The Perfect White Cake

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease two 9-inch round pans, line with parchment rounds, then grease the parchment.
2. Whisk the cake flour, baking powder, baking soda and salt in a medium bowl and set aside.
3. Beat the butter and sugar on medium-high for about 3 minutes until light and creamy, scraping the bowl as needed. Beat in the egg whites on high for about 2 minutes, scraping the sides and bottom. Add the sour cream and vanilla and beat on medium-high for about 1 minute.
4. Add the dry ingredients, then with the mixer on low, slowly pour in the milk and beat just until combined. Hand-whisk any lumps from the bottom. Do not overmix; the batter will be slightly thick. Divide evenly between the pans.
5. Bake 24 to 25 minutes, until a toothpick inserted in the center comes out clean.
6. Cool the cakes in the pans on a rack for 1 hour. Loosen the edges with a knife, unmold, peel off the parchment, and cool completely on the rack.
7. For the frosting, beat the butter on medium for about 2 minutes until creamy. Sift in the confectioners' sugar, then add the cream and vanilla. Beat on low for 30 seconds, then on medium-high for 2 full minutes.
8. Taste the frosting. Add salt if it is too sweet, more sugar if too thin, or more cream if too thick.
9. Using a large serrated knife, slice a thin layer off the tops of the cooled cakes to make them flat.
10. Place one layer on the serving plate and spread 3/4 to 1 cup of frosting on top in an even layer. Place the second layer upside down on top.
11. Spread the top and sides with 1 cup of frosting in a very thin crumb coat. Smooth the sides with a bench scraper if desired, then refrigerate about 20 minutes until set.
12. Spread the remaining frosting over the top and sides. Decorate with sprinkles if desired.
13. Serve right away or keep at room temperature for a few hours. Store leftovers covered in the refrigerator for up to 5 days.

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

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