The Perfect 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 pans, line with parchment rounds and grease the parchment.
2. Whisk the cake flour, baking powder, baking soda and salt in a medium bowl.
3. Cream the butter and sugar on medium-high speed for about 3 minutes until light and fluffy.
4. Beat in the egg whites until combined, about 2 minutes, scraping the bowl as needed.
5. Add the sour cream and vanilla and beat for about 1 minute.
6. Add the dry ingredients, then slowly pour in the milk on low speed, mixing only until combined. Finish by hand if needed to remove lumps; the batter will be slightly thick.
7. Divide the batter evenly between the pans.
8. Bake for 24-25 minutes, until a toothpick inserted in the centre comes out clean.
9. Cool in the pans on a rack for 1 hour, then loosen the edges, turn out, peel off the parchment and cool completely on the rack.
10. For the frosting, beat the butter until creamy, about 2 minutes. Sift in the icing sugar, then add the cream and vanilla.
11. Beat on low for 30 seconds, then on medium-high for 2 minutes. Adjust: add more icing sugar if too thin, more cream if too thick, or a pinch of salt if too sweet.
12. Level the tops of the cooled cakes with a serrated knife. Set one layer on the plate and spread 3/4-1 cup of frosting over it.
13. Place the second layer upside down on top. Spread a thin crumb coat of 1 cup of frosting over the top and sides, smooth with a bench scraper if you like, and refrigerate about 20 minutes until set.
14. Frost the top and sides with the remaining buttercream and decorate with sprinkles if desired.
15. Serve immediately or keep at room temperature for a few hours. Store 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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