I’ve finally found a white cake I’ve been looking for! This cake is as light as a boxed cake but from scratch; it’s so light you won’t need to search for another white cake…unless you want a heavy white cake from scratch.
Recently one of the doctors I work with asked what I was doing working at a hospital. I looked at him a bit confused, not sure exactly what he meant. He told me I should be working in my own bakery (in so many words). He said this cake was like eating a cloud…but a cloud with pink icing! lol
I have two photos I’ll be showing you of this cake. They are the same cake, but each have a different frosting. I like both frosting recipes, but the white frosting is my favorite. I had a little batter left over (I had doubled it), so I made a few cupcakes with the left over batter. I hope you enjoy this cake as much as I do, it’s now one of my favorite go to white cake recipes!
This recipe is from a May 2013 Better Homes and Gardens magazine called “Cakes.” There are a lot of beautiful pictures of cakes in this magazine, and a lot of recipes. If you buy this magazine, you won’t be disappointed.
Happy Cake Baking!
White Cake with Marshmallow Frosting
1/2 cup butter (1-stick) or shortening (room temperature)
4 egg whites (room temperature)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 3/4 cups sugar
1 teaspoon vanilla (real)
1 and 1/3 cups buttermilk or sour milk*
1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9 x 1-1/2-inch or 8 x -1-1/2-inch round cake pans or one 10-inch fluted tube pan, or grease one 13 x 9 x 2-inch baking pan; set pan (s) aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
2. Preheat oven to 350F. In a large mixing bowl beat butter with an electric mixer on medium to high-speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides o bowl; beat for 2 minutes more. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and buttermilk to butter mixture, beating on low-speed after each addition just until combined. Spoon batter into the prepared pan (s), spreading evenly.
3. Bake for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 30 to 35 minutes for 8-inch pans or 13 x 9-inch pan, 40 to 45 minutes for 10-inch tube, or until a wooden toothpick inserted near he center (s) comes out clean. Cool cake layers or tube cake in pan(s) on a wire rack (s) for 10 minutes. Remove cake layers or tube cake from pan (s); cool completely on wire rack (s), or place 13 x 9-inch cake in pan on a wire rack; cool completely. Frost with desired frosting.
* To replace each 1 cup of buttermilk, place 3 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.
4 and 1/2 Tablespoons flour
1 cup plus 2 Tablespoons milk
2 to 2-1/2 cups confectioner sugar (pre-sifted)
1 cup plus 2 Tablespoons Crisco
Make a flour mixture by mixing flour and milk together. Cook on stove on medium heat until flour and milk are like a thick paste. Cool completely (and that means completely).
Mix Crisco and confectioner sugar together in another bowl, then add flour mixture a little at a time to the sugar mixture. Beat until light and creamy.
*This frosting can also be used on Red Velvet Cake.
Here is a photo of same cake… different frosting recipes.
Pink Icing is on the same cake it’s called:
Really Creamy Fluffy White Icing (tinted pink)
1 cup Crisco (white only)
1/4 teaspoon salt
1 teaspoon vanilla
4 cups confectioner sugar (pre-sifted)
1/2 cup heavy whipping cream (NOT-whipped)
Beat together Crisco, salt, vanilla and 1/2 of powdered sugar and beat until very creamy and smooth. Slowly add remaining powdered sugar to desired consistency. If too thin, add more confectioner sugar, if too thick, add more whipping cream. Makes 3 cups.