BAKERY-STYLE WHITE CAKE

Serves 1
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Directions

  1. 1Preheat the oven to 350°F/177°C. Grease and line three 6-inch or two 8-inch cake pans.
  2. 2Preheat the oven to 350°F/177°C. Grease and line three 6-inch or two 8-inch cake pans.
  3. 3Preheat the oven to 350°F/177°C. Grease and line three 6-inch or two 8-inch cake pans.
  4. 4In a medium bowl, add the sifted cake flour, baking powder, baking soda and salt. Whisk together and set aside.
  5. 5In a medium bowl, add the sifted cake flour, baking powder, baking soda and salt. Whisk together and set aside.
  6. 6In a medium bowl, add the sifted cake flour, baking powder, baking soda and salt. Whisk together and set aside.
  7. 7In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on high until creamy, 2 minutes.
  8. 8In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on high until creamy, 2 minutes.
  9. 9In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on high until creamy, 2 minutes.
  10. 10Add the sugar and cream together with the butter on medium-high until light and fluffy, 2 minutes.
  11. 11Add the sugar and cream together with the butter on medium-high until light and fluffy, 2 minutes.
  12. 12Add the sugar and cream together with the butter on medium-high until light and fluffy, 2 minutes.
  13. 13Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined and scraping down the bowl and paddle as needed.
  14. 14Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined and scraping down the bowl and paddle as needed.
  15. 15Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined and scraping down the bowl and paddle as needed.
  16. 16Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 minute.
  17. 17Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 minute.
  18. 18Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 minute.
  19. 19Turn the mixer off and add the flour mixture all at once.
  20. 20Turn the mixer off and add the flour mixture all at once.
  21. 21Turn the mixer off and add the flour mixture all at once.
  22. 22Mix low speed until just combined, then slowly pour in the buttermilk.
  23. 23Mix low speed until just combined, then slowly pour in the buttermilk.
  24. 24Mix low speed until just combined, then slowly pour in the buttermilk.
  25. 25Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined. The batter will be slightly thin.
  26. 26Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined. The batter will be slightly thin.
  27. 27Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined. The batter will be slightly thin.
  28. 28Divide the batter evenly between the prepared cake pans.
  29. 29Divide the batter evenly between the prepared cake pans.
  30. 30Divide the batter evenly between the prepared cake pans.
  31. 31Bake for 28 to 32 minutes.
  32. 32Bake for 28 to 32 minutes.
  33. 33Bake for 28 to 32 minutes.
  34. 34Apply the Swiss meringue buttercream on top of the first cake layer.
  35. 35Apply the Swiss meringue buttercream on top of the first cake layer.
  36. 36Apply the Swiss meringue buttercream on top of the first cake layer.
  37. 37Place the second cake layer on top of the buttercream.
  38. 38Place the second cake layer on top of the buttercream.
  39. 39Place the second cake layer on top of the buttercream.
  40. 40Add more buttercream to the top of the second layer.
  41. 41Add more buttercream to the top of the second layer.
  42. 42Add more buttercream to the top of the second layer.
  43. 43Place the final cake layer on top.
  44. 44Place the final cake layer on top.
  45. 45Place the final cake layer on top.
  46. 46Spread buttercream around the entire cake.
  47. 47Spread buttercream around the entire cake.
  48. 48Spread buttercream around the entire cake.
  49. 49Cut strawberries in half.
  50. 50Cut strawberries in half.
  51. 51Cut strawberries in half.
  52. 52Decorate the cake with strawberries, raspberries, and blueberries.
  53. 53Decorate the cake with strawberries, raspberries, and blueberries.
  54. 54Decorate the cake with strawberries, raspberries, and blueberries.

Ingredients

  • 2.5 Cups sifted cake flour
  • 2.5 Cups sifted cake flour
  • 2.5 Cups sifted cake flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1.5 Cups granulated sugar
  • 1.5 Cups granulated sugar
  • 1.5 Cups granulated sugar
  • 0.5 Cup unsalted butter
  • 0.5 Cup unsalted butter
  • 0.5 Cup unsalted butter
  • 4 large large egg whites
  • 4 large large egg whites
  • 4 large large egg whites
  • 0.5 Cup vegetable oil
  • 0.5 Cup vegetable oil
  • 0.5 Cup vegetable oil
  • 1 Tbsp pure vanilla extract
  • 1 Tbsp pure vanilla extract
  • 1 Tbsp pure vanilla extract
  • 1.25 Cups full-fat buttermilk
  • 1.25 Cups full-fat buttermilk
  • 1.25 Cups full-fat buttermilk
  • Swiss meringue buttercream
  • Swiss meringue buttercream
  • Swiss meringue buttercream
  • strawberries
  • strawberries
  • strawberries
  • blueberries
  • blueberries
  • blueberries
  • raspberries
  • raspberries
  • raspberries

Equipment

stand mixerpaddle attachmenthand mixercake panswhiskbowl

Tips

  • The cake is made with egg whites, which make it extra light in color and texture.
  • It's incredibly moist and packed with vanilla flavor.
  • The recipe is super easy to make, you can't mess it up.
  • Pair it with silky Swiss meringue buttercream to enhance the vanilla flavor and add richness without being overly sweet.