Success Tips for a Soft, Fluffy White Cake

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 177°C (350°F). Grease two 9-inch round cake pans, line them with parchment rounds and grease the parchment.
2. In a medium bowl, whisk together 295 g cake flour, 2 tsp baking powder, 1/2 tsp baking soda and 1 tsp salt. Set aside.
3. Beat 170 g softened unsalted butter and 350 g sugar on medium-high speed for about 3 minutes until light and creamy. Scrape down the bowl, then beat in 5 egg whites until combined, about 2 minutes.
4. Scrape down the bowl again, then beat in 120 g sour cream and 1 Tbsp vanilla on medium-high speed for about 1 minute.
5. Add the dry ingredients, then slowly pour in 240 ml milk on low speed and mix just until combined. Do not overmix; whisk by hand if needed to remove lumps. Divide the slightly thick batter evenly between the pans.
6. Bake for 24 to 25 minutes, or until a toothpick inserted in the centre comes out clean.
7. Cool the cakes in the pans on a rack for 1 hour. Loosen the edges with a knife, remove the cakes, peel off the parchment and cool completely on the rack before frosting.
8. For the frosting, beat 282 g softened butter on medium speed for about 2 minutes. Sift in 600 g icing sugar, then add 80 ml heavy cream and 2 tsp vanilla. Beat on low for 30 seconds, then on medium-high for 2 minutes. Add a pinch of salt if too sweet, more icing sugar if too thin, or more cream if too thick.
9. Level the cakes by slicing off the tops with a serrated knife. Place one layer on a plate and spread 180 to 240 g of buttercream over it. Top with the second layer upside down, spread a thin layer of about 240 g buttercream over the top and sides as a crumb coat, and chill for about 20 minutes until set.
10. Spread the remaining buttercream over the top and sides, decorate with sprinkles if you like, then slice and serve. Keep leftovers covered in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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