sponge, so gently fold the flour in by hand just until incorporated. This preserves those delicate starch granules for featherlight tenderness.
What magic does the almond extract work to amplify flavor?
Almond extract intensifies the flavors already present without overpowering them. Its sweet, nutty notes sing in harmony with the vanilla to create a more complex, intriguing flavor profile. But feel free to leave it out if you prefer to let the purity of the vanilla bean shine through.
Should this angel food be frosted while still warm or once cooled?
Do not frost until the cake has cooled completely! Frosting while still warm risks melting the butter and sugar icing into a sticky mess that slides right off. Allow time for the crumb to settle and firm up first for the frosting to properly adhere. Trust me, it’s worth the wait for beautifully neat slices!
What’s the key to creating glossy, smooth frosting worthy of this cake?
Beating the butter and sugar first creates smaller granules for a super fine texture, ultimate fluffiness, and glossy sheen. Apply an even layer over the tops and sides with a spatula, then chill briefly to set the frosting before serving. This seals in the fresh flavor and provides picture-perfect slices that dazzle the eyes as much as the tastebuds!
Now let’s get baking! Here is what you’ll need:
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Ingredients:
- 8 tablespoons (113g) unsalted butter, softened
- 3⁄4 cup (150g) granulated sugar
- 1⁄4 cup (60ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract (optional)
- 1 1⁄2 cups (185g) cake flour
- 2 teaspoons baking powder
- 4 large (120g) egg whites, room temperature
- Buttercream Frosting (recipe follows)
- Buttercream Frosting:
- 16 tablespoons (2 sticks/227g) unsalted butter, softened
- 3 3⁄4 cups (450g) confectioners’ sugar
- 1⁄4 cup (60ml) heavy cream or whole milk
- 1 1⁄2 teaspoons vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch square cake pan with butter or nonstick spray. Dust with flour and tap out the excess.
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the sugar in 1⁄4 cup increments, beating well after each addition. Continue beating until light and fluffy, about 5 minutes total.
- In a liquid measuring cup, stir together the milk and vanilla extract. With the mixer running on low, add the milk mixture to the creamed butter alternating with the flour mixture in three additions each, ending with the flour. Mix just until incorporated after each addition, taking care not to overmix.
- In a separate large bowl using clean beaters, whip the egg whites on medium-high speed until stiff, glossy peaks form, 3 to 5 minutes. Gently fold the egg whites into the cake batter in two additions until just a few streaks of egg white remain.
- Spread the batter evenly into the prepared pan. Bake for 35 to 38 minutes, until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 10 minutes, then invert onto the rack and cool completely.
- Make the Buttercream Frosting: In a large bowl using clean beaters, beat the butter for 1 minute on medium speed until completely smooth. With the mixer running, slowly add the confectioners’ sugar 1 cup at a time, beating well after each addition and scraping down the sides as needed. Beat in the heavy cream and vanilla until light and fluffy, about 5 minutes total.
- Once the cake layers are completely cool, spread a heaping cup of frosting onto one layer and top it with the second layer. Spread the remaining frosting evenly over the top and sides. Chill for 30 minutes before slicing and serving. Store any leftovers covered in the refrigerator.
Baking Tips:
- Bring all ingredients to room temperature for best volume and texture
- Don’t open the oven door while baking or the cake may sink
- Cool cake completely so frosting won’t slide off
- For smooth, glossy frosting, beat the butter first before adding sugar
- Chilling helps firm up the frosting for neat, clean slices
